Welcome back…Are you waiting for Spring? Well, hopefully it’s around the corner somewhere. When I think of Spring, I think barbecue. Firing up the grill!!! Friends coming over, serving cocktails, loads of laughter and fun…Yum, yum and yum! So, how about my Cookbook of the Month – May 2016, the Barbecue Bible by Steven Raichlen to help create a barbecue to beat all barbecues. You may have seen his PBS cooking show, Primal Grill or Barbecue U. When I purchased my first grill years ago, The Barbecue Bible was the first barbecue cookbook I purchased. Very informative but is an easy read for beginners and advanced cooks.
My recommendation for Cookbook of the Month – May 2016, the Barbecue Bible will help you bring mouth-watering recipes along with the most awesome trimmings to life via the barbecue grill. If you have a passion for barbecuing and grilling like I do then this is the cookbook for you. This cookbook contains over 500 recipes for all meats, vegetables including salads and desserts. You’ll find a section on exotic cocktails, too. The Barbecue Bible includes notes on equipment, ingredients, marinades, sauces and rubs. You will not be able to resist diving into your pantry to make these delectable recipes.
Cookbook of the Month – May 2016
My Mom was a huge influence on my wanting to learn to grill. Mom always said you need to flavor your meats before grilling. That’s where marinades and rubs come into play. Seafood is only marinated (in liquid) no more than 1 to 2 hours while meats like beef, pork and chicken can be marinated from 2 to 24 hours. The Barbecue Bible will take you through this process from start to finish. Most recipes for rubs and marinades make more than needed in a recipe but can also be doubled if necessary. Dry rubs can be store in an airtight container from days to months. Follow your recipe recommendations. Marinades and sauces may only keep 1 to 2 days once prepared under refrigeration.
Cookbook of the Month – May 2016, will also educate you on the differences between grilling and barbecuing. Grilling is cooking over high heat directly over heat source while barbecuing is long, slow, indirect, and over low-heat. Whether using a charcoal or gas grill, all methods can be done and mostly depends on the type and size of meat or vegetables being cooked.
I recommend trying the Flaming Prawns or Plantation Shrimp recipes. Talk about showstoppers…! If you’re looking for a go-to barbecue sauce, try the recipe for Basic Barbecue Sauce. Great place to start… And Steve’s classic Beer Can Chicken. Such a simple recipe but absolutely delicious!
I love this cookbook and I still use it quite often and have adapted many of the recipes to suit my varying tastes. That’s the joy of cooking, don’t you think? Check out Cookbook of the Month – May 2016, the Barbecue Bible at your local bookstore or online retailer. I guarantee once you pick this cookbook up, you won’t put it down until you get home. Go ahead, call your friends, have a party!