Fire and Smoke: A Pitmaster's Secrets: A Cookbook
Flame broil like a master with 100 master plans - and tips- - in this cookbook from Big Bob Gilson Bar-B-Q's official gourmet specialist, Chris Lilly.
Best on the planet pitmaster Chris Lilly consolidates the speed of flame broiling with the smoky kinds of low-and-moderate grill for incredible suppers any night of the week, no extravagant hardware required. Cook trout in a cast-iron skillet settled right in seething coals for a firm yet delicate and flaky completion. Cook chicken parts in a dish on a hot barbecue, roasting the skin while catching all of flavorful juice. Inject delightful smoke flavors into leafy foods, even mixed drinks and pastries. Fire and Smoke gives you 100 incredible motivations to start up your flame broil or smoker today around evening time.
About the Author
CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won more than ten World BBQ titles in pork, chicken, ribs, and beef, and four World Grand Championships at “Memphis in May.” Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.
I am a amateur weekend grilling and smoking Dad who likes to bbq for friends and family. I have a few other bbq books but decided to treat myself to this book after reading some reviews. The book itself is nicely put together; nice thick pages with good binding. the pictures are amazing and will definitely make your mouth water as you go leaf through. I didn't really need the intro to smokers and grills but appreciated all the details. I spent last weekend entertaining and made several of the recipes. I made the "perfect burger" which were a huge hit. My mother actually called it the perfect burger without knowing that was the title in the book. I was worried with the rub and basting the flavor would be overpowering but it was truly perfect. Then for dinner that night I smoked chicken legs with the peach/bbq (not exact name in book) which got rave reviews with the grilled asparagus. For dessert I grilled the fruit pies described in the book which although they sort of fell apart were delicious. I also made the spicy mayonnaise but forgot to put it out, but I thought it tasted good. Im looking forward to trying the tri-tip, grilled pizza (with my kettle pizza!) and several other recipes. This book will keep me going all summer! -Matthew P.
This book is written by someone who is extremely well respected in the American BBQ circuit, it doesn't disappoint. -Kevin
Awesome book. If you're looking for a book that informs you of the best combinations of meat, rub, sauce, brine/marinade, wood, heat type and preparation, this is it.-James