Smoking Meat

Author: Jeff Phillips
Publisher:
ISBN: 9781770500389
Category : Cooking
Languages : en
Pages : 0

Book Description
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time.

Franklin Barbecue

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.

The Smoked-Foods Cookbook

Author: Lue Park
Publisher: Stackpole Books
ISBN: 9780811701167
Category : Cooking
Languages : en
Pages : 232

Book Description
Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.

The Bradley Smoker Cookbook

Author: Lena Clayton
Publisher: Simon and Schuster
ISBN: 1632207931
Category : Cooking
Languages : en
Pages : 289

Book Description
More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. The Bradley Smoker Cookbook offers such recipes as: Sesame smoked duck over soba noodles Smoky peach cobbler Bacon—with three different finishes Smoked buffalo chicken potpie And much more! In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smoker—vegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn’t normally associate with smoking. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Offset Smoker Cookbook

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.

Smoker Cookbook

Author: Roger Murphy
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 132

Book Description
Smoker Cookbook: The Ultimate Smoking Meat Cookbook to Smoke Delicious Meat, Fish, Vegetable, Game Recipes: By Roger Murphy The ultimate how-to guide for your smoker, use this complete guide to smoke all types of meat, seafood, veggies, and game. An essential cookbook for those who want to smoke meat without needing expert help from others. Offers detailed guidance obtained by years of smoking meat includes clear instructions and step-by-step directions for every recipe. The only guide you will ever need to professionally smoke a variety of food, including beef, pork, ham, lamb, fish and seafood, chicken and turkey, vegetable, and game recipes such as: WAFFLES WITH BRISKET IN GRAVY PORK RACK WITH SOUR CHERRY SAUCE APPLE MAPLE GLAZED HAM WITH MUSTARD SAUCE SMOKED CHICKEN WINGS WILD TURKEY BREAST COLD SMOKED DUCK CARPACCIO MOROCCAN-STYLE SMOKED LAMB SHANK HALIBUT IN PARCHMENT CHERRY SMOKED SCALLOP COCKTAIL CHEESY BACON AND PEPPER CREAMY CORN The book includes photographs of every finished meal, helpful tips and tricks on smoker, making BBQ and SMOKING MEAT 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.

Buxton Hall Barbecue's Book of Smoke

Author: Elliott Moss
Publisher: Voyageur Press (MN)
ISBN: 0760349703
Category : Cooking
Languages : en
Pages : 211

Book Description
Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.

Smoking Meat 101

Author: Bill West
Publisher: Sourcebooks, Inc.
ISBN: 1641525061
Category : Cooking
Languages : en
Pages : 319

Book Description
Smokin' hot tips for new pitmasters! There's no better time than grilling season to start your journey to becoming a pitmaster. The right tools, the best wood, the ideal temperature—there's a lot to know about smoking meat. That's why Smoking Meat 101 offers a crash course that'll have you serving up sumptuous smoked masterpieces in no time. Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more. This guide makes one of the perfect grilling gifts for anyone who wants to take their BBQ skills to the next level! Top things off with 75 simple and delicious recipes, and you've got the ultimate beginner's guide to smoking. Fire it up! Smoking Meat 101 includes: 75+ recipes for smoking meat—Smoked Turkey Legs, Foolproof Baby Back Ribs, Maple-Smoked Wild Alaskan Salmon—get recipes for all your favorite proteins, plus savory sauces and rubs. The perfect start—Get smoking today with five "First Smoke" recipes that introduce you to the essential techniques every pitmaster needs to know. Troubleshooting tricks—Smoking Meat 101 has your back with tons of solutions to the most common problems and concerns you'll encounter during cookouts. Make sure your next summer backyard barbeque is the best you've ever cooked up with Smoking Meat 101.

Legends of Texas Barbecue Cookbook

Author: Robb Walsh
Publisher: Chronicle Books
ISBN: 9780811829618
Category : Cooking
Languages : en
Pages : 276

Book Description
Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.

Project Smoke

Author: Steven Raichlen
Publisher: Workman Publishing Company
ISBN: 0761189076
Category : Cooking
Languages : en
Pages : 305

Book Description
How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules