It was hanging out with your friends and family in a relaxed atmosphere. In our house, barbecue was a euphemism for Get me another beer. It is the most social of the cooking arts.
Read e-book Al Rokers Big Bad Book of Barbecue: 100 Easy Recipes for Barbecue and Grilling
You are in the great outdoors with family and friends, cooking and talking. Children are usually running around, chasing each other or family pets. Old friends are shooting the bull and new friends are being made. We enjoyed the smell of the food cooking and the closeness we shared with our parents on our back porch.
Al Roker’s Signature Burger, Plus His Best Tips for Manning the Grill
We would play cards or Monopoly, waiting for the burgers to cook. They do. I remember the first time I was allowed to cook the food on the grill. I was twelve years old. Dad gave me the tongs and let me pile up the charcoal briquettes and pour on the lighter fluid. I got to set off the traditional fireball and cook the hot dogs. When I was in college, my roommates and I had a tiny hibachi that we would take out by the lake. We actually made grilled cheese sandwiches on that hibachi. So why am I, Al Roker, qualified to write a book on grilling and barbecue? They say you should always write about what you know.
I always wonder who they are. I look at her and reply, Oh, really? Hello…I knew that. But I digress.
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- Al Roker's Big Bad Book of Barbecue: 100 Easy Recipes for Barbecue and Grilling!
I have always had this love of grilling and barbecuing smoldering in my veins. It burst into a full-blown forest fire three years ago when I did a Food Network special on the Memphis in May Barbecue Championship held every year on the banks of the Mississippi River in Memphis, Tennessee. When I got to Memphis, I knew a little about barbecue; I knew what tasted good. Then, for three days, I talked with barbecue legends like John Willingham and the Neely brothers, folks who own working barbecue joints in and around Memphis. I hung out with teams competing for both professional and amateur titles.
It was a newfound love of this truly American cuisine. I had a new appreciation for a style of cooking that has been underappreciated for years. How many times did I eat what I thought were barbecued ribs when, in fact, I had been devouring ribs that had been boiled, finished off underneath a broiler, and slathered with a candy-sweet sauce that had some Liquid Smoke in it.
Cut the ribs apart and look at the meat.
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If you see a pink ring around the inside of the meat, that means it has been slow cooked. The smoke creates that ring, and the smoke adds the flavor. Cookbooks that encourage me to go off on my own and push me to try new things are the ones I love best. This is not rocket science.
AL ROKER'S BIG, BAD BOOK OF BARBECUE: 100 Easy Recipes for Backyard Barbecue and Grilling
This book is about starting your own traditions. Making your own way in the world of barbecue and grilling.
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So how did I come up with these recipes? Marialisa Calta is a wonderful cook, recipe writer, and food columnist. She writes a weekly column that is syndicated in more than a hundred papers across the country and has written a few cookbooks, including the River Run Cookbook.
She also knows how to create recipes. We spent a lot of time together, talking about what I like to eat and how I cook and what I cook.
Download e-book Al Rokers Big Bad Book of Barbecue: Easy Recipes for Barbecue and Grilling
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