The Barbecue! Bible

Great if you want recipes from around the world with ingredients that can't be found. It seems to me that the author was trying to make a statement more of his travels than of his culinary acummen. I'll relagate this one to the bookcase.

If you are like me you own a bunch of cookbooks that you never use -and you have one or two "go to" books for just about everything. I've owned this cookbook since 2000 and it is covered in goop and just about falling off the binding because I use it so often and love it. It is for adventurous grillers who enjoy ethnic adventures. We often open up the book and say "where would you like to eat tonight" and we choose a region or country. Other BBQ Bible "deciples" and I email our favorites back and forth. I've never even made anything mediocre out of this book - everything has been great to fabulous! Even side dishes and drinks are great too... Absolute faves: sweet and garlicky pork chops, grilled pizza, star anise chicken wings, grilled caponata, grilled scalloped calabaza, grilled conch, thai beef salad, oh the list goes on and on...

As the neighborhood grill-meister and head of the welcome committee of all who come bearing gifts that require a twist-off or church-key, I'm always asked "Where did you learn how to cook like this? When I make ribs/chicken/pork/beef/etc it never tasted this good???" My response, BBQ/Grill-ing is an art form you never master, you just work at it. Then I tell them the secret's in the Rub/Wood/Smoke/Heat/Sauce and the recipe to that secret is found in 'THE BIBLE'. Those who dont know the story generally expect me to quote chapter & verse, but then are enlightened when they see 'THE BOOK'. My 'BBQ Bible' is about 8 years old and looks more like 80, with Dog ears, Notes, Bookmarks and a few sauce-toos. I have purchased more than a dozen as gifts for others, but I have not upgraded mine. Which I plan to with the 10th anniversary and reccomend my apprentices do the same. Someday I'll meet Steve to hand-sign my original for prosperity. But all kidding aside folks, whether you want to learn from the ground up or just learn a few new tricks/techniques and try to perfect a few new recipes, this is the book to have. Everyone I have ever given a copy to has thanked me repeatedly. Even My Butcher.

P.S. Tennessee Pork Loin (as long as your arm - from shoulder to finger tip) - that's all I have to say about that...

Last summer I decided to become an accomplished barbecue cook. I barbecued almost every day and this really became my barbecue bible. I am no longer intimidated by my gas grill and I look forward to the wonderful dishes I can make. This book is worth the price just for the chicken recipes but every recipe I tried is wonderful. I also love the marinades and sauce recipes. I highly recommend this book to anyone who wants to learn how to barbecue or for those who are already accomplished. It comes with detailed instructions about heat, smoke and every other aspect of barbecuing. Buy this book, you won't be disappointed.

Lots of history of BBQ and lots of great recipes. Must buy for every kitchen.