The Smoke Ring - All You Need to Know About BBQ
The Afterburner
PowerDraft - A breakthrough in BBQ
Cast iron grate for your Weber kettle
Your one stop shop for the backyard chef!
The ORIGINAL custom BBQ Grill Cover, Custom Smoker and Island Covers, Custom Outdoor Covers and Commercial Covers.
Custom smokers, pits and grills
Weber Grill Parts - Let\'s Get That Grill Fixed!
Welcome to RIVER COUNTRY ------- **FREE SHIPPING USA**
Gators Claws™--The Ultimate Kitchen and Grill Hand Tool for Lifting, Holding, Shredding Meats, and Tossing Pasta\'s and Salads
2005 Great American BBQ Peoples Choice Champion

Search over 1,200 BBQ websites

Cookbook Reviews
North Carolina Barbecue Flavored by Time PDF Print E-mail

by: Bob Garner

In North Carolina, one topic has inspired an intense debate that has raged through the decades. Democrats vs. Republicans? Tippling vs.Teetotaling? Carolina vs. State? Nah, we're talking really important here.We're talking barbecue.

Walk into Stamey's Barbecue in Greensboro, or Lexington Barbecue in Lexington, and you'll get a serving of slow-roasted pork shoulder, served with a sweet 'n sour "dip" that includes a hint of tomato sauce. People in Piedmont North Carolina call that barbecue. But if you walk into Scott's Famous Barbecue in Goldsboro, or Parker's inwilson, you'll get barbecue prepared from the whole hog, seasoned with a lively blend of vinegar and pepper, without a drop of tomato anywhere. That's what eastern North Carolinians call barbecue. To barbecue novices-usually people from other states-the differences may appear subtle, but to aficionados, they are significant. (If you're from North Carolina, you're an aficionado; if you just moved here, you'll be one before long.)

But don't get North Carolinians wrong: no matter what part of the state it's from, North Carolina barbecue is barbecue the way it should be. In North Carolina Barbecue, Bob Garner takes us on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. Along the way he explores such important topics as cooking with wood vs. electricity, the proper etiquette for a pig picking, the differences between North Carolina barbecue and the stuff they serve in the rest of the country-even how to make your own Tar Heel barbecue. What he discovers on this journey is that, while the debate rages on, there is no doubt that barbecue is a delicious and important part of the state's heritage and identity.

About The Author:

Bob Garner is a reporter and producer for UNC-TV, where he has aired several popular segments on barbecue for the nightly news magazine, North Carolina Now. Recently he created an hour-long program devoted to the state's barbecue culture. Additionally, his barbecue credentials include being certified by the North Carolina Pork Producer's Association as a barbecue Judge. He lives in Burlington, NC.
 
Smokestack Lightning Adventures in the Heart of Barbecue Country PDF Print E-mail

by: Lolis Eric Elie & Frank Stewart

A Seriously Funny Search for the Art and Culture of Barbecue

It is while eating a plate of funny looking ribs with thin vinegary sauce in North Carolina that Lolis Elie and Frank Stewart decide to investigate the nation's obsession with smoked meat. Obviously, barbecue is a broader concept than they imagined, having grown up with sweet, tomato-based sauces and short-end ribs.

Their quest takes them from the barbecued cow heads of south Texas to the barbecued pig snouts (tasty if tough) of East St. Louis, Illinois. From the all-night barbecue binges on Chicago's South Side to barbecue competition circuit events like Memphis in May and Vienna, Georgia's Big Pig Jig, where people spend thousands of dollars to stay up all night smoking meat. They check out famous and obscure BBQ places from Kansas City, Missouri, to Hope, Arkansas, but ultimately come back to Memphis and Hawkins Grill, a barbecue oasis of Frank's youth, which he now mourns as "a dinosaur without a mate."

En route, Lolis and Frank introduce us to the men and women devoted to this demanding art, and, of course, to some good eating-with recipes for meat, sauces, and side dishes.

About The Authors:

Lolis Eric Elie is a columnist for The Times-Picayune. He lives in New Orleans. Frank Stewart is the photographer of Wynton Marsalis's Sweet Swing Blues on the Road. He lives in New York City.
 
La Parilla - The Mexican Grill PDF Print E-mail

by: Reed Hearon

On Mexico's balmy, moonlit beaches, flower-filled private patios, and bustling city streets, nightfall signals the lighting of the grill - la parilla. Friends and family gather around the fire as tangy ribs, lean steaks, and delicate red snapper sizzle. (Conviviality and music accompany the dancing flames. The festive spirit is captured in this beautifully photographed cookbook, which offers clear, simple recipes from the Mexican grill to turn any meal into a lively celebration.

