At this stage in the BBQ game, the rules for creating a cookbook have become obvious. First, give yourself a good ole boy nickname. "King of the Q" is as righteous as any (even if it is inspired by a mention in a seven-year-old issue of GQ
). Next, create a lovable persona and a catch phrase or two. Reader, with his plump smiling face and up-swirled hair looks a lot like Big Boy (he of the checked overalls and giant hamburger), and nowhere is it mentioned that this chef is, in fact, Canadian. Despite all of this, and aided by the mouth-watering photography of Edward Pond, the addictive trifecta of meat plus smoke plus time proves to be as enthralling—if sometimes outlandish—as ever. There is much attention paid to planking (grilling on a soaked plank of aromatic wood). Salmon Quesadillas, Figs with Goat Cheese, and Beef Tenderloin all get that treatment. Liquor is a leitmotif that carries through to dishes like Jack Daniels Salmon Gravlax and an inspired Tequila and Honey-Coffee Lamb Ribs. Meanwhile, readers may find their arteries harden just by reading the recipes for Cheesy Stuffed Burger Dogs or Teddy's Grilled Cheese Beef Burger, where the bun is constructed out of two grilled cheese and bacon sandwiches. (May)
