5 comments about Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue.

1. I'd rate this as a great recipe book, and a good but not great BBQ instruction book. The author is not shy about telling you how good he is and he wants you to be just as proficient at cooking up great food.
   
   The book's recipes cover all kinds of meats, including beef, pork, lamb, chicken and even goat, plus there was a chapter on fish, an unexpected bonus. Whole sections are dedicated to rubs, mops, sauces, and all other manner of BBQ flavorings. The author includes some helpful information for hot grilling foods as well, because its not every day you can spend 16 hours smoking a brisket or 6 hours slow cooking spare ribs.
   
   The only drawback to this book in my eyes is that its explanation of cooking techniques are adequate but not great. A few pictures or diagrams might have helped, as I found myself puzzled trying to figure out a few of his explanations for specific methods. Overall, however, I'm glad I bought this book and look forward to using it for years to come.



2. 1st of all, this guy has won 400 awards!
   2nd, this book is packed with tons of recipes for anything you can grill or BBQ.
   3rd tons of techniques, rubs, marinades, special home-made ketchups, mustards slathers.
   Finally, the detail in this book is outstanding! Many BBQ/grilling books have great recipes, but don't give enough HOW-TO details that give you the delicious final product.



3. Paul Kirk shares secrets that other books skip over. He gives reasoning behind techniques as well as temperatures and times for every meat you ever wanted to cook outdoors. He starts from the beginning (choosing a butcher)and covers all the steps from meat preparation and safety to controlling temperatures. I have several outdoor cooking books. This one is the best.



4. Paul Kirk's bona fides as a BBQ expert are irrefutable. I have been cooking real slow cooked, smoked BBQ in an offset charcoal smoker (Bar-B-Chef) for five years now. One of my favorite books has been Kirk's Championship Barbecue Sauces. With this book he shares his knowledge on all aspects of preparing winning competition 'Q. Even if you don't plan to compete prize winning ribs or pulled pork is going to be fantastic BBQ. Kirk writes well and the recipes are mostly easy to follow. There's no way anyone but a professional chef will ever prepare them all but what I have prepared has all been very good. This book joins the Jamisons Smoke and Spice as a book that needs to be on the shelf of anyone interested in preparing the best authentic BBQ.



5. Chocked full of "how to" information and recipes. On my initial read through the book, I thought Mr. Kirk's ego came across as slightly inflated. However, knowing of his accomplishments in the BBQ world and after tasting some of his recipes, I have added this to my "must have" list of BBQ books that I recommend to my friends. As the old saying goes, "It ain't braggin' if it's true" and, in Paul Kirk's case, he has proven it ain't braggin'.

5 comments about Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!.

1. I cannot stand these celebrity chefs that fill their cookbooks with photos of themselves and not the food! Pictures of the actual finished product is what inspires me to cook - not a hundred black and white photos of Bobby Flay in the grocery store, at the deli, picking veggies, smelling spices, paying for groceries, eating with chopsticks, walking down the street... Give me a break! There are a handful of colored photos of actual recipes - lazily placed in the middle of the book (you end up with a picture of grilled pineapple with butter-rum glaze next to a recipe for sea scallop salad...), but in my opinion, it doesn't make up for the countless worthless photos of Mr. Ego-Maniac.



2. Reading this book had definitely given me more confidence to grille and be daring.



3. This cookbook converted me to Bobby Flay fanhood.



4. I'm always searching for more grilling ideas, and this book was a good addition to my library. Most ingredients could be obtained locally. Highly recommended.



5. I've had this book for three years now, and actually the best thing about this book is not so much the main course recipes, which are good, but all the various relishes, dips, and other sauces that really make the recipes work in my opinion. Flay covers a lot of familiar cuisines, like American Southwest, Chinese, Italian, Spanish, and Greek but manages to find his own unique twist that makes his dishes special.
   
