Thursday, October 07, 2010

Backyard BBQ

Backyard BBQ: The Art of Smokology [Paperback]

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice
............and much more! No stone is left unturn in this book Read More Editorial Reviews...

Most Recent Customer Reviews

 A smoking playbook
Smoking and BBQ are quite different arts (as my family kept telling me when I dished up disasters of the former....). Read more
 Using this regularly
Some friends and I decided this year to get involved with BBQ Competitions. In 2009, I had the pleasure of taking a BBQ class with Chef Richard and picked up a copy of his book,... Read more
 Excellent guide for the beginning to moderately experienced pitmaster
Over the past few months I have gotten into the art of smoking food and have purchased a few books on the subject and read numerous websites in a quest to learn more.

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