{"title":"Book Shelf","description":null,"products":[{"product_id":"meathead-the-science-of-great-barbecue-and-grilling-hardcover","title":"Meathead: The Science of Great Barbecue and Grilling - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMeathead Goldwyn\u003c\/b\u003e (Author), \u003cb\u003eRux Martin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNew York Times Bestseller\u003c\/p\u003e\u003cp\u003eNAMED A BEST COOKBOOK BY Serious Eats - Christopher Kimball - Chicago Tribune - BBC - Wired - Epicurious - Leite's Culinaria - Food \u0026amp; Wine\u003c\/p\u003e\u003cp\u003eFor 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, myth-busting 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, and a BBQ Hall of Fame member, \"Meathead\" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes in his masterpiece on the science of barbecue and grilling.\u003c\/p\u003e\u003cp\u003eHe 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.\u003c\/p\u003e\u003cp\u003eHe shatters the myths that stand in the way of perfection. Busted misconceptions include: \u003c\/p\u003e\u003cp\u003e- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.\u003c\/p\u003e\u003cp\u003e- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/p\u003e\u003cp\u003e- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.\u003c\/p\u003e\u003cp\u003e- 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.\u003c\/p\u003e\u003cp\u003eLavishly designed with hundreds of illustrations and full-color photos by the author, this barbecue cookbook 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 \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eInducted into the BBQ Hall of Fame in 2021, MEATHEAD GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for \u003ci\u003eSerious Eats. \u003c\/i\u003eHis articles have appeared in the Huffington Post, \u003ci\u003eWIne Spectator, \u003c\/i\u003eand more. His photos have run in \u003ci\u003eTime \u003c\/i\u003eand \u003ci\u003ePlayboy. \u003c\/i\u003eHe judges BBQ cookoffs from Kansas City to Memphis.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 10, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462357389504,"sku":"9780544018464","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/uRuBF8D8MS9780544018464.webp?v=1791634649"},{"product_id":"franklin-barbecue-a-meat-smoking-manifesto-a-cookbook-hardcover","title":"Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAaron Franklin\u003c\/b\u003e (Author), \u003cb\u003eJordan MacKay\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003c\/b\u003eA complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. \u003cp\u003e\u003c\/p\u003e In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. \u003ci\u003eFranklin Barbecue\u003c\/i\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAARON FRANKLIN\u003c\/b\u003e is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including \"Best Barbecue in Texas\" from \u003ci\u003eTexas Monthly\u003c\/i\u003e and \"Best Barbecue in America\" from \u003ci\u003eBon Appétit.\u003c\/i\u003e Franklin is also the host of the PBS series \u003ci\u003eBBQ with Franklin\u003c\/i\u003e. He and Stacy live in Austin with their daughter, Vivian. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJORDAN MACKAY\u003c\/b\u003e is the wine and spirits critic for \u003ci\u003eSan Francisco\u003c\/i\u003e magazine, and the coauthor of the James Beard Award-winning \u003ci\u003eSecrets of the Sommeliers\u003c\/i\u003e. He lives in San Francisco.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462361518272,"sku":"9781607747208","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/ou1zM-FmiJ9781607747208.webp?v=1791634688"},{"product_id":"life-of-fire-mastering-the-arts-of-pit-cooked-barbecue-the-grill-and-the-smokehouse-a-cookbook-hardcover","title":"Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePat Martin\u003c\/b\u003e (Author), \u003cb\u003eNick Fauchald\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"The most important book on cooking over live fire in decades. \u003ci\u003eLife of Fire\u003c\/i\u003e illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.\"--Andrew Zimmern\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOne of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville's Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. \u003cp\u003e\u003c\/p\u003eThrough beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire--what wood to use, how to build a pit or a grill, how to position it to account for the weather--then move into cooking through all the stages of that fire's life. You'll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you'll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you'll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you'll roast vegetables buried in white ash, and you'll smoke bacon and country hams in the dying embers of the winter fire. \u003cp\u003e\u003c\/p\u003eFor Pat Martin, grilling, barbecuing, and smoking is a whole lifetime's worth of practice and pleasure--a life of fire that will transform the way you cook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePat Martin\u003c\/b\u003e is a leader in American barbecue. He is the owner of Martin's Bar-B-Que Joint and Hugh-Baby's and lives with his wife, Martha, and their three children in Nashville.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.04 x 10.3 x 8.