BBQ USAIn his first cookbook, How to Grill, Raichlen covered the basics of barbecue with a surgeon's skill. He provided the antidote for every doubt you may have harbored concerning holding your own on the Webber.
While How to Grill may have started your journey, BBQ USA takes you into some of the further regions. Barbecue cooking in the United States boasts a long and storied history with infinitely many arcane customs that even one portion of which requires a lifetime to fully master.
Raichlen provides a glimpse at a staggering array of varied styles, techniques and approaches. The attention he gives to regional variances on this beloved style of cooking is excellent and commendable. His interviews with various grill masters alone makes the volume worth the cover price. Moreover, its staggering quantity of recipes provide fertile fodder for one's experimental side.
And he does good by the more eccentric side of this wonderful culianary pursuit with such strange standouts as Bloody-Mary-style barbecue, straw wraps and Mojo-Marinated Pork on Sugar Cane. All that taste great despite their eyebrow raising approach.
It also has great take outs on legendary barbecue restaurants, markets and festivals. In short, it is a great guide to the wide world of barbecue that lies beyond your own backyard.
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