BBQ USA

BBQ USA
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By:"Steven Raichlen"
"Cooking"
Published on 2003 by Workman Publishing

To test for doneness, use the poke method; the meat should be firm but just \u003cbr\u003e\ngently yielding. As the steaks finish grilling, brush them on both sides with the l/2 \u003cbr\u003e\ncup of \u003cb\u003ebarbecue sauce\u003c/b\u003e. Sizzle the sauce on each side for about 15 seconds.

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Collects over four hundred barbecue recipes from across the United States, Puerto Rico, and Canada, including appetizers, soups, and entrees, accompanied by numerous tips and techniques.

This Book was ranked 13 by Google Books for keyword barbecue sauce.

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