The People's Republic of Smoke & Flame

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10 BBQ and Grilling Cookbooks Everyone Should Own

When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.

And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.

Easy Smoked Pulled Pork Recipe, So Good You'll Slap Yo Mama

The pork butt is one of those cuts that is relatively inexpensive but is oh so good when properly cooked low and slow.

Here’s my “go to” recipe for smoked pork butt which uses a flavorful injection and dry rub seasoning to really take the pork to a new level. When preparing this recipe, be sure that the pork butt you purchase hasn’t been enhanced (sometimes labeled as “moist and tender") as it has already been injected with a salty mixture at the factory.

How to Grill a Hamburger

Ask anyone you know what he or she likes to grill and more often than not one of the top answers will be burgers. The problem is, many of these burgers end up being dry and flavorless due to any number of factors including the type of meat being used, the cooking temperature used, the amount of time they spend on the grill, etc.

But worry no more! Today Grillocracy's got 10 tips for reaching burger perfection.

Grilled Vegetable Flatbread with Herbed Pistou and Burrata

July 9, 2015

Summer is filled with wonderful vegetables just begging to be grilled. Today, Chef Devon Quinn of Chicago's acclaimed Paramount Events Catering is firing up some of his favorite seasonal vegetables, served on grilled flatbread with herb pistou and torn burrata (an absolutely amazing cream filled mozzarella cheese).

Grilled Asparagus and Beet Salad with Burrata Cheese

June 18, 2015

Today at Grillocracy we're celebrating some of Summer's best fresh vegetable with a salad that is perfect as either a side dish or a light main course.

It starts with charcoal fired asparagus, cherry tomatoes, and yellow beets before adding in thinly shaved radishes, peppery arugula, and creamy burrata cheese.

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