Collection: Barbecue & Grilling

More Grillin' with Bobby, Emeril, Steve and Ron 

36 products
  • The Good Cook: Outdoor Cooking by Time-Life Editors 1983
     The Good Cook: Outdoor Cooking shows techniques for preparing vegetables, meats, poultry, and fish outdoors and provides recipes for special sauces and marinades. Time-Life Books; First Edition (Jan. 1 1983) Hardcover: 176 pages ISBN-13: ‎978-0809429752
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  • Northern Cookbook by Eleanor Ellis 1977
    Northern Cookbook covers basic nutrition and meal planning, soups, appetizers, wild game, game birds, fish and sea mammals, eggs, cereals and beverages, flour mixtures, vegetables, salads, desserts, some recipes for indigenous foods, pointers from pioneers, hunting summary of calorie values Supply and Services Canada
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  • King of the Q's Blue Plate BBQ by Ted Reader 2007
    The King of the Q's Blue Plate BBQ by  Ted Reader is widely recognized as one of the world's most entertaining and engaging outdoor chefs and barbecue personalities. Reader is a bold and passionate enthusiast who's a major name on the cookoff/barbecue circuit.  ISBN-13: ‎978-0006393511 HarperCollins Publishers
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  • Bobby Flay's Barbecue Addiction: A Cookbook by Bobby Flay, Stephanie Banyas 2013
    Bobby Flay’s Barbecue Addiction is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney. You will find information on Clarkson Potter 2013 ISBN-13: ‎978-0307461391
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  • Let The Flames Begin by Chris Schlesinger, John Willoughby 2002
    Let the Flames Begin offers useful information, effective techniques and hints from every step of the barbequing process.  Chris Schlesinger and John Willoughby always cook with the real thing live fire.  live fire cooking technique, over 250 recipes,  accurately gauging doneness WW Norton ISBN-13: ‎ 978-0393050875
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  • The President's Choice Barbecue Cookbook: 150 Great Tastes of Summer by Carol Ann White 1995
    The President's Choice Barbecue Cookbook  This collection features recipes in every category from appetizers to desserts.  tips to make you an instant pit boss. You'll discover how 10 top Toronto chefs including Michael Bonacini, Massimo Capra, and Mark McEwan prepare quick-and-easy, restaurant-style barbecued dishes.
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  • The Art of Plank Grilling: Licked by Fire, Kissed by Smoke by Ted Reader 2006
    The Art of Plank Grilling offers up a wide range of innovative dishes developed by Ted Reader one of the most flamboyant celebrity chefs today. This definitive guide to incorporating planks in barbecue cooking demonstrates how grilled food can be cooked to perfection, infused with the delicate flavors of the wood.
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  • Sticky Fingers and Tenderloins by Ted Reader 2002
    Sticky Fingers and Tenderloins by Ted Reader 2002
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  • The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger, John Willoughby 1990
    The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger, John Willoughby 1990
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  • Hot, Sticky and on Fire: More Passionately Delicious Recipes from the King of the Q by Ted Reader 2006
    Ted Reader, is an award-winning celebrity chef with a legendary passion for the open flame. Hot, Sticky and On Fire offers up a wide range of innovative dishes that can be grilled, smoked, sautéed, rubbed, stuffed, wrapped, and glazed. Not just BBQ, but also sandwiches, appetizers, salads, drinks and desserts.
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  • Cooking with Beer By Publications International 2005
    Beer? It's not just for breakfast anymore. Add it to these great-tasting recipes and you'll discover that it makes a wonderful ingredient too! Over 40 recipes containing beer. From Appetizers to Sides and Soups and everting in-between an ingredient photo accompanies every recipe.
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  • Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses by Robb Walsh 2002
     Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Fascinating archival photography looks back over more than 100 years of barbecue history
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  • Gastro Grilling: Fired-up Recipes To Grill Great Everyday Meals: A Cookbook by Ted Reader 2013
    Gastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. Within these pages you'll find recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat's Cheese, Grilled Half Chicken with Kick O'Honey BBQ Glaze, Grilled Squid with Prosciutto-Wrapped Radicchio and Caper Balsamic Sauce, and Grilled Pork Chop with Candied Chile Glaze. Or how about the ever-succulent Stone-Grilled Butter Burgers
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  • The Burger Meisters: Americas Best Chefs Give Their Recipes for America's Best Burgers by Marcel Desaulniers 1994
    The Burger Meisters is a Winner of the James Beard Award for Best Cookbook on a Single Subject. Desaulniers has gathered 46 amazing chefs, all graduates of the Culinary Institute of America to collaborate. What results is a collection of more than 130 recipes for delectable burgers and side dishes. From a Classic Grilled Hamburger on a toasted homemade bun to a fabulous southwestern Chili Grill Burger with spicy Chipotle Mayonnaise to Shrimp Boulette Po' Boy with Creole Sauce.
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  • The Walking Dead: The Official Cookbook and Survival Guide by Lauren Wilson 2017
    The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to survive a walker apocalypse. The book provides recipes for food and drinks concocted by key characters, along with expert information on how to pack your bug-out bag foraging, hunting wild game, and outdoor cooking.
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  • The Wide, Wide World of Texas Cooking by Morton Gill Clark 1970
    The Wide, Wide World of Texas Cooking Texas pinto beans, tamales, and bar-b-que.
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