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.
Salads & Sandwiches.
Bellies & Bacon.
Sauces & Dry Rubs.
I think he pretty much covers it all.