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From Barbecued Mains to Shareable Sides to Crowd-Pleasing Desserts

Your outdoor cooking season go-to guide, based on 25 years of researching the very best barbecuing, grilling, and grill-roasting recipes for the pages of Cook’s Illustrated magazine. You’ll get all the best tips and techniques for smoky ribs, chargrilled burgers, pulled pork, classic barbecued chicken (plus chicken wings, grill-smoked chicken, fried chicken, and more), and plenty of seafood options.

We include lots of sides and desserts as well. Tricks for maximizing smoky flavor on a gas grill, shopping for the best ribs, testing smokers, our favorite grills, our essential guide to fresh corn, and ratings for the best tasting ketchup, Worcestershire sauce, bottled barbecue sauce, and many more supermarket ingredients are featured throughout.

Featured recipes include: Kansas City Barbecued Brisket, Ultimate Bacon Burgers, Grill-Smoked Pork Chops, Texas Smoked Sausages, Spice-Crusted Grilled Pork Tenderloin, Grill Glazed Bone-In Chicken Breasts, Grilled Tuna Steaks with Soy-Ginger Vinaigrette, BLT Potato Salad, Pimento Mac and Cheese, Backyard Barbecue Beans, Strawberry Cornmeal Shortcakes, Fresh Peach Pie, Mississippi Mud Pie, Texas-Style Blueberry Cobbler, and more.

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