Smoked To Perfection
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Author | : Matt Moore |
Publisher | : Harvest |
Total Pages | : 329 |
Release | : 2020 |
Genre | : Cooking |
ISBN | : 0358187265 |
From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
Author | : Cheryl Jamison |
Publisher | : Harvard Common Press |
Total Pages | : 195 |
Release | : 2020-04-14 |
Genre | : Cooking |
ISBN | : 1558329722 |
For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book. Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating. For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.
Author | : Robb Walsh |
Publisher | : Chronicle Books |
Total Pages | : 276 |
Release | : 2002-04 |
Genre | : Cooking |
ISBN | : 9780811829618 |
Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.
Author | : Barrett Williams |
Publisher | : Barrett Williams |
Total Pages | : 54 |
Release | : 2024-04-22 |
Genre | : Cooking |
ISBN | : |
Discover the artistry of smoked flavors and the fulfillment of crafting your own artisanal sausages with "Smoked Perfection," the quintessential guide that will transform your kitchen into a smokehouse sanctuary. Every page of this nuanced tome is filled with timeless wisdom that weaves together tradition and innovation, providing a journey through the secrets of creating sausages that will dance upon the palate. From the very first chapter, we unveil the rich tapestry of sausage varieties and dive deep into the cultural heart of this culinary art form. Walk the path of mastery in selecting the ideal cuts of meat, and learn the nuanced art of grinding and seasoning that heralds the beginning of sausage creation. This guide holds your hand through the intricacies of mixing and stuffing, unveiling the secrets to achieving the perfect sausage mix that is both tender and bursting with flavor. But "Smoked Perfection" goes beyond the basics – it unveils the mystic science of curing meats, delicately balancing salt, nitrites, and time itself, to create products that are safe, savory, and infinitely satisfying. As you advance, the chapters will guide you through selecting wood for smoking, ensuring each aromatic hint complements your sausages to elevate them to gastronomic artworks. Revel in the alchemy of advanced smoking techniques–from the gentle wisps of cold smoking to the robust embrace of hot smoking–and understand how each method can be tailored to imbue your sausages with unparalleled taste. Bathe your creations in innovative marinades and brines that penetrate deep into the meat, and craft bespoke dry rubs that lay the foundation for flavors that explode in complexity. In "Smoked Perfection," moisture becomes your ally, with critical techniques that ensure every sausage retains its succulence through the smoking process. Infuse herbal essences into your smokes for a mystical treat that tantalizes every sense, and dare to delve into the world of fermented sausages, where tang meets tantalization in a harmonious flavor crescendo. Your commitment to quality will find a friend in chapters dedicated to understanding precise temperature control, specialized equipment, and the science behind achieving that ideal tender bite. In culmination, learn how to present your masterpieces with flair and how to preserve them for longevity. And because no true craftsperson overlooks their history, "Smoked Perfection" includes an invaluable Sausage Smoking Logbook section, guiding you to document and refine your journey with every smoke-infused batch. Embark on this adventure of smoked artisanship, and let "Smoked Perfection" be your compass to the divine realms of flavor, texture, and the ultimate sausage smoking experience. Your palate will thank you.
Author | : David Farrell |
Publisher | : FriesenPress |
Total Pages | : 131 |
Release | : 2019-06-05 |
Genre | : Cooking |
ISBN | : 1525541560 |
Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you. Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!
Author | : Derek Wolf |
Publisher | : |
Total Pages | : 215 |
Release | : 2021-05-25 |
Genre | : Cooking |
ISBN | : 1592339751 |
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
Author | : Alfred Dunhill |
Publisher | : Gramercy |
Total Pages | : 0 |
Release | : 2000 |
Genre | : Pipe smoking |
ISBN | : 9780517161876 |
In 1907, in London, Alfred Dunhill, a young man in his early 30s, opened his first tobacconist's shop. It was an instant success, custom blending individual tobaccos as well as carrying smokers' accoutrements. Dunhill began to develop a collection of pipes from around the world, which was then catalogued. From this emerged, in 1924, THE PIPE BOOK, which has rarely been out of print since that date. With black and white photographs as well as line drawings of the vast variety available up to that time, this is a remarkable reference work. Included are: , Primitive makeshift, mound, and earthen pipes , Modern briars, cobs, and meerschaums , Water pipes, Far Eastern, Indian, and African pipes , Pipe mysteries, histories, and rituals As entertaining as it is informative, THE PIPE BOOK is a unique treasure.
Author | : Noah Bernamoff |
Publisher | : Clarkson Potter |
Total Pages | : 525 |
Release | : 2012-09-04 |
Genre | : Cooking |
ISBN | : 0307954498 |
Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
Author | : Aaron Franklin |
Publisher | : Ten Speed Press |
Total Pages | : 226 |
Release | : 2015-04-07 |
Genre | : Cooking |
ISBN | : 1607747219 |
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Author | : Shaun O'Neale |
Publisher | : Abrams |
Total Pages | : 399 |
Release | : 2017-05-09 |
Genre | : Cooking |
ISBN | : 1683350111 |
The winner of MasterChef Season seven shares sixty-five recipes giving his take on modern American cuisine with international influences. Viewers fell in love with Shaun O’Neale on Season seven of MasterChef. In his debut cookbook, O’Neale presents his take on modern American cuisine with international influences. It’s experimental, it’s edgy, and it’s full of big flavors. This book is not your average home cook’s cookbook. O’Neale encourages you to push your own personal cooking boundaries and teaches you that home-cooked food can be elevated to fine-dining quality with ease. You will be inspired to try new recipes, new techniques, and new flavors, and you will learn that beautiful, high-end plating and presentation is never too complicated. My Modern American Table offers sixty-five mouthwatering recipes, including Bourbon Braised Short Rib Ravioli; Spicy Miso Black Cod with Fresh Herb Salad; Chicken Saltimbocca Sandwich; Charred Balsamic Brussels Sprouts; Crazy Cheese Truffle Mac; Candied Bacon Cheesecake; and more. The book also shares stories from the seventh season of MasterChef and O’Neale’s path to victory, offering a behind-the-scenes look at the exciting show. With O’Neale as your guide, this is the starting point in your own culinary journey, because the secrets in these pages won over the judges and earned O’Neale the title of Master Chef! With a foreword by Gordon Ramsey