Championship BBQ Secrets for Real Smoked Food
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Hundreds of recipes and 16 new pages of photos including step-by-step how-to.
Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more.
Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.
Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:
- Equipment needed
- How and why various types of woods are used
- How to build an indirect fire
- How to prepare food for smoking
- How to use brines, marinades, rubs, slathers, bastes, glazes and sauces
- Flavor matching charts for food ingredients and specific wood smoke.
With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking.
About this Author
Karen Putman was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American Royal and several world championships.
Judith Fertig is a food/lifestyle writer and cookbook author who, with her co-author Karen Adler, has written eight Barbecue books including 300 Big and Bold BBQ and Grilling Recipes.
Reviews
[Review of previous edition:] All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.
[Review of previous edition:] Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.
[Review of previous edition:] This book is for the novice as well as the experienced backyard chef.
[Review of previous edition:] Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.
[Review of previous edition:] Besides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky.
[Review of previous edition:] This chef goes way beyond basics in creating innovating flavor combinations.
[Review of previous edition:] A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.
If the product is in stock at the store nearest you, we suggest you call ahead to have it set aside for you, or you may place an order online and choose in-store pickup.
