Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers
Author: Bill Gillespie
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2015-03-17
ISBN: 1624141080
Category: Cooking
Language: EN, FR, DE, ES & NL

Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers Book Excerpt:

Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

Hot and Fast BBQ on Your Weber Smokey Mountain Cooker

Hot and Fast BBQ on Your Weber Smokey Mountain Cooker
Author: Bill Gillespie
Publsiher: Page Street Publishing
Total Pages: 168
Release: 2021-05-25
ISBN: 1645672832
Category: Cooking
Language: EN, FR, DE, ES & NL

Hot and Fast BBQ on Your Weber Smokey Mountain Cooker Book Excerpt:

Award-Winning Recipes in Half the Time Bestselling author Bill Gillespie is the undisputed champion of all things barbecue, and he’s back to help you master the art of hot and fast grilling on your Weber Smokey Mountain Cooker. He will teach you how to shave off hours of grilling time without sacrificing any of the flavor. This book is full of Bill’s best hot and fast recipes. You’ll love how quickly you can make timeless barbecue favorites, such as Monster Beef Short Ribs, Maple-Chipotle Glazed Pork Tenderloin and Beef Tenderloin with Fresh Horseradish. Or if you’re feeling adventurous, try his grill-seared twists on familiar recipes, such as his Chicken Cordon Bleu Wrapped in Bacon or Crab-Stuffed Haddock. And be sure to check out his “Hotter and Faster Competition Dishes” chapter for meals that will win over anyone—whether it’s your friends and family or a panel of judges. After reading this, you’ll have everything you need to make your fastest, smokiest and tastiest barbecue yet.

The Secrets to Great Charcoal Grilling on the Weber

The Secrets to Great Charcoal Grilling on the Weber
Author: Bill Gillespie
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2018-04-03
ISBN: 1624145078
Category: Cooking
Language: EN, FR, DE, ES & NL

The Secrets to Great Charcoal Grilling on the Weber Book Excerpt:

Be the Master of Your Charcoal Grill with Juicy, Smoky Recipes from a Champion Pitmaster Barbecue champion Bill Gillespie is a master of smoke and flame—and he’s back with his third book to help you become king of your Weber kettle grill. Inspired by memories of grilling with his father, Gillespie poured his heart into this comprehensive guide that opens up a world of barbecue possibilities. He starts from the ground up, giving beginners to advanced grillers all the information they need, including the best ways to start the coals, how to get the perfect char, how to time things for exact doneness and ultimately how to get incredible flavor the easy way. Inside, you’ll find delicious recipes for The Perfect Burger Every Time, Skirt Steak Cooked Directly on Hot Coals, Beer Can Chicken and many more. Whether you aspire to be a pitmaster or simply want to host incredible backyard barbecues, Gillespie has all the tips, tricks and insight to help you up your grilling game. From grill setup to final bites, this is your go-to guide for grilling like a champion.

The Smoking Bacon Hog Cookbook

The Smoking Bacon   Hog Cookbook
Author: Bill Gillespie
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2016-03-15
ISBN: 1624142214
Category: Cooking
Language: EN, FR, DE, ES & NL

The Smoking Bacon Hog Cookbook Book Excerpt:

Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.

Operation BBQ

Operation BBQ
Author: Cindi Mitchell,Stan Hays,Tim O'Keefe
Publsiher: Page Street Publishing
Total Pages: 352
Release: 2019-04-09
ISBN: 1624143660
Category: Cooking
Language: EN, FR, DE, ES & NL

Operation BBQ Book Excerpt:

The Most Comprehensive Collection of Award-Winning BBQ Recipes in Print Operation BBQ is a compilation of recipes from championship-winning barbecue teams who volunteer for disaster relief efforts across the United States. These unsung heroes develop BBQ dishes that wow crowds and judges everywhere, and then help feed displaced residents and emergency personnel—putting the “comfort” in “comfort food.” Here, more than 70 teams of grand and world champion pitmasters bring their prized recipes and powerful stories to life in this exceptional cookbook. You don’t have to be a master chef to make these recipes; they have been scaled for the home cook wielding tongs at a backyard barbecue. Learn from the best in the business how to make Bone-Sucking Baby Back Ribs, Jalapeño and Applewood Bacon Burgers, Jack Daniel’s Whiskey–Infused Steak Tips, Chicken Satay Skewers with Sweet and Spicy Peanut Sauce and Raging River Maple-Butter Crusted Salmon, as well as casseroles, stews, side dishes and desserts that can be cooked on the grill.