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 15, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462366957760,"sku":"9781984826121","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/O1uZIckBQp9781984826121.webp?v=1791634737"},{"product_id":"the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes-hardcover","title":"The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMeathead\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"The only book on outdoor cookery you'll ever need.\" --Alton Brown\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNational BBQ and Grilling Association BBQ Book of the Year 2026\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAmazon May 2025 Best of the Month Pick\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Meathead Method \u003c\/i\u003eis where barbecue goes next.\u003c\/b\u003e In the follow-up to his\u003ci\u003e New York Times\u003c\/i\u003e bestseller \u003ci\u003eMeathead\u003c\/i\u003e: \u003ci\u003eThe Science of Great Barbecue and Grilling, \u003c\/i\u003e BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. \u003ci\u003eThe Meathead Method\u003c\/i\u003e is a toolbox to elevate all your cooking, outdoors and indoors.\u003c\/p\u003e\u003cp\u003eLearn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!\u003c\/p\u003e\u003cp\u003eYou'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe secret recipes of competition champions\u003c\/li\u003e\n\u003cli\u003eThe Ultimate Prime Rib\u003c\/li\u003e\n\u003cli\u003ePho with Leftover Brisket and Smoked Bone Broth\u003c\/li\u003e\n\u003cli\u003eMussels on Smoked Fettucine\u003c\/li\u003e\n\u003cli\u003eMiso Maple Black Cod à la Nobu\u003c\/li\u003e\n\u003cli\u003eVichyssoise\u003c\/li\u003e\n\u003cli\u003eImproved Nashville Hot Chicken\u003c\/li\u003e\n\u003cli\u003eRed Pepper Risotto\u003c\/li\u003e\n\u003cli\u003ePineapple Foster\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 432\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 10.16 x 8.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 13, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462384455872,"sku":"9780063272842","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/Z94vYJQxve9780063272842.webp?v=1791634866"},{"product_id":"michael-symons-playing-with-fire-bbq-and-more-from-the-grill-smoker-and-fireplace-a-cookbook-hardcover","title":"Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Symon\u003c\/b\u003e (Author), \u003cb\u003eDouglas Trattner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCohost of \u003ci\u003eThe Chew\u003c\/i\u003e and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMICHAEL SYMON is a cohost of ABC's \u003ci\u003eThe Chew\u003c\/i\u003e and Food Network's \u003ci\u003eIron Chef America\u003c\/i\u003e and \u003ci\u003eBurgers, Brew \u0026amp; 'Que\u003c\/i\u003e. He is the chef and co-owner of the acclaimed restaurants Lola, Lolita, and his newest restaurant, Mabel's BBQ, all in Cleveland, Ohio; the BSpot burger restaurants in Ohio; and Roast in Detroit, Michigan. He is the author of \u003ci\u003eMichael Symon's Live to Cook\u003c\/i\u003e, \u003ci\u003eMichael Symon's Carnivore\u003c\/i\u003e, \u003ci\u003eMichael Symon's 5 in 5\u003c\/i\u003e, and \u003ci\u003eMichael Symon's 5 in 5 for Every Season\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.6 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462386389184,"sku":"9780804186582","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/o0hbIXkx-s9780804186582.webp?v=1791634878"},{"product_id":"chiles-and-smoke-bbq-grilling-and-other-fire-friendly-recipes-with-spice-and-flavor-hardcover","title":"Chiles and Smoke: Bbq, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBrad Prose\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIgnite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavors of chiles with smoke and fire.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt's time to \u003cb\u003ego beyond salt and pepper brisket! \u003c\/b\u003eWith \u003ci\u003eChiles and Smoke\u003c\/i\u003e, professional recipe developer and pitmaster Brad Prose delivers a BBQ book unlike any other. Spanning \u003cb\u003ebeef\u003c\/b\u003e, \u003cb\u003epork\u003c\/b\u003e, \u003cb\u003echicken\u003c\/b\u003e, \u003cb\u003eseafood\u003c\/b\u003e, and \u003cb\u003evegetables\u003c\/b\u003e, each chapter also \u003cb\u003eincorporates a variety of chiles\u003c\/b\u003e, from spicy Jalapenos to bitter Shishito Peppers. Explore the alluring union of smoke and heat with recipes including: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBeef and Lamb: \u003c\/b\u003e Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb Barbacoa Banh Mi\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eChicken: \u003c\/b\u003e Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled Chicken Tinga, Enchilada Wings, Bacon-Wrapped Cheesy Chicken Poblanos\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork: \u003c\/b\u003e Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce, Chile Verde Spare Ribs, Smoked Chorizo Meatballs, Roasted Chile Meatball Hero, Grilled Pork Tenderloin Al Pastor\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeafood: \u003c\/b\u003e Corn-Husk Wrapped Halibut with Jalapeno Basil Butter, Grilled Scallops with Charred Poblano Cream, Huli Huli Shrimp, Shishito, and Pineapple Skewers, Hatch Chile Smoked Shrimp Skillet, Tandoori Grilled Lobster, Planked Pomegranate Harissa Salmon\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSides: \u003c\/b\u003e Desert Deviled Eggs, Southwest