A backyard-loving guy, Al Roker's passionate about firing up all three of his grills at once and cooking everything from Steaks As Big As Your Head and Kansas City-Style Ribs to Grilled Sea Bass. The hundred recipes in this book are casual and simple -- just the way Al likes to cook for his family and friends. Like most of us, Al first learned to grill at the knee of his dad, whose policy was qthe more lighter fluid, the better.q But a trip to the Memphis in May Barbecue Championship ignited a real passion, and since then Al's grills have rarely grown cold. And while Al does have some hard-and-fast rules, like qdon't keep moving your meat aroundq and qnever touch another man's grill, q his food is simple yet inventive, impressive and delicious. In addition to great stuff for over the fire -- Jerk Chicken, Marinated Pork Tenderloin, Kebabs Cooked Right, New Orleans-Style Barbecued Shrimp, Fish Fillets with Lemon-Parsley Sauce, Turkey on the Grill, and, from qThe Wurst City in the World, q Sheboygan Bratwurst -- Al Roker's Big Bad Book of Barbecue has something for everyone, including recipes for quick-and-easy starters, marinades, main-dish salads, sides, classic American desserts, cooling drinks, vegetarian dishes, and low-fat fare. So lean back in that lawn chair and have a sip of Lemon-Lime Fizz. Munch on a Spicy Wing or some BBQ Popcorn. That brisket should take care of itself in another hour or so.Kebabs. Cooked. Right. Herea#39;s another opportunity to make something healthy that also satisfies your craving for meat. ... pork, or chicken, cut into 2-inch chunks Marinade of your choice (pages 166a173) FOR THE VEGETABLES 2 poundsanbsp;...
|Title||:||Al Roker's Big Bad Book of Barbecue|
|Publisher||:||Simon and Schuster - 2008-05-20|