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Celebrate the Fourth with these fine grilling, rotisserie, smoking, and bbq cookbooks.
Grill, Fire, Rotisserie —
Smoking —
Regional BBQ styles —
...More
Recommended titles
by Chris Schlesinger, John Willoughby W.W. Norton & Company, reissue 2002.
"Flame on baby, this is one serious, and excellent grill book that discusses the fuel, the rules, and the techniques for a successful open fire grilling experience. There are 250 gourmet recipes like lightly grilled hearts of romaine with figs, blue cheese, and honey mustard dressing; or grilled cheese in grape leaves. Directions are comprehensive and filled with tips, and anecdotes." rkchin
12 inches long,
"This, oddly, is the best, yet one of the cheapest costing tongs available. Made by Calphalon of heavy top quality stainless steel, they have a hefty, professional feel to them, and can take on almost any task set to them. Calphalon also has a locking version, as well as nylon tongs for nonstick cookware." --rkchin
14-3/4 inches long, with 4-by-4-inch head,
"Made by Calphalon of top quality stainless steel, this large spatula is both durable, and functional. It can flip any giant burger, or piece of fish with ease. The handles are ergonomic, and probably much better than All-Clad with their bigger sized handles." --rkchin
by Editors of Cook's Illustrated Magazine Boston Common Press, 2001.
"When you come across the name "Cook's Illustrated", you will know this cookbook will be excellent. The Best Recipe teaches you how to grill almost anything and comes complete with excellent insight into food science, excellent illustrations, resourceful tips and techniques, and recipes tested to come out perfect everytime."
by Steven Raichlen, Greg Schneider (Photographer) Workman Publishing Co, 2001.
by Andrea Chesman Harvard Common Press, 1998.
"Chesman imaginatively uses grilled vegetables as a basis for more complex dishes. Vegetables can be as tasty as a T-bone steak!" booklist
by Diane Phillips Harvard Common Press, 2002.
If you are stuck in a rut with what to do with your rotisserie, this book will help you develop some ideas. It includes mini diagrams on trussing meat for the rotisserie; recipes for dozens of sauces, and deserts; and tasty recipes like Aloha Coconut Shrimp, Pear and Port Wine duck, and Chipolte Meatloaf.
by Paul Kirk Harvard Common Press, 1997.
by Cheryl Alters Jamison, Bill Jamison Harvard Common Press, revised May 2003.
"...this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger ... Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak ... An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum. " --Publisher's Weekly
by Richard W. McPeake Richard W. McPeake, 2002. 138 pp.
"This is a very unique cookbook dedicated solely to the method of backyard smoking. It includes 136 pages of hints, tips, procedures and 118 fully tested recipes. With 35 pages of information that is necessary for successful BBQ. The book features 10 chapters of recipes .... It is meant for the beginning and novice BBQer, who is looking to learn this method of cooking. All recipes have been developed, tested and retested by myself (Richard McPeake)" -book description
by Cheryl Alters Jamison, Bill Jamison Harvard Common Press, 1996. 400 pp.
"Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditions?including Mediterranean, Caribbean, Japanese and Mexican?adapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat ..." --publisher's weekly 1996
by Robb Walsh Chronicle Books, 2002. 256 pp.
"Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history. A newspaperman at heart, Walsh interviews the top pit bosses across the state and shares their secrets ... Most interesting is the exploration of cultural influences across the prairie, including a surprising look at the German and Czech political radicals who landed in Texas in the mid-1800s, and the smoked meats they brought with them. For those who prefer motoring to grilling, Walsh includes a fine list of barbecue joints all along the Barbecue Belt, as well as different meat markets and a calendar of some of the major cook-offs held throughout the state. " Publisher's Weekly
by Dotty Griffith Simon & Schuster, 2002. 192 pp.
"Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" ... There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques ... Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. " --book description
by Steven Raichlen, Jim Lambrenos (Illustrator) Workman Publishing Co, 2002, 326 pp.
"The basic recipe calls for standing a whole chicken rather indelicately over an open can of beer and grilling it with the idea that the steam generated, as well as the vertical roasting position, results in a moist, succulent bird. Here Raichlen (The Barbecue Bible) expands on the theme, with a variety of birds, from turkey to quail, cooked over an assortment of liquids that include sake, ginger ale, and prune juice. There are also other favorite "wacky" recipes, from Hay-Smoked Steak to Camembert on a Plank (I'd skip the smoke-flavored whipped cream for the Grilled Pound Cake, though). An amusing little book with some tasty recipes from a popular author, this is recommended for most collections." --Library Journal 
by Jane Murphy, Liz Yeh Singh, Patricia Yeh Levy Harvard Common Press, 2003.
by Smita Chandra Ecco, 1999.
"Over 100 authentic for lamb, seafood, chicken, and vegetable recipes for the grill and barbeque. "
by Denis Kelly, Chuck Williams (Editor), Noel Barnhurst (Photo) Simon & Schuster, 2002.
"Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert. " --book description
by Karen Brooks, Diane Morgan, Reed Darmon, Beth Adams (Illustrator) Chronicle Books, 2002.
"Women take back the light! Finally, a grilling cookbook that puts gals in charge of the coals. Dressed to Grill is certain to appeal to the way women cook today: fast and furious, with, of course, a healthy nod to low-fat ingredients. Here’s every aspect of modern grilling girl-dom-from Animal Magnetism Steak for that hot date to How Could I Be Sarong if the romance goes sour" book description
by Gideon Bosker (Editor), Karen Brooks, Leland Payton, Crystal Payton, Lisa Shara Hall Chronicle Books, 1996.
"Step aside Iron John--and pass the coleslaw. Welcome to the world of patio cuisine, where foods from the '50s meet the discerning tastes of the '90s. From Buzzomatic Coffee Coolers to Charred Cowboy Steak, Patio Daddy-O brings back all the fun, spirit, and nostalgia of outdoor cooking with new twists on classic fare. 75 color photos" ingram
by Linda Everett Collectors Press, 2002.
"The grilled meats, casseroles, and molded gelatin salads of the 1950s defined the comfort foods Americans love. Returning from the war, men wanted a picket-fenced home, a new car in the garage, and a patio with a barbecue. Yes, man was master of the flame, singeing his eyebrows while smoking out the neighbors. Featuring a colorful collection of nostalgic advertising, collectibles, and graphics, THE RETRO BARBECUE represents America in the golden age of the postwar party. " book description
by Waldy Malouf, Melissa Clark Broadway Books, 2003.
by Douglas Rodriguez, Andrew Dicataldo Ten Speed Press, 2000.
by the Editors of Cook's Illustrated Magazine Clarkson N. Potter, 1999.
"With this book, you will be able to cook chicken, goose, duck, squab, and almost any other type of poultry in almost any style possible (except sticking it on your carburator and driving 25 miles down the highway). There are over 500 recipes in the book along with 300 illustrations of cooking tips and techniques, including information on how to peel mangos, the use of a water smoker, and a whole lot more."
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