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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Barbecue

       
     

    How to Cook dishes from American Barbecues


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    Barbecue is a style of cooking in which the food is cooked over the hot gases of a fire, smoking wood, or hot charcoal coals. Many different foods can be cooked this way, although meats tend to be emphasized. and the meats are often marinated, rubbed with spices, or coverd with a basting sauce.

    In the United States, the word "barbecue" tends to refer to relatively indirect methods of cooking the food (for example using smoking charcoal), whereas high heat methods tend to be referred to as "grilling". In other countries, different words are used, for example in Britain, "barbecue" is used to refer to both indirect and high-heat methods of cooking, and the word "grilling" refers to what Americans would call "broiling".

    While barbecue is a common style of cooking around the world, it has become particularly population in the United States. There are of course many different regional recipes, dishes, and techniques for cooking them, and there are also many barbecue events such as competitions, cook-offs, and festivals.

    Barbecue



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    Loopy the Cooking Princess - It may be spicy but one more time

    Directed by Pororo the Little Penguin

    ICONIX Entertainment
    Released: 2018-06-21
    Prime Video (Animation)

    Loopy the Cooking Princess - It may be spicy but one more time
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    12 Chefs Compete (Part Two)

    Directed by Sharon Trojan Hollinger

    FilmRise
    Prime Video (Food and Wine)
     

    12 Chefs Compete (Part Two)

    Directed by Sharon Trojan Hollinger

    FilmRise
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    Barbecue Cookbooks

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    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    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.

    The Complete Cook's Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons

    Cook's Country
    Released: 2018-08-28
    Paperback (760 pages)

    The Complete Cook s Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons
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    Product Description:
    Every recipe from the hit TV show brought to life in one colorful volume.

    Cook along with the TV show! Celebrate over a decade of recipes, road trips, and equipment and ingredient reviews, including all-new recipes from Season 11. This is not your average best-of-American-home-cooking book. With an emphasis on regional and heirloom fare, this eclectic collection offers foolproof methods for making more than 400 recipes from all over America--from small towns to big cities, coast to coast, and everywhere in between. You'll get American classics like Glazed Meatloaf, Roast Beef, Whipped Potatoes, and Mile-High Lemon Meringue Pie, plus little-known local gems like Baltimore Pit Beef, Tennessee Pulled Turkey Sandwiches, New Jersey Crumb Buns, and Oregon Blackberry Pie.

    In addition to all the great recipes, home cooks get a glimpse into the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists not only the ingredients and equipment winners featured on the TV show but also dozens of other products given the coveted America's Test Kitchen seal of approval.

    Project Smoke

    By Steven Raichlen

    WORKMAN PUBLISHING
    Released: 2016-05-10
    Paperback (336 pages)

    Project Smoke
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    • WORKMAN PUBLISHING
    Product Description:
    The Barbecue Bible for Smoking Meats

    A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

    “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.”
    —Tom Colicchio

    “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.”
    —Myron Dixon

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Houghton Mifflin Harcourt
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    • Houghton Mifflin Harcourt
    Product Description:
    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 applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
     
    With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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. Among the many busted old husband's tales:
     
    Myth: Bring meat to room temperature before cooking.
    * Myth: Soak wood before using it.
    * Myth: Bone-in steaks taste better.
    * Myth: You should sear first, then cook.
     
    The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of 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; Grilled Lobster, and many more.

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

    By Aaron Franklin

    Ten Speed Press
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue.

    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook

    By Myron Mixon

    Ballantine Books
    Released: 2011-05-10
    Paperback (192 pages)

    Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
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    • Ballantine Books
    Product Description:
    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.

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    AMERICAN WEST BOOKS
    Released: 2017-05-02
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking

    By Bill West

    Rockridge Press
    Released: 2018-10-30
    Paperback (220 pages)

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking
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    Product Description:

    The Ultimate Wood Pellet Grill Smoker Cookbook is the backyard bible for perfect smoking with over 100 classic BBQ recipes and a user-friendly reference to popular pellet grills.

