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LaVerne Williams is a failed ballplayer and an ex-felon. He also runs the finest barbecue joint in Kansas City. 'Smoke Meat', as the regulars call it, is frequented by a host of extraordinary characters; all are in search of something: music, money, liquor, love, or just a plate of ribs. LaVerne's restaurant is home-away-from-home to AB Clayton, LaVerne's placid, right-hand man; ailing blues-singer 'Mother' Mary Weaver; and Ferguson Glen, alcoholic priest and fading literary star.
This title is an epic American redemption tale about love and loss, hope and despair, God and whiskey, barbecue and the blues. LaVerne Williams is a ruined ex-big league ballplayer, an ex-felon with an attitude problem, and the owner of a barbecue joint he has to run. Ferguson Glen is an Episcopal priest, a fading literary star with a drinking problem, and a past he is running from. A.B. Clayton and Sammy Merzeti are two lost souls in need of love, understanding, and another cigarette. Hilarious and heart-rending, sacred and profane, this book marks the emergence of a vital new voice in American fiction.
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Incomparable #1 New York Times bestselling author Nora Roberts delivers a tale of gut-level fear, human triumph, and the bonds that carry us through our darkest times… Reena Hale’s destiny was shaped in the destructive—yet fascinatingly beautiful—fire that leveled her family’s pizzeria when she was young. Now an arson investigator, she finds her strength and wits constantly tested, although sometimes the job seems like a snap compared to her love life. But she can’t always blame the men. After all, a soot-caked woman barking orders and smelling of smoke isn’t the biggest turn-on in the world. Then she meets Bo Goodnight, who seems different. He’s been trying to find Reena for years, and now that she’s close enough to touch, he has no intention of letting go. Nor does the man who has begun to haunt Reena’s life—with taunting phone calls and a string of horrifying crimes. And as Reena tries desperately to trace the origins—of the calls, the fires, the hatred aimed in her direction—she will step into the worst inferno she has ever faced...
When Greg Dillon is assigned to a federal fugitive task force in Connecticut, he inadvertently uncovers a pattern of misconduct and falsified affidavits. After reporting his concerns to the politically connected but incompetent chief state’s attorney, the whistleblower finds himself a target of reprisal. Investigated, transferred, demoted, and threatened, Dillon hires an attorney, and—with the assistance of legendary whistleblower Frank Serpico—takes on both the state of Connecticut and the Department of Justice in federal court, resulting in an explosive verdict and a significant court ruling. 10 percent of the author’s profits will be donated to Shepherds.
Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
"In powerfully evocative settings that range from the American Southwest to the islands of the South Pacific, G.W. Hawkes displays an unerring eye for detail as he maps the intricate geometry of the human heart."--Publishers website.
Once upon a time there was a war . . . and a young American who thought of himself as the Quiet American and the Ugly American, and who wished to be neither, who wanted instead to be the Wise American, or the Good American, but who eventually came to witness himself as the Real American and finally as simply the Fucking American. That’s me. This is the story of Skip Sands—spy-in-training, engaged in Psychological Operations against the Vietcong—and the disasters that befall him thanks to his famous uncle, a war hero known in intelligence circles simply as the Colonel. This is also the story of the Houston brothers, Bill and James, young men who drift out of the Arizona desert into a war in which the line between disinformation and delusion has blurred away. In its vision of human folly, and its gritty, sympathetic portraits of men and women desperate for an end to their loneliness, whether in sex or death or by the grace of God, this is a story like nothing in our literature. Tree of Smoke is Denis Johnson’s first full-length novel in nine years, and his most gripping, beautiful, and powerful work to date. Tree of Smoke is the 2007 National Book Award Winner for Fiction.
The mesmerizing bestseller that combines the storytelling gifts of Donna Tartt and the suspense of Alfred Hitchcock—A New York Times Ten Best Book of the Year Special Topics in Calamity Physics is a darkly hilarious coming-of-age tale and a richly plotted suspense story, told with dazzling intelligence and wit. At the center of the novel is clever, deadpan Blue van Meer, who has a head full of literary, philosophical, scientific, and cinematic knowledge. But she could use some friends. Upon entering the elite St. Gallway School, she finds some—a clique of eccentrics known as the Bluebloods. One drowning and one hanging later, Blue finds herself puzzling out a byzantine murder mystery. Nabokov meets Donna Tartt (then invites the rest of the Western Canon to the party) in this novel—with visual aids drawn by the author—that has won over readers of all ages.
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.