Al Roker's Big Bad Book of Barbecue

Al Roker's Big Bad Book of Barbecue
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224
By:"Al Roker"
"Cooking"
Published on 2008-05-20 by Simon and Schuster

Memphis-style \u003cb\u003eribs\u003c/b\u003e are called “dry” \u003cb\u003eribs\u003c/b\u003e because they are crispy and chewy and \u003cbr\u003e\ngrilled without any sauce. They are, however, sometimes served with sauce on \u003cbr\u003e\nthe side—often vinegar sauce. Place it in small pitchers on the table for people to\u003cbr\u003e\n ...

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A backyard-loving guy, Al Roker's passionate about firing up all three of his grills at once and cooking everything from Steaks As Big As Your Head and Kansas City-Style Ribs to Grilled Sea Bass. The hundred recipes in this book are casual and simple -- just the way Al likes to cook for his family and friends. Like most of us, Al first learned to grill at the knee of his dad, whose policy was \

This Book was ranked 34 by Google Books for keyword ribs.

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