Download or read book Just Cook with Sally written by Sally Uhlmann and published by . This book was released on 2020 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book BBQ Revolution written by Mitch Benjamin and published by . This book was released on 2021-07-06 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).

Download or read book Meathead written by Meathead Goldwyn and published by HarperCollins. This book was released on 2016-05-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

Download or read book The Brisket Chronicles written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2019-04-30 with total page 289 pages. Available in PDF, EPUB and Kindle. 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.

Download or read book Legends of Texas Barbecue Cookbook written by Robb Walsh and published by Chronicle Books. This book was released on 2002-04 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.

Download or read book How to Grill written by Steven Raichlen and published by Workman Publishing. This book was released on 2011-11-01 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.

Download or read book Big Bob Gibson s BBQ Book written by Chris Lilly and published by Clarkson Potter. This book was released on 2010-10-27 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.

Download or read book Peace Love Barbecue written by Mike Mills and published by Rodale Books. This book was released on 2005-05-20 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.

Download or read book Louisiana Real Rustic written by Emeril Lagasse and published by Harper Collins. This book was released on 2009-05-05 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic. Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.

Download or read book Smokin with Myron Mixon written by Myron Mixon and published by Ballantine Books. This book was released on 2011-05-10 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

Download or read book The South s Best Butts written by Matt Moore and published by Time Inc. Books. This book was released on 2017-04-25 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 NBBQA Awards of Excellence Winner In The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.

Download or read book Franklin Barbecue written by Aaron Franklin and published by Ten Speed Press. This book was released on 2015-04-07 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Download or read book Smoking Meat written by Jeff Phillips and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 book that shows you how to do it! For the first time, Jeff Phillips is publishing 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 Phillips guides you through your smoking session with the patience 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 even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time.

Download or read book Low Slow 2 written by Gary Wiviott and published by Running Press Adult. This book was released on 2015-05-26 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: The basics of how to make the best smoked salmon or the most tender beef cuts in five easy lessons.

Download or read book The Prairie Homestead Cookbook written by Jill Winger and published by Flatiron Books. This book was released on 2019-04-02 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Download or read book Smoke Spice written by Cheryl Alters Jamison and published by . This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit"--Cover.