Camp Chef 2-Burner Professional Barbecue Grill Box

This grill box is a great way to enjoy barbecued food right alongside your pot of beans or family-style stew while experiencing the outdoors. The 2-burners covering unit sits right atop particular models of Camp Chef or other stoves, with durable, cast-iron grates and a reverse-louvered plate that vaporizes grease drippings and helps distribute heat evenly for flavorful, restaurant-quality results. The vented lid has a built-in thermometer to prevent overcooking meat. Stainless bar handle on hinged lid. Measures 19 x 16.5-inches.

Camp Chef 3-Burner Tahoe Deluxe Portable Barbecue Grill, Red

Who says you can’t take it with you? This Tahoe deluxe portable grill is powerful enough for a professional caterer on the go, yet works great at tailgate parties, campgrounds and even right at home on the back patio. It offers 3 commercial-quality, cast burners with a total of 90,000 BTUs, paired with 608 square inches of cooking surface. It sits at a height of 31-inches, so no back-breaking burger flipping required. Four independent, leveling legs detach for transporting, along with the three-sided windscreen. Other highlights include a heat box burner housing for even heat distribution, appliance-style temperature controls, a nickel-plated stovetop, two side handles for convenient transport and a UL-Approved LP regulator and hose.

Camp Chef 1-Burner Sport Utility Barbecue Grill Box

Turn your sport utility stove into a barbecue grill using this single burner grill box. You’ll be the toast of the tailgate party with this restaurant-style open air system, perfect for searing some steaks, smoking salmon or fish or throwing on a few kebabs. The patented heat-diffuser plate ensures even heating and flavorful results. Grease is vaporized away. The durable, cast iron cooking surface stands up to rugged adventures or simple patio soirees. Covers one burner on Camp Chef sport utility stoves.

Celebrating Barbecue

Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls micro-styles like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, like teaching a cat to bark, Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

Revenge of the Barbecue Queens

Heaven finds herself involved in a culinary mystery when she discovers a champion barbecue cooker sticking out of a pot of his special sauce. Her prior problems with the law complicate her investigations and involve the entire town in a culinary murder mystery in Temple's involving leisure story. Includes recipes.

Barbecue Inferno

Here's a collection of recipes designed to bring your grill alive and set your taste buds ablaze. Barbecue Inferno covers the basics of cooking with chile peppers on the grill and in a smoker, offering up firey recipe after recipe for meat, seafood and vegetable dishes. From Margarita-Grilled Shrimp and Avocado Quesadilla to Thai Ginger Pork Steaks, from Armenian Spiced Lamb Brochettes to Southwestern Grilled Chicken Caesar Salad with Chile-Dusted Croutons, the authors draw on cuisines form around the globe in their gastronomic quest for fire.

Portable Baker

From breakfast crepes and muffins to cakes, sourdough bread, and butterscotch brownies, here are 100 field-tested recipes for fresh-baked delights, and everything you'll need to turn them out with ease. Anywhere. Anytime.

Portable Feast

Sale! Prepare informal outdoor meals or get elaborate with 14 complete, do-ahead international menus. Entire chapter on breads.

George Foreman's Big Book of Grilling, Barbecue & Rotisserie

King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide zesty, all-new dishes for grill and rotisserie cooking. Let George Foreman and Barbara Witt show you how you can easily make delicious meals that will satisfy your need for speed and your family's need for a good, home-cooked meal. Foreman and Witt have created tasty recipes for meats, poultry, seafood, vegetables, innovative grilled salads, pasta sauces -- even pizza -- that can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue. Complete with nutritional information, the recipes in the Big Book of Grilling, Barbecue, and Rotisserie reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and provide new twists on All-American favorites. There are even suggestions for side dishes, some of which can be prepared on the grill right alongside the main course. You'll find everything you need to know about equipment; ways to maximize flavor by using rubs, pastes, marinades, and brines; and how to find and use the best meats and ingredients. Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.

Tandoor: The Great Indian Barbecue

Cooking in baked-clay ovens dates back to images found on wall paintings in ancient Egypt and Mesopotamia, and the Indian version--tandoor--can rightly claim to be one of the world's oldest methods of cooking. In this definitive work on the subject are over 70 recipes, covering virtually every lamb, fish, poultry and kebab dish prepared in this ancient style. It has a section on breads, and also includes a number of vegetarian dishes, as well as comprehensive listings of marinades and tenderizers, chutneys and relishes. Illustrated with 250 full color photographs.

Paul Kirk's Championship Barbecue Sauces

From THE champ, 150 make-your-own sauces, marinades, dry rubs, wet rubs, mops and salsas.

Big Book of Barbecue Sides

While sizzling slabs of ribs hog the spotlight, the real star of a good barbecue is often a fantastic side dish. In The Big Book of Barbecue Sides, grill master and BBQ aficionado Rick Browne presents an inspiring collection of accompaniments made both on and off the grill. The first cookbook dedicated to sides that complement grilled foods, it features more than 125 recipes-- both classic and contemporary--for a mouth-watering array of salads, breads, pastas, vegetables, rice, beans, salsas, potatoes, and fruits. From Watermelon and Goat Cheese Salad and Fijian Barbecued Pineapple to Country Fried Corn and Classic Cole Slaw, these delightful sides liven up any barbecue, be it a simple family meal featuring burgers and dogs or an elegant outdoor soiree centered around the finest Japanese beef.

Mastering the Craft of Smoking Food

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Leanr the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the workshop follwoing the detailed instructions provided.

Trailside Cookbook

The complete backpacker's food and cooking guide. The Trailside Cookbook is a practical guide to eating well on trips to the great outdoors. This book covers everything from planning to cooking to finding food in the wilderness. The book explains how food choices are affected by weather as well as by the length and type of the expedition, the number of participants and facilities of the base camp. Setting up a minimum-impact kitchen is explained along with storage, fire building and dousing. Cooking methods are detailed as well as essential cooking equipment. The book also covers packing light with basics and staples, instant foods, what to avoid taking, and sample item lists for a day, a weekend, and a four-day trip. For the adventurous, The Trailside Cookbook shows how to catch fish without a rod, scale and clean the catch, make birchbark containers, and purify natural water. The main part of this book is the collection of delicious recipes, including: Ultimate trail mixes Morale boosters Emergency comfort food Breakfasts Soups, snacks and lunches One-pot suppers and side dishes Main courses and desserts for gatherings of four to ten people Bread and biscuits Drinks, warming brews, cool refreshers and nightcaps. The book also recommends what to do if a bear eats your food and how to cook in a rainstorm, dust storm or blizzard.

Picnics in the Park

Sale! Pretty little around-the-world tour of famous public parks & garden spots offers 10 portable theme menus for two to share.