Tyler Florence's American Grill is the grilling cookbook for foodies, with techniques and recipes for upping your skillset and learning how to make a perfect steak, grill vegetables, fruit, fish, and more.

With delicious reimaginings of all your favorite staples, from mouthwatering Barbeque Chicken Lollipops to spicy Calabrian Chile Buffalo Shrimp Skewers to sizzling Grilled Ratatouille, American Grill is the perfect cookbook to up the ante and create smokin' hot recipes.

This book is a beautiful road map to grilling, born out of Tyler's lifelong love for it. He demystifies the process for first-time grillers, and his recipes open up new avenues for more experienced cooks. (Alice Waters)

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is.

In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Hit the road with the award-winning TV show Cook's Country and discover every recipe from 17 seasons of cooking across the country. With an updated design and a special new chapter highlighting the latest season's 50+ recipes, there's more content than ever before in a kitchen-friendly volume.

Join Julia Collin-Davison, Bridget Lancaster, Toni Tipton-Martin, and the whole Cook's Country cast (including new chef Carmen Dongo) as they cook, taste, and test their way through dozens of new favorites. Join them in making easy weeknight dinners such as Hot-Honey Chicken, showstopping weekend feasts such as Duck Breasts with Port Wine-Fig Sauce, nostalgic desserts such as Oatmeal Creme Pies, and more. Plus, with their guidance you can be sure you're stocking your kitchen with only the best ingredients and equipment.

Highlights include:

• 46 new recipes from 26 new episodes, plus 19 new bonus recipes
• Brand-new, full-page On the Road features in Seattle, Washington; Tucson, Arizona; Philadelphia, Pennsylvania; and more
• Exciting updates on down-home favorites such as Cheeseburger Mac, Vegetarian Chili, Cider-Braised Turkey, and Blueberry Cream Pie
• Rigorously-tested product guide, with new and updated recommendations for equipment and ingredients such as Worcestershire sauce, cooking spray, rolling pins, and can openers

The only book on outdoor cookery you'll ever need. --Alton Brown

The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.

Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!

You'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including:

The secret recipes of competition championsThe Ultimate Prime RibPho with Leftover Brisket and Smoked Bone BrothMussels on Smoked FettucineMiso Maple Black Cod à la NobuVichyssoiseImproved Nashville Hot ChickenRed Pepper RisottoPineapple Foster

If we can grill it, you can grill it.

We're Mark Anderson and Ryan Fey, better known as the Grill Dads, and often seen on Food Network, Today Show and across social media. We live and cook by a very simple mantra: You can make literally anything on a grill.

We like to joke that people at home can look at us and say, If these two idiots can do it, I can too. We're not trained chefs. We never attended culinary school. We're home chefs. Backyard connoisseurs. Grill enthusiasts. Weekend warriors.

Grilling and barbecue are different. See, grills are a tool, a versatile heat source. BBQ, on the other hand, is a cuisine. We don't concentrate on making great low-and-slow BBQ, although we do enjoy doing that from time to time. We're here to show people how to use grills to cook anything and everything. From soups and salads to mains and appetizers--the grill is a multifaceted tool you can use to turn out inventive and delicious food with a kiss of smoke and fire.

We are incredibly proud to offer this cookbook as a roadmap to express yourself and experiment with different types of grills, cooking methods and cuisines--with recipes designed to help you grow into an outstanding home chef. We've filled it with simple, fun, delicious recipes that you can make as written or use as a guide to experiment on your own.

This cookbook was written for everyone, based on our philosophy that you, yes YOU, can make everything and anything on a grill.

In barbecue, old-school means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts--Meat Helpers, The Hog, Birds, The Cow--and features recipes and methods, including:

• Pit Smoked Pulled Pork
• North Carolina Yella Mustard-Based Barbecue Sauce
• Prizewinning Brisket
• Smoked Baby Back Ribs
• Thick and Smoky T-Bone Steaks

Filled with Mixon's Southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.

The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions--from How do I smoke a whole turkey? to What kind of wood should I use?--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.

The only cookbook you'll ever need for everyone's favorite griddle, complete with 60+ recipes for every meal.

Conquer the art of outdoor cooking with this one-stop guide to mastering your Blackstone(R) griddle. Want to know the best methods for searing, sautéing and indirect cooking on your griddle, or the easiest way to clean and care for your Blackstone(R)? Are you looking to season your griddle for lasting protection and flavor and serve steaks so perfectly medium rare they'll earn you a well done from family and friends? Thanks to this all-encompassing guidebook from griddling pro Josh Hunt, you'll confidently take charge of your Blackstone(R) in no time.

