Three new books feature this summer’s
must-tty flavors, ingredients, and techniques.
For
The Best Barbecue on Earth
(Ten Speed
Press; $22.95), author Rick Browne traveled
the globe gathering new flavor combos and
adapting recipes for backyard grills. With
250 recipes, Andrea Chesman proves there’s
more to grilling than burgers in
The New
Vegetarian Grill;
(Harvard Common Press;
$19.95). Throwing a party? Karen Adler
and Judith Fertig’s
BBQ Bash
cookbook
(Harvard Common Press; $16.95) offers
budget decorating ideas, menu plans, and
more than
1 0 0
recipes.
TheCobb
Portabe
Grill
comes with a
carryingcase
and cookbook,
$150;
cobbq.com
I set this portable 13-inch grill right on my
patio table to cook appetizers. I love that it
uses 8 to 10 briquettes, and the base stays
cool. It’s light enough to bring along to
picnics, and easy to take apart and clean.
—NANCY WALL HOPKINS, DEPUTY FOOD EDITOR
AN YO N E CAN COOK
TIP OF THE MONTH
Preparing pineapple requires
only a sharp knife. Slice off
bottom to make a wobble-free
base, then slice away peel, cutting
deep enough to remove eyes.
Quarter, then remove woody
core—from
Anyone Can Cook
(Meredith Books; $24.95).
TA STIN G NO TES
LIGHT UP THE BARBECUE
These sauces from local spots make summer meals sizzle.
BEST FOR RIBS
RUDY’S O RIGINAL
B A R B Q SAUSE
What we like
Fires on all
cylinders—classic flavors of
B E ST FOR SHRIM P
C A R O LIN A SW AM P
S T U F F ’S SW A M P SA U CE
What we like
Peppery
kick with Caribbean-style
B E ST FO R PO RK
SALT LICK O R IG IN A L
RECIPE
What we like
Cane
sugar and molasses
BEST FOR CH ICKEN
BIG B O B G IB SO N ’S
W H ITE SAU CE
What we like
Tangy
bite with a mayo-like base
2
*0-£
<5
S
instead of tomato. Popular
in Alabama for poultry and
pork. i6-oz. bottle, $4.75;
bigbobgi bson bbq.com
tomato, vinegar, sweet, and
back-of-the-throat pepper.
“Sissy” version available. 18-oz.
bond, $6.50; rudysbbq.com
accent of cloves and
cinnamon. Great for
marinating. i6-oz.jar,
$6.50; carolinasauce.com
balanced with a lively hit
of mustard. Puckery, not
hot. Six 12-oz. bottles,
$30; saltlickbbq.com
l68
JULY
2008
BETTER HOMES AND GARDENS
PHOTOS: ANDY LYONS; FOOD STYLING: JILL LUST
