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The Great American Barbecue & Grilling Manual
by C. Clark Hale, C. Clark "Smoky" Hale, Sandra Lyon, Bob
Product Group: Book
Publisher: Abacus Publishing (MS) (2000-04)
ISBN: 0936171030
EAN: 9780936171036
Dewy Decimal #: 641
Hardcover: 416 pages
Edition: 1st
SKU: 08010170
Condition: Very Good Like New
Comments: Hardback in very good condition with no markings except tiny spots and a stain on top edge - else like new. Dust jacket in like new condition with minor shelf wear. Tight binding and clear crisp text. Very nice book.
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Editorial Reviews
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Product Description
More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces -- ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.
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Customer Reviews
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The Great American Barbecue & Grilling Manual
Rating  (5)
Date: 2008-10-20
Great product. Smoky's book told me most of everything I wanted to know about real barbecueing. That is, meat cooked in the barbecue pit 24" above coals burned down from hardwood in another pit. No wood being burned in the meat pit. Temperature about 200 degrees, baste from time to time. Cook it 'till it's done. The other few details Smoky was kind enough to provide in a couple of e-mails.
Highly recommend this book.
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Kind of disappointing
Rating  (3)
Date: 2008-04-05
I guess it depends on what you expect when someone tells you their book is about "Barbecue". With the photo on the front (a pile of great looking ribs)I was hoping this would concentrate on the "Big Three"---Ribs, Shoulder and Brisket.
These subjects are touched on, but for instance the section on smoking Pork Shoulders is maybe three pages long, two of those taken up by a couple recipes.
If you want to know how to smoke ANYTHING (pickled shrimp, lamb, oysters, venison) you may enjoy this, and perhaps down the line I will find some useful information.
I was hoping to find tips on how to smoke Righteous southern BBQ, and this just wasn't it.
By the way, for those looking for the stuff I wanted, I have found a book titled "Competition BBQ Secrets" on the Web. It's available as an e-book or a spiral-bound pamphlet. Don't know if Amazon carries it or not. It is a great book on how to do a few things very well---Brisket, Pork, and some stuff on Poultry. I'd highly recommend it!
Jim Bob
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A must have book for the BBQ libary
Rating (5)
Date: 2008-03-23
This book belongs in hands on all BBQ and Grilling personnel. The books gives tips for the beginner through the expert levels. If you ever wanted to know anything about this art of cooking then make sure you have read this book. It has provided me with areas that I never new about. It also has many recipes from Rubs to the finished products. This book will NEVER SEE DUST IN OUR HOUSE. Can`t wait to get the grill hot!!! Thanks for a super book.
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Good book for your collection
Rating  (4)
Date: 2007-07-17
0 out of 1 customers found this reveiw helpful
I liked the book. It had good recipes and information. But it also has a weakness that most barbecue books have. It doe not guide the user on setting the fire and how to maintain it. I wish it had dedicated a whole chapter to it.
I also noticed that the author doe not have a high opinion of spit roasting which I disagree.
Overall, good use of money.
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If you want to learn how to barbecue and grill better buy this.
Rating (5)
Date: 2007-06-13
1 out of 1 customers found this reveiw helpful
As the author Smoky Hale points out most barbecue books, bibles and manuals throw a few pages of instruction and a lot of recipes at you. This is the only book I found that actually gives meaningful instruction. If you have a question not covered by the book email the author and he'll answer it. He also has a website with an "Ask Smoky" FAQ page but it's still well worth buying the book.
It covers everything from selecting your meat to selecting your equipment, from preparing your meat to preparing your "fire", and a myriad of rubs, sauces and recipes as well.
Highly reccommended.The Great American Barbecue & Grilling Manual
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