Creamed Corn, Harissa Sweet Potato Salad, Creamy Jalapeno Popper Mac and Cheese, Lemon Serrano Grilled Summer Squash, Crispy Skillet Potatoes with Mojo Rojo and Verde, Chipotle Bacon Twice Baked Potatoes\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eIn addition to the recipes, Brad walks you through \u003cb\u003ehow to char, grind, pickle, grill, and smoke chiles\u003c\/b\u003e, demonstrating endless ways to liven up your meals. Sweet bell peppers are pickled with spices, topping mouthwatering meats and crisp vegetables. \u003cb\u003eFruity anchos are toasted, hydrated, and ground into pastes for flavorful marinades\u003c\/b\u003e. Pork ribs are smoked slow and \u003cb\u003enestled into a stew of poblanos \u003c\/b\u003eand bright vegetables before melting in your mouth. \u003cp\u003e\u003c\/p\u003eCrank up the heat and\u003cb\u003e bring these bold flavors to your next BBQ.\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBrad Prose\u003c\/b\u003e is a longtime professional recipe developer, food writer, and culinary photographer. More recently, he has struck out on his own as the founder and driving force behind Chiles and Smoke(TM) and the author of its eponymous cookbook. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Making his mark in the wide world of BBQ, Brad produces high-quality, unique recipes to challenge and expand the home cook's comfort zone. He inspires his readers to use new techniques, ingredients, and ideas, applying them to the everyday food we know and love. Find him online at chilesandsmoke.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.06 x 9.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 21, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462399725760,"sku":"9780760378113","price":26.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/bwvwofhKm69780760378113.webp?v=1791634960"},{"product_id":"wing-crush-100-epic-recipes-for-your-grill-or-smoker-paperback","title":"Wing Crush: 100 Epic Recipes for Your Grill or Smoker - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaula Stachyra\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA Grill Master's Guide for Outstanding Wings\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhether crispy, saucy, dry-rubbed, stuffed or over-the-top, every recipe in this show-stopping collection will have you crushing hard! They can be adapted to the cooking technique and equipment of your choice--no matter if you're team Traeger(R), Weber(R), Big Green Egg(R) or anything in between. No grill? No problem! These lip-smacking recipes can even be made in your oven. \u003cp\u003e\u003c\/p\u003eWow everyone at your next backyard barbecue with beloved flavors like Best Ever Buffalo, Kickin' Cajun and Sticky Teriyaki. Grill up some boozy options including Bloody Mary, Tequila Sunrise, Hennessey(R) Honey and Salted Caramel Whiskey at your next tailgate--and don't be surprised when yours is the most popular pregame spot. \u003cp\u003e\u003c\/p\u003eEasy instructions and straightforward techniques for every grill and oven guarantee perfectly cooked wings that you'll be tempted not to share. Learn how to stuff your wings with jalapeño poppers and mac 'n' cheese, and how to crust them in everything from pretzels and popcorn to ramen and Cheez-Its(R). With a slew of options for every palate and occasion, you'll never need to make the same wings twice--but you're definitely going to want to!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePaula Stachyra is a BBQ enthusiast, recipe developer and creator of the popular Instagram account Queen of the Grill, which is beloved for its weekly #WingCrushWednesday posts. She has partnered with Louisiana Grills(R), Tabasco(R), Pitmasters Choice Pellets, Whiskey Bent BBQ Supply and many other brands. She lives in Toronto, Canada.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 26, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462405558464,"sku":"9781645675501","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/juc_WsjCpy9781645675501.webp?v=1791635006"},{"product_id":"mallmann-on-fire-100-inspired-recipes-to-grill-anytime-anywhere-hardcover","title":"Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrancis Mallmann\u003c\/b\u003e (Author), \u003cb\u003ePeter Kaminsky\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA thrilling adventure into the art of grilling and preparing delicious meals--anywhere you can.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFeatured on the Netflix documentary series \u003c\/b\u003e\u003ci\u003e\u003cb\u003eChef's Table\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e \"Elemental, fundamental, and delicious\" is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The\u003ci\u003e New York Times\u003c\/i\u003e called Mallmann's first book, \u003ci\u003eSeven Fires\u003c\/i\u003e, \"captivating\" and \"inspiring.