Title rated 4.05 out of 5 stars, based on 8 ratings(8 ratings)
Book, 2009
Current format, Book, 2009, , No Longer Available.
Book, 2009
Current format, Book, 2009, , No Longer Available. Offered in 0 more formats
A Culinary Institute of America graduate explains his decision to give up a career at the sides of some of the world's forefront chefs to perfect his barbecuing skills, in a detailed primer that covers everything from equipment fundamentals to preparing a diverse range of fare including Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, and Rack of Lamb Crusted with Grain Mustard and Chile Powder. An introductory guide to barbecue cooking that covers everything from equipment fundamentals to preparing a diverse range of fare, including honey-glazed baby back ribs, quick cook Texas-style brisket, and rack of lamb crusted with grain mustard and chile powder.
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