Ribs, Chops, Steaks, & Wings PDF Download

Author: Ray "DR. BBQ" Lampe
Publisher: Chronicle Books
ISBN: 0811868265
Category : Cooking
Languages : en
Pages : 136

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Book Description
Features barbecue recipes for meats that can be made on a grill, on the stovetop, or in the oven.

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761170413
Category : Cooking
Languages : en
Pages : 514

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Book Description
Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.

Author: Ray Lampe
Publisher: Chronicle Books
ISBN: 1452100357
Category : Cooking
Languages : en
Pages : 338

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Book Description
A guide to the basics of preparing meat outdoors or in your kitchen, plus forty-four easy and delicious recipes for everyone’s favorite cuts. Start out with some lip-smackin’ ribs, from Old-School Southern Barbecued Spare Ribs that are fall-off-the-bone tender to the sweet-savory combo found in the Apricot-Glazed Baby Back Ribs. Move on to chops that will really grow your appreciation for “steak’s little brother.” Make classic Grilled Veal Chops Oscar or Pork Tenderloin Medallion Chops Wrapped in Bacon with an Apple Glaze for a romantic dinner. Try one of the new preparations for steaks of all kinds—whether you’re cooking up a filet, skirt, flank, or even a tuna steak. And grilled wings are always a crowd-pleaser, from Turkey Wings Parmigiana—perfect for your next Super Bowl Party—to the irresistible Bacon-Wrapped Chicken Wings. Ray Lampe (a.k.a. Dr. BBQ) will walk you through the basics of how to light a grill and what tools are most handy when dealing with meat. Then graduate to using smoking chips and learn how they pair with the different cuts of meat. No grill? No problem! You can use an indoor broiler or a grill pan and still get great results. Choose the ideal rub, sauce, or salsa to season your beautifully charred ribs or wings, and even perfect your own Homemade Steak Sauce. Dr. BBQ also breaks down the different cuts and grades to help you pick out a great steak as well as your butcher does. With the simple instructions and delicious recipes in Ribs, Chops, Steaks & Wings, you’ll be inspired to rub, slice, sear, and slather your way to your inner carnivore.

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645

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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Author: Derek Wolf
Publisher:
ISBN: 1592339751
Category : Cooking
Languages : en
Pages : 215

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Book Description
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.

Author: Sharon Kaye Hunt
Publisher: Xlibris Corporation
ISBN: 1499064624
Category : Crafts & Hobbies
Languages : en
Pages : 172

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Book Description
Quotes by Ex-Slaves Cookbook, Ms. Hunt provides popular barbeque and side recipes cooked by Oklahomas African-Americans. The cookbook contains an overview of once all black towns and communities. Also, cities and towns with early African-American influences. The cookbook helps to show the endurance of slaves and ex-slaves. The recipes for barbeque meats and side dishes are personal recipes. The barbeque is smoked and cooked outdoors.

Author: Chris Grove
Publisher: Simon and Schuster
ISBN: 1612433855
Category : Cooking
Languages : en
Pages : 396

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Book Description
This comprehensive guide to kamado smoking and grilling demonstrates the delicious versatility of this egg-shaped ceramic cooker. The wildly popular kamado has been a game-changer in the world of barbecue. Its ceramics, airtight design, and vent controls make it perfect for low-and-slow cooking as well as reaching temperatures upwards of 700 degrees Fahrenheit. That means you can cook just about anything in your kamado. And professional pitmaster Chris Grove shows you how in this comprehensive cookbook and guide. Kamado Smoker and Grill Cookbook features fifty-two tutorials, each combining a valuable kamado cooking technique with a delicious recipe. This book takes you from casual griller to kamado master chef with detailed instruction on: • Grilling: Cajun Strip Steak • Smoking: Hickory-Smoked Chicken • Searing: Cowboy Ribeye • Brick Oven Baking: Wood-Fired Pizza • Stir-Firing: Thai Beef with Basil • Salt-Block: Grilling Tropical Seared Tuna • Cold Smoking: Flavorful Fontina Cheese • Convection Baking: Apple Flambé

Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 924

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Book Description
Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.

Author: DK
Publisher: Penguin
ISBN: 1465436901
Category : Cooking
Languages : en
Pages : 322

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Book Description
The Meat Cookbook is your master guide to cooking meat, with expert advice about getting the best from quality meats. Butchery courses are on the rise and people want quality cuts of meat at a good price. They want to know how their meat is reared, how to tell if it's fresh, and how to cook it. The Meat Cookbook has more than 300 meat recipes and over 50 step-by-step techniques on how to cook a turkey, how to make sausages, and more.

Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 736

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Book Description