425 Fiery Recipes from All Across America (Barbecue! Bible Cookbooks)

if you have never tried the Jalapeno Jerk Baby Back Ribs you should. New to grilling. Recipe has many steps buy it was very easy to follow because of the books organization. If it ever stops raining i will be at my grill again.

Probably a good book but not ready for electronic reading prime time. Note, this is a review for the E-version of this book. I have neither seen nor read the hardcopy. I am a huge fan of Raichlen's book How to Grill, a barbecue bible. The indexing on this one is lackluster and recipes could use a few more pictures. Turns out, I probably prefer to cook with a book in hand but I think this e-book could be done better.

Excellent book for the beginner or expert grill-er or barbecue-er. Couldn't wait to make my first meal. Simple and fun, prepared an all grilled / barbecued dinner from salad to dessert and it was a great hit.

I love the original "Barbeque Bible" and "Sauces, Rubs and Marinades" by Steve Raichlen so I thought this book would be great, but I'm disappointed. I've looked through the book twice so far and I'm overwhelmed by the layout of the stories/recipes. It's not that easy to follow. The graphics and the text are not placed on each page in an easy to read manner. It all looks crowded and jumbled and you can't tell where one recipe begins and another ends. I also have not found any good recipes yet that I think are worth making.
I'll look through the book once more and if I don't find anything appealing then I'll sell my used copy here on the store.

Excellent book for the beginner or expert grill-er or barbecue-er. Couldn't wait to make my first meal. Simple and fun, prepared an all grilled / barbecued dinner from salad to dessert and it was a great hit.

I love the original "Barbeque Bible" and "Sauces, Rubs and Marinades" by Steve Raichlen so I thought this book would be great, but I'm disappointed. I've looked through the book twice so far and I'm overwhelmed by the layout of the stories/recipes. It's not that easy to follow. The graphics and the text are not placed on each page in an easy to read manner. It all looks crowded and jumbled and you can't tell where one recipe begins and another ends. I also have not found any good recipes yet that I think are worth making.
I'll look through the book once more and if I don't find anything appealing then I'll sell my used copy here on the store.

Bought this for my son-in-law because I have many SR books and products and thought I'd share my secrets. LOL Naturally, after trying a few recipes, he said what I said..."you don't need any more BBQ books". Smart kid!! :-)

Not what I thought I was getting by the title of the book. I thought it was going to be a recipe book but I have to wade through info and recipes that I have no use for. I enjoy the video shows that Steven Raichlen has on PBS but again, more pointless info in this book than I would expect.

It was surprising to find a 3 inch thick cookbook which contained so few, useful recipes. Out of the 425 recipes included, I came away with 2 or 3 that I try consistently. I also found the general Barbequing advice and tips to be fairly common knowledge. With the ability today to look up any recipe online, the era of the published cookbook may be near an end. In order for a cookbook to be worthwhile, it must offer something truly unique. Unfortunately this one doesn't.

BBQ USA is an awesome guide to barbeque throughout the United States (and even a few places outside of the US). This book highlights what is similiar and what is different about how people barbeque in different regions. Organized by food type (ex. beef, poultry, fish, etc) the guide gives various examples of how a food would be handled in different areas. Ribs may be, for example, done with: dry rubs, marinades, smoked, rotisserie, boiled, or jerked, just depending on where you go. This by-food-type organization is a boon to the barbequer who may catch a good deal on a particular food at the store, but isn't sure what they want to do with it.
The discussions of regional barbeque is fascinating. With some pictures thrown in of restaurants and barbeque stops around the country, this is not just a recipe book, but a tour of the US through a different lense. The fact that there are a whopping 425 recipes for barbeque from around the country will keep pit-masters busy for many weekends to come. With this book in hand, there will never again be reason for any ambitious barbequer's family to complain of food boredom!
As a recipe book, this one is great. There is variety for every palate, great instructions, and helpful tips. The only thing that some may not like is that there are only a few pictures of the foods in the recipes. Given the size of this tome, with it's 425 recipes, this is understandable. For the new barbequer who needs pictures, or to those that just prefer them, a better book might be Steven Raichlens' "How to Grill", which gives awesome instructions in equipment, technique, and beautiful glossy photos on every page.

I first saw Steve Raichlen on PBS on a BBQ-U episode some ten years ago. At the time I had bought a horizontal barrel grill from Smart & Final. My idea of BBQ was burnt hamburgers and hotdogs, lighter fluid and charcoal briquettes. I bought this book and my life changed. Few BBQ books I have found are as interesting and informative to me. I enjoy reading about the different regions and styles. Had it not been for this book, I wouldn't know about St. Louis Style ribs versus Memphis. The nice mix of sauces, cuts of meat and recipes set me off in the right direction. Sure you can scour the internet like one reviewer suggested, or find a book which might be more applicable to you, but for me.... I will always go back to this one for advice, suggestions and knowledge. Another cool thing about this book is the story and locations of legendary pit masters. When traveling in California, Arkansas and Tennessee, I have had the opportunity to look up a couple restaurant listed in the book and they didn't disappoint. I still watch Steve's Primal Grill weekly and I love the ideas he presents. My review of BBQ is like any Master / Pupil relationship. You take what the Master has to offer and make it your own. You are not a clone, your pallet is different, your preference is different, take the knowledge, improvise, explore and enjoy!!

It is a little intimidating to take on the task of reviewing a 774 page book by the generally accepted foremost expert on grilling and barbecue in the country, especially since Steve Raichlens does such a good job of looking the part of barbecue expert. The job is doubly intimidating since I am among those poor 15% of all Americans who own no grill whatsoever. I don't even have the excuse of living in a cramped city apartment or, having once been a rather accomplished Boy Scout, having no expertise around an open fire. All of these in the face of Raichlen's claim that barbecue / grilling is the very best way to cook. Thus, in the face of the increased cost, skill levels, and inconvenience imposed by barbecue / grilling, I embarked on justifying to myself the accuracy of Raichlen's claim.
Before I do this, it is important to characterize exactly what barbecue is. As any more than casual viewer of Bobby Flay and other Food Network shows, it should be clear that the meaning of barbecue is very different depending on the traditions of different regions in the country. Regionality is so strong that barbecue even has two very different meanings in the North Carolina low country versus barbecue in the western hills.
One thing is certain. Even though cooking over an open flame is about as old as the taming of fire, the technique called barbecue, and the word `barbecue', did originate in the New World, first discovered by an early Spanish conquistador and published in Spain in 1526. From this simple American origin, the meaning of barbecue has expanded to the point where it is almost impossible to pin down with a simple definition. Some sources would say that it is not barbecue if there is no smoke coming in contact with the food. Others may connect barbecue with the use of rubs, marinades, or mop sauces, but by the author's including both baked goods, soups, and salads in a book on barbecue, I'm certain he does not limit the sense of the technique to any of these techniques. So, how can one characterize barbecue in a way which demonstrates why one may claim that it is the most desirable way to cook.
The first element one needs to barbecue is an open fire that may be fueled by wood, charcoal, or hydrocarbon gases. The second element is that the barbecue grill places the food above the fire on a grill in such a way that the food may be covered and that the heat may be applied to the food with cover in place or cover removed. The third element is that the grill is capable of creating smoke with different flavors by either adding aromatic wood directly to the fuel or to a stage where it can be heated by the gas flames. Barbecue involves hot smoking. Cold smoking used to create bacon is not part of the barbecue lexicon. The fourth element is that the grill is capable of creating cooking zones with low, medium, and high heat, and one can move the food from one area to the other very easily. Sauces, rubs, and marinades may characterize meat cookery, but they are not relevant to applying the barbecue techniques to baking, soups, or some vegetables. So, why is the barbecue technique so great, if, as some like me may be inclined to view it as a pain in the neck?
First, one can achieve cooking temperatures that may cause a meltdown in your kitchen Hotpoint oven. Second, with skillful maintenance of fuel, these high temperatures can be maintained consistently. They will not cycle as the oven's thermostat turns the heat source off and on to maintain a certain temperature. Third, it is (or at least should be) easy to move cooking food from one temperature to another. Fourth, the cooking method may add the flavor of smoke and cook at the same time, unlike indoor stovetop smokers or cold smokers. Varying the wood providing the smoke may vary this flavor. Fifth, a grill and supplementary equipment adds techniques for applying indirect heat, modified direct heat, and rotisserie cooking. The last thing I can think of is that the technique can be used for really large jobs such as a whole pig, deer, lamb, or other large animal carcass.
The other side of the coin is that in order to achieve this advantage; you need some cooking skills that you do not need on your trusty Hotpoint. That is where Steven Raichlen's book comes to the rescue. The book leaves no subject untouched. Chapters cover Salads, Breads and Pizzas, Beef, Pork, Lamb, Picnic Fare (burgers, hot dogs, and sausages), Poultry, Fin Fish, Shellfish, Vegetables for Vegetarians, Vegetables for the Rest of Us, Side Dishes, Barbecue Sauces, Rubs, and Desserts. The best part of this galaxy of recipes and techniques is that virtually all of them are traditional American recipes, for which Raichlen gives the source along with lots of sidebars and tips. The very best part of this lineup is that it pretty much covers all the different senses of `barbecue' in America.
While there are several expert sources on barbecue and grilling technique such as Bobby Flay and Chris Schlesinger, both of whom are credited in the book, I simply cannot see anyone choosing any other book as a starting point to take up barbecue. The information you need to get started at a low initial cost is complete and, need I say it, authoritative.
Very highly recommended.

I own a couple of books from Steve. What I like on these books, is the facts part at the beginning. This is also true for this book. Steve writes about how to bbq, gives definitions which makes cooking easier. Such a cookbook reads like a crime. Learing with fun.

When going through the recipies its easier to use them for different dishes. The book makes you creative to design your own way of cooking.

On the other hand, the recipies are grouped by region and it is possible to have an evening with friends under a certain theme: Tonight is Carolina eve, say pulled pork is served.

I like to know where recepies come from and where they are used for.

This book is fun to read, fun to cook. Hard to make better...

Greetings from Germany.

It is obvious from reading some of the reviews that this book goes beyond most peoples comfort level with a grill. And thats the point. If your idea of grilling is tossing a burger or chicken breast on the coals for dinner, then this book will overwhelm you. If however, you are already a fairly accomplished grill jockey, and are truly interested in the sport, then it is an outstanding encyclopedia of recipes, techniques and history, to educate and expand your horizons. I highly recommend that you first read "How to Grill", which goes into great detail on all of the nuances of advanced grilling techniques, and is perfect to introduce the reader to mops, sauces, wood chips etc. BBQ USA is not for the beginner, but for the intermediate grill jockey. It blew me away!!. I have cooked several recipes, and in true Raichlen fashion, they are showstoppers!.

I very rarely read cookbooks from cover to cover, especially those the size of BBQ USA, but this is one I couldn't put down. A thorough mix of recipes, restaurants and BBQ lore this is more than a cookbook, it is a culinary history of America.
You may be wondering why you should buy this book, especially if you already own some of Raichlen's other books. (Barbecue Bible, How To Grill, etc.) This book has two advantages over his previous books.
First, this book is about barbecuing as much as it is about grilling. In his typical manner the author does cover techniques for how to grill just about any food that can hit the plate. This is interesting but I am just not sure that I need that many grilled dishes. Instead I like to work on the art form that is American BBQ - taking a worthless hunk of meat and through the judicious application of smoke and fire turning it into a scrumptious meal that will draw friends and neighbors to you backyard. This book finally has a good coverage of traditional American BBQ. For example, this book has five recipes for pulled pork. Each one is a regional variation with different ingredients and cooking methods. There is good discussion on the benefits of each of these variations leaving the home cook with information that he can use to create his own recipe. You will find the same thorough treatment given to ribs, brisket, etc.
Second, this book is about the USA. Now I don't mean to be ameri-centric but BBQ is one of those things that is part of our national personality. Our BBQ shacks and backyard pit masters are a part of our heritage, a heritage that should be appreciated and passed on. BBQ USA is a storehouse of the history, importance and meaning of BBQ to those who make it and those who eat it. It is a call to get together with friends and share time over good food and good conversation.
By the way, this book is not an introduction to grilling. If that is what you are looking for try How To Grill.

