The Everything Guide to Smoking Food
All You Need to Cook with Smoke--Indoors or Out!
Seiten
2014
Adams Media Corporation (Verlag)
978-1-4405-7298-2 (ISBN)
Adams Media Corporation (Verlag)
978-1-4405-7298-2 (ISBN)
- Keine Verlagsinformationen verfügbar
- Artikel merken
With 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.
Smoking techniques, tips, and recipes from a barbecue master!
Tangy North Carolina–style pulled pork
Meaty, Smoky Brisket
Sweet and Savory Baby Back Ribs
If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about:
Basic smoking techniques
Equipment safety
Regional barbecue styles
Indoor and cold smoking
Creating smoke without a smoker
And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.
Smoking techniques, tips, and recipes from a barbecue master!
Tangy North Carolina–style pulled pork
Meaty, Smoky Brisket
Sweet and Savory Baby Back Ribs
If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about:
Basic smoking techniques
Equipment safety
Regional barbecue styles
Indoor and cold smoking
Creating smoke without a smoker
And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.
Larry Gaian is the creator of the popular blog Embers and Flame (EmbersandFlame.com). He also writes about barbecue for Grilling.com, the National Pork Board's Pork, Knife & Spoon blog, Char-Broil, and Saber Grills. Larry's recipes have appeared in many cookbooks and his recipe for MOINK Balls (beef meatballs wrapped in bacon) has become an international sensation. He lives in Rocklin, CA.
Reihe/Serie | Everything® Series |
---|---|
Verlagsort | Holbrook, MA |
Sprache | englisch |
Maße | 203 x 235 mm |
Gewicht | 420 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 1-4405-7298-4 / 1440572984 |
ISBN-13 | 978-1-4405-7298-2 / 9781440572982 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
wie du zu Hause die beste Pizza deines Lebens backst
Buch | Hardcover (2024)
Becker Joest Volk Verlag
28,00 €
Das Grundkochbuch Mit QR-Codes zu Videos der wichtigsten …
Buch | Hardcover (2021)
BLV ein Imprint von GRÄFE UND UNZER Verlag GmbH
34,00 €