A quest to find the soul of American barbecue, from barbecue-belt classics like pulled pork and baby back ribs to more recent innovations like grilled lobster and pancetta-wrapped scallops. Featuring 425 recipes that celebrate the best of regional live-fire cooking, it’s Steven Raichlen’s BBQ USA.
“The quintessential guide to the easy and unexpected culture of barbecue.” —Bobby Flay
“A wonderful mélange of culinary history, cooking tips, and stick-to-your-ribs recipes (pun intended!) that are sure to delight a hungry crowd.” —Thomas Keller
