BBQ USA: 425 Fiery Recipes from All Across America

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, starts a mission to discover the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the barbecuing genius of yards, tailgate parties, competitions, and regional restaurants.

In 450 dishes covering every state along with Canada and Puerto Rico, BBQ USA commemorates the very best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire satisfies obsession. There's grill-crazy California, where whatever gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Walking Stick. Maple syrup tastes the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the dishes are hundreds of ideas, techniques, sidebars, and rest stop. It's a coast-to-coast extravaganza, from soup (grilled, cooled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).