Website NameThe Ultimate Cooking Experience

"Smoke and Spice"

by Cheryl Alters Jamison and Bill Jamison
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame...

"Born to Grill"

by Cheryl Alters Jamison and Bill Jamison

People have been grilling over open flames as long as there have been flames. But let's face it, roast mastodon doesn't sound half as good as Sage Rubbed Veal Chops with Jerky Sauce. Tastes have changed, and we have gotten a little better at grilling. Specifically, Americans have gotten better--since, after all, grilling is the quintessential American culinary art...

Lump Charcoal

Cowboy Hardwood Lump Charcoal; King Hardwood Lump Charcoal

Firing up the grill is a rite of summer and an American tradition. Approximately 85 percent of American households grill at least once a month between May and September, and many grill year-round. Perfect to spark the interest of beginners or to get seasoned pros really fired up,..

"Al Roker's Big Bad Book of Barbecue"

by Al Roker

A backyard-loving guy, Al Roker's passionate about firing up all three of his grills at once and cooking everything from Steaks As Big As Your Head and Kansas City-Style Ribs to Grilled Sea Bass. The hundred recipes in this book are casual and simple -- just the way Al likes to cook for his family and friends...

"Backyard Grilling and Barbecuing"

by John Henry Abercrombie

John Henry will take the mystery out of complicated cooking and show you how to simply prepare, cook and plate a meal, appetizer or complete dinner party for any occasion. From beginning to end, every element can be cooked outdoors, providing a spectacular culinary and social experience for your family and guests...