Championship BBQ Secrets for Real Smoked Food
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Championship BBQ Secrets for Real Smoked Food

4.6 3
by Karen Putman
     
 

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A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts

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Overview

A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses:

  • Using various types of woods
  • Building an indirect fire
  • Preparing food for smoking
  • Avoiding the Seven Sins of Smoking
  • Using brines,
    marinades, rubs, slathers, bastes, glazes, and sauces

The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods:

  • Flower of the Flames Rib Rub
  • Blackberry Merlot Marinade
  • Stuffed Smoked Tomatoes
  • Cold-Smoked Fruit Salsa
  • Apple-Smoked Salmon with Green Grape Sauce
  • Pecan-Smoked Apricot Chicken Wings
  • Smoked Flank Steak with Beefy Barbecue Mop

With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

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Editorial Reviews

Syndicated Food Columnist - Marialisa Calta
A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.
Oakland County MI The Oakland Press
Besides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky.
Staten Island Advance - Lisa Messinger
This chef goes way beyond basics in creating innovating flavor combinations.
Desert Leaf - Lois Friedman
This book is for the novice as well as the experienced backyard chef.
Cookbook Digest - Kristy Halley Speers
Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.
Associated Press - Joan Brunskill
All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.
National Barbecue News - Doug Moslely
Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.
Syndicated Food Columnist
A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.

— Marialisa Calta

Staten Island Advance
This chef goes way beyond basics in creating innovating flavor combinations.

— Lisa Messinger

Desert Leaf
This book is for the novice as well as the experienced backyard chef.

— Lois Friedman

Cookbook Digest
Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.

— Kristy Halley Speers

Associated Press Staff
All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.

— Joan Brunskill

Product Details

ISBN-13:
9780778801306
Publisher:
Rose, Robert Incorporated
Publication date:
04/01/2006
Pages:
368
Product dimensions:
7.00(w) x 10.00(h) x 1.00(d)

Meet the Author

Karen Putman wass a prize-winning chef and dedicated barbecuer who won many contests on the competition barbecue circuit, including a grand championship in The American Royal and several world championships.

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Championship BBQ Secrets for Real Smoked Food 4.7 out of 5 based on 0 ratings. 3 reviews.
Rex77 More than 1 year ago
Excellent is the word that describes this book most. I am 77 years old and have been Barbecuing all of my adult life, but have never owned a dedicated smoker until recently when i purchased a Sears propane smoker. I knew very little about smoking food, so I purchased this book. It is the most comprehensive book I have seen and I have purchased others. I have tried several of karens recipes and they all were by far above my expectations. I cant think of anything that was left out of this book. In my opinion, it is a must buy for the backyard novice like me or for someone who wants to go professional. I highly reccomen this book for everyone that cooks outdoors. Rex Williams New Bern, NC
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