    Succulent meats, sizzling sides, and smokin’ good flavor―you don’t need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, The Ultimate Wood Pellet Grill Smoker Cookbook gives you everything you need to master wood pellet smoking.

    This smoker cookbook gets things fired up with a fool-proof guide on how to use your wood pellet grill, including pellet pairing advice to get the best wood-fired flavor for every cut of meat. With 110 downright delicious recipes for classic and modern favorites like Baby Back Ribs and Smoke-Fried Chicken, The Ultimate Wood Pellet Grill Smoker Cookbook is your go-to reference for great grilling made easy.

    The Ultimate Wood Pellet Grill Smoker Cookbook brings sweet and savory wood-fired flavor to your table, with:

    • A how-to guide that covers everything from buying your wood pellet grill to preparing for some seriously savory barbecue action.
    • 100 + recipes that include classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs and sauces.
    • Handy charts that help guide timing and temperature, pellet pairing for flavor, plus diagrams of popular beef and pork cuts.

    For game days, holidays, or everyday grilling with family or friends, The Ultimate Wood Pellet Grill Smoker Cookbook makes mouthwatering BBQ easy for everyone to enjoy.

    The Flippin’ Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin’

    By Paul Sidoriak

    Ulysses Press
    Released: 2018-06-05
    Paperback (144 pages)

    The Flippin’ Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin’
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    Product Description:
    FANTASTIC FLAT-TOP GRILLIN’

    Nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including:

    • Diner-Style Omelet
    • Buttermilk Pancakes
    • Smashed Burger
    • Cheesesteak Hoagie
    • Chicken Fajita Sandwich
    • Green Chile Turkey Melt
    • Bacon-Jalapeno–Wrapped Corn
    • Scallops with Asparagus
    • Asian-Seared Salmon
    • Grilled Pineapple with Ice Cream
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook

    By Myron Mixon

    Ballantine Books
    Released: 2011-05-10
    Paperback (192 pages)

    Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
    List Price: $22.00*
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    Lowest Used Price: $5.62*
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    Click Here
    • Ballantine Books
    Product Description:
    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.

    Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion

    By Bill Gillespie

    Gillespie Bill
    Released: 2015-03-17
    Paperback (192 pages)

    Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion
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    • Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers An Independent Guide with Master Recipes from a BBQ Champion
    Product Description:

    Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro

    Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest.

    Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others.

    If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

    Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace

    By Michael Symon

    Clarkson Potter
    Released: 2018-04-03
    Hardcover (240 pages)

    Michael Symon s Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
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    • Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.
    Product Description:
    Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.

    In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    Cool Smoke: The Art of Great Barbecue

    By Tuffy Stone

    St. Martin's Griffin
    Released: 2018-05-15
    Hardcover (304 pages)

    Cool Smoke: The Art of Great Barbecue
    List Price: $29.99*
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    Product Description:

    Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque

    Flame, smoke, and meat―these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone―five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants―has mastered it.

    Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including:

    - How to choose the right cooker
    - The best way to trim a cut of meat
    - How to prepare your own brines, rubs, and sauces
    - Insider tips and hints for taking on the competition circuit
    - Over 100 creative, delicious recipes to make you a barbecue master

    The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie.

    For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over.

    With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.

