A new edition of the award-winning cookbook presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, with one hundred all-new recipes, up-to-date product information, and tips on cooking techniques, including an aray of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks, along with the finest barbecue recipes.

About the Author

Cheryl and Bill Jamison, leading authorities on barbecue, American home cooking, and the food and culture of the Southwest, are among the nation�s most lauded culinary professionals. They have written several cookbooks, including Sublime Smoke, Born to Grill, Texas Home Cooking, and the James Beard Award-winning cookbooks The Border Cookbook and American Home Cooking.

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