The Everything Guide to Smoking Food

Author: Larry Gaian
Publisher: Simon and Schuster
ISBN: 1440572992
Category : Cooking
Languages : en
Pages : 272

Book Description
Smoking techniques, tips, and recipes from a barbecue master! Tangy North Carolina–style pulled pork Meaty, Smoky Brisket Sweet and Savory Baby Back Ribs If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about: Basic smoking techniques Equipment safety Regional barbecue styles Indoor and cold smoking Creating smoke without a smoker And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.

The Old Fat Guy's Beginner's Guide to Smoking Meat

Author: David Farrell
Publisher: FriesenPress
ISBN: 1525541560
Category : Cooking
Languages : en
Pages : 131

Book Description
Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you. Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!

The Complete Idiot's Guide to Smoking Foods

Author: Ted Reader
Publisher: Penguin
ISBN: 1101580143
Category : Cooking
Languages : en
Pages : 415

Book Description
- Over 100 recipes for smoking all types of food, as well as forrubs and sauces, and more. - Features expert tips for smoking success, including common smoking mistakes.

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.

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.

Smoke Wood Fire

Author: Jeff Phillips
Publisher: Whitecap Books
ISBN: 9781770503267
Category : Cooking
Languages : en
Pages : 0

Book Description
Want to take your smoking meat and fish game to the next level? Let bestselling author and best-ranked smoking meat blogger Jeff Phillips get you out of the funk and into the flames. Jeff has committed decades to the craft and is now ready to show you that it's as much about tools, techniques, and methods as it is about the recipes. This advanced guide includes detailed information on modern and legacy smoking techniques that range from cold smoking to getting the smoke just right in cold climates. You'll also get in-depth insight and instruction on getting the most out of smokers and cookers, plus tools and accessories available to backyard smokers. Delve into the many woods, charcoals and pellets, the various smokers, brands and how to season them -- even stovetop smokers. You'll learn the best use and choice of dehydrators, spice grinders, thermometers, knives and tongs. And get expert advice on injectors, water pans, spray bottles, foil pans and cleaning techniques. And of course, temperature control methods for perfect timing and results. And Jeff doesn't forget the meats -- he covers wrapping, resting, handling, safety and much more. And what's a book about smoking techniques without great recipes. It's here where Jeff brings his own brand of innovative fare including recipes for dehydrating your own peppers for that perfect rub to a complete step by step instruction (with pictures) for making American style "streaky" bacon using a 100+ year-old brine recipe. With Smoke Wood Fire learn to smoke like a pro, right in your backyard.

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.

Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

Author: Bill Gillespie
Publisher: Page Street Publishing
ISBN: 1624141080
Category : Cooking
Languages : en
Pages : 194

Book Description
More than 100,000 copies sold! Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

Smoking Foods

Author: Ted Reader
Publisher: Penguin
ISBN: 0744053595
Category : Cooking
Languages : en
Pages : 443

Book Description
Prepare your taste buds for the magic of smoked foods. Smoking food is an ancient method for preserving meat that has been transformed into a superior way to infuse your food with more flavor. Smoking Foods will show you how pairing ingredients with specific woods will bring out the richness in everything you smoke. You'll also learn how rubs, marinades, sauces, and more can further enhance the foods you smoke. Renowned chef Ted Reader will share all the smoker techniques you need to create fall-off-the-bone, mouth-watering, and taste-bud-tantalizing foods. But you can smoke more than just meat, including seafood, vegetables, and even ice cream, honey, and martinis. This revised edition offers these highlights: • More than 100 smoker recipes for beef, pork, chicken, seafood, and side dishes • More than 35 flavor-layering recipes for brines, marinades, cures, rubs, sauces, and more • Expert smoking advice from Chef Ted on which woods pair best with which ingredients Don't have a smoker? Not to worry. Chef Ted will show you how to easily turn your grill and even your oven into a smoker. Along with all his other tips and secrets, this will also help you begin making fuller-flavor foods in no time!

Meathead

Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400

Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.