What you wont find hear is Basics, or the answer to the number one newbie-cue question "Whats the best way to make ribs?"

Yes - there are a few simple basics in this book, but if you want to be the envy of the block or block party - buy this book. My personal favorite is the Tennessee Pork Loin - and my mouth waters just thinking about it. Do it up right with an 'entire loin', and watch the mouths of your guests as theirs chins drop to the ground.

There are some great rubs, sauces and glazes as well as some new and exciting recipes.

If you are looking for Ribs from basic to intricate get his Ribs Ribs Outrageous Ribs. No serious Q-er should go without reading that book, and incorporating some of the ideas until you can either make or call them your own...

Steve Raichlen I own you THANKS!

Just a great book and no need in my wasting my time here with over 100 reviews in front of me. Just buy the book, it is top shelf in every regard. After getting this book, I ordered two others from the same author. Got BBQ Bible, BBQ Bible sauces/rubs/marinades, and Grilling... something or another. All three are great. The BBQ and Grilling are both big 400+ page books but not the same type of books. Grilling is about know how, what grill, technique, etc.. and some recipes along the way. More of a general how to cook every kind of meat/fish/etc.. book. The BBQ Bible is loaded with recipe after recipe. So buy both books is what I am saying here. If you take BBQ serious, be sure to get the BBW Bible sauces/rubs/marinade book as well. Tons of info in this book.

Just write BBQ USA! Raichlen traveled the WORLD in search of BBQ recipes (over 500!) in The Barbecue Bible. I graduated from burgers, steaks and grilled chicken breasts to Tandoori Chicken, Thai, and how to grill a whole fish ifrom the 556 pages!
So, again, how do you top the definitive work on open fire cooking? BBQ USA! 774 PAGES of over 425 recipes from all over the US, INCLUDING THE comprehensive history of BBQ in the US thanks to KC Masterpiece originator, Dr. Rich Davis. There are pages and pages of biographical info on BBQ icons and institutions in the United States and even one recipe from Canada! And more pictures.
I personally feel that even as a novice, you actually could pick up this huge volume and begin almost anywhere, any recipe and be successful. The book covers the basics in the beginning chapter. Choosing and using grills and accessories and even includes basic and more advanced techniques to grilling. You'll probably see someone disagree with that statement. I defy the naysayers to name a better bbq book WRITER. Raichlen may not be in front of PBS, or Food network cameras as much as Hirsch, Flay, et al. Steven Raichlen just writes the most comprehensive books on BBQ anywhere!
I must also mention a trend I've noticed in some other cookbook writers (some very well known) that are releasing cookbooks that rearrange recipes from their previous books and call them new and sell them based on their well known names. I looked through the indexes of BBQ Bible and compared it to BBQ USA. There are no or none that I could find repeats that appear in both books.
One other thing we as Americans can be proud of is our BBQ!
God Bless our Troops
I enjoyed this book, not only for the great food recipes but the great stories and history presented. If I were stuck on a deserted island with just my Weber and Raichlen's books on BBQ, I wouldn't want to be rescued.
John Row

I just recently (within the last year or so) got into grilling and, even more recently, barbecuing. I started out simple--burgers, chicken, etc. Then, one day, I found Steve Raichlen's "How to Grill," and felt compelled to purchase it, which I did. I became immersed in that book, so much so that I went back and purchased "BBQ USA." Let me tell you, neither one of these books is disappointing. I soon found myself grilling steaks, pork loins, and then barbecuing pork shoulder and pork ribs. My interest in grilling and barbecuing now only seems to grow; within the past month, I have amassed seven books about grilling and/or barbecuing. Mr. Raichlen is a grilling/barbecuing genius, if you ask me...

