Weber's New American Barbecue: A Modern Spin on the Classics Kindle Edition

This book contains some great recipes arranged by type of meat. I enjoy grilling and smoking but I felt I needed to take my hobby to the next level. Not only does this book have great recipes for meats but also some great ideas for appetizers and sides. Each rub or sauce has a recipe and there is a list in the back of the book. If you are stuck in a rut with your barbecuing I highly suggest this book.

As a cookbook collector, an outdoor cooking enthusiast and former BBQ competitor (I even got the gaudy trophies to prove it lol!) I have a number of Mr. Purviance's books. I concur with the other reviewers that this is far and away his best work yet. He has pushed the envelope beyond American BBQ, and is very much mirroring the trends of what is happening with the BBQ scene across the country.I was reading from the preface in the first Weber book I bought circa 1999, Art of the Grill. Even back then Mr. Purviance was providing the gentle nudge to expand the reader's culinary comfort zone, back then it was Greek style lamb chops with tzatziki and jerk chicken. This book goes way beyond to showcase influences of Korean, Vietnamese and even Filipino cuisines, yet still manages a very proper nod to good ol' American BBQ.The Weber books are always lusciously photographed and impeccably documented, arguably the perfect blend of art and science-not unlike cooking itself. I bought this as the Kindle edition but I think that I'm going to have to buy the printed version also, something about all the wonderful photography in an actual book. Guess I'm old school :)Tracy in PHX

This is such a beautiful cookbook! Each full-color photo is beautifully photographed, with gorgeous lighting and food styling. It's taken me a while to actually make a recipe, but now that it's grilling season-- I started with the Smoked Pork Tenderloin with Black-Berry Sage Sauce (page 100). Absolutely loved it! The rub is so simple, yet flavored the pork beautifully. Of course, we used our Weber, and the pork seared perfectly. The sauce was different, and I liked it. Since we grow our own olallieberries, I used those instead of blackberries (they're somewhat similar). The sauce was a perfect pairing for the pork-- and the pork turned out juicy and incredibly delicious. I cannot wait to make more of the recipes that I've bookmarked. Excellent cookbook, that I will use again and again.

1. Arrive within a 1.5 days so I am very satisfied. 2. Price is fantastic.3. Well made book.4. Book has all kinds of various meats how to tenderize and marinade and grill certain ways.5. Has a lot of example pictures with recipes to show how it's done and how it looks when all is made.Got this book for a guy friends birthday gift and he likes it a lot. Book is a good buy and thanks for shipping it early to get it on time for my friends birthday...

This book has wonderful recipes that are easy to follow and understand. Many basic questions about barbecuing, gilling and smoking are answered well. This is a must have for any barbecue enthusiast including the advanced outdoor cooker. Even if you know exactly what you are doing, you are bound to find some excellent ideas and different twists on learned techniques and recipes.

Your browser does not support HTML5 video.  What would compel me to preorder a cookbook four months in advance? Simple: When I’m buying from an author I trust, I want to be first in line. And so it is with Jamie Purviance's NEW AMERICAN BARBECUE that continues the author's collaboration with Weber, the most trusted name in grilling and smoking.This book may be Purviance’s best yet—although three of his previous titles are vying for that spot in my mind right now! Just buy the book and judge for yourself. But before launching into scrutinizing the recipes, you should first just bask in the beautiful photography, mostly from Tim Turner, and pause over Jamie's short essays—essays of place and people—that explain how American barbecue is evolving. Don't believe me? Then luxuriate in the section on seafood barbecue.Last night I made the Spactchcocked BBQ chicken with Alabama White Sauce. I should have bought three birds. My family devoured it with one inhale. The sauce was perfectly matched to the roasted chicken. And it was so easy to do.Purviance shows you through photographs and short text “how to do it”—spatchcocking, smoking, prepping, and the like. There’s a gallery of photographs, for example, that show Purviance grilling with a wok; it isn’t some studio model faking you through the process.What makes the book unique is Purviance’s take on each of these classics. Want to know how to make turkey behave like pastrami? You’ll find it here and so much more.Jamie Purviance’s NEW AMERICAN BARBECUE deserves two things: first, the James Beard award and, second, your purchase.

Dependable recipes as we've come to expect from Mr. Purviance. Rarely do cookbooks get it all right, all the time. These do.

I bought my husband a smoker for father's day and got this book to go along with it. We've made a few recipes already from it and each one has turned out great. Not all of the recipes are for use with a smoker, but there are quite a few. I would highly recommend this book to anyone who loves BBQ and smoking meat.

good bbq book, very well laid out, great menus, serious bbq,ing.

Great book but arrived damaged. Damages were recovered by seller.

We are big fans of this author; this is the 3rd book of his we have purchased and all are well-used in our kitchen. Everything we've tried so far from this book had been delicious: chicken thighs with apricot hoisin glaze, steak sandwiches with espresso bbq sauce, twice baked potatoes, and several others. Highly recommended!

I'll buy every every book that Purviance puts out. The flavours are always pleasing to my family, well written instruction and excellent photography.

Excellent tips!