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Fire and Smoke: A Pitmaster's Secrets [Kindle Edition]

Chris Lilly

Print List Price: £20.00
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Book Description

Grill like a pro with the expert recipes and tips in Fire and Smoke.
 
World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.


Product details

  • Format: Kindle Edition
  • File Size: 42307 KB
  • Print Length: 256 pages
  • Publisher: Clarkson Potter (22 April 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00GL3Q144
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #782,718 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  60 reviews
18 of 19 people found the following review helpful
3.0 out of 5 stars Wait for the "but." 24 Jun. 2014
By Charlie - Published on Amazon.com
Format:Paperback
This is a fine barbecue and grilling book. There's nothing wrong with it. It's got some recipes your average guy with a grill and/or smoker in the back yard hasn't tried and would get some mileage out of. It's decently written and well photographed. If you don't have many grilling cookbooks and want to try some new things and maybe smoke some ribs or shoulder, buy it and enjoy it. Really, it's a good cookbook.

But.

(Told you to wait for it.)

There's not much ground here that hasn't been covered by Adam Perry Lang's "Serious Barbecue," any of Jaime Purviance's Weber cookbooks like "How to Grill" and "Smoke", Steven Raichlen's "Barbecue Bible," Bobby Flay's approximately 1000 cookbooks, and so forth. They all cover some more advanced approaches, they all have some bbq and grilling recipes, they all have some snazzy drinks and appetizers, and they're all sort of interchangable. There's nothing bad about any of these, and if one has none of the others, they'd find their grilling worlds expanded. But given that they all share shelf space, I've got to question whether the grilling cookbook world really needs another big name grill champion's take on intermediate American grilling with a bit of barbecue.
15 of 17 people found the following review helpful
5.0 out of 5 stars WORDS FROM A WORLD CHAMPION! 22 April 2014
By Chris Jaronsky - Published on Amazon.com
Format:Paperback
If you are a big fan of the BBQ community like I am, then you surely know who Chris Lilly is. He is a World Champion Pitmaster, and when he writes a book, you know it will be good.

I received an advance copy of this book and was hooked as soon as I opened it. If you have read any of my other cookbook reviews you know I am a fan of pictures. Especially really good pictures. And this book is loaded with really good pictures. If you pick this book up at a bookstore and look through it, you will be hooked, you will buy it.

I like to cook some recipes from a book to get an idea of how good the recipes are. The first meal I cooked was the Smoked Pork Tenderloin & Spinach Salad. It was excellent! We do a lot of pork tenderloin on the grills and smokers at my house, and they almost all come out really good. One of my sons commented at dinner that this was the best pork tenderloin he has ever eaten. That is a pretty big compliment around here because we eat pretty damn good on a regular basis at this house. And when my wife and I both run food related websites where we cook constantly and are always focused on food, you probably get the idea that we might know a thing or two about good food. Need less to say this Smoked pork Tenderloin will be added to the rotation at our house.

The second meal I cooked was the Chipotle Grilled Tri-Tip. It came out great also. The chipotle flavor came from a can of chipotle peppers in adobe and gave a fantastic flavor to the Tri-Tip. I do not use chipotle peppers in adobe often, and I do not cook Tri-Tips often, but after making this meal I realized I will be using both more often. The recipe was simple, yet very flavorful.

When I read through a cookbook I put sticky notes on the recipes I want to try. After going through this book I realized I had sticky noted about a third of the book. Over the next month I will work through those recipes. One recipe really jumped out at me because I have been wanting to do another Paella on the grill. I normally do my paella as a mainly seafood based meal. But after seeing the pictures of Chris's Barbecue Paella with Chicken, Shrimp & Chrorizo sausage, I realized this was definitely going to be my next paella. I get hungry just looking at that picture. And I know I will be sipping on his Grilled Peach Sangria recipe with that paella. What a fantastic pairing that will be.

This is a great all around BBQ book. I say that because some books are very focused on one type of cooking equipment, like smokers, or grills. This book uses everything. Its also rare to see a book using cast iron skillets on the grills, which I don't understand because those things work great on the grill. There is enough detail and variety in this book that any seasoned BBQ'r will love it, but it will also make a great gift for up and coming BBQ'rs.

The table of contents lists,
Fire in the Grill - which covers in detail EVERY type of outdoor cooking unit I have ever seen.
Grilled Cocktails.
Appetizers.
Salads & Sandwiches.
Grilled Pizza.
Bellies & Bacon.
Steaks.
Mains.
Barbeque leftovers.
Side Dishes.
Grilled desserts.
Sauces & Dry Rubs.

