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Where There's Smoke There's Flavor: Real Barbecue

Where There's Smoke There's Flavor: Real Barbecue

Jacket Description/Back: In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables,...

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Little Brown Adult Books

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Print Books

Binding

Spiral Binding

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Jacket Description/Back:
In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.

Publisher Marketing:
Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue". This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake 'n' Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.

Review Citations:

  • Publishers Weekly 06/03/1996 pg. 76 (EAN 9780316513012, Paperback)

Author: Langer, Richard W
Publisher: Little Brown Adult Books
Binding: Paperback
Pub Date: 1996-07-01
BISAC: Cooking / Methods / Barbecue & Grilling|Cooking / Methods / Outdoor
Subjects: Cookery (Smoked foods)
Weight: 0.98 lbs
ISBN: 9780316513012
ASIN: -
SKU: SP-9780316513012

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    Where There's Smoke There's Flavor: Real Barbecue
    $31.99
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