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Smokin' with Myron Mixon: Backyard 'Cue Made Simple from the Winn...
by , Myron Mixon

Language

English

Pages

192

Publication Date

May 10, 2011

Product Description
Customer Reviews
<b>The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.</b><br />  <br /> In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s <i>BBQ Pitmasters. </i><br /><br />Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on <br />  <br /> • the basics, from choosing the right wood to getting the best smoker or grill<br />• the formulas for the marinades, rubs, injections, and sauces you’ll need <br /> • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken<br />  <br /> Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety<i> </i>over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, <i>Smokin’ with Myron Mixon</i> will fire you up for a tasty time.
Unofficial Masterbuilt Smoker Cookbook: Ultimate Smoker Cookbook ...
by Adam Jones

Language

English

Pages

155

Publication Date

July 06, 2018

Product Description
Customer Reviews
<h1>                 <u>Masterbuilt Smoker Cookbook</u></h1><p><br /></p><h3>Electric Smokers very easily provide the option to smoke meats through an easy-to-use and accessible interface. The ultimate how-to guide for smoking all types of pork, beef, lamb, poultry, vegetables, fish, seafood, and game. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. The book includes photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.</h3><h3><br /></h3><h3>Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.</h3><p><br /></p><h2><strong>In this book, you can find irresistible recipes of smoked:</strong></h2><h2><br /></h2><ul><li><h2>Beef</h2></li><li><h2>Pork</h2></li><li><h2>Lamb</h2></li><li><h2>Turkey</h2></li><li><h2>Fish</h2></li><li><h2>Seafood</h2></li><li><h2>Chicken</h2></li><li><h2>Vegetables</h2></li><li><h2>Game!</h2></li></ul>
Praise the Lard: Recipes and Revelations from a Legendary Life in...
by , Amy Mills

Language

English

Pages

336

Publication Date

May 09, 2017

Product Description
Customer Reviews
<DIV><B>Signature recipes and wisdom from the country's foremost pitmaster</B><BR /><BR /> Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert.<BR />  <BR /><I>Praise the Lard</I>, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.</DIV>
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.
A Taste of Cowboy: Ranch Recipes and Tales from the Trail
by , Shannon Rollins

Language

English

Pages

256

Publication Date

April 07, 2015

Product Description
Customer Reviews
<DIV><B>Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran</B><BR /><BR /> Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.<BR /><BR /> A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.<BR /><BR /> With stunning photos of the American West and Kent’s lively tales and poetry, <I>A Taste of Cowboy</I> is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.</DIV>
Making Food Memories: Eating Good While Camping: 50 Original Reci...
by Daniel Humphreys

Language

English

Pages

Publication Date

July 03, 2018

Product Description
Customer Reviews
Whether you’re camping or glamping, this chef cookbook has all you need for irresistible meals. <br /><br />No method of camp should be without good food. <br /><br />With this excellent chef cookbook, there is no excuse for a lackluster culinary camp. <br /><br />Each recipe comes with step-by-step directions for both forms of camp. <br /><br />Original and delectable meals for all day, every day await you in this must have chef cookbook.<br /><br /><br /><h2>Let's Get Cooking! Scroll Back Up and Grab Your Copy Today!</h2><br /><b>Click the Download with 1-Click Button</b> at the top right of the screen or <b>"Read FREE with Kindle Unlimited"</b> now!<br />
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>
Dinosaur Bar-B-Que: An American Roadhouse
by , Nancy Radke

Language

English

Pages

192

Publication Date

June 08, 2011

Product Description
Customer Reviews
Where can you show up for world-class barbecue, stick around for the blues, and shut the place down philosophizing with some truly gritty characters? At Dinosaur Bar-B-Que, of course—the renowned Syracuse-based honky-tonk rib joint just hankering to share its BBQ excellence with folks outside the state. In DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE you'll find the secrets to their succulent pit-smoked specialties in recipes you can fire up in your own backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.• Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.Awards2002 National Barbecue Association Award WinnerReviews“There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight.” —Tulsa World“Top 25 Editor's Choice Picks for 2001” —Amazon.com“One last look at summer grilling cookbooks . . . John Stage's DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE captures the slow-cooked-barbecue smell that hits you two blocks away from his 'genuine honky–tonk rib joint' in Syracuse, New York. . . . No matter the season, this cookbook (with more than 100 recipes) will quickly become a dog-eared, sauce-stained favorite.” —Amazon.com“I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this.” —President Clinton on Dinosaur Bar-B-Que (September 1, 2000)“Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage.” —Nancy Radke“Without a doubt, DINOSAUR BAR-B-QUE will quickly become a dog-eared favorite on your kitchen bookshelf.” —Amazon.com“So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual.” —Santa Cruz Sentinel“Real barbecue recipes for serious eaters.” —Food Network“Handsome yet funky . . . it's also a fun read.” —Buffalo News“Awesome!”—Arlington Advocate“It looks like some folks are having a darn good time there.” —Charleston Post & Courier“[A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven!” —Scott Fine's Great Grilling Recipes (formerly On The Grill)<br /><br /><br /><i>From the Hardcover edition.</i>
Michael Symon's Playing with Fire: BBQ and More from the Grill, S...
by , Douglas Trattner

Language

English

Pages

240

Publication Date

April 03, 2018

Product Description
Customer Reviews
<b><b>Cohost of </b><b><i>The Chew</i></b><b> 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.</b></b><br /><br />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.
The Picnic: Recipes and Inspiration from Basket to Blanket
by , Jen Stevenson

Language

English

Pages

193

Publication Date

April 07, 2015

Product Description
Customer Reviews
<DIV><B>Winner, IACP Cookbook Award</B><BR /><BR /> A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. <I>The Picnic</I> shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone’s favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let <I>The Picnic</I> take the stress out of your next party and leave only the fun.</DIV>

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