Championship BBQ Secrets for Real Smoked Food

Championship BBQ Secrets for Real Smoked Food

by Karen Putnam, Judith Fertig
     
 

Hundreds of recipes and 16 new pages of photos including step-by-step how-to.

Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more.

Here is the art of slow-smoking in a comprehensive

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Overview

Hundreds of recipes and 16 new pages of photos including step-by-step how-to.

Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more.

Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.

Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:

  • Equipment needed
  • How and why various types of woods are used
  • How to build an indirect fire
  • How to prepare food for smoking
  • How to use brines, marinades, rubs, slathers, bastes, glazes and sauces
  • Flavor matching charts for food ingredients and specific wood smoke.

With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking.

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Editorial Reviews

Associated Press Staff
[Review of previous edition:] 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

Cookbook Digest
[Review of previous edition:] 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

Desert Leaf
[Review of previous edition:] This book is for the novice as well as the experienced backyard chef.

— Lois Friedman

National Barbecue News
[Review of previous edition:] Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.

— Doug Moslely

Staten Island Advance
[Review of previous edition:] This chef goes way beyond basics in creating innovating flavor combinations.

— Lisa Messinger

Associated Press - Joan Brunskill
[Review of previous edition:] All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.
Cookbook Digest - Kristy Halley Speers
[Review of previous edition:] 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.
Desert Leaf - Lois Friedman
[Review of previous edition:] This book is for the novice as well as the experienced backyard chef.
National Barbecue News - Doug Moslely
[Review of previous edition:] Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.
Oakland County MI The Oakland Press
[Review of previous edition:] 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
[Review of previous edition:] This chef goes way beyond basics in creating innovating flavor combinations.
Syndicated Food Columnist - Marialisa Calta
[Review of previous edition:] 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.

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Product Details

ISBN-13:
9780778804499
Publisher:
Rose, Robert Incorporated
Publication date:
04/02/2013
Edition description:
Second Edition
Pages:
408
Sales rank:
642,736
Product dimensions:
7.00(w) x 9.90(h) x 1.10(d)

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