3 comments about Dr. BBQ's Big-Time Barbecue Road Trip!.

1. I was expecting a book mainly about a trip around to restuarants but it turned out to be much more.
   
   Somehow Dr. BBQ managed to put out a book with four topics running together and at the same time! There is the cookbook portion, stories about regional bbq cuisine all intertwined with explainations of the barbecue competition circuits.
   
   The recipies are for everything in the BBQ world, rubs, sauces, meats, beverages, side dishes, and desserts.
   
   This is not a tour of every restaurant in each area but a
   he hits the major ones and then hits a couple no one has heard of.
   
   The book starts out with his tour of Kansas City. There is 16 topics in the Kansas City section, including the American Royal and KCBS itself. The restaurants each get a little write up.
   
   Then he was off to North Carolina (because Kansas City and North Carolina are right next to each other, right?) He heads off with a friend to score each location. Oddly he does not score the KC locations.
   
   Tennessee was next. Memphis in May is discussed as well as 'The Jack.'
   Something else about the book sticks out in this section. He discusses the sterotypes of each style and tears it down if it isn't true. For example Putting slaw on a pork sandwich is considered a Carolina thing, however in Memphis you get slaw served on pork sandwiches. Locations are not scored again just discussed.
   
   Now he heads off to Teaxas where he scores the locations again. It is done on a different scale as Carolina but scored none the less.
   
   he then is off to the North Midwest, Illinois, Ohio, etc. and then to the South, the east, and even the west. No locations are rated but there is more the same - locations you may have heard from with some good recipes mixed in.
   
   This would be a good book for any level of BBQer to pick up. A beginner could even start with it. Because of the diversity of the book it could become one of the handbooks of the BBQ world.



2. First of all I have to say that I own all four of Dr. BBQ's Cookbooks. The recipes are fantastic and the directions are easy to follow. Dr. BBQ doesn't care what you cook on his recipes work for just about any cooker you might own. The Stories in Road Trip are a great read by themselves. The wealth of recipes in the book is a true treasure, too.



3. This book provides everything you need to cook for all your guest. I love the recipes from all over the Bar-B-Que loving country and perfect for my Green Egg.

1 comments about Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA --- with Recipes, Porklore, and More!.

1. My son-in-law says one of the best books he read on Barbecue.Thats says it all.

5 comments about Panini.

1. Jo McAuley's PANINI surveys the grilled Italian sandwich which is becoming so popular in bistros and delis in North America. You'd think panini sounds too exotic to produce at home, but quite the opposite: McAuley demonstrates it's the perfect sanwich for producing in a home kitchen and packs her cookbook with recipes for vegetarian, meat, and even dessert sandwiches to prove it. Color photos face nearly every page and encourage cooks to sample.



2. I searched for a good panani cookbook to compliment a Christmas gift of a panini press/maker. While it's a small paperback, it has great recipes and it's all panini recipes. I looked at several books in the brick-and-mortar book stores and most gave panani sandwiches a passing glance and moved on to other recipes. At least McAuley stayed with the title of her book and didn't go astray. You'll also find a good mix of breakfast, lunch and dinner offerings and even some tasty all-veggie recipes. It's the best all-panani book I've found so far and well worth the small price.



3. I was a bit disappointed. "Simple Italian Sandwiches" costs more but has a better selection and more information.



4. Am very disappointed in this book - I only marked 3 or 4 that I even wanted to try.



5. The book was a dissapointment. I would not have bought it if I had had a chance to look in it.

5 comments about The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry.

1. This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion!
   
   Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on!
   
   It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al.
   
   It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It's almost 600 pages of advice and inspiration to take the journey.
   
   From the plethora of offerings here thus far, I've sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches;
   
   The pleasure from trying these mouth watering delights is the vast untried collection that now awaits.
   
   This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.



2. This is by far, the best cookbook we own. It is huge, and contains every recipe you could ever want or need for rubs, marinades, sauces, every kind of meat, great sides, and even cocktails...this book is like a textbook for grilling because it teaches you so much about every which way to use your grill. We have given it as gifts and everybody has loved it and even bought it for their friends and family as gifts! Buy this book and you can throw away any other grilling books you own.



3. i was not impressed with this book at all,no chef needs to own this book,nor anybody else for that matter,its a recipe book only,and all can be found elseware!!!



4. I have grilled for years and consider this book to be the best I ever. All of my guest comment about the great recipes. We have given this book as a gift to many of our friends and family. If you only have one grilling book on your shelf it has to be this one.



5. A fantastic find for backyard entertainment, learning more about grilling, roasting, smoking, etc just as the titles says. Do you love to cook, experiment, and play creating with food? The authors have a wonderfully delivery of information, technique and a style that appealed to my senses. They mention where some of their creations came from while traveling, camping and grilling around the world. A wonderful way to experience people, places and culture whether in your own backyard or far away from home.
   
