2024 the best bbq review

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(as of Nov 20, 2024 02:44:09 UTC - Details)

The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire).

A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips.

It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.

From the brand

Steven Raichlen Cookbooks

Hailed as America’s “Master Griller” (Esquire) and “the Julia Child of BBQ” (Los Angeles Times), Steven Raichlen has written 30+ books, which have won 5 James Beard Awards, 3 IACP Awards, and have been translated into 17 languages. Raichlen hosts four popular television series: Planet Barbecue, Project Fire, Project Smoke, and Primal Grill. He is an inductee into the Barbecue Hall of Fame and Taste Awards Hall of Fame.

Cookbooks

Will these books help a novice griller?

Raichlen's books are in-depth guides for grilling, smoking, and live-fire cooking that not only contain 100s of recipes, but also cover the equipment, tools, and fuels needed.

What if I'm an experienced cook?

Expert advice from the man who literally wrote the Barbecue Bible. From reinventing steak with reverse-seared beef tomahawks to spit-roast beer-brined cauliflower, your grill game will level up!

What else is offered besides how to grill/barbecue?

Step-by-step photos of techniques and recipes, including cultural context about the recipes' origins.

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Publisher ‏ : ‎ Workman Publishing Company; 2nd edition (May 28, 2008)
Language ‏ : ‎ English
Paperback ‏ : ‎ 556 pages
ISBN-10 ‏ : ‎ 0761149430
ISBN-13 ‏ : ‎ 978-0761149439
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8 x 1.25 x 9 inches
Reviewer: baseball fan
Rating: 5.0 out of 5 stars
Title: Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood
Review: Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue.In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy:(1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking.(2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish.(3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos.(4) The paper and binding seem of high quality and I expect the book to weather well, which isn't always true for softcover cookbooks numbering more than 500 pages.(5) The useful introduction included frequently asked questions that should be especially helpful for anyone closer to the start of the learning curve.(6) There's a handy reference section in the back with metric conversions, a glossary of special ingredients and a well organized index.(7) The book is written well and with a sense of exploration and discovery that hopefully will stimulate your own curiosity.Raichlen has a heavy web presence too and you can get a taste of his approach at his website (just google barbecue bible) or his Facebook page, which more than 10,000 people like.

Reviewer: Diana
Rating: 5.0 out of 5 stars
Title: Great book
Review: Just what hubby was looking for great recipes and good advise on the grilling. Can’t wait to put it to use.

Reviewer: Bones
Rating: 5.0 out of 5 stars
Title: Grill master can learn from this book. Loaded with tricks that have made me famous with friends!
Review: I've always been a natural with the grill and always been able to cook in general but this book has really helped me learn new tips and tricks along with helped me to expand to new areas of grilling.Everything is broken down into stages and classes in this book.The beginning of the book is basically a warm up to grilling for beginners then it progresses into harder and harder stuff. Each type of food is broken up into section.chickenseafoodbeef has a couple sections because of the typesThe best part is the tips sections and explanations of how to perform certain cuts and/or procedures. I've been reading that for some time now. I even go through the other chapters just to see what other tips are specific to those chapters.and so on.There are things from simple yet great to intricate that will make your taste buds sing for hours. I've tried many of these and wow, I've learned that a simple book can really change how you grill foods and change it for the better!This a guys book for sure. I can never sit down and read a book but this one I can't put down. There is just so much to this book it's crazy.Some of the best are the simple ways to make BBQ sauce that you bought from the store really fit into the style of chicken, beef, and so on that you are grilling to make it one of a kind.

Reviewer: Jake
Rating: 4.0 out of 5 stars
Title: not american BBQ, but world wide dishes
Review: he covers alot of outside us influences in the bbq book. I recommend project smoke by this author. Still a good book for trying other cultures dishes.

Reviewer: The Wild Olive
Rating: 5.0 out of 5 stars
Title: Great for the Adventurous Cook!
Review: This book was recommended by Epicurious before it was published, so I was excited to see it when it came out. I popped on amazon to buy it, read some reviews (negative) and decided to pass. Several people complained that the recipes were complicated and required lots of specialty ingredients. When I saw the book at my local warehouse club I gave it a look. I was very impressed and snapped it right up!I'm the type who reads cookbooks like novels, and I am an experienced cook who likes to dabble in every sort of cuisine imaginable. I'm also a condiment/seasonings/spices nut, so I have an extremely well-stocked pantry. That said, in reading through the book, I didn't come across any recipes for which I didn't have the ingredients. I realize, however, that the average person does not have tamarind paste or sambal olek in their fridge, nor galangal or scores of middle eastern seasonings in the pantry. But, if I can find that stuff at my local markets (the Super Target, for goodness sake!), surely these ingredients are easily obtained. And there are plenty of recipes in this book that do not require "exotic" ingredients, if your tastes or budget doesn't run to that.The book is very broad in its scope - cocktails, salads, meats, veggies, sides, even desserts - so it is far more useful than simply a book on grilling meats. I also appreciated the explanations of techniques, histories of cuisines, definitions of terms, etc. This type of information not only equips one to execute the recipes in the book well, but experiment and develop dishes on one's own. There is also an extensive section on rubs, marinades and sauces for just such experimenting.I think this book would be enjoyed by the following types of cooks:-those enjoy trying new cuisines, new flavors and new techniques-those who want to expand their bbq/grilling repertoire-those who are adventurous cooks (and diners!) who either have a well-stocked pantry or would find other uses for some of the more unique ingredients (lots of Thai, Asian and middle-eastern ingredients)-those who appreciate a cookbook that provides an entire meal's recipes, not just the entree.If you like your food pretty plain or you're cooking for picky eaters who won't try anything they haven't heard of, this book is soooo not for you. Bob appetit!

