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Barbecuing and Grilling
by James B. O'Malley
I should begin these reviews with a plug for Pig Out Publications, the best place to find barbecue books. They carry more than a hundred titles on barbecuing, grilling, and related books on such subjects as sauces. Reach them at (800) 898-6PIG.
BBQ on the Web
There are many barbecue-related Web sites on the Internet. Here are a few of my favorites:
The Barbecue Store www.barbecue-store.com carries every BBQ tool and accessory known to man, along with books and videos.
Barbecue on the Internet http://www.barbecuen.com/ covers all types of equipment and techniques, plus recipes.
The Barbecue Source www.bbqsource.com/ is an online store offering sauces, spices, equipment, and accessories. BBQ--Smokin' the Internet www.bbq.com is the source for worldwide BBQ events, recipes, cooking tips, and history.
Book Reviews
The Great Barbecue Companion, by Bruce Bjorkman. Freedom, CA: The Crossing Press, 1996. Trade paperback, 111 pages, $12.95. ISBN 0-89594-806-0.
Subtitled "Mops, Sops, Sauces, and Rubs," this book is actually a collection of barbecue sauces interspersed with tips, lore, and anecdotes from Bjorkman, who holds an Advanced Pitmaster Degree and has been a judge at the prestigious Memphis in May World Barbecue Championship. I like the spirit of the book and particularly enjoy the chapter called "Flame-Thrower Sauces," because that one has the best collection of chile-based barbecue sauces that I've ever seen. Some of the selections include Elvira-Inspired Barbecue Sauce, Wildman Willie's Quein' Sauce, Miami Spice Seafood Barbecue Sauce and Dakota Kid's Buffalo Breath Garlic-Jalapeño Paste. Bjorkman regales us with interesting facts such as the amount of pork served in two days at the Memphis in May contest (38.5 tons) and a bunch of fun quotes like: "The barbecue addict who is a seasoned traveler looks only to parking lots to prejudge a restaurant's product. If pickup trucks are parked next to expensive imports, he knows the barbecue is good." (Gary D. Ford). This book is highly recommended.
La Parilla: The Mexican Grill, by Reed Hearon. San Francisco, CA: Chronicle Books, 1996. Trade paperback, 131 pages, color photos, $19.95. ISBN 0-8118-1034-8.
I can't think of a more embarrassing way to start a book than to misspell the title. Sure it's Spanish, but that's no excuse to spell parrilla as "parilla" more than 100 times in the book. Aside from that glaring error, the book is a very interesting spin on grilling because of its Mexican focus and the use of such interesting ingredients and spices. First Hearon starts with describing those ingredients and the techniques needed to incorporate them into the grilling process. Then he moves on to the pastes, rubs, and salsas. When he finally gets to the meat of the matter, things really get interesting, and his section on how to grill half-chickens Mexican-style is worth the price of the book. His four methods are simply terrific, especially if you've tasted chicken done with these methods in Mexico. Other interesting recipes include Pork Ribs with Tamarind Recado, Grilled Snapper with Charred Habanero Salsa, Duck and Pomegranate Tacos, Lamb in Banana Leaves, and Grilled Corn on the Cob with Chipotle Rub and Lime. Every serious grilling enthusiast should have this book, misspelled title and all.
Briefly Noted
The Pepper Pantry: Chipotles, by Dave DeWitt and Chuck Evans. Berkeley, CA: Celestial Arts, 1997. Die-cut paperback, 91 pages, $5.95. ISBN 0-89087-828-5.
The Pepper Pantry: Habaneros, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Celestial Arts, 1997. Die-cut paperback, 92 pages, $5.95. ISBN 0-89087-827-7
These attractive die-cut books are the first in a projected series that focuses on specific varieties of chiles. They're handy and have a wealth of information despite their small size. The books have an identical format that gives the history and origin of the variety, gives hints on growing, preserving, tasting, and cooking, and then proceeds to classic recipes using the variety. These books make great gifts for your favorite chile pepper aficionado.
Great Salsas by the Boss of Sauce, by W. C. Longacre and Dave DeWitt. Freedom, CA: The Crossing Press, 1997. Trade paperback, 126 pages, $12.95. ISBN 0-89594-817-6.
Here are the secrets of the great sauces found at the hottest (literally) restaurant in New Mexico, W.C.'s Mountain Road Cafe in Albuquerque. Chef W.C. Longacre teams up with Dave DeWitt to present hot sauces from classic to unique, plus entrees made from them in this sauce-lover's cookbook. The basics include classic salsas and sauces from New Mexico and the rest of the Southwest; the exotic offerings range from Red Plum and Pineapple Habanero Salsa to Texas Gulf Marigold Crab Claw Salsa to Hong Kong Fire Sauce.