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Grilling & Barbecuing

Rick Rodgers

Offering a complete cooking course in a single volume, this book show how to prepare Texas Beef Brisket, Classic Grilled Chicken with Barbecue Sauce, and many other crowd-pleasers. Also included are key techniques that deliver dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. 50 recipes. Color photos.

GenresBarbecuing

143 pages, 2 editions

English edition · First published 2006 by Free Press · ISBN 9780743271073

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Editions

2 editions

English

  • Grilling & Barbecuing · Free Press · 2006 · ISBN 9780743271073 This page
  • Grilling & Barbecuing · Free Press · 2006 · ISBN 9781558322998

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