Championship BBQ Secrets for Real Smoked Food or Flavored Vinegars

Championship BBQ Secrets for Real Smoked Food

Author: Karen Putman

A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses:

• Using various types of woods


• Building an indirect fire


• Preparing food for smoking


• Avoiding the Seven Sins of Smoking


• Using brines, marinades, rubs, slathers, bastes, glazes, and sauces

The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods:

• Flower of the Flames Rib Rub


• Blackberry Merlot Marinade


• Stuffed Smoked Tomatoes


• Cold-Smoked Fruit Salsa


• Apple-Smoked Salmon with Green Grape Sauce


• Pecan-Smoked Apricot Chicken Wings


• Smoked Flank Steak with Beefy Barbecue Mop

With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

Table of Contents:

Preface


North American Regional Barbecue

• United States


• Canada

The Art of Smoking

• Hot-Smoking


• The Smoker for You


• Preparing the Fire


• Adding Wood to the Fire


• Adding Moisture During Smoking


• Monitoring and Adjusting the Temperature


• How to Smoke


• Cold-Smoking


• Acquiring a Cold Smoker


• The Cold-Smoking Process


• How Much Wood


• Controlling the Temperature

Brines, Rubs, Marinades, Bastes and Sauces

• Brines: 5 recipes


• Rubs and Pastes: 13 recipes


• Marinades: 14 recipes


• Bastes: 6 recipes


• Barbecue Sauces and Finishing Sauces: 25 recipes

Getting Started

• Starter Recipes: 20 recipes

Vegetables, Fruits, Cheese and Nuts

• Cold-Smoked: 14 recipes


• Hot-Smoked: 35 recipes

Fish and Shellfish

• Hot-Smoked: 31 recipes


• Cold-Smoked: 9 recipes

Poultry

• 27 recipes

Pork

• 38 recipes

Beef

• 29 recipes

Lamb

• 16 recipes

Specialty Smoking

• 20 recipes

Glossary

Source Guide

Index

Read also Billy the Kid Cookbook or With Heart and Soul

Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars

Author: Michael Chiarello

From classic balsamic and red wine vinegars to innovative elixirs infused with fruit, savory, and herbal essences, flavored vinegars are as perfect for gift-giving as they are for enlivening favorite dishes. In Flavored Vinegars—an enticing companion volume to the best-selling Flavored Oils —acclaimed chef Michael Chiarello proves once again that great food can be pure simplicity: it's as easy as drizzling a few drops of balsamic vinegar on a ripe slice of melon or brushing mango vinegar on fish as it goes to the grill. Heady and aromatic, a flavored vinegar intensifies the taste of many dishes without added fat or calories. This delectable collection includes over 50 quick and easy recipes for making and using a fabulous array of vinegars to create inspired appetizers and salads, pastas and entrees, marinades, and even desserts. Brimming with inventive ideas and vibrant, full-color photographs, Flavored Vinegars provides all the inspiration to add a tasty accent to any meal.