Combining fire with flame, chile experts Dave DeWitt and Nancy Gerlach present a collection of recipes designed to bring your grill alive and set your taste buds ablaze. BARBECUE INFERNO covers the basics of cooking with chile peppers on the grill and in a smoker, offering up fiery recipe after recipe for meat, seafood, and vegetable dishes. From Margarita-Grilled Shrimp and Avocado Quesadilla to Thai Ginger Pork Steaks; from Armenian Spiced Lamb Brochettes to Southwestern Grilled Chicken Caesar Salad with Chile-Dusted Croutons, the authors draw on cuisines from around the globe in their gastronomic quest for fire.
