BBQ makes everything better

Grilling has been a favorite way to cook for as long as people have had fire, and its appeal is simple: slow-smoked meats, crisp-edged burgers and vegetables with a smoky char all taste best straight off the grill. Professional chefs are not the only ones who cook this way. Backyard cooks have been turning meat and flame into memorable meals for generations.

Aaron Chronister and Jason Day started out as two friends who loved barbecue and grew their hobby into a serious pursuit. In 2008 they founded Burnt Finger BBQ, a competition barbecue team that earned regional and national recognition. Their fame grew after the launch of their website, BBQAddicts.com, when their Bacon Explosion, a smoked Italian sausage stuffed with bacon and wrapped in more bacon, went viral within months. Fox News, Jay Leno and Good Morning America all took notice, and a New York Times article about the dish was the second most emailed story of 2009. Their following has continued to grow, though their skills reach well beyond bacon.

BBQ Makes Everything Better widens that range with barbecue recipes suited to all sorts of occasions. Alongside guidance on equipment, cooking methods and techniques, the book goes past the usual favorites of ribs, pork and brisket to show how chicken, often overlooked at the grill, can produce an excellent meal. The tone is lighthearted, and the instructions are written to be followed step by step.

The recipes are organized by theme, including bacon, larger cuts of meat, party food and tailgates, barbecue paired with drinks, international barbecue, leftovers and lighter fare, and desserts.