Page 12 - OCT2019 Pitmaster Club

barbecue books Grilling, Game Day & Shaken Doug Mosley Resident Book Guru doug_mosley@hotmail.com So by now I am assuming that everyone has found their way home from Kansas City and the just-completed Ameri- can Royal World Series of Barbecue. Or perhaps you’re like me and took note of how the Canadian teams took three of the top four spots in the International category so now you’re planning a north-of-the-border barbecue trip before the winter blizzards make a dog-sled team the only mode of travel. Either way, thanks for showing up back here in this space to check in on what’s good in print right now. Let’s lead off with an author who is familiar to these pages – John Whalen III. His books, “Rubs” and “Paleo Grilling” were positively reviewed here shortly after their release. Somehow I missed “Prime: The Complete Prime Rib Cook- book” when it came out which I really regret because I re- ally really like a great prime rib. But if that book was like the others I’d previously read I’m quite certain it was a very good book that tightly written and supported by a very effi- cient graphic layout and exceptional full-color pictures of nearly every dish. That has become his standard and after ready his latest book, “Grilling: 280+ Sizzling Recipes for Year-Round Grilling” ($29.95, Cider Mill Press, 448 pp.), it seems like it is to be his signature. For like the other books, “Grilling” draws upon those very same strengths to present a very worthwhile book to the reader. Whalen deftly manages to walk a narrow line in his books; he somehow finds the very edge of being efficient and con- cise in his text while at the same time not missing the de- tails. His books always seem to be awash in color but by no means do they get by on looks alone. “Grilling” is a hefty volume – it looks much like a textbook in size – and it is jam-packed with creative recipes (as the title says, 280+ of them!), from a beautiful Roasted Rack of Lamb with Garlic- Herb Crust to Red Wine & Herb-Marinated Tri-Tip Steak to Peach Scallops with Basil-Cilantro Puree. It’s constructed in that same no-nonsense manner – the chapter go Starters; Soups & Salads; The Elements of Style: Rubs, Marinades, Sauces, Butters, Bastes & Glazes; Beef; Lamb; Pork; Poultry; Seafood & Shellfish; Vegetarian Grilling; and Desserts. (Yep, there may have been a bit of an extra flour- ish on the title for that one chapter). When I assess books that are mostly recipes, I always look to see if they are placed in an orderly manner, if they in- clude pictures, and if there are challenging dishes that I would want to cook. In this case, it is check-check-check. Is this book another winner for Whalen and Cider Mill Press? Check. What are your an- swers when some- one asks you about your fa- vorite season or your favorite day of the week? I put those together be- cause my two an- swers are related – my favorite sea- son is football and my favorite day is game day! With an answer like that, I know it is no shocker to “This grill is amazing. Everything I need is built in. I couldn’t ask for more.” – ERICK H. monolithgrills.com 800.288.GURU BarbecueNews.com - 12 OCTOBER 2019