Cowtown: Barbecue Apocalypse PDF Download
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Author: Charlie Podrebarac
Publisher: Andrews McMeel Publishing
ISBN: 1449449786
Category : Comics & Graphic Novels
Languages : en
Pages : 48
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Book Description
Sure to incite laughter and hunger at the same time, Barbecue Apocalypse! compiles barbecue-centric strips into one hilarious, slow-smoked collection, combining the strip’s trademark proclivity for cows and pigs with the perfect theme. Standard barbecue terminology is sliced into puns, seasoned with ridiculousness, then grilled to one-panel perfection in this delicious Cowtown collection chock-full of those beloved livestock one-liners.
Author: Charlie Podrebarac
Publisher: Andrews McMeel Publishing
ISBN: 1449449786
Category : Comics & Graphic Novels
Languages : en
Pages : 48
Get Book Here
Book Description
Sure to incite laughter and hunger at the same time, Barbecue Apocalypse! compiles barbecue-centric strips into one hilarious, slow-smoked collection, combining the strip’s trademark proclivity for cows and pigs with the perfect theme. Standard barbecue terminology is sliced into puns, seasoned with ridiculousness, then grilled to one-panel perfection in this delicious Cowtown collection chock-full of those beloved livestock one-liners.
Author: Matt Lyle
Publisher:
ISBN: 9780881456851
Category : Drama
Languages : en
Pages : 84
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Book Description
"The vast reservoir of pop culture Lyle mines to create dialogue that is both realistic and stylized reveals a kind of Aspergery love of language that's hard to overpraise. The play isn't laden with jokes so much as a way of saying things with hilarious understatement. You may want to see it twice just to hear all the lines you missed the first time." Arnold Wayne Jones, Dallas Voice "It could have been enough for Lyle to set the entire play at this awkward, weird, and painfully honest barbecue; he still would have ended up with an engaging lark that's sitcom-funny. But then he decides to end the world." Lyndsey Wilson, D Magazine "BARBECUE APOCALYPSE is a tasty nine-layer dip of comedy commentary about the slippery matters of marriage, adult friendships and career failure (real or perceived)." Elaine Liner, Dallas Observer "A good comedy makes you laugh. A really good one makes you think. BARBECUE APOCALYPSE is a really good comedy." Nancy Churnin, Dallas Morning News "A hilarious frenzy of existential angst." Martha Heimberg, TheaterJones.com "BARBECUE APOCALYPSE suggests, in no uncertain terms, that these thoroughly average Americans were far more savage when they were sipping mango margaritas and failing to make small talk as compared to a year later when their new hobbies include devouring raccoons and threatening to stab electronic devices, among other acts defined as depraved by current standards of decorum." Kevin Greene, Chicago Stage Standard
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Sure to incite laughter and hunger at the same time, Barbecue Apocalypse! compiles barbecue-centric strips into one hilarious, slow-smoked collection, combining the strip’s trademark proclivity for cows and pigs with the perfect theme. Standard barbecue terminology is sliced into puns, seasoned with ridiculousness, then grilled to one-panel perfection in this delicious Cowtown collection chock-full of those beloved livestock one-liners.
Author: Ray Lampe
Publisher: Macmillan
ISBN: 0312349580
Category : Cooking
Languages : en
Pages : 274
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Book Description
A champion from the barbecue circuit shares his secrets for perfect barbecue in a book that will win a blue ribbon from backyard chefs.
Author: Jim Auchmutey
Publisher: University of Georgia Press
ISBN: 0820338419
Category : Cooking
Languages : en
Pages : 280
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Book Description
Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.
Author: Pat Martin
Publisher: Clarkson Potter
ISBN: 1984826123
Category : Cooking
Languages : en
Pages : 321
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Book Description
“The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.”—Andrew Zimmern One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure—a life of fire that will transform the way you cook.
Author: Andrew Warnes
Publisher: University of Georgia Press
ISBN: 0820331090
Category : Social Science
Languages : en
Pages : 221
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Book Description
"Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes."--BOOK JACKET.
Author: Al Roker
Publisher: Simon and Schuster
ISBN: 0743233948
Category : Cooking
Languages : en
Pages : 258
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Book Description
A backyard-loving guy, Al Roker's passionate about firing up all three of his grills at once and cooking everything from Steaks As Big As Your Head and Kansas City-Style Ribs to Grilled Sea Bass. The hundred recipes in this book are casual and simple -- just the way Al likes to cook for his family and friends. Like most of us, Al first learned to grill at the knee of his dad, whose policy was "the more lighter fluid, the better." But a trip to the Memphis in May Barbecue Championship ignited a real passion, and since then Al's grills have rarely grown cold. And while Al does have some hard-and-fast rules, like "don't keep moving your meat around" and "never touch another man's grill," his food is simple yet inventive, impressive and delicious. In addition to great stuff for over the fire -- Jerk Chicken, Marinated Pork Tenderloin, Kebabs Cooked Right, New Orleans-Style Barbecued Shrimp, Fish Fillets with Lemon-Parsley Sauce, Turkey on the Grill, and, from "The Wurst City in the World," Sheboygan Bratwurst -- Al Roker's Big Bad Book of Barbecue has something for everyone, including recipes for quick-and-easy starters, marinades, main-dish salads, sides, classic American desserts, cooling drinks, vegetarian dishes, and low-fat fare. So lean back in that lawn chair and have a sip of Lemon-Lime Fizz. Munch on a Spicy Wing or some BBQ Popcorn. That brisket should take care of itself in another hour or so.
Author: Dan Martin
Publisher: Dan Martin
ISBN: 142765185X
Category : Fiction
Languages : en
Pages : 302
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Book Description
Will the world, as we know it, end in our time? It's the intention of this book to teach you what you'll need to know IF it does. Spiritual/scientific predictions, asteroid impacts, pandemics, economical/governmental collapse, solar flares, electrical grid failure, climate change, epic floods, WW3, Planet-X, peak oil, super tsunamis, alien invasions, how the government's preparing; this book has it all, and teaches how you and your family can survive it all. A complete self-help guide not only for the end times, but any global crises, of which we seem to be having plenty of lately. Written by a retired Boeing Aerospace Technician who lived six years 100% self-sufficient and cut-off from society; Dan Martin presents eye-opening views of humanity; and his insights into possible future events are breath-taking, to say the least. The book makes you wonder, is the end closer than we think? Are any of us really prepared?
Author: Cindi Mitchell
Publisher: Page Street Publishing
ISBN: 1624143660
Category : Cooking
Languages : en
Pages : 352
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Book Description
The Most Comprehensive Collection of Award-Winning BBQ Recipes in Print Operation BBQ is a compilation of recipes from championship-winning barbecue teams who volunteer for disaster relief efforts across the United States. These unsung heroes develop BBQ dishes that wow crowds and judges everywhere, and then help feed displaced residents and emergency personnel—putting the “comfort” in “comfort food.” Here, more than 70 teams of grand and world champion pitmasters bring their prized recipes and powerful stories to life in this exceptional cookbook. You don’t have to be a master chef to make these recipes; they have been scaled for the home cook wielding tongs at a backyard barbecue. Learn from the best in the business how to make Bone-Sucking Baby Back Ribs, Jalapeño and Applewood Bacon Burgers, Jack Daniel’s Whiskey–Infused Steak Tips, Chicken Satay Skewers with Sweet and Spicy Peanut Sauce and Raging River Maple-Butter Crusted Salmon, as well as casseroles, stews, side dishes and desserts that can be cooked on the grill.