Though it might be tempting to serve juicy Jalapeño & Onion Triple Smash Burgers on a weekly (or daily!) basis, you don't have to limit yourself to beef―make mouthwatering breakfasts, pizzas, tacos, noodle dishes and even desserts on your griddle in addition to all your favorite grill classics. Start your morning with a stack of Blackstone Buttermilk Pancakes, whip up Griddled Shrimp Pad Thai with ease or wow even the toughest food critic with Josh's bold recipe for Bananas Foster French Toast Grilled Cheese.

Armed with this expert guide, your Blackstone(R) will quickly become your go-to cooking tool for every awe-worthy meal of the day.

BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.--Marcus Samuelsson, chef and restaurateur

ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.

There are lots of barbecue gurus out there, but Guga (aka Gustavo Tosta) does it just a bit differently and bit more boldly. Through his popular Guga Foods YouTube channel, Guga teaches his fans how to make out-of-this-world barbecue, as well as incredible sides, sandwiches, tacos, sauces, and more. In Guga: Breaking the Barbecue Rules, Guga shows readers how to make traditional barbecue recipes like smoked brisket, Texas-style ribs, and steak, but he also adds his larger-than-life flair to recipes like picanha (a Brazilian specialty), Korean-style chicken wings, and sweet-and-spicy pork belly. In addition to barbecue recipes, this beautiful cookbook contains recipes for sides like smoked mac and cheese, Japanese potato salad, and elotes (grilled Mexican street corn), fried bacon bread knots, and even Brazilian deep-fried bananas. Guga will teach even the most seasoned barbecue connoisseurs some new tricks, and beginning enthusiasts will learn how to take barbecue to an entirely different level. This is not just another barbecue book!

Here's what's inside:

• 100 amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more!

• Beautiful photography throughout the book.

• Expert cooking tips and tricks that Guga's fans have come to love and appreciate.

• Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more.

1001-Day Flavorful and Stress-free recipes to fall in love with your Blackstone Griddle.

Outdoor cooking has never tasted better or been more enjoyable than with the Blackstone Griddle that seeks to keep families together while cooking. Are you searching for a cooker that is perfect for preparing meals during outdoor camping and other picnic events? You've come to the right place as the Blackstone Griddle is famous for its flexible use as a cooking device during camping and regular festive celebrations. This is a cookbook of tips, tricks, and secrets on how to use the Blackstone Griddle to enhance the taste of Meats and Vegetables. Complete with 1001-Day recipes and guidelines on how to cook with a Blackstone Griddle, this book is essential for first-timers and loyal members of the Griddle Nation all over the world.

Inside this Blackstone Griddle Grill Cookbook for Beginners, you'll find:

• The 1001-Day Diet Meal Plan-Start and stay on track with an all-day plan for total well-being.
• A variety of delicious Recipes-Eat wholesome, nutrient-rich foods for breakfast, lunch, dinner, and even Snacks.
• Complete nutritional data-Complete nutritional data can help you plan your meals and meet your daily dietary needs.

Grab this cookbook to start Blackstone griddle grilling like a professional!

Learn to enjoy simple and happy food from The Masterbuilt Smoker Cookbook for Beginners!

It's so simple to cook amazing smoked meat meals using your Masterbuilt smoker, however finding the perfect recipes to pull it off consistently is difficult. Are you still looking for easy and delicious recipes to prepare on your Masterbuilt Smoker?

You've come to the right place. An unofficial authorized guide to Masterbuilt Smoker Cookbook for Beginners have recipes for all the best smoker dishes and much more. All our recipes include directions at least for the Masterbuilt electric smoker which is by far the most popular but we'll try to include directions for other smokers as well. You can create delicious meals with your smoker using almost any meat. Do you want to eat easy and delicious food? Keep on reading! You will get what you really want to know in this cookbook!

The standout Masterbuilt Smoker Cookbook for Beginners includes:

• Amazing Recipes-for making real barbecue easily at home including tasty pork, succulent seafood, tender beef, juicy poultry that is bursting with flavor, and more!
• Easy Reference Guides-that feature helpful charts for timing, temperature, and conversions so everything you need to know is right at your fingertips
• Modifiable recipes for innovators-many recipes also offer modifications you can make-but the healthy, quick, and easy promises never change.

