BBQ USA by Steven Raichlen

BBQ USA by Steven Raichlen

A soul-satisfying journey through one of the last bastions of North American regional culture, BQ USA captures the ever inventive, ever growing, ever mouth watering world of barbecue.
Here's the Grilling Guru on a pilgrimage to the high temples of the barbecue belt--Sonny Bryan's in Dallas, Jocko's in Nepimo, California--and returning with recipes tailored for backyard barbecue buffs. Here he is tracking down the original burger in New Haven, Connecticut, where the singular technique calls for mixing two types of chopped beef and pressing a slice of raw onion into the patty before cooking it.
He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present--showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles's Koreatown.
In grill-crazy California everything gets fired up--artichokes, Caesar Salad, mussels, lamb shanks. Florida revels in Latin influences with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Chile peppers electrify the grilling of the Southwest, Wisconsin throws its brats over the coals; Georgia barbecues Vidalia onions; and Hawaii finds a surprising number of uses for its native pineapples.
Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit-stops. It's a coast-to-coast grilling extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, peanuts and how to barbecue them, from Kentucky).

SKU	Unavailable
ISBN 13
Title	BBQ USA
Author	Steven Raichlen
Condition	Unavailable
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Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.