   Let's start with the dips and quesadillas. The white bean dips involving Roasted Green Chile and Smokey Red Pepper (Red pepper and chipotle) were outstanding. The Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeno Pesto were also a winner.
   
   The fish tacos out of the Fist Taco Party chapter worked well. And don't overlook the outstanding Green Chile Mayonnaise spread from the Burger Bar section. It was amazing, and goes on plenty of other things besides burgers.
   
   I made 3-4 main courses and they all were good to great. Special mention to the Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce dressing. First, Flay included a garlic-cumin crust on the steak that really makes the steak taste good without anything else. It's another technique that Flay uses that could easily be used when you have less time to make an ordinary grilled steak that much better. But the whole salad really comes together, with the dressing and the watercress surrounding the steak. It was really, really good.
   
   I should also add that many of the recipes work pretty well with a grill pan. I know this is heresy, but it's nice to know the recipes will all work even if you don't want to go to the trouble of lighting your grill. Since my only grill is charcoal, that can be a big hassle sometimes.
   
   Highly recommended.

5 comments about Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill.

1. This is a handy guide for anyone looking to find new recipes for your gas grill. I love cooking on the grill, and this book provided some interesting varaitions on some old favorites. Not every recipe was 5 star, but none were terrible. I am certain there is something for everyone.



2. Soooo glad I ordered this book! Got a new Weber vertical poultry roaster for the grill (you have to buy one, worth the exorbitant price for the thing) combine it with this great book and voila - heaven in your grill! Bought one for a friend and ordering one for my son...go forth and purchase this and the Weber Poultry roaster and you will DINE TONITE!! (or when they come!) :)



3. I bought this for my brother and he says he can't wait to use it!



4. Excellent, well-written, with innovative recipes. We've been making beer-can chicken all summer and loving it. We're going to try the turkey for Thanksgiving.



5. This was a welcome addition to the Weber Beer Can Chicken roaster I bought at the same time. It was well received as a gift.

5 comments about Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue.

1. I received this book as a gift (from myself!). Mike Mills and Amy Mills Tunnicliffe have written a true american masterpiece. The stories made me both laugh and cry. As other reviewers have noted, the recipes and secrets are worth much more than the purchase price could ever exceed. I know Mr. Mills area, being from central Illinois myself. It didn't take me long to call a few of my "Backyard Pit-Master" buddies and enlist them to enter a bbq competition with me. I can't thank Mike enough for sharing his love and passion for bbq in this wonderful book!
   
   Brad Field
   Effingham Illinois



2. Good reading and good recipes. Nice job by one of BBQ's true legends. If you can only afford one or two BBQ cookbooks, this should be one of them.



3. I own many BBQ books, but this is the one I keep going back to. The rubs have good balance, the stories are interesting and well written and do not overtake the book. The side recipes, such as his Mom's potato salad, and his own beans are every bit as good as the smoking recipes. No wasted time on grilling. I must have many BBQ and other cook books - this is the dirtiest one - meaning I grab it all the time WHILE I am cooking.
   
   Highly recommended.



4. I've been disappointed too often by other books from pros, they have recipes that are "based on" an award winning recipe but never will give you the real recipe. This book shares recipes that are the real deal. But it also provides excellent tips on prepping and cooking, and THAT will make you a better cook. There is also a great guide that will help you develop your own signature rub. The recipes are woven between wonderful stories of Mike Mills' childhood, travels and experiences. He is generous to share the stage with other legends of BBQ. This is a must for anyone who loves BBQ.



5. This is a GREAT book. The stories are as wonderful as the recipes. An absolute MUST read for anyone who likes to cook and eat bbq.

5 comments about Mastering the Grill: The Owner's Manual for Outdoor Cooking.

1. I read this book like I read most cookbooks: I consider them to be guidelines or inspirations for flavor combinations. This book provides a good introduction to the science of grilling as well as over 500 recipes. Honestly, I'll never make one of the recipes exactly as written but they inspire some good ideas. There's a whole section on rubs, brines and marinades which is very usefull. On the other hand, I dont need 30 hamburger recipes.



2. Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume.
   
   The upfront stuff, in some ways, is really important. I sort of bumble along on my gas grill, learning by doing, using recipes that I like, experimenting on different ways of cooking. But I really only know a handful of ideas and techniques (Including some simple maxims as some things need to be cooked on the side without flame; others are to be cooked directly over the flame). The authors assert that there is something unique about this book (Page 10): "In this book, we approach the grill from the perspective of science and mechanics. Our goal is to impart an understanding of what occurs during grilling, so that you can make better-tasting grilled food."
   
   Introductory sections in Chapter 1 discuss the type of grills that can be used (from hibachis to gas grills and so on), how grills work, grill cleaning and maintenance (oops; I learned that I should do a better job cleaning the grill grates), requisite grill tools (I have a bunch, but could probably add some additional items, based on their discussion).
   
   Chapter 2? "Mastering Your Technique." This explores what I always thought of as exotica, mastering the fire, the science of heat transference (conduction, convection, and radiant heat), grilling techniques (e.g., indirect versus direct grilling, and so on), and mastering temperature (judging doneness and making sure that one let's what is grilled "rest" at the end). Resting? Goodness. I take the food right off the grill and on to my family's/guests' plates. Not good! Grilled food (and other typed of cooked foods) should rest a bit, so that you don't get parts that are too dry. I am now trying to be a batter cook and let the meat thus cooked "rest" for 5-10 minutes.
   
   Chapter 3 looks at the different foods that you can grill and a boatload of information about each.
   
   Finally, the piece de resistance! Recipes! There are a lot of these; the text notes about 300 of them. They are divided into sections on burgers and their like; steaks and chops; roasts, ribs, and slow food; major, complex cooking projects; vegetables and side dishes; fruit, dessert, etc.; marinades, glazes, rubs, and the like.
   
   The one downside of a number of recipes is that they take a great deal of upfront work and are complex. I prefer interesting but simpler recipes. However, for those who want to experiment, there are plenty of opportunities to do so with the recipes in this book. A few quick examples of recipes.
   
   Buffalo blue cheese burger: Based on hot Buffalo wings. I'm interested, since I used to enjoy visiting the Anchor Bar in Buffalo, home of the chicken wing! Create a hamburger by mixing together ground chuck, celery seed, onion, garlic, blue cheese in a bowl. Then, separately, melt butter and mix in hot sauce (e.g., Tabasco Sauce). Put the hamburger patties created from the hamburger mix on greased grill grate. Cook. Put burgers in the hot sauce, coat, and eat with knife and fork (although I might be inclined to put the resulting burger in a nice Kaiser roll!).
   
   With steaks, there is a nice looking recipe for Porterhouse au poivre that captured my interest. Or Tandoori chicken with Vidalia chutney (a little more complicated than I'd like, but boy does it sound yummy!), grilled summer vegetables with brown-butter vinaigrette, grilled maple-crusted apple rings. . . .
   
   This is a terrific resource for those who want to go beyond simple grilling without really knowing what you are doing (that's been me!). Some of the recipes are over the top, I think, but these will doubtless appeal to some who are likely to be rewarded for their efforts. Worth a look!



3. I was very pleased with the service and the delivery of my order! It was processed in a timely manner!



4. This book has something for everyone, regardless of your skill level. I have bought well over a dozen BBQ and grilling books over the years but this one is in the keeper pile. I found the discussion in the first couple of chapters about the science of grilling to be of particular interest. I have long contended that I could cook some things better on gas than charcoal and some things better on charcoal than gas. Thanks to the explanation in this book, I now know why.



