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  1. There's so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables.You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter's day; there's no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life's true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.About the AuthorBen Tish is Chef Director of the Salt Yard Group which comprises Salt Yard in Fitzrovia, Dehesa and Ember Yard in Soho and Opera Tavern in Covent Garden, all specialising in a rare mix of food and wine from both Spain and Italy. Prior to joining Salt Yard, Ben spent much of his career working with Jason Atherton. He also spent time at the Crinan Hotel in Scotland, where Ben was awarded Best Gastro Pub in Scotland, as well as Best Newcomer from the Good Food Guide. Ben has appeared on Saturday Kitchen, the Food Network, Masterchef, Good Food Channel's Market Kitchen and BBC Radio Four's Food Programme. He has appeared in Waitrose Food Illustrated, the Guardian and has demonstrated at many food events including Taste of London, Foodies Festival and the Slow Food Show.
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  2. A man of many talents, Christian Stevenson, aka DJ BBQ, is an American DJ and barbecue cook from Maryland who lives to 'catertain'. Crammed full of awesome recips, this book is certain to become your barbecue bible.To watch DJ BBQ in action, check out his videos and well as loads more recipes, tips and techniques from the Food Tube family.About the Author A man of many talents, Christian Stevenson, aka DJ BBQ, is a food columnist for FHM magazine, he won a BAFTA for his Channel 5 show RAD, has had a successful career in radio, gaming and acting, and his fantastic food van in Brighton was voted Best BBQ Shack in 2013.
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  3. Step-by-step guide to delicious BBQ cooking with a Tex Mex influence. When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals. Now, in his gorgeous cookbook, Cramby shares the tips and techniques he has learned to create the tastiest barbeque food possible. A Texan barbeque means slow cooking at low temperatures and is the method used to create delicious, tender meat such as smoked pulled pork. Learn about grilling times, smoking temperatures and how to achieve perfect, super-juicy meat, even using cheap and chewy cuts. Texas BBQ also includes mouth-watering side dishes - everything from grilled corn salad to a cheesy chile con queso.Beautiful photographs and a simple step-by-step guide will have everyone perfecting the Texan-style barbeque in no time!About the Author Jonas Cramby works as a freelance food writer and chronicler. His blog on the Swedish magazine Cafe has 20,000 unique readers every month. In 2009 he was awarded the title Chronicler of the Year by Sweden's magazines, and he has recently become the restaurant critic for Metro. His blog is often about American food: he is a devoted lover of Tacos after having travelled around in the States and looked inside kitchens to ask how they make their delicious food. In fact, Jonas loves Mex food so much that he has given his daughter the middle name Margarita, and if he ever gets another daughter then she is going to be called Carnita - after Jonas' favourite taco filling! He is the author of Tex-Mex From Scratch and Texas BBQ.
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  4. It is time to move beyond sausages and chicken legs for your BBQ. Finger food from the grill is a very different, inspiring idea. With chapter titles such as In the Fist, Impaled, On a Spoon, Rolled, and By the Way, you can start to guess how diverse the recipes in this book are. These amazingly creative finger food recipes take their inspiration from the vibrant street food scene and present ideas for rolls, wraps, waffles, gyros, quesadilla, hotdogs, ribs, kebabs, gyoza, tataki, wings, pancakes, pulled meats, toasted sandwiches and bruschetta, as well as salads, sauces and dips to accompany these dishes. The recipes can make ideal starters, small snacks or form part of a multi-course menu. Every one shows how long it takes to prepare and there is a star system indicating the level of difficulty. Many recipes are easy, some are more sophisticated, but with the help of numerous tips and a little practice you will turn out success every time. So if you tend towards the same old traditional fare at BBQ time 'Finger Food from the BBQ and Grill' is the remedy ...Let it seduce you with its experimental ideas.About the AuthorAndreas Rummel – internationally acclaimed BBQ and grilling expert – has spent more than ten years touring the world, appearing in a wide variety of TV shows. He takes to the road around 200 times a year for BBQ seminars, grill shows, trade fairs, and private events where he fascinates his audiences with tips and tricks on creative barbecuing.
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  5. If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. There are over 80 recipes, each accompanied by a photograph, including Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips,Sauces, Salads, Salsas, Pickles, and Breads. These startlingly original recipe ideas will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits.
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  6. The sun’s out, your friends are coming over, the fridge is full of crisp white wine chilling nicely and you’re ready to grill. But you have a vegetarian (or two) coming - what to cook? Don’t be fooled into thinking that the marriage of pure heat and raw meat is the only option. There are so many jaw-droppingly delicious and healthy ways to cook all kinds of meat-free food over the coals or on a gas grill. Here you’ll find ultimate inspiration in chapters organized into Small Bites & Dips; Skewers & Kebabs; Burgers & Pockets; Hot Sides; Salads & Slaws; Salsas, Relishes & Sauces and Sweet Treats.
