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Smoking meat : the essential guide to real barbecue

Author: Jeff Phillips
Publisher: North Vancouver, B.C. : Whitecap Books, ©2012.
Edition/Format:  eBook : Document : EnglishView all editions and formats
Summary:
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 flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or  Read more...
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Genre/Form: Electronic books
Livres de cuisine
Cookbooks
Additional Physical Format: Print version:
Phillips, Jeff, 1970-
Smoking meat.
North Vancouver, B.C. : Whitecap Books, ©2012
(OCoLC)706910114
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jeff Phillips
ISBN: 9781770501614 1770501614
OCLC Number: 809672577
Notes: Includes index.
Description: 1 online resource (viii, 222 pages) : color illustrations
Contents: Title Page; Chapter Table of Contents; Copyright Page; Introduction; Smokeology; Poultry; Smoked Whole Chicken; Smoked Beer Can Chicken; Smoked Chicken Quarters; Smoked Chicken Breasts; Smoked Chicken Thighs/Legs; Smoked Whole Turkey; Smoked Fried Turkey; Smoked Turkey Breast; Smoked Turkey Legs; Smoked Duck with Wine Butter Sauce; Smoked Hot Wings; Monster Wings; Smoked Cornish Game Hens; Smoked Chicken Gumbo with Andouille; Pork; Smoked Pork Spare Ribs; Smoked Baby Backs; Smoked Pork Butt; 3-2-1 Ribs; Al's 3-2-1 Asian Ribs; Brunswick Stew with smoked Pork. Smoking Gun's Pulled Pork Shepherd's PiePulled Pork Breakfast Burritos; Bacon-Wrapped Stuffed Sausage Fatty; Smoked Bratwurst or Boudin Sausages; Beef; Garlic & Onion Brisket; Smoked Brisket Fajitas; Pan-Smoked Brisket; Beef Back Ribs with Jeff's Mojo; Ray's Meatloaf; Abi's Meatloaf; Smoked Filet Mignon; Dutch's Smoked Shredded Beef Enchiladas; Cherry-Smoked Prime Rib; Fish & Seafood; Lemon- & Onion-Stuffed Whole Trout; Smoked Salmon; Abi's Salmon & Chive Spread; Smoked Mahi-Mahi; Cajun-Smoked Frog Legs; Kicking Up the Flavor; Slim's Sweet & Sticky Barbecue Sauce; Memphis Barbecue Sauce no. 1. Memphis Barbecue Sauce no. 2Jeff's Mojo; Asian Sauce; All-Purpose Rub; Ray's Deer Rub; Cheech's Jamaican Jerk Chicken Rub; Big Bald BBQ Rub; Asian Rub; Special Turkey Brine; Jeff's Cajun Poultry Brine; Jeff's Turkey Leg Brine; Mop for Beef or Pork; Jeff's Mop Water; Apple Butter Mop; Sides; Abi's Summer Succotash; Smoke-Roasted Asparagus; Bacon-Wrapped Cheese-Stuffed Jalapeños; Bacon-Wrapped Boudin-Stuffed Jalapeños; Bacon-Wrapped Tex-Mex-Stuffed Jalapeños; Fire Corn; Smoked Corn on the Cob; Garlic Mashed Potatoes; TripleBQ Mashed Potatoes; Christi's Cheesy Taters; Smoked Pommes de Terre. Traditional Baked BeansDutch's Wicked Baked Beans; Gary's Famous Oyster Stuffin' Muffins; Moink Balls; Abi's Classic Potato Salad; Mexican Corn Salad; Spicy Classic Creamy Coleslaw; Classic Creamy Coleslaw; Rangecop''s Red Cabbage Slaw with Marinated Red Onions; Tangy Coleslaw; Perfect Pico de Gallo; Perfect Guacamole; Pineapple Salsa; Desserts; Smoked Apple Pie; Smoked Apple Pie with Cabot Cheddar Cheese; Smoked Bananas; Don''s Apple-Smoked Peaches with Vanilla Ice Cream; Jeff's Ganache-Injected Chocolate Cake; Chocolate No-Bake Cookies; Cheese; Smoked Cheddar Cheese; Smoked Cream Cheese. Smoked Cheese SticksWhere to Purchase Smoking Equipment & Supplies; Metric Conversion Charts; Index.
Responsibility: Jeff Phillips.

Abstract:

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 flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker.

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