I think he pretty much covers it all.
4 of 4 people found the following review helpful
4.0 out of 5 stars Great Recipes; many of which I will make again. 11 Jun. 2014
By Jack D. Gilbert, Jr. - Published on Amazon.com
Format:Paperback
Typically the books I review are about Christian theology, however this summer I am reviewing a few cookbooks also. I am an avid griller; in particular I enjoy smoking meat or other foods. So when I saw Chris Lilly’s new book, Fire and Smoke: A Pitmaster’s Secrets I jumped at the chance to review it! I was not disappointed.

The book has eleven different categories of foods for grilling that range from grilled cocktails to grilled pizza to various meats and even a section that gives recipes using leftovers from your BBQ. (Who has leftovers when they BBQ!?)If you are new to grilling and smoking don’t be intimidated. Chris begins the book by discussing the various types of grills and smokers available for private use, mentioning the pro’s and con’s of each. He also talks a bit about working with wood as a smoke and heat source, giving some general guidelines.

What was good about this book:

Great recipes. I made several the first week after receiving the book, including: Cowboy Ribeye with coffee dry rub, Seasoned mustard drumsticks with peach molasses glaze, Sweet and Spicy Smoked pickles, smoked ratatouille, and smoked artichokes with spicy mayonnaise. They were excellent, though I would suggest adding sriracha to the ratatouille.
Dry rub and sauce recipes. He has many a whole section devoted to this. I used several and they were all very good.
Nice layout and photographs.

What was not so great about this book:

Serving information. For example, when I made the smoked ratatouille the serving information said “serves 10-12 people.” This might be true as an appetizer, but not as a main. I fed four adults and two kids with recipe and had just enough leftovers for two people in the end.
Some of the instructions in the book seem to be personal preference rather than essential to the recipe. Fro example: The smoked artichokes recipe says that I should allow the artichokes to chill overnight after steaming them, prior to reheating/smoking them. I did not do this and it made no drastic difference.

Bottom line:

I really enjoyed this cookbook, and plan on keeping it around this summer as I grill. It was informative, well laid out, and full of great recipes that I will make again in the future. If you are considering buying a fun summer cookbook, or want to try your hand at grilling, this is a good place to begin.Here is a picture of the smoked ratatouille that I made.

About the Author:

CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won ten World BBQ Championships, six world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson’s BBQ Book.

Publisher’s Synopsis:

World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.

I received this book for free from the publisher’s Blogging for Books program in exchange for this review. I was not required to write a positive review.
6 of 7 people found the following review helpful
5.0 out of 5 stars Fire & Smoke is a must-have book for the aspiring grillmaster & pitmaster 6 May 2014
By Marc Stitt - Published on Amazon.com
Format:Paperback|Verified Purchase
There are a lot of grilling and barbeque cookbooks out today, but only a few dig deep into expert guidance and new flavor profiles that haven't been seen before. Chris Lilly's latest book, "Fire & Smoke: A Pitmaster's Secrets" breaks the mold and offers dozens of recipes that open your mind to create new things around the grill or pit. Much like his first book "Big Bob Gibson's BBQ Book," Lilly doesn't hold back and tells the whole story of how to create amazing meats, sides, and more. I recommend this book to anyone who is looking to take their grilling or barbeque to the next level.
1 of 1 people found the following review helpful
5.0 out of 5 stars Don't Pass This One Up!! 17 Jan. 2015
By John Setzler - Published on Amazon.com
Format:Paperback|Verified Purchase
I'm a semi-professional BBQ cook and I collect these cookbooks and I'm always interested in new ones that come out. When I saw that Chris Lilly had another book on the market, I snatched one up and I'm glad I did. I already own the Big Bob Gibson book and it's great in its own rite, but this new offering from Chris Lilly is more than that. This book covers a much wider variety of grill and barbecue fun that the typical restaurant and competition BBQ fare.

Another reviewer made a comparison between this book and some of the Adam Perry Lang books, which I own also, that I don't believe are quite 'fair' in terms of scope. Lang's books are great stuff and I also recommend owning those, but Lang's cooks are at a different level. This book is for the everyday BBQ and grilling enthusiast. The recipes and techniques in this book are NOT complicated and quite easy to produce. This is the book that I'll be recommending to those folks who come to me with the "I bought a new grill and I want to learn how to get the most or get more out of it" questions. Don't let comparisons with other books in this genre lead you away from opening the cover on this one. You won't be disappointed!

I'd also like to mention that the photography and graphic design in this book is outstanding. There is NOTHING better to accompany a great recipe than an even better photo!
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