Barbecue (Más de 16.000 resultados)

Paperback. Condición: Very Good. They say that baseball is the all-American pastime, but in fact outdoor cooking is the hottest culinary trend in the U.S. today. In the first of this new series, THE BEST LITLE BARBECUE COKBOK -- a technique that essentially is slow-cooking over low heat -- features recipes ranging from down-home fare, like ribs, brisket, chicken, and pork shoulder, to more sophisticated dishes, like Golden Apple-Smoked Turkey Breast, Honey-Glazed Acorn Squash, Smoked Goat Cheese with Garden Tomato, and Smoked Rainbow Trout with Pistachio Butter. COMING IN JUNE.…

Hardback. Condición: Good.

Paperback. Condición: Good. Welcome to the South as only Kirk Neely can describe it. In Banjos, Barbecue and Boiled Peanuts, Kirk Neely uses his precise eye, keen ear, and down home voice to capture those small truths of life in the South, as he spins yarns about groundhogs and black snakes, mockingbirds and bluebirds, pound cake and cypress knees. A fitting sequel to A Good Mule Is Hard To Find, 2010 finalist for best book of nonfiction from the Southern Independent Booksellers Alliance, this collection delves even deeper into the humor and lore of Southern life, the mysteries and truths that are wedged between its mountains, snake down its rivers, stalk its gardens and graveyards, lie hidden in its abandoned boxcars, collect beneath its fingernails. Banjos, Barbecue and Boiled Peanuts pulls back the curtain of kudzu to reveal a place of weirdness and wonder, a place where a five-string banjo may lead to insanity, the art of preparing slow-cooked barbecue is compared to making love, and the texture and taste of boiled peanuts startle visitors from above the Mason-Dixon Line. These are stories of warmth and wit, of heart and humor. Thoroughly engaging and undeniably touching, Banjos, Barbecue and Boiled Peanuts is a delight for folks of all ages. So familiar and yet so fresh are these tales that, once you leave, you may want to come back. …

Hardback. Condición: Very Good.

Paperback. Condición: Good.

Paperback. Condición: Very Good. Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts from around the country, barbecue guru Michael Stines packs a whole lot more than just marinades into this comprehensive handbook. He gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that'll turn great barbecue into championship-quality eats. A comprehensive guide from barbecue guru Michael H. Stines, including 280 recipes. The collected wisdom and shared secrets of down-in-the-trenches pit masters. Featuring tips and advice for choosing utensils, equipment, and fuels; a glossary of terms; a shopping guide; and precise per-pound temperature and smoke-time charts. Includes more than 100 recipes for rubs, sauces, mops, and marinades; all the classics for beef, pork, ribs, poultry, seafood, and vegetables; plus a fascinating history of regional cooking styles. Start Media Reviews.…

Paperback. Condición: Good.

Hardback. Condición: Very Good.

Paperback. Condición: Good. They say that baseball is the all-American pastime, but in fact outdoor cooking is the hottest culinary trend in the U.S. today. In the first of this new series, THE BEST LITLE BARBECUE COKBOK -- a technique that essentially is slow-cooking over low heat -- features recipes ranging from down-home fare, like ribs, brisket, chicken, and pork shoulder, to more sophisticated dishes, like Golden Apple-Smoked Turkey Breast, Honey-Glazed Acorn Squash, Smoked Goat Cheese with Garden Tomato, and Smoked Rainbow Trout with Pistachio Butter. COMING IN JUNE.…

Paperback. Condición: Good. Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts from around the country, barbecue guru Michael Stines packs a whole lot more than just marinades into this comprehensive handbook. He gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that'll turn great barbecue into championship-quality eats. A comprehensive guide from barbecue guru Michael H. Stines, including 280 recipes. The collected wisdom and shared secrets of down-in-the-trenches pit masters. Featuring tips and advice for choosing utensils, equipment, and fuels; a glossary of terms; a shopping guide; and precise per-pound temperature and smoke-time charts. Includes more than 100 recipes for rubs, sauces, mops, and marinades; all the classics for beef, pork, ribs, poultry, seafood, and vegetables; plus a fascinating history of regional cooking styles. Start Media Reviews.…

Paperback. Condición: Very Good. Since he started smacking long balls for the Baltimore Orioles, John Boog Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog's Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards. Baltimore author Rob Kasper takes a behind-the-scenes look at the life of this smoky slugger from his Florida boyhood through his rise to major-league glory and beyond. Told in Boog's colorful style, this rollicking journey is spiced with recipes and topped off with interviews from former teammates like Brooks Robinson, Frank Robinson and Jim Palmer.…

Hardback. Condición: Good. Before Smoke and Spice revolutionised backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetisers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of Q as good food.…

MASS MARKET PAPERBACK. Condición: Very Good. 0553136593 The cover shows only mild wear and there are some small spots on the outer edge of the book. The interior is in wonderful shape. Overall, this is still a great copy of the title. Ships, well packaged and very quickly, from MI. The condition selected for the item is accurate and consistent with our other listings of the same general condition. If you have any questions or you would like additional details about the item or pictures, please do not hesitate to contact us. We will get back to you as quickly as possible. Please buy with confidence from us, as we have several thousand satisfied customers and your satisfaction is the goal we strive to achieve with every transaction.…

Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Paperback. Condición: Very Good.

Hardback. Condición: Very Good.

Hardback. Condición: Good.

Paperback. Condición: Fair.

Paperback. Condición: Very Good.

Paperback. Condición: Fair.

