Reviews for The Barbecue Bible

The average rating for The Barbecue Bible based on 2 reviews is 4.5 stars.

Review # 1 was written on 2014-04-12 00:00:00 Enrico Sala This is a wonderful resource for the barbecue chef, whether you are just getting started, or looking to refine your skills. Thanks to the publishers for sending me a free copy via the First Reads program. It's a real gem! When I first reviewed this wonderful resource, it was still too chilly in the Pacific Northwest to barbecue. I'm editing my review now to tell you how it worked out. I received this barbecue book as well as another I had requested for Mother's Day. When it came time to sit down and plan my barbecue, which I'd done before but with activated charcoal rather than the long, slow, smoky way, I got out my two books. The other one provided fewer details that left me with questions, or instructed me to mail-order the author's own special products for the barbecue. Not happening! Raichlen's text here, on the other hand, gave me all of the information I needed in order to successfully barbecue a Texas-style brisket or a big hunk of salmon without burning down my deck and the house to which it is attached. The family was thrilled, and I can cook them cheaper cuts of meat this way than my previous method, which called for big hunks of steak for all carnivores present. The most obviously appealing factor here is accessibility. The instructions, headings, chapters, and graphics all make it very easy to find exactly what you want to know...because although I am entirely capable of reading all 500+ pages of this tome, most of you will choose to flip through it for something in particular. One question I came away with regards the practice of soaking hardwood if it is being used to smoke the food. I have read elsewhere that this is not a good practice, but this writer advises it. I will probably try it both ways and see which works better for me. (Post-script: I soaked one piece and ended up having to add more anyway, which was dry. It's great either way, especially if one is already accustomed to the taste of activated charcoal, which is no longer being used here!) Back in the 1960s and 1970s, it was a common practice for mothers to rule the kitchen and fathers the barbecue; thus, at my mother's side, I learned everything from how to make flaky pie crust, to cooking main dishes and use leftovers wisely. (In those days, we had no microwaves, few palatable frozen foods, and so cooking was not a hobby or even an option; someone had to know how!) But the barbecue was this thing done by men, and so I wandered out to the barbecue when it was time to be served a burger or more often, the incredible salmon my folks and the neighbors caught on weekend fishing trips. Oysters shyly opened their shells when ready to be gulped down; everything on the grill appeared by magic, almost. I paid no attention whatsoever to how any of it was done. And during my first marriage, it was pretty much the same. There's the barbecue; here's some meat and buns; let me know if you need anything from the store. I turned back to the kitchen (where women go) to make a big fruit salad or boil corn. Reel forward another dozen years. I have married an immigrant who is not even slightly amused at the notion that he should barbecue anything, ever. I tried handing him the meat and buns and pointing at the barbecue, and he gave them right back to me. I explained that I actually did not know how to barbecue; neither did he, and furthermore, if I wanted to eat barbecue, I'd better learn. And so I began as most novices do, squirting hideous petrochemicals onto charcoal and newspaper, and producing indifferent (but barbecued!) burgers and dogs. Over the years our eating habits have evolved. I don't eat much meat anymore, and was interested to see the cedar plank salmon cooking method laid out here. I will try it. I have had moderate success in wrapping salmon in foil, but I am always interested in new things. I was delighted by the number of vegetable oriented dishes provided, if a bit frustrated by the vast amounts of olive oil recommended. Yes, I know, a barbecue will dry vegies out if they aren't lubricated, but all the work losing weight is undone if one has to drown the mushrooms, tomatoes, and eggplant in the very most artery clogging oil that exists. I may try substituting a little sesame oil or a dash of soy sauce; we'll see. But there are so many great looking recipes here that I can't wait to get started! One of the joys the barbecue provides is the capacity to eat well and save money. My family is not cheerful when they see the cheap cuts of meat I grew up on, and leftovers? Not even. Here are some great ideas for slow-cooking and smoking meats in ways that nobody could walk away from. Although one has to buy charcoal, more money is saved by not using the cooking unit in the house and the energy it requires not only to cook, but to rid the house of all that heat! City dwellers don't have summer kitchens as rural folk used to do, but the barbecue on the deck is a fine substitute. If you don't own a barbecue, read the author's suggestions before you make your purchase. He does not try to sell you on a particular make or type, but does offer salient considerations that should go into your decision if you aren't absolutely sure which type you want. Summer comes late here, but the sun peeks out here and there even in May, and I will be watching for my first wonderful opportunity to try indirect heat and smoking for the first time. Meanwhile, I can enjoy that barbecue experience vicariously by continuing to check out new recipes and put sticky notes on the most interesting pages. A great gift for Mother's Day or Father's Day, depending on who does the grilling at your house!

Review # 2 was written on 2011-03-10 00:00:00 Lawrence Leggett The title of this one may be a bit misleading to most barbecue enthusiasts. In the U.S. we consider true barbecue to be cooked over indirect heat very slowly, or low and slow. most of the recipes in this book are for grilling, this is cooking directly over high heat. However there are some low and slow recipes in here also, just not a lot. This is not a bad thing as there is some real good recipes for the grill anyhow. Try the Fiery Stick Meat on page 161 for some hot and spicy meat. This was just one of my favorites. Included are some good tips on how to use the grill properly and proper meat selection as well. The recipes are gathered together from around the world and this can make locating some of the ingredients a bit difficult. Chose those that work best for you and fire up that grill!