BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin'

From “hamburger to whole hog,” BBQ Secrets features a variety of BBQ tips and techniques (with accompanying recipe booklet) colorfully presented by champion grillmeisters Mike Davis (of Little Rock, AR), Terry Black (St. Louis, MO), and Jeff Stehney (Kansas City, KS). Although the filleting of membrane, rubbing down, and other preparations of the uncooked meat—especially an entire raw pig that takes 25 hours to cook—is not for the squeamish, the recipes are definitely mouthwatering, including the aforementioned brown-sugar-crusted swine, and various ribs, chicken, and other cuts (with specifics on the importance of marinades and dry rub mixtures), as well as St. Louis-style pork chops stuffed with sausage and provolone, bacon-wrapped stuffed shrimp, and appetizers such as squash Rockefeller and chicken-and-cheese-filled Portobello mushrooms. Boasting excellent production qualities and helpful step-by-step advice, BBQ Secrets closely follows the three presenters while they work and provide tips (Davis likes a chimney starter rather than lighter fluid, Black uses detailed lists to help increase his efficiency, and Stehney sprays his meats down with apple juice for an added touch of flavor). Sure to be a treat for both aspiring and accomplished BBQ-ers, this is highly recommended. Aud: P. (J. Williams-Wood)