Cleveland chef Michael Symon is a co-host of ABC’s The Chew and Food Network’s Iron Chef America and Burgers, Brew & ’Que. Michael Symon’s Playing with Fire (Clarkson Potter, $30) is his fifth book, and it’s inspired by Mabel’s BBQ restaurant in Cleveland, which opened in 2016. It’s a compilation of Symon’s travels across the country to sample and research barbecue in preparation for the opening of Mabel’s.

The recipes cover beef, chicken, pork, seafood, lamb, vegetables and sides. There’s also a section on sauces, relishes and rubs. Symon offers recipes for smoking foods as well as direct grilling. If you like to read about pit masters, Symon provides profiles of several.

Best advice: Use the snake method of arranging charcoal to maintain heat longer with a kettle-style grill. Instead of lighting a chimney starter full of briquettes, Symon places a low mound of three or four unlit briquettes in a snake-like fashion around the edge of the kettle. At the start of the snake, Symon places several lit coals that slowly light the remaining coals along the snake.

Recipe to try: Mabel’s Pork Ribs with Cleveland BBQ Sauce.

— Susan Selasky

Detroit Free Press