Barbecue America Cookbook (Paperback) by Browne, Rick
Paperback; Published 6/10/2002; 216 Pages; ISBN 9781585746897
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Barbecue America, the companion to the thirteen-part PBS series of the same name, is a gastronomic odyssey through the contests, restaurants, cities, and towns that have become America's barbecue shrines. From the most outlandish competitions--like the Columbus Pig Jog Barbecue Cookoff in Columbus, Georgia--to the smokiest back-alley pit grills in the country, this is the complete guide to the character-filled world of barbecue.
Including more than a hundred recipes for the finest barbecue dishes ever concocted, this volume celebrates the diversity of the nation's various barbecue styles, and along the way introduces some of the quirky personalities, like the guy who quit his country club so he could afford a barbecue smoker costing upward of fifteen thousand dollars.
Experience the pageantry and homespun humor of the legions of barbecuers and shrines that make up the varied--and flavorful--world of smoking and grilling food, truly the jazz of world cuisine.
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There are two major styles of grilling: direct heat and indirect heat. Direct heat means cooking food directly over the heat source the entire time; it's good for thin cuts of meat or vegetables, and perfect for burgers. Indirect heat means creating an oven-like environment (using a lid) for larger cuts of meat that need long, slow heat, or foods (like pizza) that need to be seared, then finished slowly.