BBQ Makes Everything Better

BBQ Makes Everything Better
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256
By:"Jason Day","Aaron Chronister"
"Cooking"
Published on 2010-05-04 by Simon and Schuster

STEP 6: Just before removing the shrimp from the grill, lightly glaze with the \u003cbr\u003e\nprepared sauce. ... cup hot sauce 1 tablespoon paprika 1 teaspoon cayenne \u003cbr\u003e\npepper 1 teaspoon ground \u003cb\u003eblack pepper SAUCE\u003c/b\u003e 1⁄4 cup hot sauce 3 \u003cbr\u003e\ntablespoons butter ...

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WINNER OF THE 2010 GOURMAND WORLD COOKBOOK AWARD FOR BEST BARBECUE BOOK Barbecue, the beloved cooking method of chefs and home cooks alike, yields delicious slow-cooked, aromatic meats, charred, juicy burgers, and tender, delectable vegetables. In BBQ Makes Everything Better, Aaron Chronister and Jason Day—two masters of the grill who were catapulted from their backyards to international fame with their invention of the Bacon Explosion—present mouthwatering, easy-to-follow barbecue recipes for any occasion. Including a thorough discussion of equipment, methods, and techniques for cooking well beyond the “Holy Trinity of BBQ” (ribs, pork, and brisket), BBQ Makes Everything Better shows that you can also make a perfect meal out of the “Ugly Stepchild of Barbecue”—chicken. Lighthearted in tone and full of clear, straight- forward instructions, BBQ Makes Everything Better is the complete barbecue cookbook. Find recipes and tips for: Burgers, Bacon, Fatties Party food and tailgates Barbecue and booze International barbecue Leftovers and lighter fare Desserts

This Book was ranked 16 by Google Books for keyword blackpepper sauce.

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