Championship BBQ Secrets for Real Smoked Food
A complete guide to the popular favorite of BBQ fans everywhere.\ This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.\ Smoking takes longer than simple grilling, and requires new techniques to be mastered for best...
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A comprehensive guide to slow smoking on a barbecue, including instructions for smoking very diverse foods on a wide range of equipment, techniques for best results, charts and timetables for reference, and 300 well organized recipes.
Preface\ North American Regional Barbecue\ \ United States\ Canada\ \ The Art of Smoking\ \ Hot-Smoking\ The Smoker for You\ Preparing the Fire\ Adding Wood to the Fire\ Adding Moisture During Smoking\ Monitoring and Adjusting the Temperature\ How to Smoke\ Cold-Smoking\ Acquiring a Cold Smoker\ The Cold-Smoking Process\ How Much Wood\ Controlling the Temperature\ \ Brines, Rubs, Marinades, Bastes and Sauces\ \ Brines: 5 recipes\ Rubs and Pastes: 13 recipes\ Marinades:\ 14 recipes\ Bastes: 6 recipes\ Barbecue Sauces and Finishing Sauces: 25 recipes\ \ Getting Started\ \ Starter Recipes: 20 recipes\ \ Vegetables, Fruits, Cheese and Nuts\ \ Cold-Smoked: 14 recipes\ Hot-Smoked: 35 recipes\ \ Fish and Shellfish\ \ Hot-Smoked: 31 recipes\ Cold-Smoked: 9 recipes\ \ Poultry\ \ 27 recipes\ \ Pork\ \ 38 recipes\ \ Beef\ \ 29 recipes\ \ Lamb\ \ 16 recipes\ \ Specialty Smoking\ \ 20 recipes\ \ Glossary Source Guide Index
\ Syndicated Food Columnist - Marialisa Calta\ A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.\ \ \ \ \ \ Oakland County MI The Oakland PressBesides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky.\ \ \ \ Staten Island AdvanceThis chef goes way beyond basics in creating innovating flavor combinations.\ \ \ \ \ \ Desert LeafThis book is for the novice as well as the experienced backyard chef.\ \ \ \ \ \ Cookbook DigestStarting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.\ \ \ \ \ \ Associated PressAll about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.\ \ \ \ \ \ National Barbecue NewsSolid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.\ \ \ \ \ \ Syndicated Food ColumnistA good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.\ — Marialisa Calta\ \ \ \ \ \ Staten Island AdvanceThis chef goes way beyond basics in creating innovating flavor combinations.\ — Lisa Messinger\ \ \ \ \ \ Desert LeafThis book is for the novice as well as the experienced backyard chef.\ — Lois Friedman\ \ \ \ \ \ Cookbook DigestStarting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.\ — Kristy Halley Speers\ \ \ \ \ \ Associated Press StaffAll about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.\ — Joan Brunskill\ \ \
