Championship BBQ Secrets for Real Smoked Food
Slow-smoked foods, or real North American barbecue,
are foods cooked low and slow next to a fire, and flavoured with wood
smoke. The results are sublime - succulent, finger-lickin' ribs, brisket,
salmon and more. Here is the art of slow-smoking in a comprehensive
cookbook that will appeal to both novice and experienced outdoor chefs.
The revision now includes all new information on competitions that take
place throughout North America, plus even more information on creating the
perfect balance of flavour blending. The 300+ carefully selected recipes
are organized by main ingredient to provide easy access and offer
inspiration for the ultimate in smoked foods. The recipes reflect the rich
diversity of smoked foods and explain how to smoke everything from ribs
and brisket to cheeses and fruit.
Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes,
Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and
Smoked Flank Steak with Beefy Barbecue Mop. Easy-to-follow instructions
and clever techniques for smoking methods are easy for any back garden
chef to follow. All the important information is covered, such as:
Equipment needed; How and why various types of woods are used; How to
build an indirect fire; How to prepare food for smoking; How to use
brines, marinades, rub, slathers, bastes, glazes and sauces.
With its mouth-watering recipes, this cookbook is a superb guide to this
increasingly popular method of back garden cooking.
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