Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes - PDF free download eBook

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Details of Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes

Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes
Exact title of book
Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes
Book author
Steven Raichlen
ISBN
9780761171263
Publisher
Workman Publishing Company, Inc.
Published
Apr 25, 2012
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
320
File size (in PDF)
2880 kB

Some brief overview of book

Say it loud, say it proud the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapters worth of new recipes, delivers a match made in BBQ heaven 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes for every kind of rib, from the diminutive, succulent baby back to that two-hands-needed Dinosaur beef rib. Best Ribs Ever celebrates the ingredient that epitomizes barbecue and inspires passion, obsession, and almost primal lust in griller and eater alike.

And theres no one better than Steven Raichlen, Americas foremost and bestselling grilling author, to preside over the religion of the rib. Heres a bone-by-bone guide to choosing, buying, and handling ribs. Eight essential techniques for prepping and cooking.

The six great live-fire methods, beginning with direct grilling to spit-roasting. Plus rubbing, saucing, mopping, resting, serving. And then the recipes Lone Star Barrel Staves.

Tandoori Ribs. Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Thai Sweet Chili Ribs.

Maui-Style Short Ribs. Grilled Lamb Ribs with Garlic and Mint. Cousin Daves Chocolate Chipotle Ribs.

Plus the sidesthe beans, the slaws, the potatoesand, new to this edition, menus, like Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.

About book author

Raichlen is Americas "master griller" (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appetit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs.

He and his wife live in Miami and on Marthas Vineyard, Massachusetts. dient that epitomizes barbecue and inspires passion, obsession, and almost primal lust in griller and eater alike. And theres no one better than Steven Raichlen, Americas foremost and bestselling grilling author, to preside over the religion of the rib. Heres a bone-by-bone guide to choosing, buying, and handling ribs.

Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling to spit-roasting. Plus rubbing, saucing, mopping, resting, serving.

And then the recipes Lone Star Barrel Staves. Tandoori Ribs. Buccaneer Baby Backs with Rumbullion Barbecue Sauce.

Thai Sweet Chili Ribs. Maui-Style Short Ribs. Grilled Lamb Ribs with Garlic and Mint.

Cousin Daves Chocolate Chipotle Ribs. Plus the sidesthe beans, the slaws, the potatoesand, new to this edition, menus, like Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.

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