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Smoke cooking: recipes for smokers and traditional charcoal and gas grills / by Miller, Jan(CARDINAL)404640; Better Homes and Gardens;
Offers more than eighty recipes for smoked foods, side dishes and desserts, and includes tips for smoke cooking and a section on sauces, rubs, and marinades.
Subjects: Barbecuing; Marinades, sauces and rubs; Cooking (Smoked foods); Smoked fish; Smoked meat;
Available copies: 1 / Total copies: 1
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Thank you for smoking : fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker / by Disbrowe, Paula,author.(CARDINAL)480664;
"Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance"--
Subjects: Cookbooks.; Smoking (Cooking);
Available copies: 6 / Total copies: 7
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Smoke, wood, fire : the advanced guide to smoking meat / by Phillips, Jeff,author.;
New from the author of the bestselling Smoking Meat. Want to take your smoking meat and fish game to the next level? Let bestselling author and best-ranked smoking meat blogger Jeff Phillips get you out of the funk and into the flames. This advanced guide includes detailed information on modern and legacy smoking techniques that range from cold smoking to getting the smoke just right in cold climates. You'll also get in-depth insight and instruction on getting the most out of smokers and cookers, plus tools and accessories available to backyard smokers. Delve into the many woods, charcoals and pellets, the various smokers, brands and how to season them -- even stovetop smokers. You'll learn the best use and choice of dehydrators, spice grinders, thermometers, knives and tongs. And get expert advice on injectors, water pans, spray bottles, foil pans and cleaning techniques. And of course, temperature control methods for perfect timing and results. And Jeff doesn't forget the meats -- he covers wrapping, resting, handling, safety and much more. And what's a book about smoking techniques without great recipes? This is where Jeff brings his own brand of innovative fare including recipes for dehydrating your own peppers for that perfect rub to a complete step by step instruction (with pictures) for making American style "streaky" bacon using a 100+ year-old brine recipe. Smoke Wood Fire -- learn to smoke like a pro, right in your backyard.
Subjects: Smoked meat.; Smoking (Cooking); Cooking (Meat);
Available copies: 1 / Total copies: 1
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Smokin' and grillin' with Aaron Brown : more than 100 spectacular recipes for cooking outdoors / by Brown, Aaron(Writer on cooking),author.(CARDINAL)894930;
"YouTube's guru of grilling reveals his brilliant-and delectable-secrets, and takes your BBQ game up several notches, in Smokin' and Grillin' with Aaron Brown"--
Subjects: Cookbooks.; Barbecuing.; Outdoor cooking.; Smoking (Cooking);
Available copies: 0 / Total copies: 2
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Chiles and smoke : BBQ, grilling, and other fire-friendly recipes with spice and flavor / by Prose, Brad,author.;
Let's heat things up -- Brisket, burgers, beef, and lamb -- Wings, tinga, and other chicken dishes -- Ribs, chorizo, and everything pork -- Halibut, scallops, shrimp, salmon, and more -- Salads, sides, and vegetable main dishes."In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables"--
Subjects: Cookbooks.; Barbecuing.; Outdoor cooking.; Smoking (Cooking);
Available copies: 1 / Total copies: 1
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Myron Mixon's BBQ rules : the old-school guide to smoking meat / by Mixon, Myron,author.; Alexander, Kelly,author.;
Subjects: Cookbooks.; Smoking (Cooking); Barbecuing.; Cooking (Meat);
Available copies: 4 / Total copies: 4
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Project smoke : seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp) / by Raichlen, Steven,author.(CARDINAL)730790;
"Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen's seven steps to smoked food nirvana, including: 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines,rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke-cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavored dishes. Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-color photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried" --
Subjects: Cookbooks.; Cooking (Smoked foods); Smoked foods.; Smoking (Cooking);
