barbecue cooking

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.

Whether you're an occasional backyard chef who need reliable, basic information on grilling times and techniques or a confirmed barbecue cook seeking tempting new recipes, this book is your guide to the art of grilling.

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.

How to make sumptuous spreads of exquisitely grilled food; step-by-step prize-winning recipes; lists of ingredients plus preparation and grill/cook times; expert tips on techniques and the latest equipment; delectable marinades, sauces, and rubs.

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

When Jack's mother tells him how his father died when a giant stole his barbecue recipes, Jack vows to find the giant and retrieve the book. Includes an author's note about Texas barbecue.

Provides information about the tools and techniques of grilling, and features a selection of recipes, covering soups, beef, pork, chicken, seafood, lamb, vegetables, and dessert. Includes a list of resources.