One of the founding members of the Greater Wasatch Dutch Oven Society presents 101 easy recipes for beginner and seasoned Dutch oven cooks to make, including the Mountain Man Breakfast, Sausage Spinach Wreath, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, White Chili, and more.

For lovers of the 12 Bones restaurant - including President Obama - as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's. When 12 Bones Smokehouse opened Asheville, North Carolina, in the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become a local institution that rivals the Biltmore Estate in popularity. In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville. 12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palate - blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro. Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore.

Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: - 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; - more sides than you could possibly finish - pies, cookies, and even a cake or two to satisfy any sweet tooth - and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces! Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.

In a cookbook for indoor-grill chefs, recipes for quick weekday suppers, as well as weekend entertaining, are featured, including Blackened Red Fish, Shrimp Satay, Portobello Mushroom Burger, Teriyaki Chicken, Fajitas, and other specialties. Original.

Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. You'll learn 25 essential techniques, including "Plank-Roasting Fish," "Center-Planking Fish with a Slather," "Smoke-Planking Poultry," "Planking Whole Tenderloin," and "Planking Chops over Indirect Heat." This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Techniques for Planking will have you planking like a pro in no time!

With this guide, you'll be smoking ribs in no time! If you've just purchased or received a new smoker or grill and want to expand your talents, 25 Essentials: Techniques for Smoking is just what you need. Among the nitty-gritty techniques featured are "Slow-Smoking Ribs," "Basting and Smoking Meat," "Smoking Whole Vegetables," "Mopping," and "Brining." Each technique is paired with a recipe, and each recipe-technique pairing has at least one color photo. The lay-flat PLC binding lets you take the book outside with you and use grill-side or on top of a patio table.

A terrific collection of fresh and flavorful grilling recipes, plus dozens of tips to make memorable meals. Grilling is the perfect way to create tasty dishes for the whole family, which will satisfy even the pickiest palates. And grilling indoors is quick and healthy, reducing the amount of fat in foods. In this newly expanded and revised edition, home economist and registered dietitian Margaret Howard shares 275 time-tested recipes for grilled food and accompaniments. Here is just a small sampling of the range of recipes: - Meats, such as spicy peppered sirloin steak, southern-style pulled pork, Moroccan turkey burgers, rosemary-grilled chicken breasts, spit-roasted leg of lamb - Fish and seafood dishes, such as ginger-sesame salmon steaks, scallops and shrimp - Vegetarian options, such as grilled Mediterranean vegetables, spicy tofu satay - Accompaniments, such as blond barbecue sauce, island salsa, creamy buttermilk dressing - Desserts, such as grilled fresh pineapple, flaming blueberry mango crisp Special icons highlight vegetarian, quick to prep and spicy dishes. There are also menu suggestions and easy-to-adapt variations for perfect single dishes, complete meals or all-out banquets. With up-to-date information on equipment, safety and health concerns and hundreds of great cooking tips, All Fired Up! is a comprehensive reference for any outdoor -- and indoor -- home chef.

Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs or brisket, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen. Arthur Aguirre’s BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer the best rib, pit-fired poultry, brisket, and pulled pork recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this book has something for every BBQ enthusiast. In addition, readers will find tips for concocting the perfect rubs, glazes, and sauces.

Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food &and Wine, Fine Cooking, and Chili Pepper magazine.

This completely revised edition of America's Best BBQ takes you through the back doors of some of the most popular American barbecue restaurants as two of the world's top barbecue experts share the secrets---and once-secret recipes---of the best pitmasters in the business. The original edition was first published in 2009. Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.