BBQ USA by Steven Raichlen REVIEWED

BBQ-USA-294x300Author, chef and TV host, Steven Raichlen has been spreading the gospel of BBQ since the late 90’s. Few people have a more established name in the world of grilling. He has published over 25 books, and his works have been translated into 15 different languages. Coming in at 774 pages, Raichlen’s BBQ USA: 425 Fiery Recipes from All Across America is a massive work that covers regional recipes and cooking techniques from across America, with a few recipes from Canada and Puerto Rico thrown in for good measure. More than a simple cookbook, however,BBQ USA puts the recipes in context while exploring the history of BBQ. Raichlen leaves few stones unturned in this book, and it won’t take you long to find some inspiration to fire up the grill.

BBQ USA starts its epic journey with some grilling basics. Raichlen gets you in the right mindset by discussing different kinds of grills and accessories while going over some tried and true grilling techniques. From there, he delves into the – excuse the pun – meat of the book. Going coast to coast across America, Raichlen covers just about every BBQ recipe and grilling technique worth talking about. Highlights include the “Mojo-Marinated Pork on Sugar Cane” from Florida and the “Alabama BBQ Chickens with White BBQ Sauce.” Alongside the recipes and grilling methods, Raichlen shares anecdotes, bits of history and tradition, profiles of some of the most well known BBQ figures, and photos of chefs, markets and BBQ joints. Throughout the book, Raichlen is committed to sharing a sense of place that goes beyond simple descriptions and basic recipes.

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How to Cook over a Campfire

Flare UpsNothing beats being out in the woods for building up a mighty appetite. But, many times people find it challenging to cook ‘in the rough’. Hungry campers may find themselves carting around unnecessary gear just to cook with. It’s unnecessary to do so. A cooking fire can be set up with little more than tinfoil, tinder, and wood. It can provide a place to create fine meals worthy of a four star restaurant.

The Set Up

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