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"From dry rubs to glazes, sauces to slathers, Lilly breaks down the seasonings and award-winning combinations that will make your mouth water. You'll learn the unique flavors of different woods, and you'll get insider tips on creating the right heat, be it in a state-of-the-art grill, home oven, or backyard ground pit. Then, get the scoop on succulent pulled pork, smoked beef brisket, pit-fired poultry and, of course, ribs. Loaded with dazzling photographs, easy-to-follow instructions, and colorful stories, BIG BOB GIBSON'S BBQ BOOK honors the legacy of Big Bob Gibson and of great barbecue, a bona fide labor of love you'll be that much closer to mastering." - Quoted from Back Cover of Book.

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"From pork butts to brisket, from New Mexico to Tennessee, Dr. BBQ has traveled the barbecue circuit with a napkin under his chin and kept a smoky little black book of every great barbecue joint from the most well-known restaurants to the little out-of-the-way places locals keep secret for themselves. Written with his signature robust Dr. BBQ flair, outfitted with complete restaurant listings that contain addresses and phone numbers, and sharpened with his own barbecue aficionado opinion, Dr. BBQ's Big-Time Barbecue Road Trip! is part cookbook, part guidebook, and all delicious all the time!" - Quoted from Back Cover of Book.

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"Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very lates information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for 'Q'." - Quoted from Back Cover of Book.

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"From "America's master griller" (Esquire), here's the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke. Steven Raichlen's award-winning THE BARBEQUE BIBLE unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs - even a chapter on thirst-quenchers to serve while you're busy fanning the coals." - Quoted from Back Cover of Book.