Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling by Richard W. Langer, Susan McNeill |, Paperback | Barnes & Noble
Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling

Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling

3.8 5
by Richard W. Langer, Susan McNeill
     
 

Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.

Overview

Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, bastingand, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up. (July)

Product Details

ISBN-13:
9780316513371
Publisher:
Hachette Book Group
Publication date:
08/15/2007
Edition description:
Expanded
Pages:
288
Product dimensions:
6.00(w) x 9.00(h) x 0.65(d)

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Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling 3.8 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
a decent beginners book, gives basic recipes and methods to start with
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
This book encourages people to barbecue meat for better flavor -- instead of just grilling it -- and explains the difference.
Guest More than 1 year ago
Some of the recipes are a bit cheesie... Not really sure there was much thought placed in how to use seasonings. There are a few good recipes that make this book worth the money.