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BBQ USA: 425 Fiery Recipes from All Across America,Used
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecuebelt classicsLone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauceto the grilling genius of backyards, tailgate parties, competitions, and local restaurants.In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional livefire cooking. Fingerlickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grillcrazy California, where everything gets fired up dates, Caesar salad, lamb shanks, mussels. Latininfluenced Florida, with its Chimichurri Game Hens and MojoMarinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coasttocoast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
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