2004 -- Mention the word "barbecue" and images of meat sizzling on the grill, smoky aromas and lip-smacking flavors come to mind. Best Barbecue Recipes, by Mildred Fischer, now in its eighth printing, represents a nationwide collection of more than 200 prize-winning recipes dedicated to barbecuing.
According to Fischer, editor of Best Barbecue Recipes, regional preferences for barbecue sauces appear to fall into the following categories: Southern states - hot and spicy; Midwestern - ketchup-based; Southwestern - heavy, hickory-smoke flavored; North and Northwest - sweet, mildly seasoned. To accommodate this wide variety of tastes, the cookbook offers such barbecue sauces as Carolina Style, Texas Style, Classic, Tennessee, Mom's North Carolina, Southwestern and All Purpose.
Marinades, dry rubs, and mops deserve special attention with recipes for Bourbon Marinade, Hawaiian Island Marinade, Southwestern Rub, Lemon-Rosemary Rub, Mop for All Barbecue Meats and Merle's Mop Sauce.
Separate chapters are devoted to beef, chicken, pork, ribs, wild game and variety meats, and fish and seafood. A sampling from these chapters includes Down South Barbecue, Spiced Chicken B-B-Q, Western Kentucky Pork Barbecue, Quickie Cajun Ribs, Road-Runner Bar-B-Q Venison, and Cantonese Shrimp Barbecue.
What's a barbecue without potato salad, coleslaw, hush puppies, biscuits and beans? Best Barbecue Recipes offers easy-to-make recipes for these traditional accompaniments.
Also included are helpful listings of barbecue supply sources for charcoal and wood chips such as mesquite, oak and hickory. The final section of the cookbook contains information on national barbecue contests and barbecue publications.
Best Barbecue Recipes retails for $6.95 and is available at bookstores, gift shops, kitchen stores or directly from the publisher. Contact Golden West Publishers, 800.658.5830, 4113 North Longview Avenue, Phoenix, Arizona 85014.
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