by Steven Raichlen
Have tongs, will travel. Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land will have figured out how to make it even better over a live fire, Steven Raichlen logs tens of thousands of miles to take you on a tour of America’s barbecuing. Finger-lickin’ or high falutin’, smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where fire meets obsession, and the results are smoky perfection.
