Regan, 2003 (2003)
Reviewed by Mary Ann Smyth
shares the best in '
' that Rick Browne and his wife Kathy discovered in five years of travel across America's heartland. '
No longer is GREAT BARBEQUE indigenous only south of the Mason-Dixon Line. World-class pork ribs can be found in Seattle, Syracuse, or Sacramento. Today, whole hogs, once the exclusive domain of the Deep South, are barbecued in pits from Rockport, Maine, to Rock Port, Missouri, to Rockport, Washington.
tarting with detailed instructions for getting your grill ready and judging its temperature without a thermometer (chancy in my view), this wonderful cookbook moves on to recipes and to Rick Browne's mouthwatering photographs. The Appetizers section offers
- actually stuffed jalapeno peppers. How about
? Can you believe
? I honestly would like to try them. Or
- Martinis are drizzled over the grilling oysters. Let the party begin.
he chapter on Beef is awesome. Sample recipes:
Grilled Huntsman Beef Sandwiches
Grilled Shallot-Cognac Steaks
. I like the sound of
Inebriated Top Round
Tangy Grill Roast Prime Rib
. On to something I love, Seafood.
Aunt Lilly's Sizzling Lobster
had me looking for a napkin to wipe melted butter off my chin.
Car Dog's Award-Winning Salmon
sounds wonderful, as does
Dungeness Crab Cakes Mayonnaise
(I've never had Dungeness Crab, but plan to on an upcoming trip to Alaska with a grandson.)
Les Burden's Awesome Shrimp & Scallops
sounds, well, awesome. It's worth ignoring the recipes for a few minutes to enjoy Browne's story about eating a triple lobster dinner.
ike Lamb? Then you'll love
Assyrian Grilled Leg of Lamb with Pomegrante Sauce
as well as
Patty Browne's Browned Patties
(Lamb Burgers in Pita with Feta Yogurt Dressing). Pork? What smells better than Bar-B-Que ribs? Don't know where you buy Wild Boar, but the recipe for
Grilled Loin of Wild Boar with Sour Cherry Sauce
would start me looking for a source. Been to a number of pig pickin's and
North Caroliina Style Whole Hog
sounds like a winner. And I've always wanted to try
Roast Suckling Pig
ext comes Poultry. The picture of
Beer Butt Chicken
had me whipping out a knife and fork - looks dee-lish. There's
Grilled Turkey Breast
Lexington #1 Pulled Chicken
BBQ Peking Duck
! Where to start is the problem. The Sides section intrigued me:
Aw Shucks Grilled Corn
Blazing Saddles Fireside Beans
Saturday Nite Grilled Veggies
. How about
Grilled Wild Mushroom Sausage
? Looks absolutely divine. I would love to try the
Oz Onion Pudding
with its vermouth and Emmenthaler cheese, and
Dorothy's Sweet Potatoes with Mustard and Rosemary
here's a whole chapter on '
the sauce man, it's the sauce
'. What follows then are Sauces, Marinades and Dry Rubs, everything from
Bourbon Salmon Mop
Dracula's Blood Orange Sauce
Lexinton 'Yaller' Sauce
Red River Rub
. A Vegetarian Barbecue is suggested. Right on. Now we're talkin'. I love veggies, especially grilled. This also features tofu, polenta, tempeh and seitan. Finish with a flourish with Desserts like
Flamin' Gol-Darn Bananas
f you can't find something in
to satisfy your taste for grilled or barbecued foods, then you should have your grill confiscated.
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