Nonfiction
Weber's greatest hits
Jamie Purviance
641.5784 /Purviance
Nonfiction, Cookbooks
Collects over one hundred barbecue recipes from the grilling company, including such offerings as grilled oysters, Korean beef barbecue, jerk-spiced ribs, and Greek seafood salad.
Guy on fire : 130 recipes for adventures in outdoor cooking
Guy Fieri
641.5784 /Fieri
Nonfiction, Cookbooks
Food Network superstar, celebrity chef, and #1 New York Times bestselling author Guy Fieri takes cooking outdoors with this smart, practical, four-color cookbook filled with dozens of recipes for meals, drinks, holidays, bashes, and more.
Added by Beth
Grill Skills: Professional tips for the perfect barbeque
641.5784 /Grill
Cookbooks, Nonfiction
Would you like to be more confident in your grilling skills? Or do you consider yourself king or queen of the grill? Either way, this is the book for you. In Grill Skills, professionals generously offer their very best tips, advice, and recipes. In these colorful, lighthearted, and photo-rich pages, you'll find how to whip up the perfect barbeque sauce; every recipe you need, and menus, for creatively tweaked traditional barbeque meals with all the proper sides; how to create glorious barbeque buffets for all ages and tastes; ways to conjure up the magic of grilled desserts; expert advice on wines to go with your grilled meals; imaginative decoration instructions to add ambience around the grill; and music playlists for every get-together. This is the book where Tex-Mex meets the islands, the Mediterranean meets Sweden, and the tropics meet urban balconies--an indispensable grill book for all tastes.
Added by Beth
Food52 any night grilling : 60 ways to fire up dinner (and more)
Paula Disbrowe
641.5784 /Food
Nonfiction, Cookbooks
Disbrowe coaches readers through cooking over fire, so that the simple pleasures of a grilled meal can be enjoyed any night of the week. She eschews long marinades and low-and-slow cook times, allowing you to go beyond burgers-and-brats on a busy night. You'll also learn how to char fruits and vegetables, and cook foods for future meals.
Added by Beth
Michael Symon's playing with fire : BBQ and more from the grill, smoker, and fireplace
Michael Symon
641.5784 /Symon
Nonfiction, Cookbooks
In preparing to open his barbecue restaurant, Michael Symon enthusiastically sampled smoked meat from across America. The 150 finger-licking, lip-smacking recipes here draw inspiration from his favourites. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. Print run 125,000.
Added by Beth
How to grill everything : simple recipes for great flame-cooked food
Mark Bittman
641.5784 /Bittman
Nonfiction, Cookbooks
Here's how to grill absolutely everything-- from the perfect steak to cedar-plank salmon to pizza-- explained in Bittman's straightforward style.With practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Discover just how simple-- and versatile-- grilling can be.
Added by Beth
Thank you for smoking : fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker
Paula Disbrowe
641.5784 /Disbrowe
Nonfiction, Cookbooks
Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance
Added by Beth
The South's best butts : pitmaster secrets for Southern barbecue perfection
Matt (Matt R.) Moore
641.5784 /Moore
Cookbooks, Nonfiction
Presents a look into the kitchens and smokehouses of the South's most revered pitmasters, exploring how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients, and wood.
Added by Beth
Black smoke : African Americans and the United States of barbecue
Adrian Miller
641.5784 /Miller
Cookbooks, Nonfiction
Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today
Added by Beth
Added by Beth