The Offset Smoker Cookbook PDF Download

Author: Chris Grove
Publisher: Simon and Schuster
ISBN: 1646045386
Category : Cooking
Languages : en
Pages : 120

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Book Description
Discover how to make authentic, competition-quality BBQ with your offset smoker Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and cookbook will have you smoking like a true pitmaster in no time. It features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. The easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life, including mouth-watering meals such as: Green Chile Crusted Flank Steak Tacos Beef Chorizo Stuffed Peppers Pineapple Habanero Baby Back Ribs Your offset smoker is the best appliance for taking your barbecue to the next level. So open this book, fire up your smoker and start impressing family, friends and neighbors with your delicious barbecue.

Author: Chris Grove
Publisher: Simon and Schuster
ISBN: 1612433855
Category : Cooking
Languages : en
Pages : 396

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Book Description
This comprehensive guide to kamado smoking and grilling demonstrates the delicious versatility of this egg-shaped ceramic cooker. The wildly popular kamado has been a game-changer in the world of barbecue. Its ceramics, airtight design, and vent controls make it perfect for low-and-slow cooking as well as reaching temperatures upwards of 700 degrees Fahrenheit. That means you can cook just about anything in your kamado. And professional pitmaster Chris Grove shows you how in this comprehensive cookbook and guide. Kamado Smoker and Grill Cookbook features fifty-two tutorials, each combining a valuable kamado cooking technique with a delicious recipe. This book takes you from casual griller to kamado master chef with detailed instruction on: • Grilling: Cajun Strip Steak • Smoking: Hickory-Smoked Chicken • Searing: Cowboy Ribeye • Brick Oven Baking: Wood-Fired Pizza • Stir-Firing: Thai Beef with Basil • Salt-Block: Grilling Tropical Seared Tuna • Cold Smoking: Flavorful Fontina Cheese • Convection Baking: Apple Flambé

Author: Peter Jautaikis
Publisher: Simon and Schuster
ISBN: 1612435920
Category : Cooking
Languages : en
Pages : 180

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Book Description
Tips, tricks, and secrets for using a wood pellet smoker to enhance the flavor of everything, from meats and seafood to veggies and baked goods. What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler

Author: Andy Husbands
Publisher: Fair Winds Press (MA)
ISBN: 1592337589
Category : Cooking
Languages : en
Pages : 227

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Book Description
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: Rogel Mattcom
Publisher:
ISBN: 9781954091917
Category :
Languages : en
Pages :

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Author: Tuffy Stone
Publisher: St. Martin's Griffin
ISBN: 1250137853
Category : Cooking
Languages : en
Pages : 288

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Book Description
Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque Flame, smoke, and meat—these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone—five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants—has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Insider tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbecue master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets—gleaned from more than a decade of success on the circuit—have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.

Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 1607747219
Category : Cooking
Languages : en
Pages : 226

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Book Description
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: Wendy O'Neal
Publisher: Simon and Schuster
ISBN: 1612436331
Category : Cooking
Languages : en
Pages : 145

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Book Description
Enhance the taste of meats, seafood, veggies, fruits, cheese, nuts, and more with these pro tips for using your electric smoker—recipes included! Create an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with mouthwatering recipes including: • Sweet & Tangy Baby Back Ribs • Citrus Chicken Fajitas • Killer Stuffed Potato Skins • Bacon-Wrapped Stuffed Jalapeños • Homemade Pastrami • Classic Texas Brisket • Cast-Iron Baked Beans • Cumin-Lime Shrimp Skewers Packed with seventy inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines, and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.

Author: Stephanie Pierson
Publisher: Andrews McMeel Publishing
ISBN: 1449406998
Category : Cooking
Languages : en
Pages : 324

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Book Description
An entertaining homage to a Sunday-supper staple packed with thirty recipes (some from notable chefs), as well as tips, stories, photos, and illustrations. Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, “Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life.” Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like heirlooms. Chat rooms are full of passionate foodies giving passionate opinions about their briskets–and each one claims to have the best brisket recipe ever! When Angel Stadium of Anaheim introduced a BBQ brisket sandwich, it promptly won a national contest for best ballpark cuisine. This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don’t like meat love brisket), and a 100% Foolproof Bride’s Brisket. If brisket does indeed improve your life, then The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored–or should savor–this succulent comfort food. “A fun little book, very entertaining with terrific recipes from friends, family and chefs. It is indeed as intended, “A Love Story with Recipes.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101 “The Brisket Book has a recipe for everyone, and it’ll turn you into the star of any potluck.” —The Jewish Journal of Greater Los Angeles “Packed with history, wit, and expert opinions (including a list of fifty things about brisket that people disagree on), this book presents one of the world’s great comfort foods in all its lovable, chameleonlike glory, with recipes for corned beef, smoked brisket, Korean brisket soup, brisket burgers, and myriad Jewish braises, including Nach Waxman’s supposedly “most-Googled brisket recipe” of all, smothered in onions and virtually no liquid.” —The Philadelphia Inquirer

Author: Wendy O'Neal
Publisher: Simon and Schuster
ISBN: 1612439152
Category : Cooking
Languages : en
Pages : 138

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Book Description
Go beyond charcoal briquettes with these crowd-pleasing recipes for uniquely flavorful open-flame meals. It’s true that the live fire method is the oldest form of cooking in the world. But with fun appliances like kamados, pizza ovens, and rotisseries, what’s old is new again! In Live Fire BBQ and Beyond, you’ll discover how to use an open flame for cooking delicious meat dishes, healthy vegetables, flavor-packed baked goods, and even sweet desserts. Filled with everything you need to become an open-flame aficionado, this handy how-to guide offers up tips, tricks, and techniques for getting delicious flavor and perfectly-cooked meals and snacks using live fire cooking. Make your backyard your kitchen with crowd-pleasing recipes like forty Clove Chicken, Cedar Plank Salmon, Smoky Cinnamon Rolls, Mustard BBQ Vegetable Skewers, and more! You’ll never need, nor want, to cook another meal indoors again!