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The Deen Bros. Get Fired up: Grilling, Tailgating, Picnicking, and Moreby Jamie Deen
Synopses & Reviews
The grillmaster sons of southern cooking maven Paula Deen provide outdoor entertaining ideas and recipes, including Classic Pulled-Pork Sammies, Pesto Shrimp Skewers, Fire-Roasted Clams and Mussels, Chili Overstuffed Potatoes and much more. By the authors of The Deen Bros. Take It Easy.
About the Author
\Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven’t looked back since. They regularly appear on ABC’s Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has authored or co-authored thirty books.
Table of Contents
Introduction — On the grill. Chicken, steaks, and other hunks of meat ; Hot sammies, flatbreads, and pizzas ; Smoky sides — On the field. Tasty skewers ; Burgers and dawgs ; Snacks, sides, and pregame bites — On the blanket. Sandwiches and wraps on the go ; Salads that travel ; Finger foods, dips, and nibbles — On the beach. Dishes with fishes ; Seaside sippers.
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