Available copies: 4 / Total copies: 5
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What's Gaby cooking. 100+ recipes to make you an absolute pro / by Dalkin, Gaby,1986-author.(CARDINAL)888268;
Introduction -- Let's get into it -- Beef, pork + lamb -- Chicken -- Dinner party: smoke show -- Seafood -- Pizza, burgers + other necessary carbs -- Dinner party: summer seafood -- Veggies -- Desserts -- Dinner party: steak + potatoes -- Drinks -- Odds + ends -- Dinner party: wine country."Grab the tongs, because New York Times bestselling author Gaby Dalkin is going to teach you how to cook the most flavorful food ever--on the grill! Here you'll find recipes for the perfect steak, the most succulent grilled chicken, cedar-plank fish, seafood, pizza, grilled fruits, veggies, and even (of course!) grilled desserts to make all season long. Plus, learn secrets for marinating and spicing, instructions for every type of grill, and proper temperatures and cooking times."--
Subjects: Cookbooks.; Recipes.; Grilling (Cooking).; Barbecuing.; Outdoor cooking.; Smoking (Cooking);
Available copies: 4 / Total copies: 6
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Barbecue : smoked & grilled recipes from across the globe / by Mangum, Hugh,author.; Liebman, Shana,author.;
Legends -- Introduction -- Tools & smallwares -- Pantry list -- Fire primer -- Barbecue FAQs -- Skewers & sausages -- Mains -- Sides -- Sauces & rubs -- Desserts -- Guest chefs."Explore the world of barbecue and grilling, with more than 280 recipes from more than 80 countries. Barbecue is a delicious tour and celebration of barbecue tradition, food cultures, and cooking over fire --featuring recipes collected by American barbecue pitmaster Hugh Mangum, co-founder of Mighty Quinn's. The huge variety of dishes, both simple and complex, speedy and slow-cooked, include recipes for skewers, sausages, meats, vegetables, salads, sauces & rubs, and desserts, using grilling, smoking, and both indirect and direct heat sources. Also included are a fire primer covering woods and charcoal, barbecue FAQs, expert advice on tools and pantry staples, and a special section featuring recipes form acclaimed guest chefs and known barbecue aficionados"--Page 4 of cover.
Subjects: Cookbooks.; Barbecuing.; Smoking (Cooking);
Available copies: 1 / Total copies: 3
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The four fundamentals of smoking : pit master secrets to making incredible BBQ at home / by Sussman, Chris(Chris Chase),author.;
"For many, learning how to cook great BBQ is a journey that spans years and even decades-often including cooking a lot of bad BBQ along the way. Wouldn't it be nice to have a pit master right there in your backyard to coach you through each cook to achieve perfectly tender, juicy meat every single time? Chris Sussman is here to help. During his own BBQ journey, Chris discovered that four fundamental principles have the most impact on whether the meat comes out tasting succulent, tender and pleasantly smokey, or dry, rubbery and bland. These are 1) building the right fire with the right fuel; 2) controlling humidity to infuse smoke flavor throughout the meat; 3) managing the ideal "BBQ Zone" temperature range on the three most popular brands of smokers and 4) recognizing the visual and touch cues that indicate when the meat is ready to pull from the smoker (hint: it's about way more than cooking to a certain internal temperature). Understand and properly execute the nuances of each step, and you will be able to get the results you want with each cook. Chris will show you how. Packed with photographs, tutorials, pro tips, helpful reference charts and a complete illustrated tutorial that walks you step by step through a whole packer brisket, this book has the answers to all of your BBQ questions. Chris also shares 50 simple yet unique recipes (and a full-page photograph for each one) to showcase these principles at work in delicious ways. Featured recipes include Bourbon-Glazed Smoked Baby Back Ribs, North Carolina-Style Pulled Pork, Pork Belly Burnt Ends Sichuan-Style, "No Wrap" Smoked Beef Short Ribs and Habanero and Mango-Glazed Chicken Wings. Bring this book out to your smoker, and enjoy the journey"--
Subjects: Cookbooks.; Barbecuing.; Outdoor cooking.; Smoking (Cooking);
Available copies: 1 / Total copies: 1
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Results 1 to 10 of 420 |