The Barbecue! Bible

The Barbecue! Bible
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556
By:"Steven Raichlen","Ben Fink"
"Cooking"
Published on 2008 by Workman Publishing

Pulled is how you get pork at \u003cb\u003ebarbecue\u003c/b\u003e competitions and at Carolina pig pickings\u003cbr\u003e\n, where a whole hog is pulled into meaty shreds to be doused with thin spicy \u003cbr\u003e\nvinegar \u003cb\u003esauce\u003c/b\u003e. Chopped is how the pork is generally served at restaurants. \u003cbr\u003e\nPulling ...

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This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

This Book was ranked 29 by Google Books for keyword barbecue sauce.

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