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The real BBQ
Chronicle Books
July 2006
112 pages ISBN: 1932855378 Trade Size
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Cookbooks
Real barbecue has little to do with a grill and a bottle of
KC Masterpiece; it involves marinating the meat and cooking
it for hours over indirect heat with a generous slathering
of any number of sauces. Killer Ribs: Mouthwatering Recipes
from America's Best Rib Joints offers up the most authentic
recipes for savory ribs, from bona fide barbecue joints from
all over the United States and Canada. The author visits the
hidden treasures to reveal their mouth-watering secrets.
Killer Ribs highlights the regional differences in barbecue
style and ingredients. Texans love beef, pork spare ribs
rule in Memphis, while Kansas City serves up pork babybacks.
While New Mexico and Arizona like a good chili powder rub,
devotees in North Carolina prefer vinegar-based sauces, and
the Pacific Rim goes for a rub of spice and pepper and a
honey-ginger sauce. With scrumptious, backcountry recipes,
professional secrets to make those perfect tender ribs, and
50 full-color photographs of the featured restaurants and
their delectable ribs, the essential Killer Ribs will
undoubtedly fire up the art of your barbecue.
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