This is a fantastic book for anyone who loves barbecue. From the novice BBQ cook to the pro, there is something in this book for every one. I have a whole book shelf full of BBQ cook books and this is the one I go back to time and time again. Every recipe I have tried has been outstanding. This book is unparalleled by others on the subject. I've had my copy for about 3 years and it is starting to wear a little from use...the pages are dog-eared and there are barbecue sauce fingerprints from cover-to-cover. (Perhaps I should buy a new copy and wash my hands more often!) Moreover, every time I travel, I go to this book to see if there are any of the restaurants Raichlen reviews within a 100 mile radius of my destination. This book does not disappoint. It's the best.

I have had this book for a while, and have had many successes using it. This weekend, we tried the planked salmon for the first time. Let me tell you, this recipe alone makes it worthwhile to buy this book. Had it on Mother's Day with family. Everyone loved it- we purchased way too much salmon and every bit was gone. My husband will eat salmon, but it isn't on his list of favorites until now. Please try this recipe- this book is great!

Just a great book and no need in my wasting my time here with over 100 reviews in front of me. Just buy the book, it is top shelf in every regard. After getting this book, I ordered two others from the same author. Got BBQ Bible, BBQ Bible sauces/rubs/marinades, and Grilling... something or another. All three are great. The BBQ and Grilling are both big 400+ page books but not the same type of books. Grilling is about know how, what grill, technique, etc.. and some recipes along the way. More of a general how to cook every kind of meat/fish/etc.. book. The BBQ Bible is loaded with recipe after recipe. So buy both books is what I am saying here. If you take BBQ serious, be sure to get the BBW Bible sauces/rubs/marinade book as well. Tons of info in this book.

Just write BBQ USA! Raichlen traveled the WORLD in search of BBQ recipes (over 500!) in The Barbecue Bible. I graduated from burgers, steaks and grilled chicken breasts to Tandoori Chicken, Thai, and how to grill a whole fish ifrom the 556 pages!
So, again, how do you top the definitive work on open fire cooking? BBQ USA! 774 PAGES of over 425 recipes from all over the US, INCLUDING THE comprehensive history of BBQ in the US thanks to KC Masterpiece originator, Dr. Rich Davis. There are pages and pages of biographical info on BBQ icons and institutions in the United States and even one recipe from Canada! And more pictures.
I personally feel that even as a novice, you actually could pick up this huge volume and begin almost anywhere, any recipe and be successful. The book covers the basics in the beginning chapter. Choosing and using grills and accessories and even includes basic and more advanced techniques to grilling. You'll probably see someone disagree with that statement. I defy the naysayers to name a better bbq book WRITER. Raichlen may not be in front of PBS, or Food network cameras as much as Hirsch, Flay, et al. Steven Raichlen just writes the most comprehensive books on BBQ anywhere!
I must also mention a trend I've noticed in some other cookbook writers (some very well known) that are releasing cookbooks that rearrange recipes from their previous books and call them new and sell them based on their well known names. I looked through the indexes of BBQ Bible and compared it to BBQ USA. There are no or none that I could find repeats that appear in both books.
One other thing we as Americans can be proud of is our BBQ!
God Bless our Troops
I enjoyed this book, not only for the great food recipes but the great stories and history presented. If I were stuck on a deserted island with just my Weber and Raichlen's books on BBQ, I wouldn't want to be rescued.
John Row

I just recently (within the last year or so) got into grilling and, even more recently, barbecuing. I started out simple--burgers, chicken, etc. Then, one day, I found Steve Raichlen's "How to Grill," and felt compelled to purchase it, which I did. I became immersed in that book, so much so that I went back and purchased "BBQ USA." Let me tell you, neither one of these books is disappointing. I soon found myself grilling steaks, pork loins, and then barbecuing pork shoulder and pork ribs. My interest in grilling and barbecuing now only seems to grow; within the past month, I have amassed seven books about grilling and/or barbecuing. Mr. Raichlen is a grilling/barbecuing genius, if you ask me...