Paperback. Condición: Fair. George Foreman knows a good meal when he sees one. And today, the world's most successful senior citizen athlete also knows that a good meal has got to be a healthy one. Smart nutrition has played a big part in George's amazing championship comeback, and it should also contribute to any other American's battle of the bulge. In his Knock-Out-the-Fat Barbecue and Grilling Cookbook, George, along with famed nutritionist Cherie Calbom, explains how to prepare hearty, mouth-watering meals that won't stress your waistline. When grilled over high heat, meats, poultry, fish, and vegetables not only retain more vitamins, they can have their fat content lowered, too. With easy-to-learn, simple techniques, George and Cherie show you how to raise the temperature and drop the unwanted fat.…

Paperback. Condición: Very Good. George Foreman knows a good meal when he sees one. And today, the world's most successful senior citizen athlete also knows that a good meal has got to be a healthy one. Smart nutrition has played a big part in George's amazing championship comeback, and it should also contribute to any other American's battle of the bulge. In his Knock-Out-the-Fat Barbecue and Grilling Cookbook, George, along with famed nutritionist Cherie Calbom, explains how to prepare hearty, mouth-watering meals that won't stress your waistline. When grilled over high heat, meats, poultry, fish, and vegetables not only retain more vitamins, they can have their fat content lowered, too. With easy-to-learn, simple techniques, George and Cherie show you how to raise the temperature and drop the unwanted fat.…

Paperback. Condición: Good. George Foreman knows a good meal when he sees one. And today, the world's most successful senior citizen athlete also knows that a good meal has got to be a healthy one. Smart nutrition has played a big part in George's amazing championship comeback, and it should also contribute to any other American's battle of the bulge. In his Knock-Out-the-Fat Barbecue and Grilling Cookbook, George, along with famed nutritionist Cherie Calbom, explains how to prepare hearty, mouth-watering meals that won't stress your waistline. When grilled over high heat, meats, poultry, fish, and vegetables not only retain more vitamins, they can have their fat content lowered, too. With easy-to-learn, simple techniques, George and Cherie show you how to raise the temperature and drop the unwanted fat.…

Paperback. Condición: As New.

Paperback. Condición: As New.

Paperback. Condición: Very Good.

Paperback. Condición: Very Good.

Paperback. Condición: Very Good.

Paperback. Condición: Fair. Both a practical guide to cooking home barbecue and a guided tour of Texas barbecue history, The Legends of Texas Barbecue gives readers advice straight from the pitmasters themselves on preparing 85 mouthwatering recipes for smoked and roasted meats, side dishes, sauces, mops, and rubs. In a state where the perfect rub or sauce is a closely guarded secret, author Robb Walsh has managed to persuade many amateur and professional barbecuers to offer tips to prepare the perfect smoked meat and the hottest barbecue sauce, and even some of their favourite recipes. Their outlandish stories and outspoken opinions are sometimes funny and always interesting. Archival black and white photography will look back at more than 100 years of barbecue, from the first mutton and squirrel roasts in the late 1800s, to today's modern cookoffs, where technology has changed the way the food is prepared, but can never alter the state's obsessive devotion to roasting meat in a pit. The text covers important topics like the eternal battle over whether to use sauce or not, the German and African American influences on the recipes, and the details of slow roasting. Also included are lists of the best barbecue joints and a month-by-month rundown of the most influential competitions in the Lone Star state. These folks are dead serious about their barbecue and this cookbook captures the magic of the era, the history of the region, and the sublime flavours of authenic, tasty barbecue deep in the heart of Texas. * Find out everything you ever wanted to know about roasting meat in a pit - from the history and rivalries between pitmasters to the outlandish stories and unforgettable recipes that have made Texas famous. * The author is a true expert/aficionado of Texas barbecue, is a frequent judge at competitions, and knows everyone there is to know in the barbecue biz. He has been called by NPR as the "Indiana Jones of Food Writing" and is a multiple James Beard award winner. This book preserves a fascinating piece of Texas history. Many of the old barbecue methods are no longer being used and some of legendary barbecue joints are starting to close their doors. …

Paperback. Condición: Good. Both a practical guide to cooking home barbecue and a guided tour of Texas barbecue history, The Legends of Texas Barbecue gives readers advice straight from the pitmasters themselves on preparing 85 mouthwatering recipes for smoked and roasted meats, side dishes, sauces, mops, and rubs. In a state where the perfect rub or sauce is a closely guarded secret, author Robb Walsh has managed to persuade many amateur and professional barbecuers to offer tips to prepare the perfect smoked meat and the hottest barbecue sauce, and even some of their favourite recipes. Their outlandish stories and outspoken opinions are sometimes funny and always interesting. Archival black and white photography will look back at more than 100 years of barbecue, from the first mutton and squirrel roasts in the late 1800s, to today's modern cookoffs, where technology has changed the way the food is prepared, but can never alter the state's obsessive devotion to roasting meat in a pit. The text covers important topics like the eternal battle over whether to use sauce or not, the German and African American influences on the recipes, and the details of slow roasting. Also included are lists of the best barbecue joints and a month-by-month rundown of the most influential competitions in the Lone Star state. These folks are dead serious about their barbecue and this cookbook captures the magic of the era, the history of the region, and the sublime flavours of authenic, tasty barbecue deep in the heart of Texas. * Find out everything you ever wanted to know about roasting meat in a pit - from the history and rivalries between pitmasters to the outlandish stories and unforgettable recipes that have made Texas famous. * The author is a true expert/aficionado of Texas barbecue, is a frequent judge at competitions, and knows everyone there is to know in the barbecue biz. He has been called by NPR as the "Indiana Jones of Food Writing" and is a multiple James Beard award winner. This book preserves a fascinating piece of Texas history. Many of the old barbecue methods are no longer being used and some of legendary barbecue joints are starting to close their doors. …