Praise the Lard by Mike Mills and Amy Mills is a barbecue bible that will draw praise from all home grillers and smokers, from newbies to pit bosses. Flip through and figure out what you’re going to grill this weekend.
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Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.
Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce.
There’s a heap of flavor in this simple rub—the molasses sweetness of the brown sugar, the heat of the pepper, the vegetal sweetness of the paprika, and the slow burn of the cayenne.
Steven Raichlen’s latest grilling cookbook teaches you how to layer on the flavor with barbecue sauces, rubs, marinades, bastes, butters and glazes. Let the grilling season begin!