5. I have two dozen Grilling cookbooks, and this is by far the best. The book is well written and the recipes are great. The chapters on grilling science provide you with the information you need to be an expert griller. Once you read them, you will realize that any great grilling you did in the past was an accident; you can't consistently grill well until you fully understand the science of grilling. The only thing better than the book is the hands-on grilling class that the authors offer several times per year at COPIA: The American Center for Wine Food & the Arts in Napa, CA. I attended the 5-day hands-on grilling class in 2007 and was among the first to earn the Certified Grill Master designation. If you can't swing the cost of the hands-on grilling class in Napa, the book is the next best thing. If you can afford the class, sign up. The class is intense and will be the best grilling experience you'll ever have. And it includes a copy of the book.

5 comments about The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook.

1. Everything you ever wanted to know about grilling is in this book. It is fantastic.



2. This is a very good book if you want to learn how to grill. I don't think that this is the best recipes book, but if you're looking to learn the techniques to grill to perfection beef, chicken, etc. this is the right guide.



3. I'm not much of a meat eater, but wanted to be able to cook really good meat when I grill. This book may make me a meat lover! Each recipe is very educational as they explain many of the methods they tried before determining the best method for grilling a particular item. I've tried four recipes so far and they have all been absolutely perfect. I grilled burgers for a crowd on the 4th of July and throughout the meal everyone kept commenting on how good the burgers were. Seems that burgers should be simple, but now I know how to make a perfectly cooked juicy burger! The pork tenderloin recipe was also superb; tender and juicy. I won't be looking for any other grilling or barbeque cookbook.



4. I got this book for my husband for his birthday and boy did I hit the mark! My husband doesn't read for pleasure but he, no pun intended, ate this book up. He refers to it constantly and everything he has tried from the book has been wonderful. He says that it is full of the reason why a technique is used and he has learned much from it. I then bought it for my twenty-something son and he says the same thing!! It was a good investment for both my culinary tastes and to get my husband to read something!! The food is great and I don't get chenobyl chicken anymore!!! Really worth the read. Period.



5. If you like Cooks Illustrated or America's Test Kitchen, you will like this book dedicated to BBQ and grilling. Same style, same type of recipes.

5 comments about BBQ USA: 425 Fiery Recipes from All Across America.

1. a brilliant dissertation on the art of the bar-b-q. i cant wait to get stuck in



2. This was a great book for my wife and I who have eaten out at restaurants easily 10% of the time now that we have a grill and this book. An excellent investment, that makes the weekends even more fun than I thought they could be. I recommend this!



3. This is a fantastic book for anyone who loves barbecue. From the novice BBQ cook to the pro, there is something in this book for every one. I have a whole book shelf full of BBQ cook books and this is the one I go back to time and time again. Every recipe I have tried has been outstanding. This book is unparalleled by others on the subject. I've had my copy for about 3 years and it is starting to wear a little from use...the pages are dog-eared and there are barbecue sauce fingerprints from cover-to-cover. (Perhaps I should buy a new copy and wash my hands more often!) Moreover, every time I travel, I go to this book to see if there are any of the restaurants Raichlen reviews within a 100 mile radius of my destination. This book does not disappoint. It's the best.



4. BBQ USA: 425 Fiery Recipes from All Across America
   
   The best barbecue book I have ever had - full of history, interesting anecdotes, and most of all outstanding recipes - from quick and simple to gourmet. The instructions are clear, and the results are great. I highly recommend this book for the beginner and well as the master barbecue chef. You and your guests will not be disappointed.



5. There are some good recipes from all over the country in this book...
   
   This book is one of my "must haves" in my kitchen...

4 comments about Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More.

1. I admit, initially I thought pizza on the grill would be a little intimidating. Like how does it not fall through the grates? But Elizabeth Karmel and Bob Blumer know their stuff. The book is layed out great, beginning with step by step instructions for preparing the basic dough to setting up the grill. Also included are several shortcuts which can be used to cut down the prep time without sacrificing any of the goodness!! The recipes are organized and easy to follow. You will be amazed at the wide array of toppings for just about any kind of pizza you can think of. This is definately not your local pizza parlor eats.
   
