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Where there’s smoke, there’s something on the grill |

Where there’s smoke, there’s something on the grill

It’s time for a little smoke and fire — that’s right, it’s grilling season.


Whether you use gas, charcoal or wood, cooking over a live fire is one of the culinary pleasures of warmer weather.

The crop of cookbooks devoted to grilling and barbecuing burgeons every spring. The experts have plenty of advice to offer on how to up our grilling game. Here are six new books worth exploring:

• “Barbecue Sauces Rubs and Marinades” by Steven Raichlen (Workman, 346 pages, $17.95)

With a string of award-winning books to his credit, Raichlen is the reigning king of live-fire cooking in America. His latest book offers more than 200 recipes for rubs, bastes, sauces, marinades and condiments to enhance and accompany grilled foods.

Many of the recipes have been shared with Raichlen by prize-winning barbecue competitors, and there is an entire chapter on international barbecue sauces.

• “The Outdoor Adventure Cookbook” by Coleman (Oxmoor House, 272 pages, $22.99)

Campers will appreciate the new book from Coleman, the makers of coolers, tents and camp stoves. There’s advice for meal planning, camp cooking safety and setting up the perfect fire.

The recipes begin with items to make before departure, such as beef jerky and granola bars, and finish with plenty of campfire cuisine, from breakfast through s’mores.

This book will encourage even backyard campers to get out their Dutch ovens and cast iron skillets.

• “Secret Ingredient Smoking and Grilling” by Staci Jett (Page Street Publishing, 159 pages, $19.99)

A competitive barbecue chef from Kentucky, Jett is the winner of Travel Channel’s “American Grilled” and was a contestant on Food Network’s “Chopped Grill Masters.”

In this, her first cookbook, Jett aims to help home cooks take their grilling and smoking skills to a higher level.

The recipes are decidedly Southern and are sprinkled with Jett’s secrets for producing successful results.

• “The South’s Best Butts” by Matt Moore (Oxmoor House, 288 pages, $26.95)

Moore, author of “A Southern Gentleman’s Cookbook,” focuses his second book on exploring pork shoulder (a cut commonly called the butt) and how it is revered by Southern pit masters.

Along the way, he gathered stories and recipes for more pork butt than you can imagine, plus the Southern sides to go with it.

• “Red, White and ‘Que” by Karen Adler and Judith Fertig (Running Press, 200 pages, $25)

Adler and Fertig, also known as the BBQ Queens, focus on farm-fresh foods in their latest offering.

While there’s plenty of ribs, chicken and burgers on these pages, the book has a strong emphasis on vegetables, making it a good choice even for vegetarians, who might find themselves tempted by the likes of grilled kale bundles with warm cranberry-bourbon vinaigrette and grilled radicchio wedges with vintage green goddess dressing.

• “Weber’s Greatest Hits,” by Jamie Purviance (Houghton Mifflin Harcourt, 320 pages, $24.99)

Grilling enthusiasts all know Purviance’s name. Since 1999, he has penned more than 20 cookbooks on grilling and smoking for Weber, the maker of popular charcoal and gas grills.

In this book, Purviance picks 125 recipes from the thousands previously published to create a greatest-hits volume.

There’s a little bit of everything in here, from appetizers through desserts, along with plenty of tips and info graphics packed with grilling know-how and how-tos.

 

Lisa Abraham is the Dispatch food editor.

labraham@dispatch.com

@DispatchKitchen 

 

 

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