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Barbecue Nation
350 Hot-Off-The-Grill, Tried-and-True Recipes from America’s Backyard
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From the publisher
In Barbecue Nation, grillmaster Fred Thompson dishes up 350 of the best barbecue recipes ever to come out of America’s backyards, including easy recipes for every kind of meat, poultry, and seafood, plus dozens of tasty “go-withs.”
Copyright © 2007 Taunton Press
Sift Slate’s food issueA collection of food-focused articles | All BooksThe Thrill of the GrillTechniques, Recipes, and Down-Home Barbecue | All BooksMarinades, Rubs, Brines, Cures, and Glazes400 Recipes for Poultry, Meat, Seafood, and Vegetables | All BooksMastering the GrillThe Owner’s Manual for Outdoor Cooking |
All Books | |
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- 50 Great Appetizers
- A Baker’s Odyssey
- A Cook’s Journey
- A Food Lover’s Treasury
- A Geography of Oysters
- A Great American Cook
- A Homemade Life
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Platter of Figs
- A Stew or a Story
- A Taste of Oregon
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- All New Square Foot Gardening
- Almost Meatless
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s Food
- American Pie
- American Regional Cookery
- An Edge in the Kitchen
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anthony Bourdain’s Les Halles Cookbook
- Anyone Can Bake
- Appetite for Profit
- Apple Pie
- Art of the Slow Cooker
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- Artisan Baking
- Artisan Bread in Five Minutes a Day
- Artisan Cheese of the Pacific Northwest
- As Fresh As It Gets
- Asian Dumplings
- At Large and At Small
- Authentic Mexican
- Backyard Poultry Raising
- Bake Until Bubbly
- BakeWise
- Baking
- Baking in America
- Baking Unplugged
- Baking with Agave Nectar
- Balancing Flavors East & West
- Ball Complete Book of Home Preserving
- Banana
- Barbecue Nation
- Barefoot Contessa Family Style
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Beef
- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
- Big Green Cookbook
- Big Night In
- Bistro Cooking
- Bite-Size Desserts
- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bob’s Red Mill Cookbook
- Bon Appétit, Y’all
- Bottlemania
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- Boulevard
- Breakfast, Lunch, Tea
- Bringing It to the Table
- Bubby’s Homemade Pies
- CakeLove
- Canyon Ranch: Nourish
- Caprial Cooks for Friends
- Caprial’s Desserts
- Casserole Crazy
- Catalan Cuisine
- Catching Fire
- Celebration Breads
- Chanterelle
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Café Cookbook
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Vegetables
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
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- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
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- Cooking
- Cooking for Two
- Cooking from the Heart
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- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- CookWise
- Cool Cuisine
- Cool Waters
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- Cradle of Flavor
- Crème Brûlée
- Curry Cuisine
- Damn Good Food
- Dancing Shrimp
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet For a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Easy Chinese Stir-Fries
- Eat Here
- Eat Where You Live
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating in the Dark
- Eating Korean
- Edible Estates
- Edible Schoolyard
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Harumi
- Extreme Barbecue
- Family Meals
- Farewell, My Subaru
- Farm City
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Fat
- Feast
- Feeding Baby
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fish Forever
- Fish Grilled & Smoked
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food Matters
- Food Not Lawns
- Food Politics
- Food Rules
- Food, Inc.
- Foods of the Americas
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Get Cooking
- Gluten-Free Girl
- Goat Song
- Good Calories, Bad Calories
- Good Tempered Food
- Good Things
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grub
- Guns, Germs, and Steel
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- Hip Kosher
- Hip Sips
- History in a Glass
- Home Cooking
- Hometown Appetites
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook Everything
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything Vegetarian
- How to Cook Meat
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- Indulge
- Inquiries into the Nature of Slow Money
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- James Beard’s American Cookery
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Keep Chickens!
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
- Laura Werlin’s Cheese Essentials
- Lemonade
- Letters from the Hive
- Letters to the Valley
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- Local Flavors
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- Lucid Food
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- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
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- Mediterranean Grains and Greens
- Memories of Philippine Kitchens
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- My Chocolate Bars
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- No More Takeout!
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- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
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- Of Sugar and Snow
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic, Inc.
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- Paper or Plastic
- Paradox of Plenty
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- Pet Food Politics
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- Plenty
- Potato Salad
- Preserving Food Without Freezing or Canning
- Puff
- Pure Dessert
- Pure Simple Cooking
- Quick and Easy Chinese
- Quick Fix Meals
- Raising Steaks
- Ratio
- Real Food
- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
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- Roasting
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- Salt
- Salumi
- Sauces
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- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
- Seasonal Fruit Desserts
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
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- Slow Food
- Slow Food Nation
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- Something From the Oven
- Southern Belly
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- Still Life with Menu Cookbook
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- Sweet!
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- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Ten
- Tender at the Bone
- Tequila
- Thai Food
- The $64 Tomato
- The 150 Best American Recipes
- The Adaptable Feast
- The All-American Cookie Book
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Eating In
- The Art of Mexican Cooking
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Bar
- The Art of the Commonplace
- The Asian Grandmother’s Cookbook
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best of Korean Cuisine
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
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- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Blue Ribbon Cook Book
- The Body Toxic
- The Bon Appétit Cookbook
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- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
- The Bread Baker’s Apprentice
- The Bread Bible
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- The Breakfast Book
- The Breath of a Wok
- The Butcher and the Vegetarian
- The Cake Bible
- The Cape Cod Table
- The Cast Iron Skillet Cookbook
- The Children’s Jewish Holiday Kitchen
- The Christmas Table
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Sushi
- The Cook’s Companion
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Devil’s Food Dictionary
- The Dim Sum Dumpling Book
- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food of Italy
- The Food You Crave
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
- The Frugal Foodie
- The Garden-Fresh Vegetable Cookbook
- The Gastrokid Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Grand Central Baking Book
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Baker
- The Italian Country Table
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
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- The Kitchen Diaries
- The Language of Baklava
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- The Lebanese Kitchen
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- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Baker
- The Modern Vegetarian Kitchen
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- The New Basics Cookbook
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- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Organic Grower
- The New Portuguese Table
- The New Thanksgiving Table
- The New Whole Grains Cookbook
- The North African Kitchen
- The Omnivore’s Dilemma
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Meat Book
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
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- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
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- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Too Many Cooks
- Totally Vegetarian
- Tuna
- Turquoise
- Unforgettable Desserts
- Unplugged Kitchen
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- West Point Market Cookbook
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildwood
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
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