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Synopsis
Complemented by more than two hundred luscious full-color photographs, a definitive guide to the art of barbecue cookery features a host of tempting recipes for rubs and marinades, burgers and sandwiches, steaks, beer can cooking, and smoking, ranging from the Greek Chicken Burger to Jamaican Jerk-ribbed Pork Tenderloin with Maple Jerk BBQ Sauce. Original.
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About the Author
Ted Reader is an award-winning chef and food entertainer. He is the author of more than a dozen cookbooks and the proprietor of a popular line of sauces and seasonings called Teds World Famous BBQ. Author website: tedreader.com
From Publishers Weekly
At this stage in the BBQ game, the rules for creating a cookbook have become obvious. First, give yourself a good ole boy nickname. "King of the Q" is as righteous as any (even if it is inspired by a mention in a seven-year-old issue of GQ). Next, create a lovable persona and a catch phrase or two. Reader, with his plump smiling face and up-swirled hair looks a lot like Big Boy (he of the checked overalls and giant hamburger), and nowhere is it mentioned that this chef is, in fact, Canadian. Despite all of this, and aided by the mouth-watering photography of Edward Pond, the addictive trifecta of meat plus smoke plus time proves to be as enthralling—if sometimes outlandish—as ever. There is much attention paid to planking (grilling on a soaked plank of aromatic wood). Salmon Quesadillas, Figs with Goat Cheese, and Beef Tenderloin all get that treatment. Liquor is a leitmotif that carries through to dishes like Jack Daniels Salmon Gravlax and an inspired Tequila and Honey-Coffee Lamb Ribs. Meanwhile, readers may find their arteries harden just by reading the recipes for Cheesy Stuffed Burger Dogs or Teddy's Grilled Cheese Beef Burger, where the bun is constructed out of two grilled cheese and bacon sandwiches. (May)
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- PublisherHP Trade
- Publication date2007
- ISBN 10 1557885087
- ISBN 13 9781557885081
- BindingPaperback
- Edition number1
- Number of pages272
- Rating
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