Bbq Grilled Seafood Recipes Cookbook
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| Author | : John Manikowski |
| Publisher | : Storey Publishing |
| Total Pages | : 265 |
| Release | : 2004-01-01 |
| Genre | : Cooking |
| ISBN | : 1580175023 |
Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.
| Author | : The Editors of Southern Living |
| Publisher | : Time Home Entertainment |
| Total Pages | : 783 |
| Release | : 2015-04-14 |
| Genre | : Cooking |
| ISBN | : 0848746546 |
The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
| Author | : Nancy Loseke |
| Publisher | : Penguin |
| Total Pages | : 515 |
| Release | : 2020-05-05 |
| Genre | : Cooking |
| ISBN | : 1615649107 |
“...Nancy has more than a decade of experience with pellet grills. She’ll teach you how to get maximum performance out of your grill.” --Steven Raichlen, award-winning cookbook author and host of Barbecue University, Primal Grill, Project Smoke, and Project Fire If you're looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavor that enhances the texture and taste of your BBQ dishes. With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to guide for healthy, competition-level results, you'll be making lower-carb versions of all your BBQ favorites for summer picnics, backyard BBQs, and family pitch-ins. This book features: • 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides • Full-color photography of mouth-watering recipes • Expert advice on how to choose the best wood pellets for grilling and smoking • A temperature guide to help you cook foods to the desired doneness • Nutritional data that includes carbs, calories, total fat, fiber, and protein
| Author | : Chris Schlesinger |
| Publisher | : Ten Speed Press |
| Total Pages | : 242 |
| Release | : 2014-03-25 |
| Genre | : Cooking |
| ISBN | : 1607745283 |
The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.
| Author | : Bob Devon |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 9780757003370 |
Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker. Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy. If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.
| Author | : Rodney Scott |
| Publisher | : Clarkson Potter |
| Total Pages | : 226 |
| Release | : 2021-03-16 |
| Genre | : Cooking |
| ISBN | : 198482693X |
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
| Author | : Jennifer Trainer Thompson |
| Publisher | : Storey Publishing |
| Total Pages | : 353 |
| Release | : 2016-03-22 |
| Genre | : Cooking |
| ISBN | : 1612123376 |
Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
| Author | : Alex Paman |
| Publisher | : |
| Total Pages | : 329 |
| Release | : 2018-02-28 |
| Genre | : |
| ISBN | : 9781977051509 |
"It's about time! Filipino barbecue may be the best kept culinary secret in Asia--dazzling in its diversity, virtuoso in its execution, stunning in its soulful flavors. I can't think of a better guide to the barbecue of the 7,107 islands that make up the Philippines than journalist and graphic designer, Alex Paman. To research this book, he spent more than a decade exploring not only the land of his birth, but Pinoy and Polynesian cultures throughout the Pacific. I spent hours pouring over Filipino Barbecue and my grilling repertory is definitely richer having read the book. So thank you, Alex, for sharing the barbecue secrets of the Philippines. I can't wait to fire up my grill to try more."From the preface of Steven Raichlen, author of The Barbecue Bible and host of Project: Smoke. From scrumptious pork skewers bought at street-corner stalls, to centerpiece whole roasted pigs displayed proudly at home banquets and community fiestas, barbecue is an integral and celebrated component of native Filipino cuisine. Filipino Barbecue is an introductory guide to the native grilling traditions of the Philippines. While far from comprehensive, it does offer the home cook authentic recipes and information collected from the mother country itself, as well as its neighboring countries in the Pacific. Filipino cuisine is noticeably absent in the cooking section of most bookstores today, and what better way to introduce it to the Mainstream than to make it accessible to your backyard grill?Everyone loves a good barbecue, so open up this book, pick a recipe, and fire up the grill or hibachi. You won't be hungry for long, and you'll definitely be coming back for seconds or thirds--and maybe even more. Alex G. Paman is a professional writer and graphic illustrator based in Sacramento, California. Connect with him online: https://www.facebook.com/Alex.Paman.Author, or https://twitter.com/AlexPaman
| Author | : Spencer Watts |
| Publisher | : Whitecap Books |
| Total Pages | : 234 |
| Release | : 2022-01-15 |
| Genre | : Cooking |
| ISBN | : 9781770503649 |
Exciting and delicious seafood recipes that will inspire and ignite your inner chef. Celebrity Chef Spencer Watts has Fish For You! This long-awaited seafood cookbook features fun, exciting and globally influenced recipes with one-of-a-kind twists on seafood and fish. Spencer makes the ordinary not so ordinary and provides recipes that are celebrated by beginners and culinary superstars alike. Be inspired to love seafood and be a fun food maker with Chef Spencer Watts' Fish For You. Separated into 6 different sections including Happy Hour, Salads, Hand-helds, Pasta and more, Fish for You includes a wide variety of recipes including: Crispy Fried Oysters, Brioche Shrimp Toast Bites, Warm Lobster/Potato Salad, Creole Shellfish Bisque, Jerk Rubbed Mahi Mahi Tacos, Nashville Style Crispy Fried Halibut Sandwich, Steamed Mussels and Clams, Salt Cod Filo Pie, Shellfish Cassoulet, Dungeness Crab Croquette, Baked Halibut in Puff Pastry, Miso Honey Glazed Salmon Rice Bowls and more!
| Author | : Leela Punyaratabandhu |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2020-03-31 |
| Genre | : Cooking |
| ISBN | : 198485724X |
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
