Smoking

Editors of the Harvard Common Press (Autor)

Buch | Hardcover

128 Seiten

2025
Harvard Common Press,U.S. (Verlag)
978-0-7603-9745-9 (ISBN)

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As ownership of dedicated home smokers skyrockets, Smoking fills the need for a concise, clear introduction to these rather tricky devices, along with 50 deeply flavorful recipes.

Unlock the secrets of cooking on a smoker and enjoy the deeply soulful flavors of authentic pit-smoked BBQ made right in your backyard.

If you are new to smoke-cooking, you know it is more complicated than grilling. The cooking times are measured in hours, not minutes, and maintaining the perfect low temperature over those hours can be a challenge—especially when your fuel is wood chunks or logs and not propane gas or store-bought charcoal.

Smoking serves up expert guidance on these tricky matters in a clear and concise way that even a total newbie can understand. Best of all, it offers 50 flavor-packed recipes that will make you not just use your smoker, but love it. They include:

Braggin’ Rights Brisket
Barbecued Short Ribs with Olive Oil Baste
Slathered and Rubbed Barbecued Chicken Breasts.
Kansas City-Style Baby Back Ribs
Szechuan Smoked Duck
Herb-Crusted Barbecued Rack of Lamb with Roasted Garlic Sauce
Ancho and Chipotle–Rubbed Smoked Pork Loin
Barbecued Shrimp Pasta Salad with Citrus Vinaigrette
Smoke-Baked Barbecue Chile Pie

This colorful, photo-rich book is the perfect gift for anyone new to smoke-cooking or for BBQ veterans who want to graduate to true pitmaster status. It covers the Southern and Texas classics as well as new-school barbecue that incorporates global flavors and lighter, healthier proteins. You will be enjoying these recipes for years to come.

The Editors of the Harvard Common Press, and of the Quarto Publishing Group of which the press is an imprint, have decades of experience creating exciting, practical, and best-selling books on foods and beverages for hobbyists and everyday home cooks.

Introduction: Smoking Basics
How to Barbecue Ribs
How to Barbecue Pork Butt
Types of Hardwoods and Their Flavors
Smoking Timetable
Doneness Chart for Smoking
Barbecue Sauces
BBQ Pork From Classic to New
Smoky Beef and Lamb
Chicken, Turkey, and other Birds
Fish in the Smoker
Vegetables and Beans in the Smoker
Index

Erscheinungsdatum	13.05.2025
Reihe/Serie	The Great Cooking Outdoors series
Zusatzinfo	color photos
Sprache	englisch
Maße	178 x 178 mm
Gewicht	449 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	0-7603-9745-7 / 0760397457
ISBN-13	978-0-7603-9745-9 / 9780760397459
Zustand	Neuware