Burnt Ends
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| Author | : Laura Wetsel |
| Publisher | : CamCat Publishing, LLC |
| Total Pages | : 332 |
| Release | : 2024-09-24 |
| Genre | : Fiction |
| ISBN | : 0744311233 |
Murder is juicier with a side of barbecue sauce. Private Investigator Tori Swenson gets a strange accidental death case that looks like murder at one of her uncle’s drive-ins and decides it’s time to get revenge on her estranged family. Pretending to want a reunion, she appears at her uncle’s party to secretly investigate them. When her uncle suddenly dies, Tori’s case takes a sinister turn that makes her a suspect in her uncle’s death and the killer’s next target. To uncover who dethroned the barbecue king, Tori will have to face her own fiery demons while pursuing a killer who wants to make dead meat out of her. For fans of Knives Out and the Stephanie Plum series by Janet Evanovich.
| Author | : Andy Husbands |
| Publisher | : Fair Winds Press (MA) |
| Total Pages | : 227 |
| Release | : 2017-03-15 |
| Genre | : Cooking |
| ISBN | : 1592337589 |
Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
| Author | : Matt Horn |
| Publisher | : |
| Total Pages | : 226 |
| Release | : 2022-04-12 |
| Genre | : Cooking |
| ISBN | : 0760374260 |
Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue.
| Author | : Jess Pryles |
| Publisher | : Agate Surrey |
| Total Pages | : 224 |
| Release | : 2018 |
| Genre | : Cooking |
| ISBN | : 9781572842519 |
"This first US edition has been updated and revised."
| Author | : Mitch Benjamin |
| Publisher | : |
| Total Pages | : 210 |
| Release | : 2021-07-06 |
| Genre | : Cooking |
| ISBN | : 1592339956 |
In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).
| Author | : Rodger Kamenetz |
| Publisher | : Schocken |
| Total Pages | : 385 |
| Release | : 2010-10-19 |
| Genre | : Religion |
| ISBN | : 0307379337 |
From the acclaimed author of The Jew in the Lotus comes an "engrossing and wonderful book" (The Washington Times) about the unexpected connections between Franz Kafka and Hasidic master Rabbi Nachman of Bratslav—and the significant role played by the imagination in the Jewish spiritual experience. Rodger Kamenetz has long been fascinated by the mystical tales of the Hasidic master Rabbi Nachman of Bratslav. And for many years he has taught a course in Prague on Franz Kafka. The more he thought about their lives and writings, the more aware he became of unexpected connections between them. Kafka was a secular artist fascinated by Jewish mysticism, and Rabbi Nachman was a religious mystic who used storytelling to reach out to secular Jews. Both men died close to age forty of tuberculosis. Both invented new forms of storytelling that explore the search for meaning in an illogical, unjust world. Both gained prominence with the posthumous publication of their writing. And both left strict instructions at the end of their lives that their unpublished books be burnt. Kamenetz takes his ideas on the road, traveling to Kafka’s birthplace in Prague and participating in the pilgrimage to Uman, the burial site of Rabbi Nachman visited by thousands of Jews every Jewish new year. He discusses the hallucinatory intensity of their visions and offers a rich analysis of Nachman’s and Kafka’s major works, revealing uncanny similarities in the inner lives of these two troubled and beloved figures, whose creative and religious struggles have much to teach us about the Jewish spiritual experience.
| Author | : Steven Raichlen |
| Publisher | : Workman Publishing Company |
| Total Pages | : 289 |
| Release | : 2019-04-30 |
| Genre | : Cooking |
| ISBN | : 1523505486 |
Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
| Author | : Doug Worgul |
| Publisher | : Kansas City Star Books |
| Total Pages | : 144 |
| Release | : 2001 |
| Genre | : Barbecuing |
| ISBN | : 0970913125 |
| Author | : Alice Feeney |
| Publisher | : Flatiron Books |
| Total Pages | : 272 |
| Release | : 2018-03-13 |
| Genre | : Fiction |
| ISBN | : 1250144833 |
ALICE FEENEYS NEW YORK TIMES AND INTERNATIONAL BESTSELLER “Boldly plotted, tightly knotted—a provocative true-or-false thriller that deepens and darkens to its ink-black finale. Marvelous.” —AJ Finn, author of The Woman in the Window My name is Amber Reynolds. There are three things you should know about me: 1. I’m in a coma. 2. My husband doesn’t love me anymore. 3. Sometimes I lie. Amber wakes up in a hospital. She can’t move. She can’t speak. She can’t open her eyes. She can hear everyone around her, but they have no idea. Amber doesn’t remember what happened, but she has a suspicion her husband had something to do with it. Alternating between her paralyzed present, the week before her accident, and a series of childhood diaries from twenty years ago, this brilliant psychological thriller asks: Is something really a lie if you believe it's the truth?
| Author | : Jeff Phillips |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 9781770500389 |
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time.
