BBQ & Grilling Cookbook Review: ALL FIRED UP: Smokin' Hot BBQ Secrets from the South's Best Pitmasters | Grilling with Rich BBQ & Grilling Cookbook Review: ALL FIRED UP: Smokin' Hot BBQ Secrets from the South's Best Pitmasters

BBQ & Grilling Cookbook Review: ALL FIRED UP: Smokin’ Hot BBQ Secrets from the South’s Best Pitmasters

Posted By: Richard Wachtel
Published: April 12, 2013

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From Kansas City to the Carolina coast, nobody does barbecue like the South. For this edition of our BBQ & grilling cookbook review we are going to take a look at All Fired Up: Smokin’ Hot Secrets for the South’s Best BBQ 

The editors of Southern Living and award-winning pitmaster Troy Black, All Fired Up: Smokin’ Hot Secrets for the South’s Best BBQ is the essential barbecue guide to Southern barbecue for beginners and experienced barbecue loves. The book takes you on a journey through the South and covers every region of barbecue with recipes like Texas Brisket to Alabama smoked chicken, and even some great dessert recipes such as a summer fruit cobbler, pecan pie bars and a biscuit pudding recipe. In addition to all these great recipes, Troy and Southern Living also outlines all the must have equipment, barbecue tools and products and some advice if you are using a gas grill, charcoal grill, or even a smoker. SEE RELATED: GRILLING WITH RICH’S TIPS TO PURCHASE THE CORRECT GRILL 

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Besides providing readers with recipes that you must try and some “How To,” pitmaster Troy and Southern Living also provide step-by-step photos on how to prepare a charcoal grill as well as advice on how to create direct and indirect heat so that no matter what you are grilling on the charcoal grill your grilled dishes turn out amazing everytime. In addition to some great recipes, “All Fired Up – Smokin’ Hot BBQ Secrets from the South’s Best Pitmasters,” also has a comprehensive chapter of recipes for dry rubs, marinades, barbecue sauces from all the regions of barbecue including: Eastern Carolina Vinegar Sauce, Kanasas City BBQ Sauce, BBQ White Sauce, Carolina Mustard Sauce just to name a few sauce recipes.

Troy also included recipes for salsas, relishes, chutney’s and guacamole made with grilled corn and grilled onions that make amazing accompaniments to barbecued or grilled meats.

Another great aspect of the book is the “Authentic BBQ” chapter which is for barbecue enthusiasts who are looking for traditional barbecue recipes such as Texas Smoked Brisket Sliders, a Southern style pulled pork sandwich and a recipe to make a Hickory-Smoked Whole Chicken with an Alabama famous White BBQ Sauce. SEE RELATED: GRILLING WITH RICH’S REVIEW OF BIG BOB GIBSON WHITE BARBECUE SAUCE 

Looking for great foodie barbecue pictures? Well look no further, All Fired Up: Smokin’ Hot Secrets for the South’s Best BBQ has well over 400 color photos of food, pictures of barbecue restaurants around the Southern U.S. region and so much more! SEE RELATED: GRILLING WITH RICH’S 8 TIPS TO IMPROVE YOUR BARBECUE PHOTOS 

This bbq & grilling cookbook is not only a celebration of the great culinary world of barbecue but also a celebration of Barbecue tradition in the southern region in America. Anyone who is a serious barbecue and outdoor enthusiast who loves to grill and barbecue, All Fired Up: Smokin’ Hot Secrets for the South’s Best BBQ, will quickly become a book that you can’t live without!


Rosemary Flank Steak with Fig Salsa

Prep time:
Cook time:
Total time:
Serves: 6
  • 1 Tbsp. chopped fresh rosemary
  • 2 garlic cloves, minced
  • 3⁄4 tsp. kosher salt
  • 1⁄2 tsp. freshly ground pepper
  • 3 Tbsp. olive oil, divided
  • 1 (11⁄4-lb.) flank steak
  • 3 cups chopped fresh figs
  • 1 green onion, minced
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. seasoned rice wine vinegar
  • Salt and pepper to taste
  • 3 oz. Gorgonzola cheese, crumbled
  1. Stir together first 4 ingredients and 1 Tbsp. olive oil. Rub onto steak; cover and chill 30 minutes to 4 hours.
  2. Preheat grill to 400° to 450° (high) heat. Toss together figs, next 3 ingredients, and remaining 2 Tbsp. oil. Season with salt and pepper to taste.
  3. Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
  4. Cut steak diagonally across the grain into thin strips, and arrange on a serving platter. Spoon fi g salsa over steak, and sprinkle with Gorgonzola.



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