From the Publisher

America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need.

Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.

Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.

The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. Inaddition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.

With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.

Publishers Weekly

"Big" is the operative word in this compendium of recipes from the Jamisons (Good Times, Good Grilling). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts-all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. (May) Copyright 2006 Reed Business Information.

Library Journal

Close to half of the dozen or so cookbooks the Jamisons have written have been about grilling, barbecuing, or smoking-including, most recently, Good Times, Good Grilling. Now they've put all their knowledge and all-time favorite recipes together in this huge book, with more than 850 recipes and information on every aspect of backyard cooking. There are dozens of "Party-Time Tips" and other helpful hints, menu suggestions, and sidebars and boxes on techniques, ingredients, and more. The recipes are inspired by a variety of cuisines-from Chinese Scallion Breads to Tuna Steaks with Chimichurri to "Memphis in May" Whole Hog-and, while the book is packed with information, the authors' style is relaxed and very readable. New grilling books appear as the season approaches every year, but this one is an essential purchase. Copyright 2006 Reed Business Information.

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The Big Book of Outdoor Cooking and Entertaining

HarperCollins Publishers, Inc.

Seafood Burgers

Serves 6

These sizzling burgers combine two of our favorite sea creatures, shrimp and scallops. The burgers are a bit fragile on the grill, but no major challenge. A thirty-minute chill in the fridge before going to the grill helps to hold them together. Also, be sure to start with a sparkling-clean grate and oil it just before the burgers go on. The finishing Gribiche Mayonnaise, with its blend of capers, chives, and herbs, is pretty similar to a tartar sauce, which you can substitute if you prefer.

Cooking method | Grilling

Ingredients:

1 pound plus 2 ounces medium to large shrimp, peeled and, if you wish, deveined
1 pound plus 2 ounces bay or sea scallops
1 large egg
¼ cup minced red bell pepper
2 tablespoons minced fresh parsley
1 teaspoon coarse salt, either kosher or sea salt
Caribbean-style hot sauce
About 1 cup dried bread crumbs
Vegetable oil spray
6 large soft hamburger buns
Gribiche Mayonnaise (page 66) or tartar sauce
Watercress, arugula, or lettuce leaves

Instructions:

Chop half of the shrimp into small bite-sized bits. Scoop it into a large bowl. Chop half of the scallops in similar fashion, adding them to the bowl. With a food processor, finely chop the remaining shrimp and scallops with the egg. Spoon the mixture into the bowl and add the bell pepper, parsley, salt, and a splash or two of hot sauce. Gently form the mixture into 6 patties about ½ to ¾ inch thick. The patties should hold together, but don't compact them or handle them any longer than necessary.

Pour the bread crumbs out on a plate. Lay a burger on the crumbs, leaving the burger in place and patting crumbs onto all of its surfaces. Arrange the burger on a small baking sheet or platter. Repeat with the remaining burgers. Cover and refrigerate for about 30 minutes.

Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Spray the burgers lightly but thoroughly with oil. Grill the burgers uncovered for 5 to 6 minutes per side, rotating a half turn on each side for crisscross grill marks. The burgers are ready when lightly brown and crisp with opaque centers. Peek with a small knife. Toast the buns on the edge of the grill if you wish. Spread mayonnaise on each bun, top with burgers and some salad greens, and serve hot, passing more Caribbean hot sauce at the table.

Barbecued Bologna Sandwiches

Serves 6 to 8

Yes, this is for real and really dandy. If you need to reel in snootier friends, tell them it's your home-smoked mortadella and throw in a few lies about your chef buddy, Italian impresario and charcuterie authority Mario Batali. For a source of good bologna, contact Usinger's (usinger.com, 800-558-9998).

Cooking method | Barbecue smoking

Ingredients:

One 2-pound chunk fully cooked bologna
12 to 16 slices soft white sandwich bread
Yellow mustard
Chopped onion
Dill pickle slices

Instructions:

Fire up the smoker, bringing the temperature to 180ºF to 220ºF.

Score the bologna with wide crisscross cuts, about ¼ inch deep.

Smoke the bologna for 1½ to 2 hours, until heated through with a crisp surface. Serve warm or chilled, slicing just before making the sandwiches. Cut into thin pieces, at least a couple per sandwich, and pile it on bread along with ample amounts of mustard, onion, and pickle slices. Bet you'll want another.

Continues...

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Excerpted from The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison Copyright © 2006 by Cheryl Alters Jamison. Excerpted by permission.
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