Fire & Smoke: Get Grilling with 120 Delicious Barbecue Recipes PDF Download

Author: Rich Harris
Publisher: Kyle Books
ISBN: 0857836900
Category : Cooking
Languages : en
Pages : 334

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Book Description
'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston Blumenthal Rich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on: * From the Sea - delicious fish and seafood dishes * Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad * Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs * Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon * Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw * Sauces, Dips & Pickles - accompaniments to take your dishes to the next level * Cocktails & Coolers - drinks to wash down and complement your grilled dishes * Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores? * Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette This is the ultimate guide to cooking with fire and smoke.

Author: Rich Harris
Publisher: Hachette UK
ISBN: 0857836900
Category : Cooking
Languages : en
Pages : 334

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Book Description
'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston Blumenthal Rich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on: * From the Sea - delicious fish and seafood dishes * Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad * Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs * Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon * Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw * Sauces, Dips & Pickles - accompaniments to take your dishes to the next level * Cocktails & Coolers - drinks to wash down and complement your grilled dishes * Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores? * Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette This is the ultimate guide to cooking with fire and smoke.

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: Peter Jautaikis
Publisher: Simon and Schuster
ISBN: 1612435920
Category : Cooking
Languages : en
Pages : 180

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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: Michael Symon
Publisher: Clarkson Potter
ISBN: 0804186588
Category : Cooking
Languages : en
Pages : 242

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Book Description
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

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: Bobby Flay
Publisher: Clarkson Potter
ISBN: 0770433464
Category : Cooking
Languages : en
Pages : 290

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Book Description
The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving. Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad. You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

Author: Christian Stevenson (DJ BBQ)
Publisher: Hardie Grant Publishing
ISBN: 178713282X
Category : Cooking
Languages : en
Pages : 287

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Book Description
From the world-renowned DJ BBQ comes Fire Food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that’s out of this world. Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy. There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he’s met along the way. Your cookouts will never be the same again!

Author: Matthew Register
Publisher: Harvard Common Press
ISBN: 0760364028
Category : Cooking
Languages : en
Pages : 211

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Book Description
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.

Author: Tom Adams
Publisher: Mitchell Beazley
ISBN: 1845338529
Category : Cooking
Languages : en
Pages : 531

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Book Description
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.