   List from back of dj:
   89 Spice blends, rubs, marinades, and mops
   76 Barbeque sauces, salsa, and relishes
   22 Dips and spreads
   43 Burgers
   33 Great Steaks
   58 Chicken dishes
   154 Things to do with Seafood
   25 Perfect sunset drinks
   20 Recipes for Ribs
   41 Luscious Desserts
   
   And there is the description that cinched the deal for me, I wanted some different spice blends, rubs and marinades to play with. Have a yen to try Buffalo - pg 405 "Peppered Buffalo Steaks", gives a description of, some history and mail-order source. Venison is on the next page. Pulled pork, pg 328, talks about the cut of pork, gives the rub next, a vinegar mop and then proceeds to walk you through the process with party tips and other suggestions to finish out the process.
   
   No photos, tip boxes are highlighted for quick reference, packed full of useable info.
   
   If you love to share food, family, backyard fun, or just close company this book has infinite possibilities available. Great fun to try out the ideas, recipes and suggestions to discover food.
   
   Enjoy the sunsets, shared with others!!!

5 comments about Dad's Awesome Grilling Book.

1. In many households, the grill is man's territory, but if the dad of the house doesn't have the time to grill, it sits cold. Sloan has put together not only many classic grilling recipes, but also a number of quick ones that can be whipped together after work. Sloan is also a humor writer, and his bits of introduction to each recipe keep the book fun. He gives a wide range of ideas, classic and new twists on old ideas. We used his Prosciutto-Wrapped Grilled Asparagus for our get-together. It was easy to put together, and well-liked by all. For those without a lot of grilling experience, there is a very good introduction to the tips, techniques, and tools needed to make grilling not just a on-the-weekend event, but a during the week or whenever you feel like it part of cooking. And his chapter on Burgers, Dogs and Brats, will provide a welcome, traditional weekend backyard party for family, friends and random strangers following the smell of sizzling meat.
   
   Reviewed by Ross Rojek



2. Fabulous book for basic to semi-advanced recipes. Immediately tried his brats stuffed with cherries and wrapped in bacon and everyone raved about it including my other half who doesn't care for hot dogs!
   
   Each recipe has some kewl rub suggestions. Like having two recipes for one on each page.
   
   I can guarantee you can use some of these recipes to get your grilling "guinea pigs," to ask, "Where did you learn to cook like this?" Very much worth the $$$ to have on the bookshelf.



3. Terrific book. Reading it is like listening to the most reasonable and wittiest guy you know talk about his hobby. Super practical advice, and sooo funny. My husband and I were reading the short, eccentric sidebar stories to each other the first day we got this book; they are laugh-out-loud funny, and sometimes startlingly wise. The primer on ordering wine in a fancy restaurant is hysterical, and the wistful paean to the days when kids laughed at their dad's jokes...that inspired me to laugh at my husband's jokes that day, and by god, it made him so damn happy.
   I know a lot about grilling already, and these recipes were all new to me, easy, and delish. But it's not just the recipes, it's the whole ethos of grilling, he just lays it out for you, so whatever you're cooking, you won't blow it. PERFECT book for anyone who's secretly a little afraid of his grill.
   Oh, and I loved how there was no paper jacket to rip or remove, just a hardcover with photo artwork. Again, so simple and practical.



4. I purchased this for my husband and the whole family is enjoying it. We have two young boys and live in New Mexico - where we can grill many months out of the year. Thanks for writing this fun and creative cook book.



5. I bought this book 6 months ago and have used it and used it and used it. Haven't found a recipe we didn't like. I highly recommend it to people who like to grill. Doing the Christmas Turkey on it today...another new receipe!

4 comments about BBQ Sauces, Rubs & Marinades For Dummies.

1. Being a relatively inexperienced smoker of meats, I found this book to be absolutely essential. It's easy to read and use and it will be on the top shelf of my cookbooks. On the "Kingsford Rating System" scale of 1 to 5 charcoal briquets, this book gets a total of 5 Briquets. (picture 5 perfect redhot briquets, all in a cozy mound)



2. The title of this cookbook would lead you to believe it's all about sauces, rubs and marinades but the first 6 chapters are about smoking, pits, gathering the "right" equipment, pantry stocking, history of BBQ, how to mix marinades, competitions, and there's more than you'll ever want to know about smokers, smoking, setting up your equipment, etc.
   Finally half way through you get to the actual recipes for rubs and marinades, that lasts only a couple of chapters. Then it switches to many more chapters about salsas, relishes and then recipes for entrees and sides such as potatoes, baked beans, macaroni salad, stuffed dates, mac n cheese and the list goes on and on.
   It's a great cookbook if you want all those things but if you're depending on the title alone it will lead you astray.
   The Alabama White Sauce was delish and we used it on chicken (not the suggested ribs). The Kansas City sauce and the Carolina sauce were right on.



