Mastering Barbecue, by Michael H.
Stines, is a primer for the barbecue beginner, a reference book for
the artist, and a comprehensive collection of recipes gathered from
professionals and devoted amateurs. Mastering Barbecue is so
packed with information that it will be used throughout the long grill
season.
Knowing that we all strive for the perfect
barbecue, Stines begins with information. Among the many topics he covers
in easily read charts, are a breakdown of standard ingredients, a list
of substitute ingredients when a regional seasoning is not available,
types of grills and smokers, notes on chili peppers (measuring heat)
and tips on grilling. In this comprehensive handbook, is was a chart
on different woods from alder to sassafras. Analyzing their flavors,
from dense and nutty to fruity and sweet, he advises which wood to use
on the various meats and fish that we grill.
Once Stines has armed the reader with knowledge
and technique, he gives us the recipes. And now the fun begins. Over
300 in all, Stines starts with recipes for rubs, spices and seasonings,
for marinades, mops and bastes, for sauces that are sweet, sour or spicy.
All have tips, such as this tip for rubs: ""Turbinado sugar,
a coarsely granulated raw cane sugar, is a better choice for rubs as
it has a higher burn temperature than white sugar."
Stines then heads into the recipes for the
various meats we love to grill - poultry (includes duck and turkey)
, pork and shellfish. One chapter is devoted solely to rubs, racks and
slabs. Never excluding the possibility of grilling something, Stines
also includes a chapter on grilled, smoked, and roasted vegetables.
Michael
H. Stines is a resident of Cape Cod, Massachusetts, and serves
as executive editor for The BBQer magazine. A former executive
chef, he is the author of Food with an Attitude, is a regular
columnist for the National Barbecue News, and has judged numerous
national barbecue competitions.
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