The Ultimate Cookbook for Cooking Outdoors!
Preparing meals outdoors is becoming more and more popular. It's not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow.
This book covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork, and fish-with a variety of substitutes for wild game and fish.
- Grill Types - hibachi, open-style, covered kettles, homemades
- Fuel Types - propane, hardwood, charcoal, composed briquettes
- Cooking Methods - wet or dry, indirect or direct
- Hot or Cold Smoking - using brines, rubs, marinades
- Roasting - spit and in-ground
- Deep Frying - turkey, goose, duck, pheasant, whole fish
Want more reasons why you will love this book?
- Each co-author has outdoor industry recognition as a cookbook expert.
- All regions of the country are represented in specialty ingredients, cooking methods and utensils.
- Includes 150 recipes for domestic meat, poultry, and fish along with game substitutes-venison and other big game, upland gamebirds, waterfowl, saltwater and freshwater fish.
- All ingredients and recipes are fully cross-referenced in the Index.
- Complete nutrition information for each recipe.
|Publisher:||Cool Springs Press|
|Product dimensions:||8.62(w) x 11.25(h) x 0.50(d)|
About the Author
Kate Fiduccia is a professional chef who has hunted and fished throughout North America. In her travels, she's discovered many fabulous methods for preparing all types of game animals, birds and freshwater fish. For 16 years, Kate has shared her adventures both in the field and in the kitchen as co-host and executive producer of the TV program "Woods N' Waters." She is also the food editor for Doubleday Direct's Outdoorsman's Edge book club. Kate lives in Florida, New York.Teresa Marrone is a writer, editor, and home chef specializing in country cooking and cooking wild game. She has authored several cookbooks, including Cookin' Wild Game, Abundantly Wild, and The Back-Country Kitchen.
Table of Contents
Backyard Grilling Contents
Introduction: What is Backyard Cookery
Chapter 1: Grilling
- Types of Grills (hibachi, open grill, covered kettle and other elaborate grilling systems such as Holland Grills and Life Tyme grills)
- Discussion of fuel options (propane, hardwood, charcoal, composed briquets)
- Wet vs. dry grilling; indirect vs. direct
- Special techniques and grilling aids (including rotisserie, cedar plank grilling, grill-wok, hinged grilling basket)
- Smoking in a covered grill
- 65 recipes for meat, poultry & fish (including game), plus vegetarian
- Types of smokers:
- Low-tech (garbage cans, cardboard boxes)
- Mid-level (covered grill used as smoker, Luhr Jensen Little Chief type smoker)
- High-end (insulated hot smokers, special two- and three-chambered charcoal-fired smokers)
- Hot smoking vs. cool smoking vs. cold smoking; brining
- 25 recipes for meat, poultry, & fish (including game)
- Pig roasters (homemade from oil drums or pull-behind rental units)
- Ground cooking (pit)
- 12 recipes for meat, poultry, & fish (including game)
- Basic technique and information
- 9 recipes for meat, poultry, & fish (including game)
- 25 recipes
- 20 recipes