In La Parilla, acclaimed chef Reed Hearon reveals the simple glories of this South-of-the-border grilling tradition with dozens of easy-to-prepare recipes, all in his inimitable signature style. He shows how to create the flavorful marinades that Mexican cooks call recados, intended to bring out the natural flavors of fish, poultry, beef, pork, vegetables, and even fruits, as well as how to make vibrant salsas to enliven every course of the grilled meal providing an unexpected and delightful accent.

Fabulous entrees, including Spicy Quail with Green Chorizo and Pork Ribs with Tamarind Recado; zesty accompaniments, such as Grilled Corn on the Cob with Chipotle Rub and Lime; and tempting desserts, like Grilled Tropical Fruits in Banana Leaves, fill this collection of inspired dishes. Uniquely satsifying and undeniably sophisticated, the recipes in La Parilla will fire up your next fiesta with the flavors of the Mexican grill. Que' rico!

About The Author:

Reed Hearon is the critically and popularly acclaimed owner and chef of the Cafe Marimba restaurants, featuring the best of contemporary Mexican cooking, as well as of the Mediterranean-inspired Restaurant LuLu, all in the San Francisco Bay Area. Prior to these successes, Hearon was the executive chef at Denver's Rattlesnake Club and at San Francicso's Corona Bar & Grill. He is the author of Salsa, also published by Chronicle Books.
 
Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone PDF Print E-mail

by: Chris Schlesinger & John Willoughby

"THE FOOD I LIKE BEST -- CASUAL, A LITTLE ROUGH around the edges, and filled with big, bold tastes is found in places where the weather is hot."

With that as a starting point, Big Flavors of the Hot Sun takes you on a journey to the intensely flavored, easygoing world of spicy cooking. This culinary odyssey features the loud flavors and time-tested techniques gathered during the authors' twenty years of cooking with live fire and spices.

Here are more than 240 original, innovative recipes for pantropic-inspired food from the spice zone, that geographic band around the Equator where most spices originated and where through the centuries cooks have learned to use their intense flavors to best advantage. Simple to prepare, healthful, and bursting with dynamic flavors, these recipes from Chris Schlesinger and John Willoughby, authors of the best-selling The Thrill of the Grill, are perfect for today's cook.

Before you know it, you'll be confidently combining spices with the subtle tastes of seafood, as in Grilled Shell-On Giant Shrimp with Hot Peanut-Chile Butter or Pineapple Steamed Clams with Simple Coconut Curry; blending aromatic spices into easy-to-use, flavor-packed rubs like Persian-Style Nut Rub and East Coast Grill Masala; and enjoying the deep, complex flavors of dishes like Sweet and Spicy Lo Mein Noodles or Grilled Quail with Cardamom, Ginger Sauce, and Grilled Scallions.

Special features of the book include:

  • Instructions on how to get the most out of spices, including ideas for buying, storing, and preparation.
  • A chapter of international one dish meals designed for minimum work and maximum flavor.
  • A whole chapter of wildly flavorful spice rubs, the quick, easy, and healthful alternative to traditional sauces.
  • A descriptive chart with 17 spice mixtures from cuisines around the world.
  • 16 pages of glorious full-color photographs.
  • 60 user-friendly line drawings that illustrate recipe techniques.

 
License To Grill PDF Print E-mail

by: Chris Schlesinger & John Willoughby

Chris Schlesinger and John ""Doc,"' Willoughby singlehandedly raised America"s grilling consciousness in their award-winning The Thrill of the Grill, Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright., loud flavors, In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.

This is grilling designed for the novice or pro, the duffer or dedicated man., woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.

Special features of the book include:

  • An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and for those who cant bear to put the grill away when winter comes-a guide to fireplace grilling.
  • A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Single Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish,, and Grilled Chicken Skewers with Coconut-Ginger Sauce.
  • A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, with recipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon., and Herbs.
  • A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor.
  • For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Moist-Hot Lime-Chile Booster.
  • Slow and low barbecue and grill-roasting., where classic barbecued brisket becomes Mediterranean-Style Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor.
  • A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to Sweet-Potato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt.
  • Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort.

Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire. Whether youre a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you. So go ahead, unleash your 'griller instincts" and give yourself License to Grill -- permission to fool around with live fire, add a smoky sear to your dinner, and generally turn cooking into the best part of your day.

 
<< Start < Prev 1 2 3 4 5 6 Next > End >>

Page 2 of 6
PowerDraft - A breakthrough in BBQ