Download or read book Southern and Smoked written by Jarred I. Zeringue and published by Arcadia Publishing. This book was released on 2022-05-09 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In South Louisiana, food is more than just sustenance. It is a way to bring friends and family together and it connects us to our history and our culture. Few places are more tied to these culinary roots than Louisiana's River Parishes, which stretch along the levees of the Mississippi River between New Orleans and Baton Rouge. Here the many cultures and diverse people who call the area home--Cajun, Creole, German, French, Spanish, African, and Native American--have mingled to produce a rich tradition of harvesting the largesse that Louisiana provides all year long. That abundance is crafted it into delectable dishes by the families who have cultivated these lands for generations. Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family--like so many in Louisiana's River Parishes--cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned.
Download or read book Southern Living Ultimate Book of BBQ written by The Editors of Southern Living and published by Time Home Entertainment. This book was released on 2015-04-14 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
Download or read book Southern Smoke written by Matthew Register and published by Harvard Common Press. This book was released on 2019-05-07 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
Download or read book Smokin in the Boys Room written by Melissa Cookston and published by Andrews McMeel Publishing. This book was released on 2014-04-08 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eighty-five Southern-influenced barbecue recipes from the seven-time barbecue world champion and author of Smokin’ Hot in the South. Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her first cookbook. Smokin’ In the Boys Room explores how to use fire in all its forms to craft more than eighty-five Southern-influenced barbecue recipes. One of the world’s top pitmasters, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs. In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else—an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice. The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company. Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it just takes a little work and a little attitude.
Download or read book Holy Smoke written by John Shelton Reed and published by UNC Press Books. This book was released on 2016-06-30 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Download or read book Country Ham written by Steve Coomes and published by History Press. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An overview of country ham and the folks who make it"--
Download or read book Buxton Hall Barbecue s Book of Smoke written by Elliott Moss and published by Voyageur Press (MN). This book was released on 2016-10 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.
Download or read book The Art of Southern Cooking written by Mildred Evans Warren and published by . This book was released on 1969 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Southern Smoke written by Matthew Register and published by Harvard Common Press. This book was released on 2019-05-07 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
Download or read book Basic to Brilliant Y all written by Virginia Willis and published by Ten Speed Press. This book was released on 2011-10-04 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Download or read book The Southern Foodie written by Chris Chamberlain and published by Thomas Nelson Inc. This book was released on 2012 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 places to eat in the South before you die (and the recipes that made them famous.).
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 A Real Southern Cook written by Dora Charles and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes--many of them never written down before--and those of her family and friends Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. "Talking About" boxes impart Dora's cooking wisdom, and evocative photos of Savannah and the Low Country set the scene.
Download or read book Let There Be Meat written by James Douglas and published by Orion. This book was released on 2015-06-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
Download or read book The Southern Cowboy Cookbook written by John Rivers and published by . This book was released on 2013-11-01 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of stories and recipes from John Rivers of 4Rivers Smokehouse
Download or read book The Southern Pie Book written by Jan Moon and published by Time Inc. Books. This book was released on 2016-10-13 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: All-new, seasonal pie recipes from Jan Moon's kitchen fill this cookbook with comfort and beauty. Readers won't be able to wait to start baking pies with flavor combinations that will surprise and tarts that will impress. With easy-to-follow instructions, handy tips, exchangeable components, and gorgeous full-page images, readers are only a rolling pin and a whisk away from a warm and delicious slice of pie. Jan shares her collection of pies, tarts, cobblers, and more that have been perfected in her own Dreamcakes Bakery. Over 150 recipes are included with gorgeous full-color images all in clearly defined categories so readers can easily navigate this book to find the recipes that inspire them. A chapter devoted to baking equipment and basic techniques gives beginning bakers a head start, while Baker's Secrets and Simple Switches are sprinkled throughout to give even the more experienced pie-baker a new tip or twist. With a varied selection of recipes from elegant tarts and rustic gallettes to familiar meringue pies and comforting fried pies, readers will pour over the dozens of possibilities to wow family and friends.
Download or read book For the Love of the South written by Amber Wilson and published by HarperCollins. This book was released on 2018-03-13 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture—a deep devotion to family, friends, and food—in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs. Amber Wilson’s popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region’s cooking, accompanied by gorgeous photos. In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures—both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life. No matter where in the country you live, no matter if you’ve barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there’s something tasty for everyone. Amber offers a pantry-full of time- and money-saving kitchen tips—from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract—and provides helpful do-ahead and leftover-saving tips for many recipes as well. Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.
