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1 Burnside Cooking and Food- Meats

Ribs, Chops, Steaks, & Wings

by

Ribs, Chops, Steaks, & Wings Cover

 

Synopses & Reviews

Publisher Comments:

Here is a lip-smackin' love song to everyone's favorite cuts of meat with more than 40 easy-to-prepare recipes. This cookbook covers it all: ribs that are fall-off-the-bone tender, juicy chops, steaks (from porterhouse to skirt to filet mignon and more), and wingssweet, spicy, tangy, and everything in between! "Dr. BBQ" walks the reader through the basics of how to light a grill and what tools are most handy when dealing with meat. No grill? No problem! An indoor broiler or grill pan will get great results too. With recipes for rubs, sauces and salsas to season each beautifully charred rib, chop, steak, or wing, this irresistible cookbook will have grillmasters everywhere living in hog heaven.

Review:

"Lampe is nothing if not media savvy. Under his nom de flame, Dr. BBQ, he shows up regularly on the Food Network, runs his own Web site, judges cook-offs, serves as spokesman for the National Pork Board, and has now written his sixth cookbook. If his offerings do not quite get the salivary juices flowing, they are at least a straightforward affair, 44 handy recipes to turn to when wanting to stray a bit from traditional tailgate grill grub. Fruits and sweet sauces are the good doctor's two favorite prescriptions. Ribs are treated with apricot glaze or pineapple teriyaki. Pork chops are dosed with maple syrup or peach salsa. Steaks are marinated in citrus and soy sauce, and chicken wings are served with raspberry-honey mustard. Dry rubs are what the doctor orders for Memphis ribs, coffee-rubbed pork chops, chili-rubbed rib eyes, and dry-rubbed wings. And while his peanut butter and jelly chicken wings could use a second opinion, there's no doubting the benefits of a filet mignon stuffed with blue cheese or the curing powers of pork chops marinated overnight in bourbon. (June)" Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

Ray Lampe has been grilling professionally for over 20 years. He lives in Florida.

Leigh Beisch is a San Francisco-based food photographer.

Product Details

ISBN:
9780811868266
Author:
Lampe, Ray
Publisher:
Chronicle Books
Photographer:
Beisch, Leigh
Author:
Lampe, Ray"dr Bbq"
Author:
Beisch, Leigh
Subject:
Methods - Barbecue & Grilling
Subject:
Specific Ingredients - Meat
Subject:
Meat
Subject:
Barbecuing
Subject:
Cooking and Food-Meats
Subject:
Barbecue
Publication Date:
20100331
Binding:
Hardback
Grade Level:
from 13 up to 17
Language:
English
Illustrations:
Y
Pages:
132
Dimensions:
8.44x9.16x.74 in. 1.55 lbs.
Age Level:
from 18 up to 99

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts

Ribs, Chops, Steaks, & Wings Used Hardcover
0 stars - 0 reviews
$7.98 In Stock
Product details 132 pages Chronicle Books - English 9780811868266 Reviews:
"Publishers Weekly Review" by , "Lampe is nothing if not media savvy. Under his nom de flame, Dr. BBQ, he shows up regularly on the Food Network, runs his own Web site, judges cook-offs, serves as spokesman for the National Pork Board, and has now written his sixth cookbook. If his offerings do not quite get the salivary juices flowing, they are at least a straightforward affair, 44 handy recipes to turn to when wanting to stray a bit from traditional tailgate grill grub. Fruits and sweet sauces are the good doctor's two favorite prescriptions. Ribs are treated with apricot glaze or pineapple teriyaki. Pork chops are dosed with maple syrup or peach salsa. Steaks are marinated in citrus and soy sauce, and chicken wings are served with raspberry-honey mustard. Dry rubs are what the doctor orders for Memphis ribs, coffee-rubbed pork chops, chili-rubbed rib eyes, and dry-rubbed wings. And while his peanut butter and jelly chicken wings could use a second opinion, there's no doubting the benefits of a filet mignon stuffed with blue cheese or the curing powers of pork chops marinated overnight in bourbon. (June)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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