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Where There's Smoke There's Flavor : Real Barbecue by Richard W. Langer (1996, Trade Paperback)
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About this product
Product Identifiers
PublisherLittle Brown & Company
ISBN-100316513016
ISBN-139780316513012
eBay Product ID (ePID)108580
Product Key Features
Book TitleWhere There's Smoke There's Flavor : Real Barbecue
Number of Pages256 Pages
LanguageEnglish
Publication Year1996
TopicMethods / Barbecue & Grilling, Methods / General
IllustratorYes
GenreCooking
AuthorRichard W. Langer
FormatTrade Paperback
Dimensions
Item Height0.8 in
Item Weight12 Oz
Item Length9.1 in
Item Width6.1 in
Additional Product Features
Intended AudienceTrade
LCCN95-049916
Dewey Edition20
Dewey Decimal641.4/6
SynopsisAnyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue. This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake 'n' Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker., Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue". This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake 'n' Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.
LC Classification NumberTX835.L36 1996
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