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Title details for Barbecue by Catherine Kazar - Available

Barbecue

by Catherine Kazar
Dennis Kazar
ebook
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What is barbecue? Is it grilling? The Aussies put something on the “Barbie” and northerners throw something on the grill, the southerners smoke it with rubs. The Indians, Caribbean, African, Japanese, Greeks, Russians and other cultures do it …. all differently. Grilling and barbecue (or barbeque) have become synonymous with cooking outdoors. Grilling is “defined” as cooking over high heat whereas barbecuing is done over indirect heat and smoke, a cooler, slower method. Whatever your intent, a home smoker, an oven, a stovetop grill or smoker, or an outdoor kettle grill, this book has everything from bastes through the side dishes to serve with the main event. Enjoy the smoky flavor of “Fandangos Hickory Sauce” on your burger or prepare a “Smoky Oven Brisket” for the crowd. Or how about some lip smacking, grease dripping down the chin “Honey Barbecued Ribs” with corn-on-the cob, “Chet’s Coleslaw” and “Adeline’s Potato Salad.” This is all good old, down home, grab a cold one, jump in the pool barbecue. The book is linked by contents, index and recipe title, 212 pages and 239 recipes. No need to use the Reader Previous, Next, etc. finder.
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Publisher: Thunderball Press Edition: First

OverDrive Read

  • ISBN: 097137175X
  • Release date: August 19, 2002

PDF ebook

  • ISBN: 097137175X
  • File size: 799 KB
  • Release date: August 19, 2002

Formats

OverDrive Read
PDF ebook

subjects

Cooking & Food Outdoor Recreation Nonfiction

Languages

English

What is barbecue? Is it grilling? The Aussies put something on the “Barbie” and northerners throw something on the grill, the southerners smoke it with rubs. The Indians, Caribbean, African, Japanese, Greeks, Russians and other cultures do it …. all differently. Grilling and barbecue (or barbeque) have become synonymous with cooking outdoors. Grilling is “defined” as cooking over high heat whereas barbecuing is done over indirect heat and smoke, a cooler, slower method. Whatever your intent, a home smoker, an oven, a stovetop grill or smoker, or an outdoor kettle grill, this book has everything from bastes through the side dishes to serve with the main event. Enjoy the smoky flavor of “Fandangos Hickory Sauce” on your burger or prepare a “Smoky Oven Brisket” for the crowd. Or how about some lip smacking, grease dripping down the chin “Honey Barbecued Ribs” with corn-on-the cob, “Chet’s Coleslaw” and “Adeline’s Potato Salad.” This is all good old, down home, grab a cold one, jump in the pool barbecue. The book is linked by contents, index and recipe title, 212 pages and 239 recipes. No need to use the Reader Previous, Next, etc. finder.
Expand title description text
Cooking & Food Outdoor Recreation Nonfiction
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