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On the Grill: A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game [Paperback]

A. D. Livingston


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Book Description

July 1 1999
Nothing stokes the culinary fires like food cooked with flame, smoke, and sauce. Beginning with a thorough discussion of the various types of grills and smokers available. Livingston includes handy information on fire building and accessories, and a wealth of general tips to make outdoor cooking easier.

Next come grilling favorites everything from New York Strip Steak and Thai Garlic Chicken to vegetables such as eggplant, zucchini, and mushrooms. The smoking section contains complete instructions for smoking a range of foods, using a variety of woods many of which are available in the wild. The barbecuing segment brings all of Livingston's Southern traditions into play, featuring sauces like Bayou Bengal and Stonewall Jackson's Rib Sauce and other recipes for barbecuing.

"On the Grill" belongs in the backyard of everyone who cooks outdoors.


Product Details

  • Paperback: 208 pages
  • Publisher: Lyons Press; First edition (July 1 1999)
  • Language: English
  • ISBN-10: 1558218068
  • ISBN-13: 978-1558218062
  • Product Dimensions: 17.8 x 1.3 x 24 cm
  • Shipping Weight: 399 g
  • Amazon Bestsellers Rank: #3,177,994 in Books (See Top 100 in Books)

Product Description

From the Publisher

Line drawings throughout.

From the Back Cover

Nothing stokes the culinary fires like food cooked with flame, smoke, and sauce. Beginning with a thorough discussion of the various types of grills, smokers, and accessories, as well as practical information on fire-building and cooking techniques (even stovetop methods), A. D. Livingston then launches into recipes that include: beef, pork, lamb, and venison - from the Basic Burger and Good Ol' Boy Steak to Island Teriyaki and Indonesian Kabobs; all manner of bird, including more than a dozen inventive chicken recipes such as Thai Garlic Chicken and A. D.'s Fireplace Thighs plus the likes of Grilled Quail Alexandria and Citrus Stuffed Duck; seafood offerings such as Hot Smoked Oysters on the Half Shell, Key Lime Barbecue, Lazy Boy Grilled Bass, and Prawns Mozambique; a cornucopia of fruits and vegetables - including old standbys like corn and mushrooms but also innovative surprises such as plantains and pears.These wonderful recipes represent every outdoor cooking technique - grilling, indirect cooking, smoking with woods such as hickory, pecan, and mesquite, and barbecuing - making On the Grill essential for everyone who cooks outdoors. (7 X 91/4, 208 pages, illustrations)

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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