Top positive review
4 of 4 people found this helpful
All the basics, plus even more
on June 20, 2004
I love this cookbook -- it's one of my favourites and most-used. I didn't have any "formal" barbecuing experience, so my skills were limited to grilling hamburgers and hotdogs. Even steaks were beyond my skill level, as I always over-cooked them, and never knew how to get the outside crispy while keeping the inside rare. Thanks to this book I can cook a perfect steak, make great ribs (thanks to "indirect heat"), and even cook whole chickens. It's also encouraged me to expand my grilling horizons, so now items like plantains and cuttlefish are grill regulars. I like to choose new recipes to try, so the variety is appealing. I have no problem stocking up on new items to try a recipe -- it's not going to kill me to go out and pick up a can of coconut milk, for example.
To answer one criticism that others have made, I grew up in Canada, and I had no idea that there was a style of cooking called "barbecue" (i.e. long slow cooking with smoke). To me, "barbecue" means you cook stuff on a grill, whether it be a gas grill or a charcoal grill. So, I had no confusion over the title - it said "barbecue" and it did exactly that -- it taught me to cook on a "barbecue".