   The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was.
   
   Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!!



2. This book is a pizza.
   
   Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings.
   
   Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey?
   
   This book brims with ideas.
   
   Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza.
   
   The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....."
   
   Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker.
   
   I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future.
   
   Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book.



3. PIZZA ON THE GRILL: 100 FEISTY FIRE-ROASTED RECIPES FOR PIZZA & MORE provides a set of pizzas perfect for grilling and for international fare, from a peanut-infused Thai pizza to Kung Pau Cashew Chicken Chinese Pizza, Crab & Artichoke Pizza, and more. Even dips and side dishes are included in a pizza cookbook unusual in its approach and variety.
   
   Diane C. Donovan
   California Bookwatch



4. This is a wonderful book for those who want to try grilled pizza.
   The instructions are precise, both for charcoal and gas grills. The recipes are wonderful and easy to create. Once you try pizza on the grill, you will never want to buy another pizza.

5 comments about Backyard BBQ: The Art of Smokology.

1. Found this to be a very good book for anyone that is new to smoking. Gives you all the information you need with some good receipts too.



2. I have had this book for a number of years and have never had a recipe disapoint me. The double smoked pulled pork is a neighborhood hit. We have get togethers throughout the year and it is always requested. I have five books related to smoking meats and this is the book I keep going back too. I have had some questions with a couple of recipes and I have e-mailed the author and he is always there to help me. Think of doing that with some authors and you get nothing. WOW!!
   Bob Halvorson, Irvine CA



3. I have learned so much about this art of cooking from this book. It doesn`t just provide the basic to smoking but also includes recipes. From making your dry rubs to BBQ sauces to perparing the meats, It`s all here. This book will never rest around our house.



4. The author clearly knows and loves his craft. Lots of down-to-earth advice and techniques.
   
   The book would have benefitted immensely from some editing. The organization haphazard, and there are plenty of annoying grammatical errors.
   
   If you think of it as a transcript of a conversation between a couple of friends over a couple of beers, then it's easier for a purist to overlook the flaws.
   
   The content is good enough to overshadow the form in this case.



5. This one was given to me to read. Just like one I had purchased, this book is also filled with typos and grammar errors.
   
   I would skip this author and pick just about any other book by any other author.

5 comments about Raichlen on Ribs, Ribs, Outrageous Ribs.

1. I like Steven,s other books better. i was looking more for pork rib recipes



2. I got this book last summer and have used it many times - there's alot of basic info on ribs to understand how to cook various types of ribs to get the best results in each case. The first recipe in the book for basic ribs is winner - I make it all the time in the summer, adjusting it here and there to get different flavors. He really knows alot about the grill, so that information is worth the price of the book alone. If you love ribs, buying this book is a no brainer.



3. Bought this for my husband. He thought he knew everything thing there was to know about ribs, until he read this book. Very good. Highy recommend it to all rib enthusiasts.



4. I have owned a grill for may years, but never really enjoyed grilling because it never turned out that great. I would just throw meat on the grill and then I guess just hope for the best. That changed when I got this book for Christmas. I was so excited about the guidance that this book provided me with, I was grilling ribs on my back deck three weeks later, in 15 degree weather. They turned out to be the best ribs I ever made, maybe even ever tasted. I have made several other recipes from the book since then, and they were spectacular. I am determined to try them all. Also, I have bought two more of Steven Raichlen's books, Beer can Chicken and the Barbecue Bible, which have proven to be invaluable as well.



5. If Ribs is your game or if you are looking for a good reference book to help you begin your journey down Rib lane, then this is the book for you! Easy to read, great recipes, and loads of helpful hints, tips and suggestions on meats, sauces, grills...the list goes on.
   
   So help yourself out and pick up a copy today! Your lips will thank you!