Gillespie (Secrets to Smoking on the Weber Smokey Mountain Cooker) dials it back a bit in this reliable if sometimes uninspired collection of recipes best prepared on charcoal grills. Opening with a rundown of the idiosyncrasies and flavor potential of charcoal grilling, Gillespie offers specifics on briquette configurations and the unique flavors of 10 smoke woods. As for the recipes, Gillespie starts with expected fare, like Beer Can Chicken, burgers, ribs, chicken breasts, and wings, before ratcheting up the skill level in the book’s strongest section—appropriately called Competition Barbecue—which offers instructions on preparing smoked pulled pork, brisket, and chicken thighs. The rest of the dishes are as reliable as they are unremarkable. The book feels padded with recipes for rote dishes like hot dogs and simple grilled cauliflower. New charcoal grill owners and outdoor cooking novices are sure to find a lot to like here; Gillespie clearly knows his stuff, and his recipes feel foolproof. Those interested in expanding their barbecue and grilling repertoire, however, will likely want to look elsewhere. (Apr.)
Reviewed on: 03/19/2018 Release date: 04/03/2018 Genre: Nonfiction
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