Get more about healthy Diet with Masterbuilt Smoker Cookbook for Beginners.

New York Times Bestseller

NAMED A BEST COOKBOOK BY Serious Eats - Christopher Kimball - Chicago Tribune - BBC - Wired - Epicurious - Leite's Culinaria - Food & Wine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, and a BBQ Hall of Fame member, Meathead Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Busted misconceptions include:

- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.

- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.

- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.

- Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more.

​*** OVER 75,000 COPIES SOLD ***

Welcome to the wonderful world of wood pellet cooking. Flavorful, juicy, tender, and absolutely irresistible--that's what you can expect from food that's prepared on this unique and versatile grill. This complete guide and cookbook provides all the information you need to enjoy barbeque success time after time, meal after tantalizing meal.

Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood pellet grill to smoke, barbeque, grill, roast, braise, and bake virtually any food out-of-doors. Included is a guide to the many wood pellets you can use to add superb flavor and aroma to all your dishes, as well as invaluable tips to ensure perfect results. The author then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces that are able to transform even mundane foods into culinary treats. Following this are mouth-watering recipes for beef; burgers, hot dogs, and sausages; pork; chicken; turkey; seafood; vegetables; sandwiches, breads, and pizzas; and even desserts--including grilled fruits, cakes, and cookies. And from slow-cooked Memphis-Style Pork Ribs to buttery Baked Lobster Tails to Grill-Smoked Mozzarella and Vegetable Pizza, every dish is easy to make and a complete pleasure to eat. Throughout, special insets guide you in selecting the best ingredients possible, in using your grill both safely and effectively, and in pairing your pellet grill dishes with wines to create meals that you and your guests will never forget.

If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods as well as a huge range of new dishes. The Complete Wood Pellet Barbeque
Cookbook is your key to outdoor cooking success.

If you've ever been intimidated by the idea of grilling, bestselling author Gaby Dalkin is here to help you conquer your fears and become a backyard pro.

From the perfect steak to cedar-plank fish to pizza and fruits and veggies and everything in between, Dalkin reveals her secrets for marinating, spicing, and grilling anything you can think of.

Plus she provides clear guidance on grill mechanics: the difference between grills (gas and charcoal), smokers, pizza ovens, and the cooking techniques that go along with each, so readers are prepared to choose the best equipment for any recipe and get started.

With 100 recipes to cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables, and desserts, this clear and enjoyable cookbook includes super-quick high-heat recipes to get dinner on the table ASAP as well as more low and slow project recipes that take some time and work well for weekend parties. In traditional Dalkin fashion, there are menus, timelines, and hosting tips to really set the mood.

What's Gaby Cooking: Grilling All the Things is for all beginner grillers, women who are ready to step out of the kitchen and take over the grill, and anyone who just wants to cook outside more.

Includes Color Photographs by Matt Armandariz

What's Gaby Cooking series

• What's Gaby Cooking: Everyday California Food
• What's Gaby Cooking: Eat What You Want
• What's Gaby Cooking: Take it Easy, Recipes for Zero Stress and Deliciousness
• What's Gaby Cooking: Grilling All the Things

Is there any kind of cooking that gets more stuck in a repetitive routine than grilling? If you've ever wanted to elevate your grilling beyond the endless parade of burgers, hot dogs, and steaks, Smokin' and Grillin' with Aaron Brown is the cookbook you need for the journey. And author Aaron AB Brown is the perfect expert guide, just as he has come to be for his more than four million online fans from around the globe.

AB serves up in this beautifully photographed book more than 75 grilling recipes and 25 smoking recipes--including all kinds of meat and veggie main courses, and special chapters on sauces, sides, and desserts--that draw on Southern, Cajun, and African-American traditions and make weeknight and weekend grilling more exciting and rich in variety than you've ever known.

Become the hero in your household and the champion outdoor cook in your neighborhood with recipes like:

• Bang Bang Chicken Skewers
• Grilled Beef Tacos
• Pork Belly Burnt Ends
• Brown Sugar Grilled Salmon
• Jamaican Jerk Chicken Wings
• Smoked Southern-Style Mashed Potatoes
• Bourbon Bacon Grilled Baked Beans
• Grilled Pineapple Shortcake

A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips.

It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals.

In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.

For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.