Ribs, Chops, Steaks, & Wings

Ribs, Chops, Steaks, & Wings
Author: Ray Lampe
Publisher: Chronicle Books
Total Pages: 338
Release: 2012-06-15
Genre: Cooking
ISBN: 1452100357

A guide to the basics of preparing meat outdoors or in your kitchen, plus forty-four easy and delicious recipes for everyone’s favorite cuts. Start out with some lip-smackin’ ribs, from Old-School Southern Barbecued Spare Ribs that are fall-off-the-bone tender to the sweet-savory combo found in the Apricot-Glazed Baby Back Ribs. Move on to chops that will really grow your appreciation for “steak’s little brother.” Make classic Grilled Veal Chops Oscar or Pork Tenderloin Medallion Chops Wrapped in Bacon with an Apple Glaze for a romantic dinner. Try one of the new preparations for steaks of all kinds—whether you’re cooking up a filet, skirt, flank, or even a tuna steak. And grilled wings are always a crowd-pleaser, from Turkey Wings Parmigiana—perfect for your next Super Bowl Party—to the irresistible Bacon-Wrapped Chicken Wings. Ray Lampe (a.k.a. Dr. BBQ) will walk you through the basics of how to light a grill and what tools are most handy when dealing with meat. Then graduate to using smoking chips and learn how they pair with the different cuts of meat. No grill? No problem! You can use an indoor broiler or a grill pan and still get great results. Choose the ideal rub, sauce, or salsa to season your beautifully charred ribs or wings, and even perfect your own Homemade Steak Sauce. Dr. BBQ also breaks down the different cuts and grades to help you pick out a great steak as well as your butcher does. With the simple instructions and delicious recipes in Ribs, Chops, Steaks & Wings, you’ll be inspired to rub, slice, sear, and slather your way to your inner carnivore.

Steaks, Chops, Roasts & Ribs

Steaks, Chops, Roasts & Ribs
Author: Westly Sussex
Publisher:
Total Pages: 264
Release: 2005
Genre: Cooking
ISBN: 9781405457514

This amazing new cookbook provides a difinitive guide to the very best steaks, chops, roasts and ribs. Superbly designed with color photographs and detailed recipes to make every meaty dish a triumph

Pork Chop

Pork Chop
Author: Ray Lampe
Publisher: Chronicle Books
Total Pages: 129
Release: 2013-11-26
Genre: Cooking
ISBN: 1452129800

“Deals with one often-overlooked main ingredient . . . this versatile and delicious cut of pig is something we’re more than willing to read a whole book on.” —Food Republic Pork chops are in! And no one knows more about them than Hall of Fame pitmaster Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These sixty mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat’s what’s for dinner.

Steaks, Ribs, Wings and Sides

Steaks, Ribs, Wings and Sides
Author: S. L. Watson
Publisher:
Total Pages: 185
Release: 2019-06-22
Genre:
ISBN: 9781075451034

Steaks are always a party or barbecue favorite but steaks are not just for special occasions. Steaks can be a weeknight staple and leftover steak makes a great breakfast or omelet. With a little preparation, you can grill or cook phenomenal steaks in a flash. Ribs are always a southern delicacy and my family loves ribs. Meaty and tender charcoal grilled ribs are our favorite but ribs baked in the oven are extra juicy and delicious. Wings have become a staple for parties, snacks and game day. My family loves chicken wings all the time.What are ribs, steaks and wings without your favorite southern side dishes. Included in this cookbook are 75 recipes for deviled eggs, potato salad and coleslaw.

BBQ Deck

BBQ Deck
Author: Ray Lampe
Publisher: Chronicle Books
Total Pages: 70
Release: 2024-02-06
Genre: Cooking
ISBN: 1797230476

The handy recipe deck every grill master needs! A portable, gift-ready box holds 30 essential barbecue recipes cooked up by a certified BBQ Hall of Famer. Fire up the grill with 30 barbecue recipes that celebrate the delicious rib-sticking, finger-licking magic that happens when fire meets meat. From classics like Memphis Dry-Rubbed Back Ribs to creative twists like Pig "Wings" (in this instance, pigs can fly), this card deck is your expert guide to all things barbecue. A grill cookbook deliciously distilled into a handy boxed set, each recipe card features a fire-roasted dish from bestselling author and Chopped winner Ray "Dr. BBQ" Lampe. Also included is a handy guidebook with info on the essential tools you’ll need to get grilling, must-try food and wood pairings, and recipes for rubs, salts, seasonings, and more. FOR BBQ FANS, NEW AND OLD: This deck holds all the essential recipes to celebrate a range of delicious cuts of meat, including classic preparations for ribs, chops, steaks, and wings, as well as fun twists that both expert-level barbecue enthusiasts and novices alike will cook again and again. FROM A BBQ LEGEND: Ray "Dr. BBQ" Lampe is a certified BBQ Hall of Famer, pitmaster, and personality who has appeared as a judge on several television shows, including World Food Championships, Tailgate Warriors with Guy Fieri, and American Grilled. He has been a winner on Food Network's Chopped. He's poured his years of award-winning barbeque IQ into this handy deck, packing it with invaluable insights and tips. GREAT GIFT FOR COOKS: Handsomely designed, affordably priced, and packed with recipes, plus a handy guide to everything you need to get started on your barbecue adventures, this hardworking deck packs a ton of value in a petite, take-anywhere package. Perfect for: BBQ aficionados Anyone seeking achievable and interesting barbecue recipes Gift for college grad, housewarming, wedding shower, and birthdays Stocking stuffer or add-on gift with a BBQ grill, barbecue sauce, spices and rubs, or grill accessories

The Cook's Illustrated Meat Book

The Cook's Illustrated Meat Book
Author: Cook's Illustrated
Publisher: America's Test Kitchen
Total Pages: 2487
Release: 2014-10-01
Genre: Cooking
ISBN: 1940352142

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

Real Food Has Curves

Real Food Has Curves
Author: Bruce Weinstein
Publisher: Simon and Schuster
Total Pages: 306
Release: 2010-05-11
Genre: Cooking
ISBN: 1439169322

CURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food. Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to: • Eat to be satisfied • Recognize the fake and kick it to the curb • Learn to relish the big flavors you’d forgotten • Get healthier and thinner • Save money and time in your food budget • Decode the lies of deprivation diets • Relish every minute, every bite, and all of life REAL FOOD. REAL CHANGE. REAL EASY.