300 Big and Bold Barbecue and Grilling Recipes - Softcover

Karen Adler and Judith Fertig, the BBQ Queens (bbqqueens.com), are both from Kansas City, Missouri, and have authored more than 20 cookbooks, nine focusing on barbecuing and grilling. They have been featured on the Food Network and in USA Today and the New York Times. They are also members of the prestigious culinary associations Les Dames d'Escoffier and the International Association of Culinary Professionals.

Introduction

A World of Flavor

FROM THE TIME our ancestors discovered the power of fire, cooking over an open flame has made us appreciate the taste that sizzle and smoke add to any food. Over time, many regions have developed their own unique barbecue methods:

• leaf-wrapping and pit barbecue in tropical climates;
• grilling skewered foods in the Middle and Far East;
• planking on the east and west coasts of North America;
• smoking over hardwood in North America, Europe and Africa;
• grilling over herbs in the Mediterranean;
• grilling on a spit in tribal cultures worldwide.

Since the 1950s, when the development of charcoal briquettes made grilling easier, cooking outdoors has made a cultural comeback all over the world. Today, outdoor rooms are designed around the latest in infrared, stainless steel, high-BTU barbecue equipment. At the same time, the simple charcoal kettle grill has never gone out of style, or out of use.

Whatever type of outdoor barbecue equipment you have, you can produce memorable dishes full of bold flavor from barbecue traditions all over the world.