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  7. Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.More than just a smoker cookbook, Real BBQ containsOver 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipesA BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional stylesPitmaster Tips including techniques, shopping advice, and even beer and whiskey pairingsRecipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.
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  8. On a scorching summer day, there's little more enjoyable than a casual barbecue with friends. This book is guaranteed to turn you into a grilling guru, with an introductory chapter on fuels, lighting, cooking and safety tips and a plethora of sizzling recipes from teriyaki beef sandwiches to pancetta and orange-wrapped chicken. Your guests will be enraptured until the sun goes down. Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. Other titles in the Easy to Make! series: 'Low GI' (9781843406549) 'Family Meals in Minutes' (9781843406556) 'Salads & Dressings' (9781843406563) 'Speedy Meals' (9781843406570) 'Chicken' (9781843406587) 'Chocolate' (9781843406594) 'Christmas' (9781843406617) 'Slow Cook' (9781843406518) 'Cupcakes, Muffins & Brownies' (9781843406525) Replaces 9781843404491About the AuthorThe Good Housekeeping Institute was created in 1924 to provide readers of Good Housekeeping magazine with expert consumer advice and delicious easyto- follow recipes. These ideals still hold true today.
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  9. This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Complete Barbecue Smoking will help you achieve great taste with minimum effort.About the AuthorNew York Times bestselling author Jamie Purviance is one of America's top grilling experts and Weber's master griller. Jamie is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines, and is the author of many bestselling Weber cookbooks.
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  10. From the world-renowned DJ BBQ comes Fire Food - a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that's out of this world. Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy. There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he's met along the way. Your cookouts will never be the same again!
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  11. Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque Perfectly Cooked with a Sous Vide Deliciously Finished in the BBQPacked with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide's precision temperature control to cook moist, flavorful meats every time.Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book's 50 recipes cover everything from backyard classics to gourmet creations, including:Barbecue Beef BrisketCedar-Plank Chicken BreastCarne Asada TacosMediterranean Lamb KebabsTurkey Skillet StewSeared Wasabi Ginger Crusted TunaSanta Maria Tri-TipAbout the AuthorGreg Mrvich is the creator and host of the popular YouTube channel Ballistic BBQ. Greg’s passion for outdoor cooking started as a child, but it wasn’t until 2007 that he convinced his wife to film his barbeque obsession. Today, Ballistic BBQ is one of the top outdoor cooking channels on YouTube and covers everything from traditional low and slow BBQ to out-of-the-box recipes and new appliance. Greg lives outside of San Diego, CA, with his wife and son. Ballistic BBQ can be found on YouTube, Facebook, and Twitter.
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  12. You can pick the protein, switch the sides, and even swap the sauce--but when it comes to being a barbecue pitmaster there are three ingredients that you just can't do without: Meat. Smoke. And, most importantly, time.Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America's best barbecue, not just any ol' cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City's Brisket to the Smoked Pork Shoulder of the Carolinas.Prep time, cook time, serving size...a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and dessertsRegional barbecue style overviews and must-have barbecue basicsSmoking recipes that range in difficulty so you can build your barbecue skill setCook-off FAQs for upping your game and entering amateur competitionInsider secrets from top pitmasters to develop your barbecue chops including: Memphis's own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's -American Grilled- and three-time James Beard -Best Southwest Chef- semifinalist and -Top Chef- contestant Chef John Tesar
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  13. Since the dawn of man, we’ve been putting hunks of meat over the fire and salivating with anticipation while the roasty, meaty cooking smells draw a hungry crowd. We may have refined the process a little over the last 2.5 million years, but the fact is that searing a steak or a burger over a flame-licked grill is still one of the most satisfying ways to cook, especially for friends. This book is your guide to getting the absolute best out of your barbecue – whether it’s a modest charcoal bucket or a gas-burning beast with all of the bells and whistles – we’ve got the best recipes to please a crowd. And... for those non-meat eaters (scandalous!), there’s even a (delicious and generous) handful of vegetarian options too – as well as chapters on chicken, beef, lamb, pork and seafood, not forgetting a great selection of desserts that work on the barbecue.About the AuthorFood writer and BBQ enthusiast Oscar Smith has long since considered delicious meaty meals a fundamental part of the food pyramid. Based in Melbourne, this is Oscar’s first book.
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  14. Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to:- Choose the right types of meat- Build a BBQ tool set- Craft your own sauces- Smoke and grill like a pro- Marinate like a master- Choose the perfect time to add sauce- Rub your meat the right way- Whip up fantastic sides- Add flavor with the right fuel- Plan hours (and hours) ahead- Cook low and slow for the best results- Avoid flavoring pitfalls- Turn BBQ leftovers into ambrosia Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.
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  15. Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You'll learn the unique flavors of different woods and you'll get insider tips on creating the right heat--be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you'll want to save room for Lilly's dessert recipes such as Big Mama's Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, "Big Bob Gibson's BBQ Book "honors the legacy of Big Bob Gibson--and of great barbeque.
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