barbecue cookery

Contains five hundred barbecue recipes, and covers all dishes from appetizers through desserts, and includes marinades and vegetarian recipes, as well as information on types of grills, cooking times, and more.

George Foreman and nutritionist Cherie Calbom explain how to prepare delicious meals with little to no fat, with recipes for fish, meats, poultry, and vegetables prepared on the grill.

Contains techniques and instructions for five dinners that build an increasing understanding of Gary Wiviott's philosophy of "low and slow" barbecuing with three different types of charcoal cookers, and includes 130 recipes, many for rubs and marinades.

Contents: Part One: Honest-to-Goodness Barbeque; Part Two: Smoking Slow and Low; Part Three: Great Accomplishments from Indoors.

A fully illustrated guide to grilling with tips on handling flare-ups, smoking, checking for doneness, and other topics; and over 160 recipes for steaks, burgers, seafood, vegetables, rubs, sauces, and marinades.

Little Jay, a boy whose father likes to think big, tells what happened when he accidently got his comb stuck in the roast beef cooking on his father's new rotisserie at the grand, end-of-the-summer barbecue held to celebrate their newly constructed--almost finished--patio. Includes a reading by Jay Leno on CD.

Contains 50 easy-to-make grilling recipes with full-page, full-color photographs.