BBQ USA: 425 Fiery Recipes from All Across America

by Steven Raichlen

ISBN-10: 0761120157
ISBN-13: 9780761120155
Region: USA
Publication Date: April, 2003
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Publishers Information

About BBQ USA: 425 Fiery Recipes from All Across America

Publisher Web Link: http://www.workman.com/

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There’s grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Author Information

About Steven Raichlen

Author Web Link: http://www.barbecuebible.com/

Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University™ TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.

Raichlen’s obsession with live fire cooking began with The Barbecue Bible (Workman, 1998), an IACP/Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world’s barbecue trail. In 2000, Workman published How to Grill, the world’s first step-by-step guide to live fire cooking, with more than 1000 color photographs, hailed by the New York Times as “astute, approachable, and eminently appealing.” How to Grill won an IACP Award and has more than 1.5 million copies in print.

BBQ USA (2003) is Raichlen’s 780-page, 650-photograph, 425-recipe love song to regional American barbecue and won a 2004 James Beard Award. His most recent book, Raichlen on Ribs (Workman, 2006), celebrates what for many people is the most iconic and quintessential barbecue—ribs—in all their global glory.

Raichlen’s 28 books include Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), and the James Beard Award-winning Healthy Latin Cooking published in English and Spanish by Rodale. In all Raichlen has won 5 James Beard Awards and 3 IACP awards, and his books have been translated into 12 languages, including French, Russian, and Japanese.

Raichlen’s TV shows include the popular Barbecue University™ and the sizzling new Primal Grill, which debuts on PBS in May, 2008. He has appeared on virtually every major national TV show, from The Today Show, Good Morning American, and CNN to Oprah, the View, and Regis and Kelly. In 2000, Raichlen created Barbecue University, a unique cooking school hailed by the Food Network as the “#1 Barbecue Experience in the U.S.” The 2008 sessions will take place at the ultra-luxurious Broadmoor resort in Colorado Springs, Colorado, on June 1-4, and 4-7. Raichlen also created the Best of Barbecue line of grilling accessories, manufactured by the Companion Group.

In August, 2003, Raichlen battled—and defeated—Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. He is currently working on two books: one is a novel—and, no, it has nothing to do with barbecue. The other is Planet Barbecue, which is scheduled for publication next year. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Miami, Florida. (http://www.barbecuebible.com/)

Cookbooks by Steven Raichlen


Recipe Index

Recipe index coming soon.