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New York Times Bestseller
Named “22 Essential Cookbooks for Every Kitchen” by SeriousEats.com
Named “25 Favorite Cookbooks of All Time” by Christopher Kimball
Named “Best Cookbooks Of 2016” by Chicago Tribune, BBC, Wired, Epicurious, Leite’s Culinaria
Named “100 Best Cookbooks of All Time” by Southern Living Magazine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world’s most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn’t have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn’t seal in juices; how salt penetrates but spices don’t; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Busted misconceptions include:

• Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.

• Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn’t taste as good as dry fast-burning wood.

• Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.

• Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You’ll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

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• Hickory wood pellets blended with oak for strong, sweet and smoky taste
• 100% all-natural hardwood with a clean burn and low ash for easy clean-up
• Food-grade pellets to enhance the flavor of pork, beef, chicken, vegetables and cheese
• Combine with other flavors for your own custom blends
• 20-pound bag, keep pellets fresh, dry and ready to use in the Oklahoma Joe’s Pellet Bucket

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Grilling’s leading brand “take[s] barbecue beyond its Southern tradition of long, slow cooking of ribs and roasts and push[es] it into new territory” (Smooth magazine).

The standard definition of American barbecue doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation—an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives—and each time we do, the meaning of barbecue changes a little. Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American Barbecue™ celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime—barbecue.

“‘New’ is emphasized here, in essays on Chicago’s evolving barbecue restaurant scene, the South’s ‘Nouveau ’Cue’ chefs and Korean barbecue of Los Angeles. The recipes are as global as America today.”—Chicago Tribune

“Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire . . . It’s nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here.”—Daniel Vaughn, Texas Monthly

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Recipes for ribs, rubs, and much more from Savannah’s legendary “BBQ General.”

Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue and prize-winning owner of Wiley’s Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own.

The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish—along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.

Also includes info on grills, smokers, Wiley’s favorite suppliers and cookbooks, and more

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Now! A Taste of Heaven with Your Brand-New Pit Boss Wood Pellet Smoker Grill
What does a perfect grilling session in the summer season entail? Does it involve having to bond and spend time with your families and friends outside in the backyard? Or is it about being able to master your grilling skills and invent new and creative grilling techniques?

If your answer is a definite YES to either of these questions, then you are the epitome of a person who deserves to get a taste of creamy and satiating foods with the use of a Wood Pellet Cooker.

However, not just the ordinary gas or wood grill. The Pit Boss grill is the answer to your dreams. Whether you are new to grilling or an experienced chef, whether you prefer smoking, baking, grilling, direct cooking or barbecuing, the Pit Boss is the versatile kitchen appliance that has got you covered.

This book covers:

How to Quickly Get Started Grill Like a PRO

7 Weird Things You Can Cook with Your Pit Boss
The Exact Temperature You Should Cook Different Foods
How to Pick the Right Wood Pellet (and Which Flavors we Recommend)
The Easiest Way to Fire Up Your Grill and Smoker
How to Grill Burgers without Flipping Them
Competition Rib Recipes You NEED to Try
500+ Delicious Recipes, Including Pork, Beef, Lamb, Poultry, Fish, Vegetables, Baking, and Desserts
…And much more!

This cookbook will help you properly learn how to use the revolutionary and creative cooking device known as the Pit Boss wood pellet grill by offering you various and useful tips.

As you purchase your this easy-to-follow cookbook, you will be able to cook a vast array of recipes that you will enjoy. Remember, when you have the Pit Boss Wood Pellet grill, the sky is the limit.

From the book description, check product page for current description, price and availability:

• Hickory wood pellets blended with oak for strong, sweet and smoky taste
• 100% all-natural hardwood with a clean burn and low ash for easy clean-up
• Food-grade pellets to enhance the flavor of pork, beef, chicken, vegetables and cheese
• Combine with other flavors for your own custom blends
• 20-pound bag, keep pellets fresh, dry and ready to use in the Oklahoma Joe’s Pellet Bucket