3. My wife bought this book for my birthday, along with a smoker. I've been making real barbecue for a few months now, and this book has been the key to my success. Tons of great rubs, sauces, and marinades, as the title states, but also a bunch of great, classic BBQ sides.



4. I found the book very informative and helpful in making my BBQ experiences more tasty and enjoyable. Even though I submitted some recipes for the book, I found them all very good and easy to follow. I find myself referring to it on a regular basis. To learn more about one of the products listed in the book go to [...]

4 comments about Cooking Light Cook's Essential Recipe Collection: Grilling: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION).

1. I bought this book for my BF who loves to grill, but also loves to pack on the Calories. He loves to cook for me, but often I can only eat a bite or two because he likes to slather oil and butter. I thought the pictures of meant done "lighter" might inspire a more harmonious meal time. It definitely worked and he loves the book. He's tried 5 or 6 ideas and they all came out delicious. Plus, it's lighter so we're both happy.



2. Bought a new grill last weekend and received this cookbook from Amazon yesterday. LOVE it! Cooking Light Grilling is filled with delicious-sounding, healthy recipes for summertime meals. I can't wait to try some of the yummy ideas... like Portobello Burgers... maybe served with some grilled fruit on the side? There are 57 recipes in the book, and I'm sure I'll try nearly every one before Labor Day!



3. We have had this book only two days and I made the rum/pineapple salsa chicken and the rum pineapples and ice cream...OUTSTANDING!! There are so many great recipes, all very simple (time consuming to chop everything!), but well worth the effort...the variety of simple recipes covers the spectrum of diets...vegetarian, grilled fruits, grilled potatoes, steak, turkey burgers, poultry, and more...GET this book!



4. . "Cooking Light Grilling" ($17.95, Oxmoor House, 144 pp.) offers the editors' favorite 55 recipes from the hundreds they've tested over the years for the magazine. And the best part is they're all your classic favorites, prepared with an eye toward cutting calories without giving up flavor.
   
   The book is beautifully illustrated with loads of full-color pictures (a full-page finished dish pic for each recipe plus another to illustrate a technique). The recipes are easy to follow and for the most part there aren't hard-to-find exotic ingredients. Plus, there's plenty of helpful hints included.

5 comments about Texas BBQ : Photographs by Wyatt McSpadden.

1. The first overpowering impression of the book is the whole Texas barbecue thing. The funky and out-of-the-way Texas joints where it's made and purveyed and the laconic Texans who carry on the tradition. Especially for one like me who was a Texan until a decade or so ago. But then upon a more studied perusal of the book, it becomes clear that the most powerful thing about it is the photography. I was prompted to check out McSpaddens's website, wyattmcspadden.com, to view some his other work during the twenty years he was documenting barbecue. And I decided that he might just as easily have created an equally stunning book on the subject of Pacific Northwest Seafood. In fact I wish he would.



2. This delicious book deserves a special place in our house. Not among the cookbooks, not among the novels but on the kitchen island where it catches the eye!
   This book makes me want to visit all the places and people in these photographs. Admiring the pictures I realize I have never tasted a 'real' Texan BBQ. While my eyes feast, my tastbuds tingle, and my mouth waters I praise Wyatt McSpadden! Great art.



3. There simply isn't anything like this. Every photo is a gem that is worth staring at for a while. The book captures the essence of the near-religious tradition of barbecue in Texas. If you follow that near-religion you'll love the book. If you don't, you'll see what it's all about.



4. Don't think about the subject (meat, smoke, eating BBQ), the locale (small Texas places), or even the photographer. Just put your hands on the book, open it to any page, and you will smile. It is that kind of book -- one where each image makes you see something you like, or think of something you remember well.
   
   Ever since I got my own copy, I have let myself do this -- open to any page, and then find something new to appreciate. This is not about Texas BBQ, it is about what great photography can do for you, the lucky person with the book in her hands.
   
   The best thing of all is finding someone who doesn't yet know about the book, and giving her or him a copy ... you will not believe what an impression it makes when the recipient realizes what he's holding. (Yes, it is a guy book, and I have seen guys get misty when they see the meat and smoke.)



5. Wyatt McSpadden's evocative portrayal of Texas BBQ is a delightful addition to the world of Texas's culinary history, as well as to the photographic analysis of the exciting part barbecue has played in the state's growth and development. I have nothing but good things to say about this outstanding art creation, except I'm prompted to gain about ten pounds each time I look at it!
   
   Every photo inspires thought about its origin. Wyatt displays unbelievable expertise in making the smallest detail come to life in a picture you don't want to forget. I look forward to seeing more photographic work by this talented gentleman!
   
   Oleta Toliver

5 comments about The Great Ribs Book.

