BBQ USA: 425 Fiery Recipes from All Across America

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Steven Raichlen, a nationwide barbecue treasure and author of The Barbecue! Bible, Ways To Grill, and other books in the Barbecue! Bible series, embarks on 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 grilling genius of yards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state along with Canada and Puerto Rico, BBQ U.S.A celebrates the best of local 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 meets obsession. There's grill-crazy California, where whatever gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Video Game Hens and Mojo-Marinated Pork on Sugar Walking Stick. 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 numerous ideas, strategies, 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).