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"Barbecuing."
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The barbecue! bible
This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.
Book
Barbecue
The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts Expert Robert F.Moss researched hundreds of sources--newspapers, letters, journals, diaries, and travel narratives--to document the origins and evolution of barbecue from its origins among Native Americans to its present status as an.
eBook
King of the grill
From the master of the barbecue tongs comes a bumper collection of approximately 200 of Ross Dobson's favourite recipes for the grill and hotplate. This comprehensive compilation draws together the best of Ross's no-nonsense barbecuing guides Fired Up, More Fired Up and Fired Up Vegetarian as well as selections from Grillhouse. It presents a versatile array of flavoursome and exciting recipes, ranging from a casual but perfectly cooked steak to a weekend feast for friends. In addition to much-loved traditional Australian classics there are dishes drawing on influences from around the globe South East Asia, India, the Middle East, Europe and the Americas. King of the Grill caters to meatlovers and vegetarians alike, and also features recipes for breads, dips, salads and other extras to accompany your barbecue. An introductory section provides invaluable advice on types of barbecue, temperatures and cooking times, techniques and utensils. Written with wit as well as expertise, this is an entertaining must-have book that covers all your barbecuing needs.
Book
Savage Barbecue
Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving-one long associated with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes. Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America's most popular food traditions.
eBook
Food safari fire
From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Food Safari Fire features the inventive ways people from all over the world cook with fire.
Book
Dean & Jean make a cooking show. Episode 13, B.B.Q. beef salad
The story of how Dean and Jean came to make a cooking show, all thanks to a Thai Beef Salad.
Streaming Video
How to grill everything : simple recipes for great flame-cooked food
Here's how to grill absolutely everything-- from the perfect steak to cedar-plank salmon to pizza-- explained in Bittman's straightforward style. With practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Discover just how simple-- and versatile-- grilling can be.
Book
Dean & Jean make a cooking show. Episode 4, B.B.Q. pork neck
While showing Dean how to grill BBQ pork neck, Jean makes it clear she can never be wrong.
Streaming Video
Food X Fire : grilling and bbq with derek wolf of over the fire cooking
\"Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world\" -- Provided by publisher.
Book
Barbecue lover's Kansas City style
Barbecue Lover's Kansas City Style is an essential reference tool for those looking to emerse themselves in the culture of Kansas City-style barbecue. The book features history of the culinary style and where to find, and most importantly consume, the best of the best local offerings.
eBook