The Smoking Bacon and Hog Cookbook
Seiten
2016
Page Street Publishing Co. (Verlag)
978-1-62414-224-6 (ISBN)
Page Street Publishing Co. (Verlag)
978-1-62414-224-6 (ISBN)
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The Smoking Bacon: Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat.
The Smoking Bacon: Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tender loin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog.
Readers also get an introduction to cooking with a variety of cookers and smokers, The Smoking Bacon 8: Hog Cookbook, with its simple yet masterful recipes, will have any pork lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!
The Smoking Bacon: Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tender loin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog.
Readers also get an introduction to cooking with a variety of cookers and smokers, The Smoking Bacon 8: Hog Cookbook, with its simple yet masterful recipes, will have any pork lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!
Bill Gillespie is the author of Secrets to Smoking on the Weber, Smokey Mountain Cooker and Other Smokers. He is a member of the award-winning BBQ team Smokin' Hoggz BBQ, named the champions of the American Royal Invitational competition and the Jack Daniel's World Champion Invitational Barbecue competition. They have won numerous other competitions. Bill and his team have been featured in Forbes magazine, South Shore Living magazine and the Boston Globe. He lives in Abington, Massachusetts.
| Erscheint lt. Verlag | 12.4.2016 |
|---|---|
| Verlagsort | Essex |
| Sprache | englisch |
| Maße | 203 x 230 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-62414-224-9 / 1624142249 |
| ISBN-13 | 978-1-62414-224-6 / 9781624142246 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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