    10 Easy Tri Tip Recipes Anyone Can Do On A Wood Pellet Grill (Date Night Doins BBQ For Two)

    By Ken Fisher

    Independently published
    Paperback (61 pages)

    10 Easy Tri Tip Recipes Anyone Can Do On A Wood Pellet Grill (Date Night Doins BBQ For Two)
    List Price: $14.99*
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    Product Description:
    Love the Big Beef Flavor of Tri Tip? Here we will show how to do the best Tri Tips ever...I hate cookbooks with no pictures to show you how things should look.We have put together a cookbook featuring 10 of our favorite Tri Tip recipes.All with step by step pictures on Wood Pellet Grills. But they will work just fine on any grill…You will be The Grill Master in your neighborhood…

    Barbecue, Biscuits & Beans: Chuck Wagon Cooking

    By Bill Cauble

    Bright Sky Press
    Released: 2013-02-06
    Kindle Edition (180 pages)

    Barbecue, Biscuits & Beans: Chuck Wagon Cooking
     
    Product Description:

    Chuck wagon cooks Bill Cauble and Cliff Teinert look as though they have stepped out of the pages of Lonesome Dove, and the foreword by Tommy Lee Jones speaks to the authenticity of their chuck wagon cooking and Southwestern cuisine. These authors share recipes and preparation secrets for their all-time favorite dishes—trail-side to elegant—featuring a bounty of beef and game, vegetables from beans, tomatoes, and squash to hominy, homemade breads, and delectable desserts.

    "Adaptable and inventive, sumptuous and wholesome" is their goal—and achievement—as they use available ingredients and leftovers in developing meals and menus to please all tastes. Photography by Watt Casey, Jr., captures the colors of genuine cowboy life alongside full color displays of the finished dishes—and preparations.

    Authentic BBQ: Top 50 Smoking Meat Recipes To Create The Perfect Homemade Barbeque This Summer (Rory's Meat Kitchen)

    By Rory Botcher

    LTL Publishing
    Released: 2016-07-28
    Kindle Edition (127 pages)

    Authentic BBQ: Top 50 Smoking Meat Recipes To Create The Perfect Homemade Barbeque This Summer (Rory s Meat Kitchen)
     
    Product Description:

    SPECIAL DISCOUNT PRICING: $2.99! Regularly priced: $4.99 $5.99. Get this Amazing #1 Amazon Best-Seller - Great Deal! You can read on your PC, Mac, smart phone, tablet or Kindle device.



    Is There Some Magic Way To Make The Best Meat You Have Ever Tasted? Absolutely!

    Start Your Next BBQ & Get ALL the amazing ideas & recipes today and create the perfect homemade food.



    Eric Shaffer, Blogger, Food Enthusiast
    “A must-have for real BBQ!”

    Here’s the real kicker



    The Authentic BBQ is a #1 Most Exclusive Recipe Book Ever. Unlike other cookbooks, guidance and recipes, the Authentic BBQhas been created to focus on Grilling & Smoking Techniques and The Most Explosive Flavours.

    You'll Never Guess What Makes These Recipes So Unique!


    After reading this book, you will be able to:

    • Combine Unusual Flavours

    • Use New Techniques

    • CheckHelpful Photographs And Tables

    • Get Equally Delicious Results

    • Find Ideal Recipes For Beginners

    • Get ingredients For The Perfect Barbecue


    These recipes are fantastic for satisfying all your family members!

    • crowd-pleasing

    • mouth-watering photos

    • fun tips

    • plenty of meat

    • impressive side dishes

    • instructive & easy to comprehend


    Now, you’re probably wondering…


    Why you need this book? These recipes will give you:

    • Good time with family & friends

    • More flavor, smell, and, yes, the compliments.

    • Country’s best barbecue

    • Award-winning secrets

    • Tender meat that fall off the bone


    Whether you're looking for a beginner’s guide, seeking some grilling ideas, or just trying to get mouth-watering recipes you'll be inspired to start BBQ!

    “Umm, what now??


    Here's Some Recipes To Try!

    • Hickory-Smoked Beef Brisket

    • Kansas Barbecued Baby Back Pork Ribs

    • New York Steakhouse Baby Back Pork Ribs

    • BBQ & Applesauce Smoked Baby Back Pork Ribs

    • Halibut Steaks

    • Traditional Grilled Tuna

    • Marinated Shrimp Barbecue

    • Rib-Eye Steak


    Use these recipes, and start cooking today!