Smoked

Smoked
Author: Ed Randolph
Publsiher: Page Street Publishing
Total Pages: 240
Release: 2019-05-07
ISBN: 162414814X
Category: Cooking
Language: EN, FR, DE, ES & NL

Smoked Book Excerpt:

Immerse Yourself in the BBQ Road Trip of a Lifetime Master pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer—from South Carolina to California and everywhere in between. In Smoked, Ed gives you the inside scoop on the country’s best barbecue joints and the grilling legends behind them—as well as their iconic recipes for you to try at home. Pop into Buxton Hall BBQ for a lesson on Smoked Whole Chicken with Red Sauce. Elevate your dinner with Beef Ribs with Adobo from Home Team BBQ. And don’t forget about the perfect side to accompany your barbecue feast—give The Salt Lick BBQ’s unique coleslaw or Sam Jones BBQ’s super savory Barbecue Baked Beans a try. In addition to sharing stories and recipes from some of the country’s best hidden gems, Ed gives you all the tips, tricks and insights you need to advance on your journey to barbecue mastery. Become a pro at a variety of rubs, slather your barbecue with a sauce for every palate and take your place as the pitmaster in your home.

The Four Fundamentals of Smoking

The Four Fundamentals of Smoking
Author: Chris Sussman
Publsiher: Page Street Publishing
Total Pages: 152
Release: 2021-05-25
ISBN: 1645672425
Category: Cooking
Language: EN, FR, DE, ES & NL

The Four Fundamentals of Smoking Book Excerpt:

The Simplest Way to Cook Better BBQ With Techniques for Traeger®, Weber® and Big Green Egg® Smokers For many, learning how to cook great BBQ is a journey that spans years and even decades—often including cooking a lot of bad BBQ along the way. Wouldn’t it be nice to have a pit master right there in your backyard to coach you through each cook to achieve perfectly tender, juicy meat every single time? Chris Sussman is here to help. During his own BBQ journey, Chris discovered that four fundamental principles have the most impact on whether the meat comes out tasting succulent, tender and pleasantly smokey, or dry, rubbery and bland. These are 1) building the right fire with the right fuel; 2) controlling humidity to infuse smoke flavor throughout the meat; 3) managing the ideal “BBQ Zone” temperature range on the three most popular brands of smokers and 4) recognizing the visual and touch cues that indicate when the meat is ready to pull from the smoker (hint: it’s about way more than cooking to a certain internal temperature). Understand and properly execute the nuances of each step, and you will be able to get the results you want with each cook. Chris will show you how. Packed with photographs, tutorials, pro tips, helpful reference charts and a complete illustrated tutorial that walks you step by step through a whole packer brisket, this book has the answers to all of your BBQ questions. Chris also shares 50 simple yet unique recipes (and a full-page photograph for each one) to showcase these principles at work in delicious ways. Featured recipes include Bourbon-Glazed Smoked Baby Back Ribs, North Carolina–Style Pulled Pork, Pork Belly Burnt Ends Sichuan-Style, “No Wrap” Smoked Beef Short Ribs and Habanero and Mango–Glazed Chicken Wings. Bring this book out to your smoker, and enjoy the journey.

The Brisket Chronicles

The Brisket Chronicles
Author: Steven Raichlen
Publsiher: Workman Publishing
Total Pages: 256
Release: 2019-04-30
ISBN: 1523507837
Category: Cooking
Language: EN, FR, DE, ES & NL

The Brisket Chronicles Book Excerpt:

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

Secret Ingredient Smoking and Grilling

Secret Ingredient Smoking and Grilling
Author: Staci Jett
Publsiher: Page Street Publishing
Total Pages: 160
Release: 2017-05-09
ISBN: 162414408X
Category: Cooking
Language: EN, FR, DE, ES & NL

Secret Ingredient Smoking and Grilling Book Excerpt:

Smoke and Grill Like an Award-Winning Competitive Chef Create complex, authentic southern flavors with smoking secrets from American Grilled champion Staci Jett. Bring competition-worthy dishes right to your table with secret ingredients like Kentucky Bourbon Barrel Ale and Jim Beam Whisky barrel pieces, which add a rich and delicious caramel oak flavor to smoked meat; use Chop House Seasoning to make your burger taste like premium steak, or try an Old Bay dry rub to add new dimensions of flavor to Slow Smoked Baby Back Ribs. With Staci’s unique ingredients and winning techniques, you can serve next-level dishes like Kentucky Beer-Braised Beef Short Ribs smoked over cherry and oak wood, Sweet Chili Smoked Wings and Ginger Pecan Bourbon Glazed Salmon. With Staci’s mouth-watering recipes, you will create incredible and distinctive meals from your smoker and grill. Whether you’re in the mood for bison, beef, pork, duck or fish, Secret Ingredient Smoking and Grilling will show you how to take it up a notch.

Pitmaster

Pitmaster
Author: Andy Husbands,Chris Hart
Publsiher: Fair Winds Press
Total Pages: 224
Release: 2017-03-01
ISBN: 1631593617
Category: Cooking
Language: EN, FR, DE, ES & NL

Pitmaster Book Excerpt:

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)

America s Best BBQ

America s Best BBQ
Author: Ardie A. Davis,Chef Paul Kirk
Publsiher: Andrews McMeel Publishing
Total Pages: 240
Release: 2009-05-01
ISBN: 0740790226
Category: Cooking
Language: EN, FR, DE, ES & NL

America s Best BBQ Book Excerpt:

Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.