1. This book is a true rib lover's treasure. The first 33 pages (nicely photo-illustrated) have everything you need to know about types of ribs, meat preparation techniques and cooking methods. After that, it's nothin' but ribs baby!

   Be ready to make a tough decision though - which recipe to do first. There are mouth-watering pictures of almost every recipe, and so far, we have not found one we didn't like. This is a cookbook that rib lovers will want to work their way through from cover to cover this summer.

   My family's favorite so far is the Carolina Barbecued Ribs (bottom photo - back cover). These have both a rub and a mop and will take you to straight to "Hog Heaven". (If you have little ones or don't like spicy, cut back on the chili powder for this one. It's pretty hot.)

   I own LOTS of rib recipe books and this one is by far the best. It's packed with at least one full summer of the best rib-tasting you'll ever enjoy, but you'll return to the recipes in this book again and again.




2. This is the third book on cooking ribs that I have purchased in attempts to "keep up with the Jones" on our BBQ block.
   
   The methods, techniques and tips on preparation and cooking are right on, and straighforward enough for the average Joe to grasp.
   
   The sauces, described as too foo foo (paraphrased) by another reviewer, are awesome, and I haven't tried one that we didn't love. Make sure you are shopping in a well stocked spice store or outlet, as some of the ingredients aren't as readily available (at least in Ohio) as I would have thought (Cardomon pods?).
   
   Word of caution...the recipes don't make themselves, and are a tad bit complex. Budget some time to concoct, and you will be very pleased with the results.
   
   My favorites are the Cowboy Rub (for you spicy Chipotle fans) and the Tandori, which is also great on chicken. Only complaint, as pointed out in a previous review, is that the book will not remain open when laid out on the counter.
   
   You will not be disappointed with this book!



3. I got this book mainly because I love ribs, but its really not the all-inclusive Everything Ribs book that it first appears. Try Steve Raichlen's ribs book for a rib encyclopedia if that's what you want.
   
   Don't get me wrong, there are several dozen marinade and basting sauce recipes for asian, caribbean, latin, mediterranean and american style basts, sauces, and marinades, but all the cooking instructions, without exception, are exactly the same from recipe to recipe. There is a short but informative section at the front describing cooking methods, including oven roasting, grilling, and indirect heat, and descriptions of different types of ribs.
   
   But, the drawback to this book is that all the types of cooking aren't necessarily suitable for all the types of marinades or sauces, since all the recipes describe the exact same preparation, you don't really know if the sauce is better served on the side, as a baste, or as a marinade; therefore I think many of these recipes are geared toward oven roasting rather than grilling or smoky barbecue-type preparations.



4. This is my go-to book for ribs, doesn't matter what kind: baby back, spare ribs, country style, it has it all. This book makes it very easy to serve up great tasting ribs. Very informative book regarding rib types, cooking methods, and sauces/rubs. You don't have to have a grill or fancy smoker to make the ribs in this book, just an oven or stove top for braising. An added bonus is the glossary of ingredients, there are so many brands this is very helpful. I don't agree with one of the reviewers that this book doesn't have the types of rib recipes that you can eat with beer, beans and blues music...totally untrue, plus I find it surprising that he/she gives a review without trying one recipe, his/her loss. My favorites are the Chinese Baby Back Ribs (I used spareribs for this recipe and it was fabulous) and the Country Style Ribs Braised with Way-Down-South Sauce....ymmmm finger-licking good.



5. I ordered this book because I borrowed a copy from a friend. I prepared ribs using one of the recipes in the book and it turned out fabulous. It was difficult to pick out a single recipe because a lot of them sounded so good. Anyway, I placed my order for a used copy. When I received the book I was pleasantly surprised to find it in a "like new" condition. I received my order very quickly and was very pleased with the condition of the book.

5 comments about Barbecue Biscuits & Beans: Chuck Wagon Cooking.

1. Great fun to read and learn of chuck wagon cooking. Good recipes, hints and suggestions. Simple and clear advice for a novice. Photos are terrific.



2. My son told my husband about this cookbook, so my husband had me order it. He loves this cookbook.



3. I first checked this out at my public library, but had to have a copy of my own. I have tried several recipes already and love every one of them. I am enjoying their section on sauces like Jalapeno Rasberry Sauce and Red Chile Butter. I am reminded of days past with their Onion Cucumber Salad, just like my gram used to make. The ingredients are what I normally have around the house, so that makes this just a very easy book to use and enjoy.



4. I bought this book for my husband when our camping menu was getting boring. This book is now our menu planning bible when we go camping. The recipes are easy to follow and fun to cook the chuck wagon way. The buttermilk biscuits are fantastic. Being big fans of Lonesome Dove, the foreword by Tommy Lee Jones is great too.



5. Bought as a gift for my mother who loves cook books. We know Cauble (but that's a long story..ha ha)
   She loved the book.