    Impress your guests with these easy to make & delicious recipes!

    Scroll up to the top of the page & Get once in a lifetime opportunity to try these incredible recipes






    Jerk from Jamaica: Barbecue Caribbean Style

    By Helen Willinsky

    Brand: Ten Speed Press
    Released: 2007-04-01
    Paperback (192 pages)

    Jerk from Jamaica: Barbecue Caribbean Style
    List Price: $19.99*
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    • Used Book in Good Condition
    Product Description:
    When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

     
    • An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
    • Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
    • Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
    • Previous edition sold more than 75,000 copies.
    Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

    Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook with more than 100 BBQ Recipes for All Grill Food Types Easy and Step-By-Step Explained

    By David Walker

    Released: 2019-02-01
    Kindle Edition (208 pages)

    Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook with more than 100 BBQ Recipes for All Grill Food Types Easy and Step-By-Step Explained
     
    Product Description:

    *IF YOU BUY THE PAPER VERSION YOU GET THE KINDLE VERSION FOR FREE*


    ⭐⭐⭐ Electric Smoker Cookbook ⭐⭐⭐

    This book contains:

    • A few of the first steps you should do before you begin using your electric smoker, including how to “clean” it out
    • Easy ways to prepare your favorite grilled meats, sides, and vegetables (but easier)
    • How to prepare game meats like pheasant, venison, duck, and bison without losing a sweat
    • Simple ways to prepare your own sauces and spices to flavor your meats and add to your cooking repertoire.

    Is the perfect recipe book for anyone with an electric smoker or thinking about purchasing one. This book walks you through a myriad of recipes that you can use, which will convince you of the ease, convenience, and versatility of the electric smoker.

    No matter if you are already a believer or if you need a bit more convincing about the benefits of using an electric smoker, this book will help you see the power this simple kitchen gadget can bring to your culinary artillery.

    Is chock full of recipes that can help you use your electric smoker every day of the week or to pull it out for special occasions. With concise and easy-to-understand recipes, this recipe booker is wonderful for the beginner or expert smoker.

    Do not waste time wishing you knew how to use your electric smoker. This book will break you in using the electric smoker the right way without you losing any sleep or experiencing cooking horror stories! Let’s get smoking!


    Kamado Cookbook: Kamado Smoker and Grill Cookbook: Delicious Kamado Grill and Barbecue Recipes and Cookbook: Kamado Smoking and Grilling Recipes with Techniques

    By Billy Jones

    Released: 2018-09-19
    Kindle Edition (85 pages)

    Kamado Cookbook: Kamado Smoker and Grill Cookbook: Delicious Kamado Grill and  Barbecue Recipes and Cookbook: Kamado Smoking and  Grilling Recipes with Techniques
     
    Product Description:
    First of all, it is a great joy that you have chosen this Kamado cookbook. We have made sure in this Kamado cookbook that readers get a comprehensive guide to using a Kamado Smoker and associated Kamado Grill recipes.

    When you utilize a Kamado Smoker for smoking, grilling, roasting, or steaming, the flavors of ingredients get enhanced. That is why we have included all delicious recipes which you can cook using your own Kamado.

    From Sunday mornings to family gatherings on special occasions, we have delicious Kamado recipes in this book that will impress your family and guests.

    Learning the practical and useful information of Kamado Smoker allows you to understand the appliance. Then, you can apply that knowledge and make complicated smoking, grilling, and other recipes simpler to cook. In fact, the correct idea of using the Kamado smoker makes cooking a fun task, which you can enjoy with your friends.

    All in all, this book is all about having a comprehensive idea of how a Kamado Smoker works and the recipes that you can utilize it for.

    So, get ready to enhance your cooking style and offer mouthwatering delicacies to your family, friends, and other guests.

    Competition BBQ Secrets

     
     


     
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