Andrea Witzel and Kris Schumacher have taken the guess work and stress out of entertaining by crafting twenty-one menus in their new book Gathering Around the Grill. Let the ladies behind Canada's barbecue family show you how taking cooking outside ANYtime of the year adds a casual, comfortable and relaxing spin on even the most special gathering. The menus put together for this book are tried and true meals that Kris and Andrea have served at their own gatherings. The photographs are an album of special people in their lives enjoying the meals and time together. The book features 180 pages of recipes, and includes a section dedicated to getting the most out of your grill, including advice on testing meat temperature for done-ness, and stocking your pantry for instant glazes, marinades and rubs. There's no better way to celebrate your special occasion than by offering loved ones a veritable feast that only looks like you spent weeks slaving away in the kitchen. The book also commemorates the 100th year anniversary of the Witzel family's business, Onward Manufacturing Company Ltd.(OMC) based in Waterloo, ON. OMC is one of Canada's leading manufacturers and distributors of quality gas grill products, including Broil King Gas Barbecues and Weber grills and has built a reputation for quality, durability and cooking performance.

This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.

Chef Rob Rainford takes grilling to a whole new level--with over 100 recipes and 20 complete menus, all designed for your backyard barbeque. For Rob, grilling is about entertaining. It's about gathering friends and family together and spending time cooking and eating outdoors. It's also about pushing the boundaries of what you think you can do on the grill. Born to Grill takes you where no other barbecue book has gone before ... - 20 international menus, suitable for both charcoal and gas grilling - Over 100 diverse recipes designed to mix and match - Unique flavors and dishes from around the world - Great for novices and grill masters alike Born to Grill includes advice on the tools and equipment you'll need to grill like a pro. It also unveils the Rainford Method--a set of techniques designed to take your barbecuing to the next level. Born to Grill gives you all you need to master your grill, embrace the outdoor cooking experience and wow your friends and family with delicious dishes from around the globe--all in your own backyard.

One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. — Mother Jones Best Cookbooks of 2016

From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.

"We've spent a year combing through over 110 recipes, getting them tested by a team of home cooks, and writing never-before-in-print revelations about the stories behind the business. Want to know what it's like to start a garden on the roof? Wondering how we got our name? Ever considered how people react when you try to introduce edamame and vegan entrees at a diner? It's all here for the taking ... complete with recipe tips from owner, Tom Hanson ... [and] We've got profiles of local farmers" -- Back cover.

One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. — Mother Jones Best Cookbooks of 2016