The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ
Discover how to make authentic, competition-quality BBQ with your offset smoker

Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and 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:

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.
1129692054
The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ
Discover how to make authentic, competition-quality BBQ with your offset smoker

Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and 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:

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.
19.95 In Stock
The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ

The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ

by Chris Grove
The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ

The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ

by Chris Grove

Paperback

$19.95 
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Overview

Discover how to make authentic, competition-quality BBQ with your offset smoker

Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and 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:

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.

Product Details

ISBN-13: 9781646045389
Publisher: Ulysses Press
Publication date: 05/02/2023
Pages: 120
Product dimensions: 7.50(w) x 9.25(h) x 0.28(d)

About the Author

Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.

Table of Contents

Chapter 1 So, You Bought an Offset Smoker; What's Next? 1

Top 10 Takeaways 2

About Offset Smokers 2

Anatomy of an Offset Smoker 3

Offset Smoker Configurations 3

Price Spectrum of Offset Smokers 4

Operational Basics 6

Maintenance and Modifications 11

Chapter 2 Start It Low and Let It Grow 16

Setting Up 17

Lighting Charcoal-Based Fires 17

Grow the Fire 20

Ain't no Thang but a Dang Panang Wang 23

Beef Chorizo-Stuffed Peppers 25

Orange Ginger-Glazed Cornish Hens with Wild Rice Pilaf 27

Alabama Tenderloin (Aka Smoked Bologna) 30

Fiery Smoked Turkey Legs 32

Smoke-Fried Wings with Hot Honey 35

Chapter 3 I'm Nobody's Fuel: Briquettes, Lump, and Wood 37

Charcoal Briquettes 37

Natural Lump Charcoal 38

Charcoal and Wood Combination 38

Wood 38

Configuration of Wood 39

Soaking Wood 40

Seasoning Wood 40

Wood and Food Pairings 41

Rolled Flank Steak with Bacon Jam and Smoked Gouda 43

Pork Belly BBQ Bites 45

Spatchcocked Turkey with Orange Bourbon Glaze 47

Beef Short Ribs with Sweet Potato Chips 50

Smoked Sausage with Beer Cheese Dip 53

Chapter 4 Burn Strategies and Refueling 55

Burn Strategies 55

Refueling 57

Troubleshooting After Refueling 59

Smoked Spareribs with Honey Bourbon BBQ Sauce 61

Spatchcocked BBQ Chicken 63

Smoked Chicken Stock 66

Pulled Pork with State of Franklin Sauce 68

European Street Cafe Pastrami 73

Slow-Roasted Suckling Pig 76

Sweet Tea-Glazed Ham 79

Chapter 5 Maintaining a Humid Cooking Environment 81

Why Humidity is Important in a Smoker 81

Moisture and Humidity in an Offset Smoker 81

Applewood-Smoked Turkey Breast 85

Cheddar Chipotle Meatloaf 87

Pineapple Habanero Baby Back Ribs 89

Beef Back Ribs with Chimichurri 93

Smoked Whole Pork Shoulder with Golden Mustard Sauce 95

Chipotle Chicken Salad Sliders 98

Bourbon Maple Canadian Bacon 100

Chapter 6 Smoke-Braising 102

Why Braise? 102

Braising Essentials 102

Fire-Roasted Green Chile Beef Enchiladas 105

Competition-Style Chicken Thighs 107

Smoke-Braised Beef Shank 110

Pork Prime Rib with Cherry Bourbon Sauce 113

Whole Smoked Brisket 117

Country-Style Pork Ribs 120

Chapter 7 Reverse Searing 122

Benefits of the Reverse Sear 122

How to Do the Reverse Sear 123

What Foods Are Good Candidates for the Reverse Sear? 124

How Does Reverse Searing Compare to Other Method? 124

Reverse-Seared Beef Tenderloin Roast with Red Wine Stock Reduction 125

Thick Pork Chops with Spicy Apple Compote 128

Jerk-Style Pork Loin Sliders with Taro Chips 130

Porterhouse Steak with Chanterelle Mushrooms and Red Pepper Relish 133

Brown Sugar, Bourbon, and Sorghum Bacon 136

Chapter 8 Using the Offset Pit as a Grill 139

Grilling in the Firebox 139

Grilling in the Cooking Chamber 140

Heat Shields and Fire Bricks 141

Green Chile-Crusted Flank Steak Tacos 142

Honey-Sesame Pork with Fried Rice 144

Brisket Burgers 147

Hawaiian Cornish Game Hens with Pineapple Fried Rice 151

Chapter 9 This Is Getting Old: Aging Beef 153

Why Age Beef? 153

Wet Versus Dry Aging 153

Ideal Cuts for Aging 154

No Little Critters 155

What is the Right Amount of Time to Age Beef? 155

Dry-Aged Smoked Prime Rib 156

Competition-Style Beef Brisket 160

Beef Tallow 165

Slow-Roasted Beef Strip Loin 166

Ultimate Roast Beef Sandwich 168

Chapter 10 Side Dishes 170

Roasted Garlic Mashed Potatoes 171

Deep-Fried Loaded Mashed Potatoes 173

Smoked Poblano Mac and Cheese 175

Deep-Fried Sweet Potato Chips 177

Bacon Honey Mustard Potato Salad 178

Tex-Mex-Style Pinto Beans 179

Chunky Hushpuppies 180

#1 BBQ Pit Beans 182

Rhonda's Blackberry Margarita 183

Smoked Game Day Mix 184

Chapter 11 Rubs and Seasonings 185

NMT Beef Rub v.2 186

NMT Green Chile Steak Seasoning 186

NMT Ba'Cock! All-Purpose Poultry Seasoning 187

NMT Southern Sweet BBQ Rub 187

NMT Steer Seasoning 188

NMT Umami Steak Seasoning 189

NMT Cajun Beef Rub 189

Chapter 12 Sauces and Injections 190

NMT Honey Bourbon BBQ Sauce 190

NMT Pineapple Habanero Sauce 191

NMT Golden Mustard BBQ Sauce 192

State of Franklin BBQ Sauce 192

NMT Bacon Jam 193

NMT Bacon Honey Mustard 194

NMT Bird Shot Poultry Injection 194

NMT Pig Poke Pork Injection 195

References 197

Conversions 198

Index 200

Acknowledgments 205

About the Author 207

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