By A. D. Livingston
Nothing stokes the culinary fires like food cooked with flame, smoke, and sauce. Beginning with a thorough discussion of the various types of grills, smokers, and accessories, as well as practical information on fire-building and cooking techniques (even stovetop methods), A.D. Livingston then launches into recipes that include:
These wonderful recipes represent every outdoor cooking technique—grilling, indirect cooking, smoking with woods such as hickory, pecan, and mesquite, and barbecuring—making On The Grill essential for everyone who cooks outdoors.
A.S. Livingston is the author of over a dozen cookbooks, including Sausage, Cold-Smoking and Salt-Curing Meat, Fish, and Game, and Cast-Iron Cooking. He writes a regular column for Gray's Sporting Journal and lives in Wewahitchka, Florida.
On The Grill
A complete guide to hot-smoking
and barbecuing meat, fish, and game.
By A.D. Livingston
The Lyons Press
Information provided by the publisher.
This page created September 1999
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