Red, White, and 'Que: Farm-Fresh Foods for the American Grill

Red, White, and 'Que: Farm-Fresh Foods for the American Grill

This new title from the creators of The Gardener and the Grill is terrace flame broiling more than ever, with an accentuation on the leafy foods normally disregarded for steak or grilled chicken. Every formula benefits as much as possible from occasional American fixings and flavors like whiskey, bacon, blackberries, nation ham, maple syrup, pomegranates, specialty lager, walnuts, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts treated with seared margarine or Barbecuer's White Bean Cassoulet, and in the hotter months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. Also, with innovative methods, for example, coal cooking and seasoned wood smoke, every formula is ideal for date evenings, family suppers, and back end parties.

Praise the enchantment of fire kissed food on the flame broil throughout the entire year, with vegetables directly from the American nursery.

About the Author
Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they've written dozens of books on their favorite recipes and best grilling methods, including The Gardener and the Grill, Patio Pizzeria, and BBQ Bistro. The fabulous pair has appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City, Kansas.

I love the recipes in this book- easy to prepare and delicious. Nice organization of them too!-Bugcatcher

Easy to follow and delicious recipes as well as ideas! Purchased originally for a friend and had to buy one for myself after looking through it. Glad I did! -Solocia 

Download Ebook Red, White, and 'Que: Farm-Fresh Foods for the American Grill | 71 Mb | Pages 224 | EPUB | 2017

Gdrive

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