Fish & Shellfish, Grilled & Smoked (Non) [Paperback] best offers

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• Amazon.com Review
• Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M. Fertig--Kansas City foodies and members of an all-women barbecue team called the 'Que Queens--argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There's also wonderful variety, as demonstrated by the 300 recipes--presented in a clean, eye-pleasing layout--that pack this book. Standouts, and there are many, include Cape Cod Blackfish ("mild-flavored yet firm and meaty"); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens. "Fish Tales," sidebars of fish facts and history that pop up throughout, are a nice touch. There's also a funny story about the authors' reluctance to include a smoked-eel recipe. ("First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.") In addition, for folks who have a hard time getting fresh fish locally, there's a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf. --Andy Boynton
• From Library Journal
• Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections.
• Copyright 2002 Cahners Business Information, Inc.
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New Braunfels Smoker

Char Broil Heatwave Infrared Three-Burner Gas Grill, with Sideburner best offers

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• The Char Broil Heatwave Infared cooking system is yet another breakthrough from the grilling minds at Char Broil. The Heatwave system works using two troughs to transfer the radiant heat from the buners to infard heat that cooks your food. The design is a unique, patented system, that provides 100% infared heat. You can use wood chips in the troughs to indirectly cook food or just add smokey flavor and because of the design you don't get flare up and charring. Once again, the infared technology is highly efficient and allows just 3 burners and 35,400 BTUs to provide all of the energy you need with this grill and its 550 sq. in. primary cooking area. A cooking guide is included on the side shelf of the grill to help fully utilize this ground breaking technology and as expected the other shelf features a flush mount sideburner. The Heatwave grill also included integrated electronic ignition, a pull out tank tray, and Char Broil's patented Dual Fuel system for easy conversion to Natural Gas. The cart has a closed look with metallic porcelain top and matching doors. As with all grills, we recommend keeping the firebox clean to help avoid flare up as well as using a grill cover to protect your invesent.

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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas (Non) [Paperback] top deals

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• Amazon.com Review
• Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor.
• Review
• "Paul Kirk's Championship Barbecue Sauces by Paul Kirk, is packed with dandy recipes for sauces, marinades, dry rubs, wet rubs, mops, and salsas." -- Newsday
• "Guru of the grill Paul Kirk casts a long shadow in Seattle, even though he lives in Shawnee Mission, Kansas. His periodic barbecuing clinics here have left their smoky mark on Northwest barbecuers, showing many the way to succulent ribs or bragging rights chicken. Now, every backyard barbecuer can make Kirk's secrets his or her own, with his new book, Paul Kirk's Championship Barbecue Sauces." -- Seattle Times
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New Braunfels Smoker

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue [Paperback] special offers

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Hardcover
Hardcover

• From Publishers Weekly
• Kirk, a chef who has been barbecuing since the early 1980s, is unabashedly proud of his ability to make up a recipe in his head, never test it and win a contest with it. In this guide to outdoor cooking, he attempts to instill his own confidence in readers, through a series of lessons on "what to bring to a barbecue cook-off," "controlling your fire" and "developing a grand champion mindset." Of course, if readers are just looking to host a casual backyard barbecue, they’ll find plenty of tips here, too. After covering the fundamentals of competitive barbecuing, Kirk shares recipes for marinades, slathers, rubs, sauces; he then delves into dishes such as Sweet Smoked Pork Loin, Spicy Texas Ranch Burger, Lemon-Ginger Lamb Chops, Chicken and Apple Sausage, Honey-Raspberry Chicken Breasts and other carnivore’s delights. Kirk’s thorough treatment of barbecuing will enlighten aspiring barbecue champions and backyard gourmets alike.
• Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
• From Booklist
• Prizewinning barbecue chef Kirk shares his successful recipes culled from years of experience sweating through worldwide barbecue competitions. Kirk holds that the secret to good barbecue lies in the basics: the best ingredients and the proper equipment. Not content with everyday bottled and canned sauces, he recommends that serious, caring barbecuers make their own, even Worcestershire sauce. He inventories the whole territory of marinades, mops, sops, and rubs, those flavor imparters that most barbecue competitors guard jealously. In addition to the expected red meats, Kirk lists recipes for lamb and goat and expounds on sausage making. Smoking fish, as well as uncommon poultry such as dove, give this volume a universal appeal. Noting that he has won competitions on the basis of generally ignored vegetable dishes, he gives his recipes for potato salads, slaws, and bean dishes. For those eager to test their barbecue prowess in public, Kirk and coauthor offer advice based on Kirk's own experiences of how to win barbecue contests. Mark Knoblauch
• Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
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New Braunfels Smoker

Char-Broil Magnum 500 Quantum Infrared 3-Burner Gas Grill with Sideburner best offers

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• Magnum grill featuring award-winning Quantum infrared cooking system that provides seared in flavor, while keeping food moist and juicy
• 500 square inches of primary cooking area and 180 with secondary warming rack
• Quantum stainless steel cooking grates with grate-level temperature gauges and porcelain warming rack
• SureFire electronic ignition delivers a spark at every burner; Dual Fuel convertible with natural gas conversion kit (sold separately)
• Measures 55 by 22 by 46 inches

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• Product Dimensions: 18.6 x 51.5 x 40.9 inches ; 63 pounds
• Shipping Weight: 69 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B002DM5PPS
• Item model number: 10301569
• Average Customer Review: 3.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #42,369 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
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Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue [Paperback] special offers

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• From Publishers Weekly
• Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditions?including Mediterranean, Caribbean, Japanese and Mexican?adapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppine, or a simpler Lemon-Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chilis) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them.
• Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
• From Library Journal
• Summer is upon us, and there's something for everyone in the latest crop of books on outdoor cooking. Butel, the author of several popular books on Southwestern food, also runs a cooking school in Albuquerque. She starts with a good introduction to grilling and smoking, with information on rotisserie cooking as well. Her recipes, from Appetizers to Quick Smoking to Desserts from the Grill, are appealing and fairly sophisticated. Readers expecting typical Southwestern cooking, however, will be surprised to find Bayou Gumbo, Hot Tuna Teriyaki with Sushi Rice, and other ethnic and "fusion" dishes. In any case, there are lots of good and imaginative recipes here. For most collections. The Jamisons, who covered classic barbecue in Smoke & Spice (LJ 4/15/94), are back with a more contemporary approach, creating an array of delicious dishes from Southwest Shrimp and Corn Nuggets to Salmon with Summer Herbs. They stop short of smoking desserts, but they do offer menu suggestions for each of their tempting recipes. Recommended for most collections. The old school of barbecuing is represented by Venable and Willingham. Venable offers Rick's Hot Wings, Down and Dirty Ribs, Kansas City Steaks with Red Wine, and other recipes in that vein; most are short and simple. Willingham, who has won awards at barbecue competitions all over the country, includes many recipes from other barbecues as well as his own recipes. There are recipes for both grilled and barbecued meats and fish, along with appetizers, side dishes, and barbecue sauces, rubs, marinades, et al., presented with lots of folksy humor. Spieler's contribution is a beautifully photographed collection of mouthwatering dishes, but it's not exactly classic barbecue: Thai-Style Shrimp, Provencal Fish in Grape Leaves, and Yucatan Turkey. (Almost all the recipes are for grilled dishes rather than true barbecue.) Buy this for its eclectic assortment of internationally inspired summery recipes, not as the basic introduction to outdoor cooking that its title might suggest.
• Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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New Braunfels Smoker