Reviewer: James Pinna
Rating: 5.0 out of 5 stars
Title: Awesome
Review: Arrived on time in excellent condition thank you

Reviewer: Lyn Lowe
Rating: 5.0 out of 5 stars
Title: Gift for nephew
Review: Great book with good recipes for that person who like to cook outdoors.

Reviewer: Ron
Rating: 5.0 out of 5 stars
Title:
Review: Excellent reference for someone who is a novice to barbecuing. Great tips and recipes from various sources.I gifted the book and was informed that they already tried some of the recipes.

Reviewer: Andres
Rating: 5.0 out of 5 stars
Title:
Review: Steven Raichlen es una garantía escribiendo sobre BBQ. Aquí encontrarás más de 500 recetas de todo el mundo, con consejos para técnicas de asado, desde lo más básico, hasta más complejas como el ahumado y la elección del combustible a emplear. Hay recetas de pollo, pescado, postres, vegetales. Etc… lo mejor es que podrás elegir tu receta a cocinar, dependiendo tu gusto y también considerando tu bolsillo. Un libro que todo amante de la parrilla debe tener disponible para su consulta.

Reviewer: Ms Sinead McDonnell
Rating: 5.0 out of 5 stars
Title:
Review: Tells you pretty much everything you need to know about bbq and now with pictures.I have the original version and it's what got me into bbq over 20yrs ago.Great to have this newer version for added inspiration.More recipes than any other cookbook I have!

Reviewer: Anna
Rating: 1.0 out of 5 stars
Title:
Review: I have bought this book as a gift for my friend and I’m ashamed to present it because of how it looks like. It’s disrespectful to send customers books like this. The mail package wasn’t damaged, the book was like this before sending.

Reviewer: Thomas Sturm
Rating: 5.0 out of 5 stars
Title:
Review: Ich habe endlich meinen Glauben gefunden. Seit ungefähr 1 - 2 Millionen Jahren bereiten Menschen ihre Nahrung mit Hilfe von Feuer zu: nicht mit Gas- oder Induktionsherden, sondern im Feuer, auf den glühenden Kohlen oder auf heißen Steinen. Direkt über der Glut, oder mit den Resten des Feuers in der Erde vergraben, über Tage gegart. Wer kochen will, muß das Feuer beherrschen. Genau darum geht es im ersten Evangelium: die richtige Hitze. Dann kommen die Nahrungsmittel zu ihrem Recht: Gemüse, Wurzeln und Obst. Eine Aubergine grillen, 30 - 40 Minuten direkt über der Glut, bis die Haut zu Holzkohle wird und beim Abschaben zerbröselt. Einfach mal ausprobieren für die erste Erleuchtung. Was mir an diesem Buch ungemein gut gefällt, sind die Anregungen, Neues zu probieren. Die zwischendurch eingestreuten Erlebnisse des Authors auf seiner Barbeque-Weltreise. Das zweite Evangelium führt den Gläubigen zu seinem Grill und lehrt den Mut zum Abenteuer. Das dritte Evangelium dreht sich um die Liebe zum Essen selbst. Nebenbei kann man nach der Lektüre als Aushilfs-Metzger anfangen: man kennt die "Cuts" und ihre Variationen. Aber nicht nur das: hier geht's um's Ganze. Wie und was man vorbereiten kann, wie das Timing sitzen muß, wenn die Gäste da sind (und wie man im "Ernstfall" ein wenig "pfuschen" kann), ob man beim "Barbeque" lediglich auftischt oder seine Freunde an der Zubereitung teilhaben läßt: und Ja, neben alldem sind da noch 500 "Rezepte", die eher Anleitungen für gelungene Mahlzeiten darstellen, an denen sich der Novize versuchen kann. Der Adept versteht sie als Anregungen, Ideen, die sich miteinander kombinieren lassen. Dieses Buch wird tatsächlich, schlicht und ergeifend seinem Titel gerecht: Die Grillbibel. Hübsch aufgemacht auch noch. Halleluja!