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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, T...
by Steven Raichlen

Language

English

Pages

352

Publication Date

May 02, 2017

Product Description
Customer Reviews
<DIV>Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.<BR /><BR /> Steven Raichlen, America’s “master griller” (<I>Esquire</I>), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.<BR /><BR /> There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.<BR /><BR />  </DIV>
Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off ...
by Molly Gilbert

Language

English

Pages

305

Publication Date

December 02, 2014

Product Description
Customer Reviews
<DIV><P>It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s <I>Sheet Pan Suppers</I>—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach. <BR /><BR /> The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals— Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous–Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores. <BR /><BR /> Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.</P></DIV>
South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfe...
by Matt Moore

Language

English

Pages

288

Publication Date

April 25, 2017

Product Description
Customer Reviews
In <i>The South's Best Butts</i>, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
Franklin Barbecue: A Meat-Smoking Manifesto
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 07, 2015

Product Description
Customer Reviews
<b>A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.</b><br /><br />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.<br />  <br /> 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. <i>Franklin Barbecue</i> 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.
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irres...
by Steven Raichlen

Language

English

Pages

336

Publication Date

May 10, 2016

Product Description
Customer Reviews
<DIV>From America’s “master griller” (<I>Esquire</I>), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.<BR /><BR /> Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. <I>Project Smoke</I> tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    <BR /><BR /> Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.<BR /><BR />  </DIV>
The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and...
by Bill West

Language

English

Pages

198

Publication Date

September 12, 2017

Product Description
Customer Reviews
<p><strong>The ultimate guide to a smokin’ good BBQ—<em>The Complete Electric Smoker Cookbook</em> heats the party up for you.</strong></p><p>Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, <em>The Complete Electric Smoker Cookbook</em> is all you need to master the A-Zs of BBQ.</p><p><em>The Complete Electric Smoker Cookbook</em> contains:</p><ul> <li><strong>Expert Techniques—</strong>for every electric smoker including temperatures, times, wood types, rack placement, and more</li><li><strong>Over 100 Finger Lickin’ Recipes—</strong>specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert</li><li><strong>Handy Guides—</strong>for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations</li></ul><p><em>The Complete Electric Smoker Cookbook</em> includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!</p><p>Get ready to have a smokin’ good time with <em>The Complete Electric Smoker Cookbook</em>.</p>
Meathead: The Science of Great Barbecue and Grilling
by Meathead Goldwyn

Language

English

Pages

403

Publication Date

May 17, 2016

Product Description
Customer Reviews
<DIV>The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes</DIV>
The Barbecue! Bible 10th Anniversary Edition
by Steven Raichlen

Language

English

Pages

556

Publication Date

May 28, 2008

Product Description
Customer Reviews
<DIV>Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of <I>The Barbecue! Bible</I>, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.<BR /><BR /> Redesigned inside and out for its 10th anniversary, <I>The Barbecue! Bible</I> now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.<BR /><BR /> And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.</DIV>
The Kamado Smoker and Grill Cookbook: Recipes and Techniques for ...
by Chris Grove

Language

English

Pages

219

Publication Date

July 15, 2014

Product Description
Customer Reviews
<div><B>FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT’S BLOWING UP THE WORLD OF BARBECUE</B><BR><BR>Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on: <B><BR><BR>Grilling: Cajun Strip Steak<BR>Smoking: Hickory-Smoked Chicken<BR>Searing: Cowboy Ribeye<BR>Brick Oven Baking: Wood-Fired Pizza<BR>Stir-Firing: Thai Beef with Basil<BR>Salt-Block: Grilling Tropical Seared Tuna<BR>Cold Smoking: Flavorful Fontina Cheese<BR>Convection Baking: Apple Flambé<BR></div>
How to Grill: The Complete Illustrated Book of Barbecue Technique...
by Steven Raichlen

Language

English

Pages

512

Publication Date

May 01, 2001

Product Description
Customer Reviews
<DIV>Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)<P> The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)</P><P> Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, <I>How to Grill</I> covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!</P></DIV>

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