Wow! eBook
The Ultimate Guide to Grilling: How to Grill Just about Anything Reissue Edition
Author(s): Rick Browne (Author)
- Publisher: Skyhorse
- Publication Date: 7 May 2018
- Edition: Reissue
- Language: English
- Print length: 256 pages
- ISBN-10: 1510739777
- ISBN-13: 9781510739772
Book Description
With Honorary Doctor of Barbeque Rick Browne, you’ll experience the fun and flavor of grilling in The Ultimate Guide to Grilling! A beloved fixture at barbecue festivals and restaurants across the nation, Rick Browne shares recipes for his favorite finger-lickin’, lip-smackin’ dishes, perfect for everyday dinners, special gatherings, and every occasion in between. With easy-to follow instructions and detailed photos, no griller should be without this cookbook.
Forget the mundane beef patty and hot dog—learn how to grill up succulent, flavorful dishes, such as:
- Maple-Smoked Lamb Shanks with Whiskey Onion Marmalade
- Teriyaki Buffalo Rib Eyes
- Flamin’ Gol-Durn Bananas
- Inebriated Top Round
- CB’s Oh-You-Devil Eggs
- Roast Suckling Pig
- Aussie BBQ Lamb Leg
- And much, much more!
Browne goes beyond the call of duty with chapters on side dishes, sauces, marinades, and rubs—he even includes an excellent chapter of delicious vegetarian recipes. The Ultimate Guide to Grilling is indispensable for all barbecue fanatics.
Editorial Reviews
Review
“A Welcome Addition to Any Serious BBQ-o-phile’s Library!”—Al Roker, author of Al Roker’s Big Bad Barbeque Cookbook
Rick Browne says you don’t have to be a rocket scientist to be a great griller. Reading this book gives you all the expertise you’ll ever need.”—Regis Philbin
Once again Rick Browne has captured the essence of our barbecueing family with wit and wisdom. Get outside and fire up the grill—there’s great eating ahead!”—Carolyn Wells, President, Kansas City Barbecue Society
About the Author
Rick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying and the Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington.
