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BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen

By Steven Raichlen

Steven Raichlen, a countrywide fish fry treasure and writer of The fish fry! Bible, how you can Grill, and different books within the barbeque! Bible sequence, embarks on a quest to discover the soul of yankee barbeque, from barbecue-belt classics-Lone big name Brisket, Lexington Pulled red meat, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate events, competitions, and native restaurants.
In 450 recipes overlaying each kingdom in addition to Canada and Puerto Rico, BBQ united states celebrates the simplest of local live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in mins or slaved over throughout the evening, American fish fry is the place fireplace meets obsession. There's grill-crazy California, the place every thing will get fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri video game Hens and Mojo-Marinated red meat on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are 1000's of information, suggestions, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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Separate boards for separate tasks. An easy way to reduce crosscontamination is to have boards for different tasks. You need at least two: one reserved for raw meats, fish, and poultry; another for raw vegetables and fruits and foods that won’t be cooked. Cutting boards can be identified by material, color, shape, or design. Keep them clean. All boards should be cleaned immediately after use. Hot soapy water, elbow grease, and a good rinse under flowing water will remove most bacteria from a board that’s in good shape.

Because the dispenser’s spout is designed to provide good control over the amount of liquid being poured, you never use more soap than you need to. Plus the glass —Nancy Gold, Lexington, Massachusetts dispenser looks much nicer than the soap’s original plastic container. A clear bowl lets you see the water when double-boiling When I set up a double boiler, I use a heatproof clear bowl (such as  Pyrex) so that I can monitor the simmering through the glass and make sure there’s always enough water in the pot.

Fine Cooking contributor sink or dishwasher. Color: Having different-colored boards for different tasks can help you avoid cross-contamination. Channel:  A groove around the edge of a board prevents meat juices from spilling onto your countertop. Plastic vs. wood vs. bacteria —Linda J. , Fine Cooking contributor Plastic cutting boards don’t absorb moisture, so it’s relatively easy to remove surface bacteria from a new, smooth board. But when a board becomes knife-scarred, bacteria can get trapped in the crevices, and it’s very difficult to scrub them out.

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