Have tongs, will travel!

 

Guided by the simple conviction that if something tastes good baked, fried, sauteed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire. Steven Raichlen logs tens of thousands of miles to take you on a tour of America's barbecuing. Finger-lickin' or highfalutin,' smoked, rubbed, mopped, or slathered, the 425 recipies in BBQ USA are where fire meets obsession, and the results are smoky perfection.

 

Author: Steven Raichlen