This is a fantastic book for anyone who loves barbecue. From the novice BBQ cook to the pro, there is something in this book for every one. I have a whole book shelf full of BBQ cook books and this is the one I go back to time and time again. Every recipe I have tried has been outstanding. This book is unparalleled by others on the subject. I've had my copy for about 3 years and it is starting to wear a little from use...the pages are dog-eared and there are barbecue sauce fingerprints from cover-to-cover. (Perhaps I should buy a new copy and wash my hands more often!) Moreover, every time I travel, I go to this book to see if there are any of the restaurants Raichlen reviews within a 100 mile radius of my destination. This book does not disappoint. It's the best.

I have had this book for a while, and have had many successes using it. This weekend, we tried the planked salmon for the first time. Let me tell you, this recipe alone makes it worthwhile to buy this book. Had it on Mother's Day with family. Everyone loved it- we purchased way too much salmon and every bit was gone. My husband will eat salmon, but it isn't on his list of favorites until now. Please try this recipe- this book is great!

I was given this book about 8yrs ago from a bank rep along with a bbq accessory set. I have since ripped the cover off and hoarded all the recipes not telling a soul where I got them from! I have made at least 60 of the recipes and each one is better then the rest. The grilling techniques truly enhance each dish whether you are on gas or charcoal. If you are like me and enjoy the process of in depth recipes, look no further. Most recently I made the "Perfect Thanksgiving Turkey with Maple Red Eye Gravy"...a grilled 12lb turkey!!.... PERFECTION. The reviews were stellar from my guests. It was the tastiest, juiciest turkey I have ever had. Fyi, this is one of the first reviews I have EVER given. This book is my bible and I use it as much as possible. The man is a genius!!!! BUY THE BOOK!!!

This book contains all the standard bbq and grilling tips and instructions you find in any fire cooking book. It is at least as comprehensive as any other. It also includes tons of recipes. The good thing about these recipes is that all come from the good ole USA. I also own Raichlen's bbq bible. It also has good instruction, but too many of the recipes are exotic foreign dishes.
If you want to master grilling and bbq techniques, this is the best book I've found. If you want tons of variations on steak, ribs, chicken, and pork, this is the book for you.

To date I have made 28-30 of the recipes in this book and every last one of them has been a success. From a single dish to a full menu Like the Santa Maria Tri Tip with Santa Maria beans and grilled garlic bread, everything just works. Add to that the incredibly informative tips and steps for the acts of grilling, smoking, curing etc and you have a book that everyone who wants to cook good BBQ should have.

If I had the money I would take a cross country trip and use this book as my travel guide.

We were disappointed with this. Not only did the index have errors in it - (indexes are important in a book of *425* recipes), but it just wasn't what we expected. Fortunately, the store refunded money quickly and without questions...

BBQ USA is a trip across the country straight to your Tummy!

While reviewing Cookbooks, BBQ USA came across my desk. There are new books everyday and we often get caught up with those at the expense of some great books.

BBQ USA is one of those great books, I added it to my cooking reference shelf. Sure it is a cookbook with recipes, but this book is more. It really is the profiles and tid-bits that make this book stand out. This book is about more than just food, it is about people and regional traditions.

Disclaimer - Moonlite is mentioned in this book. Moonlite is an authority on Southern Food and Barbecue.

Patrick Bosley of the Moonlite Bar-B-Q Inn

Author/Editor - Family Favorites From Moonlite

Recipes That Founded A Kentucky Tradition

ISBN: 0-9766896-0-x

Review Stars at a Glance:

5 stars = A Must have for your Book Shelf - perfect for cooking or a guide for traveling! Worth Full Price

4 stars = A great read - may fit special interests - I recommend you to buy it if the subject appeals to you. Worth Full Price

3 stars = Interesting material - read it if you have time; buy it if the subject appeals to you. Look for it used at a discount. Also, it is worth looking for it at your local library (if not available, try interlibrary loan).

