Smoking Meat
Language: en
Pages: 0
Authors: Jeff Phillips
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

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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 boo
Healthy Wood Pellet Grill & Smoker Cookbook
Language: en
Pages: 515
Authors: Nancy Loseke
Categories: Cooking
Type: BOOK - Published: 2020-05-05 - Publisher: Penguin

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“...Nancy has more than a decade of experience with pellet grills. She’ll teach you how to get maximum performance out of your grill.” --Steven Raichlen,
The Everything Guide to Smoking Food
Language: en
Pages: 272
Authors: Larry Gaian
Categories: Cooking
Type: BOOK - Published: 2014-04-18 - Publisher: Simon and Schuster

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Smoking techniques, tips, and recipes from a barbecue master! Tangy North Carolina–style pulled pork Meaty, Smoky Brisket Sweet and Savory Baby Back Ribs If y
The Smoked-Foods Cookbook
Language: en
Pages: 249
Authors: Lue Park
Categories: Cooking
Type: BOOK - Published: 2018-02-01 - Publisher: Rowman & Littlefield

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Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in
Buxton Hall Barbecue's Book of Smoke
Language: en
Pages: 211
Authors: Elliott Moss
Categories: Cooking
Type: BOOK - Published: 2016-10 - Publisher: Voyageur Press (MN)

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Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.