\" And now, in \u003ci\u003eMallmann on Fire\u003c\/i\u003e, the passionate master of the Argentine grill takes us grilling in magical places--in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil--each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. \u003c\/p\u003e\u003cp\u003e We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFrancis Mallmann, \u003c\/b\u003e author of \u003ci\u003eSeven Fires\u003c\/i\u003e and \u003ci\u003eMallmann on Fire\u003c\/i\u003e, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort \u0026amp; Spa in Argentina's wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America's 50 Best Restaurants); and Los Fuegos in Miami. \u003ci\u003eUSA Today\u003c\/i\u003e and the \u003ci\u003eTimes\u003c\/i\u003e (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series \u003ci\u003eChef's Table\u003c\/i\u003e. \u003cbr\u003e\u003cb\u003ePeter Kaminsky\u003c\/b\u003e is the author and coauthor of many books, including \u003ci\u003ePig Perfect\u003c\/i\u003e, \u003ci\u003eCulinary Intelligence\u003c\/i\u003e, and \u003ci\u003eGreen Fire, Seven Fires\u003c\/i\u003e, and \u003ci\u003eMallmann on Fire\u003c\/i\u003e (with Francis Mallmann). He is a longtime contributor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and a former columnist for the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eNew York\u003c\/i\u003e magazine. He was managing editor of \u003ci\u003eNational Lampoon\u003c\/i\u003e. He lives in Brooklyn, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.09 x 11.49 x 8.77 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 23, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462413127872,"sku":"9781579655372","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/DXYmWmAgsz9781579655372.webp?v=1791635063"},{"product_id":"green-fire-extraordinary-ways-to-grill-fruits-and-vegetables-from-the-master-of-live-fire-cooking-hardcover","title":"Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrancis Mallmann\u003c\/b\u003e (Author), \u003cb\u003ePeter Kaminsky\u003c\/b\u003e (With), \u003cb\u003eDonna Gelb\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA groundbreaking new approach to grilling vegetables and fruit from the author of \u003ci\u003eSeven Fires\u003c\/i\u003e and \u003ci\u003eMallmann on Fire\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eGreen Fire\u003c\/i\u003e is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals--a technique called rescoldo--then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans--this is the vegetable kingdom, on fire. \u003cp\u003e\u003c\/p\u003e The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began--the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. \u003cp\u003e\u003c\/p\u003e And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire \"green.\" \u003cp\u003e\u003c\/p\u003e The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match--melted cheese, toasted hazelnuts, Campari granita--to turn each into a simple yet utterly entrancing dish. \u003cp\u003e\u003c\/p\u003e Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFrancis Mallmann, \u003c\/b\u003e author of \u003ci\u003eSeven Fires\u003c\/i\u003e and \u003ci\u003eMallmann on Fire\u003c\/i\u003e, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort \u0026amp; Spa in Argentina's wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America's 50 Best Restaurants); and Los Fuegos in Miami. \u003ci\u003eUSA Today\u003c\/i\u003e and the \u003ci\u003eTimes\u003c\/i\u003e (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series \u003ci\u003eChef's Table\u003c\/i\u003e. \u003cbr\u003e\u003cb\u003ePeter Kaminsky\u003c\/b\u003e is the author and coauthor of many books, including \u003ci\u003ePig Perfect\u003c\/i\u003e, \u003ci\u003eCulinary Intelligence\u003c\/i\u003e, and \u003ci\u003eGreen Fire, Seven Fires\u003c\/i\u003e, and \u003ci\u003eMallmann on Fire\u003c\/i\u003e (with Francis Mallmann). He is a longtime contributor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and a former columnist for the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eNew York\u003c\/i\u003e magazine. He was managing editor of \u003ci\u003eNational Lampoon\u003c\/i\u003e. He lives in Brooklyn, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 10, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462414176448,"sku":"9781648290725","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/0-RQvEcq-K9781648290725.webp?v=1791635074"},{"product_id":"barbecue-sauces-rubs-and-marinades-bastes-butters-glazes-too-paperback","title":"Barbecue Sauces, Rubs, and Marinades--Bastes, Butters \u0026 Glazes, Too - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSteven Raichlen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eProject Griddle \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003ethis cheat sheet will be every griller's secret weapon--learn how to make the sauces, rubs, and marinades that take your grilling from ordinary to out of this world. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations that give grilled food its depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops, slaters, sambals, and chutneys--this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. \u003c\/p\u003e\u003cp\u003e Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSteven Raichlen is America's foremost grilling authority. His last book, \u003ci\u003eProject Smoke\u003c\/i\u003e, was a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eBon Appétit\u003c\/i\u003e, and for the past dozen years he's taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha's Vineyard, Massachusetts. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":50462487576768,"sku":"9781523500819","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/files\/drC8kQvhTh9781523500819.webp?v=1791636147"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9146\/5664\/collections\/o0hbIXkx-s9780804186582.webp?v=1791637831","url":"https:\/\/spacemanknives.com\/collections\/book-shelf.oembed","provider":"Spaceman Knives","version":"1.0","type":"link"}