HomeCookbooksSoul Food CookbooksThe Big Book of BBQ: Recipes and Revelations from the Barbecue Belt |
|  | | | Customer Reviews: | | | Average Customer Review: ( 7 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
19 of 19 found the following review helpful:
 This is one EXCELLENT book!! Apr 22, 2010
By John G. Gleeson Sr.
The function of a review, to me, at least, is to help the reader decide whether or not to shell out the dinero to buy it. This a a very worthwhile addition to one's BBQ cookbook shelf, featuring tons of excellent recipies, as well as other information relating to 'que, which I will summarize below.
As to the recipies, the title is a little bit deceptive; not enough to diminish the five star rating, but the recipies do not all concern themselves with the traditional "low & slow" cooking technique that we associate with true barbeque. There are many recipies that are more grilling, such as steaks, chops and burgers, and some are actually for (shudder!!) indoor cooking, in whole or in part. The reason that the rating was not decreased by this, is that the recipies end up with good results, regardless of the cooking technique. These recipies range all the way from appetizers to desserts and there are sections dedicated to rubs, sauces marinades, flavored butters, etc. And there are, of course, recipies for the barbeque essentials, brisket, pork shoulder and ribs... and there are several of each.
The "extras" in this book are several: there are listings of recommended "barbeque joints" in pretty much all the Southern States; there are descriptions, including contact info, for the major competitions, such as Memphis in May, as well as regional and local events. The photographs are many and excellent, but, unfortunately, most are not captioned, so we don't know who the folks depicted are.
The interest in Barbeque is a recent phenomenon: when I started cooking over fire about fifty (gasp!!) years ago, books like this did not exist. Barbeque was a largely unknown thing, except in the South, and learning how to cook various foods over live fire was a "catch as catch can" thing. The equipment, such as it was, was pretty primitive, too. Nowadays, we have sophisticated grills and pits and a whole lot of books, some good and some not so, to help the novice, as well as the experienced cook to produce consistantly good food for family and friends. This book is a very worthwhile addition to the literatue, and I'm glad to have it.
On a personal note, I often get a sense of continuity with the past when I cook outside, and, with 'que, particularly, a sense of participating in the genuine American native cuisine. There's a neat sense of patriotism there, and I like it.
7 of 7 found the following review helpful:
BEST BBQ BOOK EVER Jun 02, 2010
By Edward E. Grensky
"3bears2"
I collect BBQ books, I have some very good BBQ books, but this book I truly believe is the best book in my collection. Pictures are outstanding; I can't wait to try the potato salad. This book isn't full of different ways to fix one particular cut of meat, it looks like they just printed the best of the best ways to prepare. Buy this book, you won't regret it.
7 of 7 found the following review helpful:
BBG the right way. May 18, 2010
By Stan Stookesberry
"Golf Nut"
Book was new. Excellent book for BBQ recipes with pictures. Have tried recipes from book and all excellent. This is a very good book for someone learning the correct way to BBQ.
4 of 4 found the following review helpful:
The Big Book of BBQ Oct 15, 2010
By Damita McNeal
I am not one that likes to BBQ, but this book has so many wonderful beautiful recipes that I am trying. The taste is awesome; as I have stated on many occasions, you can can NEVER go wrong with any Southern Living Cookbook.
4 of 4 found the following review helpful:
One for every griller's shelf Aug 15, 2010
By Cyrano1818
"cyrano_d"
I picked this book up about 2 weeks ago and have made 4 of the recipes to rave reviews from my discriminating family. Like many passionate grillers, I have a couple of dozen recipe books. This book distingushes itself by containing simple recipes that take so little prep time, yet produce such unique flavors.
Every recipe book should elicit accolades from at least 20-25% of its dishes. I have a hunch that percentage might be higher with this book. And the chef appreciates the short prep time as well.
See all 7 customer reviews on Amazon.com
|
| |
|
|
|