2 stars = It is worth a look at your library if the subject interests you

1 star = Look at it if you come across it, or try another title on the same subject

If you view BBQ in the broadest possible sense, this book is for you. If, on the other hand, you really believe in the differences between BBQ, grilling, smoking, cooking out, or roasting a hot dog on a stick, and that these methods are never to cross paths, then your delicate sensibilities may be offended. The bottom line; buy this book, forget everything you think you know about BBQ, open your mind, and have some fun with fire and food!

This book has a lot of great recipes, as well as a ton of really interesting information about the history of BBQ in the US. Not only can you cook great food yourself, but it'll give you travel ideas as well! Once you pick it up to look for something to cook it's hard to put down.

I can't say enough about this book! The one benefit that I didn't expect was the restaurant/diner/eatery reviews. Now when I travel, I check the book to see if there's a bbq place (or two or three) that I have to make sure I hit.

I've used many of the recipes (want some fun, check out how they baste and grill corn in Iowa - I've never been happier while closing an artery!) and they' ve all been fantastic. The opening chapters include his basic grilling tips, including technique and equipment, so novice and veteran alike will enjoy this book.

My husband already had this cookbook and we use it all the time. It is a great source for any kind of BBQing, including rather obscure things like oysters and clams. You can find ANYTHING in there, but also lots of classics too. I just bought one for my dad and he has enjoyed it too - my mom is hoping it will inspire him to start grilling more!

If you love to BBQ and try new recipes this is the perfect book. My husbad bought this book on a whim two years ago and we're been using it constantly since. We recently purchased another copy of the book for my father. The pages have been marked and he's ready to throw some meat on the barbie and try out some of the recipes.

There is great information on where the recipe came from and how the cooking and grilling style evolved. Enjoy!

My husband is in love with this book. He is reading it all the time and creating new BBQ dishes. It has become an inspiration to a cook that was pretty good to start with using the grill. We saw Steve on a PBS station on the 4th of July weekend that played him all day and realized we had to have the book. It has been worth every cent. Also picked up the sauce book and that is a good compliment to the BBQ book.

I bought this for my husband as a gift. He loves it. He said it was fascinating to get such an in depth history of BBQ'ing and learn so many interesting facts. The receipes are fantastic. We're having great fun trying out new things this summer. I highly receommend this book.

We absolutely love this book. It not only has great recipes but step by step directions. We also watch the BBQU on tv. If you like to grill and want to cook something other than the same 'ol same 'ol, we recommend!!

The content itself seems good. But this is one of those types of books that I have a tough time reading in the Kindle format. Cookbooks need to be real book. There are references to recipes on other pages that do not exist in the Kindle format. Just hard to find recipes that I know I saw in this book.

This book is entertaining. It has a lot of pictures and some history. However, the accuracy of what is being said is not that good. I am from Memphis and I barbecue just like all my friends. Some of my friends have won state championships and we all love to try out the various barbecue joints around town, so I know Memphis barbecue. This book says that Memphis cole slaw is mustard-based. I've only had that about once in my life. As he goes on to talk about Memphis barbecue I can tell he has never done more than spend a night here. Everything else he says may be accurate, but.... the stuff about Memphis is just made up out of whole cloth.

if you have never tried the Jalapeno Jerk Baby Back Ribs you should. New to grilling. Recipe has many steps buy it was very easy to follow because of the books organization. If it ever stops raining i will be at my grill again.

I bought this for my husband in hopes of hinting to him to use the grill more often during the warmer months. It is so big and overwhelming that he hardly looked at it. He did use the grill and BBQ but not aided by this or the companion book.

I love his other book (How to Grill)it's great I would give it 5 stars, but, this book does not compare. It's not that I didn't learn a few things from this book, I would just recommend that you buy a different book.