Weber s Guide to Pipes and Pipe Smoking

Weber   s Guide to Pipes and Pipe Smoking
Author: Carl Weber
Publsiher: Lulu Press, Inc
Total Pages: 135
Release: 2015-03-29
ISBN: 1329025067
Category: Crafts & Hobbies
Language: EN, FR, DE, ES & NL

Weber s Guide to Pipes and Pipe Smoking Book Excerpt:

First of all my advice: DON’T SMOKE! Ever! But... If for any reason you interest is in pipe and pipe smoking then this book is for you. It talks about: What Is a Pipe? The Briar and the Meerschaum - the King and Queen of Pipes Pipe Varieties Selecting Your Pipe Selecting Your Tobacco The Art and Science of Smoking How Briar Pipes are Made Pipe Accessories The Pipe as a Hobby Questions and Answers about Pipes

Wiley s Championship BBQ

Wiley s Championship BBQ
Author: Wiley McCrary,Janet McCrary,Amy Paige Condon
Publsiher: Gibbs Smith
Total Pages: 217
Release: 2014-03-05
ISBN: 1423636325
Category: Cooking
Language: EN, FR, DE, ES & NL

Wiley s Championship BBQ Book Excerpt:

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em. Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005. Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the co-author of The Back in the Day Bakery Cookbook.

Weber Grill Cookbook

Weber Grill Cookbook
Author: Bernard Coley
Publsiher: Unknown
Total Pages: 226
Release: 2021-06-10
ISBN: 9781803202235
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Weber Grill Cookbook Book Excerpt:

The Barbecue Bible 10th Anniversary Edition

The Barbecue  Bible 10th Anniversary Edition
Author: Steven Raichlen
Publsiher: Workman Publishing
Total Pages: 556
Release: 2008-05-28
ISBN: 0761149430
Category: Cooking
Language: EN, FR, DE, ES & NL

The Barbecue Bible 10th Anniversary Edition Book Excerpt:

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Texas Home Cooking

Texas Home Cooking
Author: Cheryl Jamison,Bill Jamison
Publsiher: Harvard Common Press
Total Pages: 592
Release: 1993-11-06
ISBN: 9781558320598
Category: Cooking
Language: EN, FR, DE, ES & NL

Texas Home Cooking Book Excerpt:

Introduces the cooking of Texas, and provides recipes for barbecue, Tex-Mex dishes, chili, and ranch foods, as well as main and side dishes, breakfast foods, snacks, beverages, and desserts

Beyond Evidence Based Policy in Public Health

Beyond Evidence Based Policy in Public Health
Author: K. Smith
Publsiher: Springer
Total Pages: 251
Release: 2013-10-07
ISBN: 1137026588
Category: Social Science
Language: EN, FR, DE, ES & NL

Beyond Evidence Based Policy in Public Health Book Excerpt:

This book explores the complex relationship between public health research and policy, employing tobacco control and health inequalities in the UK as contrasting case studies. It argues that focusing on research-informed ideas usefully draws attention to the centrality of values, politics and advocacy for public health debates.

Food Fire

Food   Fire
Author: Russ Faulk
Publsiher: Lulu Press, Inc
Total Pages: 135
Release: 2022-05-05
ISBN: 1387991531
Category: Cooking
Language: EN, FR, DE, ES & NL

Food Fire Book Excerpt:

Food + Fire celebrates the flavor of fire. Outdoor cooking is all about the perfume of smoke, the dry sear of grilling over a charcoal fire, and the flavors you cannot replicate indoors. This book is a collection — ten years in the making — of more than 150 recipes created for the outdoor cooking enthusiast. It captures the pursuit at its most enjoyable, with food fit for every kind of gathering. In fact, the recipes are organized for menu planning. Rather than the usual structure for a cookbook, sorted by protein, Food + Fire is sorted more like a restaurant menu. Sitting down for a holiday gathering? Check out the Roasts and Birds and Salads and Sides sections. Time for the annual block party? Check out the Handhelds section. This book is all about making the most of the moments spent sharing meals with family and friends.

Serious Eats

Serious Eats
Author: Ed Levine
Publsiher: Clarkson Potter
Total Pages: 368
Release: 2011-11-01
ISBN: 0307953319
Category: Cooking
Language: EN, FR, DE, ES & NL

Serious Eats Book Excerpt:

Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite. From the Trade Paperback edition.

New York

New York
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2002-05
ISBN: 1928374650XXX
Category: New York (N.Y.)
Language: EN, FR, DE, ES & NL

New York Book Excerpt: