{"title":"Barbecue \u0026 Grilling","description":"","products":[{"product_id":"furlough","title":"Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker (Paula Disbrowe)","description":"\u003cmeta charset=\"utf-8\"\u003eAward-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.\u003cbr\u003e\u003cbr\u003eFeaturing an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, \u003ci\u003eThank You for Smoking\u003c\/i\u003e shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31994113228847,"sku":"01THA1224","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ThankYouForSmoking.jpg?v=1587708681"},{"product_id":"mallmann-on-fire-francis-mallmann-peter-kaminsky","title":"Mallmann on Fire (Francis Mallmann, Peter Kaminsky)","description":"\u003cp\u003e“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, 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. 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\n\u003cp\u003e2014\u003c\/p\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":31994340868143,"sku":"01MAL445","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/MallmanonFire.jpg?v=1588974555"},{"product_id":"seven-fires-grilling-the-argentine-way-francis-mallman-peter-kaminsky","title":"Seven Fires: Grilling the Argentine Way (Francis Mallmann, Peter Kaminsky)","description":"\u003cp\u003eA trailblazing chef reinvents the art of cooking over fire.\u003cbr\u003e\u003cbr\u003e Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.\u003cbr\u003e\u003cbr\u003e The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.\u003c\/p\u003e\n\u003cp\u003e2009\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":31994357809199,"sku":"01SEV361","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SevenFires.jpg?v=1588974915"},{"product_id":"franklin-barbecue-a-meat-smoking-manifesto-aaron-franklin-jordan-mackay","title":"Signed: Franklin Barbecue: A Meat-Smoking Manifesto (Aaron Franklin, Jordan Mackay)","description":"\u003cp\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.\u003cbr\u003e  \u003cbr\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. Franklin Barbecue 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"display: inline !important; float: none; background-color: #ffffff; color: #333333; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e2015\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32104077393967,"sku":"01FRA506","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/FranklinBarbecue.jpg?v=1589920586"},{"product_id":"barbecue-crossroads-r-walsh","title":"Barbecue Crossroads Notes and Recipes from a Southern Odyssey (Robb Walsh)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe James Beard Award–winning author of the best-selling Legends of Texas Barbecue Cookbook and acclaimed documentary photographer O. 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Now, in his first book, he reveals all he knows about the art of barbecue and open-flame cooking, in all the stages of a fire’s life.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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 grill tomatoes for sandwiches and infuse creamed corn with the flavor of char from temperamental, adolescent flames. 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. You’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams with the dying embers of the winter fire.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor Pat Martin, grilling, barbecue, and smoking is a whole lifetime’s worth of \u003cmeta charset=\"UTF-8\"\u003epractice and pleasure—a life of fire that will transform the way you cook.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003ePat Martin is a leader in American barbecue. He is the owner of Nashville-based Martin’s BBQ Joint, with several locations throughout the South.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40442539507759,"sku":"01LIF2242","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/LifeofFire.jpg?v=1642806212"},{"product_id":"preorder-signed-copy-of-asada-the-art-of-mexican-style-grilling-bricia-lopez-javier-cabral","title":"Asada: The Art of Mexican-Style Grilling (Bricia Lopez, Javier Cabral)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ci\u003eOaxaca\u003c\/i\u003e authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eIn millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With \u003ci\u003eAsada: The Art of Mexican-Style Grilling\u003c\/i\u003e, Mexican food authorities and the authors of \u003ci\u003eOaxaca\u003c\/i\u003e, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. \u003ci\u003eAsada\u003c\/i\u003e will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eEveryone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, \u003ci\u003eAsada\u003c\/i\u003e walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":43880569635120,"sku":"01ASA2394","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ASADA-cover.jpg?v=1668013594"},{"product_id":"the-diy-bbq-cookbook-how-to-build-you-own-bbq-and-cook-up-a-feast-james-whetlor","title":"The DIY BBQ Cookbook: How to Build You Own BBQ and Cook up a Feast (James Whetlor)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDon't own a BBQ? No problem! Let award-winning author James show you how to build your own\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhether you want to cook a BBQ on the beach, at a campsite, in your garden, or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou’ll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs, and tips and techniques. BBQs include a Konro—a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. 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From the perfect steak to cedar-plank fish to pizza and fruits and veggies and everything in between, Dalkin reveals her secrets for marinating, spicing, and grilling anything you can think of. And of course, she’ll talk grill mechanics: the difference between grills (gas and charcoal), smokers, pizza ovens, and the cooking techniques that go along with each, so readers are prepared to choose the best equipment for any recipe and get started.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith 100 recipes to cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables, and desserts, there will be super-quick high-heat recipes to get dinner on the table ASAP and more low and slow “project” recipes that take some time and work well for weekend parties. 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Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. 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Welcome to the party!\u003c\/span\u003e\u003c\/p\u003e","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":49631915671856,"sku":"01BAC3079","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Backyardbbq.jpg?v=1742342628"},{"product_id":"yakiba-grilling-techniques-shio-yaki-furishio-yaki-yuan-yaki-tare-yaki-and-yakitori-japanese-culinary-academy","title":"Yakiba Grilling Techniques:  Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori (Japanese Culinary Academy)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eAuthoritative and comprehensive, YAKIBA Grilling Techniques is the fifth volume in a definitive series on the art of Japanese cuisine.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? 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