Red, White, and 'Que

For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and ‘que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: Ember-Roasted Brussels Sprouts Barbecuer’s White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of the grill year round, with vegetables straight from the American garden. THREE CHEERS FOR THE RED, WHITE, AND 'QUE! Red, White, and 'Que celebrates a can-do, roll-up-your-sleeves spirit, taking your grilling, slow smoking, planking, and grill-roasting to the next level. Wherever you build your fire—in a driftwood pile on the beach, a fire pit by a lakeside cabin or a tent in the woods, a grill in a backyard, or a smokin' cooker at a barbecue competition—you now have over 100 recipes to rev up your repertoire. This book is where innovation—you can grill that?—meets time-honored tradition to deliver big-time flavor. Red, White, and 'Que is about making the most of farm-fresh, seasonal ingredients, from the first asparagus of spring in Purple, Green, and White Asparagus with Grilled Lemon Butter (here) to summer's Stars and Stripes Grilled Banana Split (here) to a whole, fabulous stalk of Ember-Roasted Brussels Sprouts (here) in fall and Grilled Butternut Squash with Garlic and Olives (here) in winter. You can take foods you've grown yourself or "harvested" from your local farmers' market and make them better yet. A little heat and a little smoke are all it takes. Smoked Applesauce (here) or Grilled Kale Bundles topped with Warm Cranberry-Bourbon Vinaigrette (here)? Yeah, baby! Blistered Green Beans with Buttermilk Ranch Dressing (here) takes that ubiquitous vegetable we all think we know, adds a... THREE CHEERS FOR THE RED, WHITE, AND 'QUE! Red, White, and 'Que celebrates a can-do, roll-up-your-sleeves spirit, taking your grilling, slow smoking, planking, and grill-roasting to the next level. Wherever you build your fire—in a driftwood pile on the beach, a fire pit by a lakeside cabin or a tent in the woods, a grill in a backyard, or a smokin' cooker at a barbecue competition—you now have over 100 recipes to rev up your repertoire. This book is where innovation—you can grill that?—meets time-honored tradition to deliver big-time flavor. Red, White, and 'Que is about making the most of farm-fresh, seasonal ingredients, from the first asparagus of spring in Purple, Green, and White Asparagus with Grilled Lemon Butter (here) to summer's Stars and Stripes Grilled Banana Split (here) to a whole, fabulous stalk of Ember-Roasted Brussels Sprouts (here) in fall and Grilled Butternut Squash with Garlic and Olives (here) in winter. You can take foods you've grown yourself or "harvested" from your local farmers' market and make them better yet. A little heat and a little smoke are all it takes. Smoked Applesauce (here) or Grilled Kale Bundles topped with Warm Cranberry-Bourbon Vinaigrette (here)? Yeah, baby! Blistered Green Beans with Buttermilk Ranch Dressing (here) takes that ubiquitous vegetable we all think we know, adds a... "Their relaxed, enthusiastic style marries innovation with time-honored traditions, and they offer just enough info on technique-basics and a bit more, like the skinny on utensils, gas and charcoal grills and American woods that can give your food that special taste of place-to make new grillers happy and keep scorched old-hands interested. These grilling gals really know their stuff."—-BookPage 2017 Top Pick in Cookbooks "... the kind of book you'll turn to when you're in the mood to eat something you just know is going to be good. Their salad chapter alone is worth the price of admission, with 17 different craveable entries, including Grilled Peaches, Country Ham, and Frisée with Sorghum Drizzle and Blistered Green Beans with Buttermilk Dressing. As with these examples, many of the recipes take something familiar and give it a neat update or twist."—-Fine Cooking