May is officially barbecue month. That means it is time to get out your grill, tongs, and smoker. Barbecue in America is an art and people spend their whole lives making the perfect sauce, rub, brisket, ribs, you name it. In other words, it's serious business.
For those of us who do not have family and friends that are barbecue fanatics, we can turn to the experts to learn a thing or two about bbq. These references will help you get through the summer season and by the end you’ll be a pro.
My advice is to experiment with different barbecue methods to see which one you like best. Also, play around with diverse flavor profiles, you never know, you might prepare an excellent pollo asado con llajua.
The Barbecue Bible by Steven Raichlen
An indespensible guide to barbecue with an international scope. Raichlen offers advice on techniques, equipment, and how to avoid common mistakes. He features recipes from all around the world and for all cooking levels.
Serious Barbecue by Adam Perry Lang
Explores barbacue from a scientific point of view, divulging facts about meat and heat. The book is divided by meat: beef, pork, lamb, and chiken.
Smoke and Spice by Cheryl and Bill Jamison
A book devoted to the low and slow method of barbecuing. You will learn to smoke anything from turkey legs to rabbit.
The New Vegetarian Grill by Andrea Chesman
Barbecue does not only belong to meat anymore. Chesman shows us the wonders that the high heat from the grill can do to fruit and vegetables.
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