Weber's Ultimate Barbecue

Author: Jamie Purviance
Publisher: Allen & Unwin
ISBN: 1760871893
Category : Cooking
Languages : en
Pages : 824

Book Description
Everything you need to know for barbecue greatness. More than just a recipe collection, Weber's Ultimate Barbecue is the most visually instructive barbecue book available, with more than 750 photos to walk you through every recipe and technique-from start to finish, on and off the barbecue. Now, the masters of barbecue share decades of tips and know-how, starting with a simple yet comprehensive overview of the 'four Ts'-temperature, time, techniques and tools-to help you conquer the fundamentals and take control of your cooking. Enjoy 120 all-new recipes for juicy steaks, beer-braised sausages, majestic ribs, tender pulled pork, savoury chicken, fish tacos, garlic prawns, even a banana split and summer berry crostata, each with step-by-step photographs to remove the guesswork. The most popular (and often most misunderstood) foods receive extra attention, with tips for succulent chicken breasts, crusty pizzas, smoky salmon fillets and crispy asparagus-not to mention a ticket to burger nirvana with the classics as well as an assortment of crowd-pleasing variations. With more than 200 illustrated tips and techniques, Weber's Ultimate Barbecue is the ideal tool for turning out fantastic results from your barbecue every single time.

The Ultimate Burger

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256842
Category : Cooking
Languages : en
Pages : 265

Book Description
Achieve burger greatness, with updated classics, regional favorites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks. What is the "ultimate" burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America's Test Kitchen shows you how to get there. Craving an all-American beef burger? We've got 'em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it's go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. You want sides with that? The sides chapter covers the crunchiest kettle chips, the crispiest French fries, and the creamiest coleslaws, and we've even thrown in some boozy milkshakes and other drinks to help everything go down just right. We even guarantee bun perfection with all sorts of homemade buns to lovingly cradle your juicy patties. And we reveal the ATK-approved store-bought buns, ketchups, mustards, and relishes to complement your burger, along with recipes for plenty of homemade condiments like Classic Burger Sauce, Quick Pickle Chips, and Black Pepper Candied Bacon to mix and match with the recipes.

Cheater BBQ

Author: Mindy Merrell
Publisher: Broadway
ISBN: 9780767927680
Category : Barbecue cookery
Languages : en
Pages : 0

Book Description
Barbecue fans relax! With more than 125 terrific recipes for indoor cooking, Cheater BBQ makes it easy to serve up pit-style barbecue classics year-round. Cheater BBQ is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue. The recipes in Cheater BBQ cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts. From Super Bowl celebrations to March madness get-togethers to simple meals with family, Cheater BBQ delivers barbecue taste year-round—without lighting a match.

Weber's Ultimate Grilling

Author: Jamie Purviance
Publisher: Harvest
ISBN: 1328589935
Category : Cooking
Languages : en
Pages : 359

Book Description
The most highly instructive and visually engaging grilling book on the market, from the experts at Weber, with more than 100 all-new recipes and over 800 photos

Weber's American Barbecue

Author: Jamie Purviance
Publisher: Allen & Unwin
ISBN: 1760639567
Category : Cooking
Languages : en
Pages : 304

Book Description
Inspired by tradition. Freed by creativity. This is Barbecue, American Style. Go beyond the traditional and get a taste of the new, authentic American barbecue. Weber's American Barbecue is an exciting, hands-on exploration of how barbecue is evolving. Fresh, modern and totally original, this book tours some of the most interesting trends in barbecue today. Featuring places of interest, local experts, over 120 recipes and the history behind them-you'll feel like you're taking a road trip across America. Over 120 innovative new recipes-from starters and main dishes, to sides and sauces. Step-by-step instruction on the latest techniques with hundreds of photos to show you how to get the most from your barbecue. The stories behind the trends, the recipes and their creators. This definitive cookbook shares what's happening in American barbecue and brings contemporary, extraordinary barbecue within everyone's reach.

Weber's Barbecue Bible

Author: Jamie Purviance
Publisher: Hachette UK
ISBN: 0600636623
Category : Cooking
Languages : en
Pages : 1048

Book Description
This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include: Maple-bourbon Chicken Wings Tarragon-Mustard Prawn Skewers Thai Chicken Skewers with Peanut Sauce Rotisserie Rib Roast with Melted Onions Tequila Smoked Salmon with Radish Salsa Pork Souvlaki Marinated Aubergine with Tahini

Weber's Real Grilling

Author: Jamie Purviance
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 310

Book Description
The foremost experts on grills demonstrate basic and advanced grilling techniques in more than two hundred recipes, complete with step-by-step instructions, common easy-to-find ingredients, and tips and substitution tricks

Master of the Grill

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352541
Category : Cooking
Languages : en
Pages : 465

Book Description
Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

Mallmann on Fire

Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579655378
Category : Cooking
Languages : en
Pages : 321

Book Description
Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

Meathead

Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400

Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.