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25 Essentials: Techniques for Smoking

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25 Essentials: Techniques for Smoking Cover

 

Synopses & Reviews

Publisher Comments:

 “Back in the day when I was trying to make my culinary bones in the barbecue world, I sought out the wise guidance of Ardie Davis, channeling his inner barbecue shaman Remus Powers. In this book, his collected years of experience are available to everyone; this is a must-read for all barbecue adventurers.”—Chris Schlesinger, chef/owner, East Coast Grill, and coauthor of Grill It!, Barbecue, and Let the Flames Begin

Review:

"Here barbecue expert Davis takes a look at cooking low and slow, offering 25 recipes using his smoking techniques-and yes, there are 25 of those, too: rotisseries, wood planks and even paper bags make appearances, used for everything from cipollini onions and shrimp to a Smoke-Baked Barbecue Chile Pie. Though the number of techniques may seem like a 'look at me' gimmick, Davis is a serious smoker and the dishes he highlights are solid, workaday fare. The bulk of meat dishes are simple classics, among them beer-can chicken, slow-smoked pork shoulder and ribs done four ways. As most preparations call for little more than oil, salt, pepper and the occasional sprinkling of granulated garlic, cooks will need only to source their wood chips. An excellent entry point for those new to smoking, this should also teach vets some new tricks. Fair warning: those hoping for sauce recipes will have to look elsewhere (Davis's Great BBQ Sauce Book, perhaps?)." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Simple, short, and sweet, this book demystifies the subject of smoke cooking. Barbecue legend Ardie Davis goes back to basics and shows readers how to slather, rub, glaze, crisp, and mop while preparing mouthwatering fare including Braggin' Rights Brisket, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet. Full-color photos help illustrate each technique, and with this indispensable primer, anyone can become a confident backyard cook in no time!

Synopsis:

Short and simple, this book demystifies the subject of smoke cooking. Barbecue legend Davis shows how to prepare mouthwatering fare and full-color photos help illustrate each technique.

Synopsis:

25 techniques, recipes, and photos for smoking.

Product Details

ISBN:
9781558323933
Author:
Davis, Ardie A.
Publisher:
Harvard Common Press
Subject:
Cookery (smoked foods)
Subject:
Smoked foods.
Subject:
Methods - Outdoor
Subject:
Methods - Barbecue & Grilling
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Spiral
Series:
25 Essentials
Publication Date:
20090331
Binding:
SPIRAL
Language:
English
Illustrations:
Y
Pages:
128
Dimensions:
7 x 7 x 0.85 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Outdoor » Barbecue Grill Cookouts

25 Essentials: Techniques for Smoking New Spiral
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$12.95 In Stock
Product details 128 pages National Book Network - English 9781558323933 Reviews:
"Publishers Weekly Review" by , "Here barbecue expert Davis takes a look at cooking low and slow, offering 25 recipes using his smoking techniques-and yes, there are 25 of those, too: rotisseries, wood planks and even paper bags make appearances, used for everything from cipollini onions and shrimp to a Smoke-Baked Barbecue Chile Pie. Though the number of techniques may seem like a 'look at me' gimmick, Davis is a serious smoker and the dishes he highlights are solid, workaday fare. The bulk of meat dishes are simple classics, among them beer-can chicken, slow-smoked pork shoulder and ribs done four ways. As most preparations call for little more than oil, salt, pepper and the occasional sprinkling of granulated garlic, cooks will need only to source their wood chips. An excellent entry point for those new to smoking, this should also teach vets some new tricks. Fair warning: those hoping for sauce recipes will have to look elsewhere (Davis's Great BBQ Sauce Book, perhaps?)." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Simple, short, and sweet, this book demystifies the subject of smoke cooking. Barbecue legend Ardie Davis goes back to basics and shows readers how to slather, rub, glaze, crisp, and mop while preparing mouthwatering fare including Braggin' Rights Brisket, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet. Full-color photos help illustrate each technique, and with this indispensable primer, anyone can become a confident backyard cook in no time!
"Synopsis" by , Short and simple, this book demystifies the subject of smoke cooking. Barbecue legend Davis shows how to prepare mouthwatering fare and full-color photos help illustrate each technique.
"Synopsis" by ,
25 techniques, recipes, and photos for smoking.

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