OurColony.net

Customer Rating:
Summary: jes'fine
Comment: a brilliant dissertation on the art of the bar-b-q. i cant wait to get stuck in

Customer Rating:
Summary: Simply... It's awesome.
Comment:
Have made only a handful of the 425 recipes but every single one of them has been the best
thing we ever made! :)

Customer Rating:
Summary: Adventurous Cook with Open Minded Pallette Seeks...
Comment: What you wont find hear is Basics, or the answer to the number one newbie-cue question "Whats the
best way to make ribs?"
Yes - there are a few simple basics in this book, but if you want to
be the envy of the block or block party - buy this book. My personal favorite is the Tennessee Pork
Loin - and my mouth waters just thinking about it. Do it up right with an 'entire loin', and watch
the mouths of your guests as theirs chins drop to the ground.

There are some great
rubs, sauces and glazes as well as some new and exciting recipes.
If you are looking for
Ribs from basic to intricate get his Ribs Ribs Outrageous Ribs. No serious Q-er should go without
reading that book, and incorporating some of the ideas until you can either make or call them your
own...

Steve Raichlen I own you THANKS!

Customer Rating:
Summary: it's good, but he's written better
Comment: This book contains a lot of great recipes. I especially like the TN pork loin, his Dr. Pepper bbq
sauce, and the pork sates. The instructions have always been clear, and nothing I've made has failed
to impress. The book also contains bbq folklore that some people might find interesting. The stories
about bbq weren't the highlight of the book for me.
If I were only getting one Raichlen book,
it would be "How To Grill." That book has less recipes, but it has pictures and covers more details
on grilling technique. "How to Grill" also felt better organized to me. If you're new to bbq, "How
to Grill" is definately the way to go. Grillmasters may want to go with this book for extra recipes
and stories.
Another issue I have with Raichlen is his ingredients lists. Often, he uses what
I would call exotic ingredients and unusual cuts of meat. These recipes have pushed me to try new
things, but it's also kind of a pain that many of the recipes require trips to Asian markets or
other specialty foods stores.

Customer Rating:
Summary: BBQ for the open-minded
Comment: If you view BBQ in the broadest possible sense, this book is for you. If, on the other hand, you
really believe in the differences between BBQ, grilling, smoking, cooking out, or roasting a hot dog
on a stick, and that these methods are never to cross paths, then your delicate sensibilities may be
offended. The bottom line; buy this book, forget everything you think you know about BBQ, open your
mind, and have some fun with fire and food!