Author: Wendy O'Neal Publisher: Simon and Schuster ISBN: 1612438121 Category : Cooking Languages : en Pages : 224
Book Description
Make BBQ as bold as Texas with pro tips and recipes from every corner of the Lone Star State. Create authentic Lone Star smokehouse flavors in your own electric smoker with the mouthwatering recipes in this step-by-step primer. Follow the pro tips, tricks, and secrets to take your barbecue to the next level. Packed with 70 inspiring color photos, this flavor-filled cookbook provides everything you need to make all four regional variations of Texas barbecue, including: East Texas: sweet, tomato-based sauce with hickory • Saucy Chopped Brisket • Sticky BBQ Molasses Chicken Central Texas: spice-rubbed and pecan or oak smoke • Lemon Garlic Pork Tenderloin • Peppered Turkey Breast West Texas: distinct mesquite flavor • Mesquite Smoked Half-Chickens • Sweet and Tangy Pork Shoulder South Texas: Mexican-inspired thick and spicy sauce • Tex-Mex Baby Back Ribs • Carne Asada
Author: Wendy O'Neal Publisher: Simon and Schuster ISBN: 1612436331 Category : Cooking Languages : en Pages : 145
Book Description
Enhance the taste of meats, seafood, veggies, fruits, cheese, nuts, and more with these pro tips for using your electric smoker—recipes included! Create an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with mouthwatering recipes including: • Sweet & Tangy Baby Back Ribs • Citrus Chicken Fajitas • Killer Stuffed Potato Skins • Bacon-Wrapped Stuffed Jalapeños • Homemade Pastrami • Classic Texas Brisket • Cast-Iron Baked Beans • Cumin-Lime Shrimp Skewers Packed with seventy inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines, and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.
Author: Andy Husbands Publisher: Fair Winds Press (MA) ISBN: 1592337589 Category : Cooking Languages : en Pages : 227
Book Description
Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
Author: Chris Grove Publisher: Simon and Schuster ISBN: 161243925X Category : Cooking Languages : en Pages : 231
Book Description
Discover how to make authentic, competition-quality BBQ with your offset smoker in this cookbook and guide by a professional pitmaster. Serving up flavor-packed recipes and step-by-step techniques, The Offset Smoker Cookbook will have you smoking like a true pitmaster in no time. It features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. The easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life, including mouth-watering meals such as: Green Chile Crusted Flank Steak Tacos Beef Chorizo Stuffed Peppers Pineapple Habanero Baby Back Ribs Your offset smoker is the best appliance for taking your barbecue to the next level. So open this book, fire up your smoker and start impressing family, friends and neighbors with your delicious barbecue.
Author: Wendy O'Neal Publisher: Simon and Schuster ISBN: 1612439152 Category : Cooking Languages : en Pages : 138
Book Description
Go beyond charcoal briquettes with these crowd-pleasing recipes for uniquely flavorful open-flame meals. It’s true that the live fire method is the oldest form of cooking in the world. But with fun appliances like kamados, pizza ovens, and rotisseries, what’s old is new again! In Live Fire BBQ and Beyond, you’ll discover how to use an open flame for cooking delicious meat dishes, healthy vegetables, flavor-packed baked goods, and even sweet desserts. Filled with everything you need to become an open-flame aficionado, this handy how-to guide offers up tips, tricks, and techniques for getting delicious flavor and perfectly-cooked meals and snacks using live fire cooking. Make your backyard your kitchen with crowd-pleasing recipes like forty Clove Chicken, Cedar Plank Salmon, Smoky Cinnamon Rolls, Mustard BBQ Vegetable Skewers, and more! You’ll never need, nor want, to cook another meal indoors again!
Author: Peter Jautaikis Publisher: Simon and Schuster ISBN: 1612435920 Category : Cooking Languages : en Pages : 180
Book Description
Tips, tricks, and secrets for using a wood pellet smoker to enhance the flavor of everything, from meats and seafood to veggies and baked goods. What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler
Author: John McLemore Publisher: Oxmoor House ISBN: 9780848744489 Category : Cooking Languages : en Pages : 0
Book Description
McLemore provides professionally-tested recipes, including some of his signature recipes, as well as tips on choosing cuts of meat, fish and poultry, and how to get the most out of your ingredients.
Author: Meathead Goldwyn Publisher: HarperCollins ISBN: 0544018508 Category : Cooking Languages : en Pages : 400
Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author: Aaron Franklin Publisher: Ten Speed Press ISBN: 1607747219 Category : Cooking Languages : en Pages : 226
Book Description
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Author: Wendy O'Neal
Author: Wendy O'Neal
Author: Andy Husbands
Author: Chris Grove
Author: Wendy O'Neal
Author: Peter Jautaikis
Author: John McLemore
Author: Meathead Goldwyn
Author: Aaron Franklin
Author: Jess Pryles