Smokin with Myron Mixon

Smokin  with Myron Mixon
Author: Myron Mixon,Kelly Alexander
Publsiher: Ballantine Books
Total Pages: 192
Release: 2011-05-10
ISBN 10: 0345528549
ISBN 13: 9780345528544
Language: EN, FR, DE, ES & NL

Smokin with Myron Mixon Book Review:

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.

Myron Mixon Keto BBQ

Myron Mixon  Keto BBQ
Author: Myron Mixon
Publsiher: Abrams
Total Pages: 200
Release: 2021-05-11
ISBN 10: 1647001439
ISBN 13: 9781647001438
Language: EN, FR, DE, ES & NL

Myron Mixon Keto BBQ Book Review:

Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Times bestselling author Myron Mixon will show you how. After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s ï¬?gured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds off for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right. This is Keto done the way we all want to live; the recipes in Keto BBQ are the ones Mixon uses to enjoy the barbecue lifestyle without gaining weight. Like Mixon, you get to eat the foods you love—including bacon-wrapped chicken breasts, smoked pork shoulder, baby back ribs, and even barbecue sauce—if you follow the recipes in this book. In Keto BBQ, Mixon shares a series of real—and real simple—changes you can make to your diet while still enjoying barbecue and other Southern foods in a healthier way.

Praise the Lard

Praise the Lard
Author: Mike Mills,Amy Mills
Publsiher: Houghton Mifflin Harcourt
Total Pages: 336
Release: 2017-05-09
ISBN 10: 0544702506
ISBN 13: 9780544702509
Language: EN, FR, DE, ES & NL

Praise the Lard Book Review:

Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.

Smoking Meat

Smoking Meat
Author: Jeff Phillips
Publsiher: Whitecap Books Limited
Total Pages: 208
Release: 2012
ISBN 10: 9781770500389
ISBN 13: 1770500383
Language: EN, FR, DE, ES & NL

Smoking Meat Book Review:

Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original.

BBQ A with Myron Mixon

BBQ A with Myron Mixon
Author: Myron Mixon
Publsiher: Abrams
Total Pages: 320
Release: 2019-05-07
ISBN 10: 1683355032
ISBN 13: 9781683355038
Language: EN, FR, DE, ES & NL

BBQ A with Myron Mixon Book Review:

Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.

Momofuku Milk Bar

Momofuku Milk Bar
Author: Christina Tosi
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2011-10-25
ISBN 10: 0307953300
ISBN 13: 9780307953308
Language: EN, FR, DE, ES & NL

Momofuku Milk Bar Book Review:

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Rodney Scott s World of BBQ

Rodney Scott s World of BBQ
Author: Rodney Scott,Lolis Eric Elie
Publsiher: Clarkson Potter
Total Pages: 224
Release: 2021-03-16
ISBN 10: 198482693X
ISBN 13: 9781984826930
Language: EN, FR, DE, ES & NL

Rodney Scott s World of BBQ Book Review:

In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. "BBQ is such an important part of African American history, and no one is better at BBQ than Rodney."--Marcus Samuelsson, chef and restaurateur Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.

Sous Vide at Home

Sous Vide at Home
Author: Lisa Q. Fetterman,Meesha Halm,Scott Peabody
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2016-11-01
ISBN 10: 0399578072
ISBN 13: 9780399578076
Language: EN, FR, DE, ES & NL

Sous Vide at Home Book Review:

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Hello My Name is Ice Cream

Hello  My Name is Ice Cream
Author: Dana Cree
Publsiher: Clarkson Potter
Total Pages: 240
Release: 2017
ISBN 10: 0451495373
ISBN 13: 9780451495372
Language: EN, FR, DE, ES & NL

Hello My Name is Ice Cream Book Review:

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

American Barbecue Sauces

American Barbecue Sauces
Author: Greg Mrvich
Publsiher: Rockridge Press
Total Pages: 130
Release: 2019-11-26
ISBN 10: 9781641529501
ISBN 13: 1641529504
Language: EN, FR, DE, ES & NL

American Barbecue Sauces Book Review:

Kick up your cookout--barbecue sauces, marinades, and more from across the country Every barbecue master knows--the secret's in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments--and of course, sauces--from all over the United States. Fire up the grill! From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America's barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country. This saucy book includes: Barbecue basics--Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more. Marinades, mops, and more--Explore other ways to heat up your barbecue game, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze. Essential equipment--Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves. Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let's get cooking!

The Complete TurtleTrader

The Complete TurtleTrader
Author: Michael W. Covel
Publsiher: Harper Collins
Total Pages: 288
Release: 2009-10-13
ISBN 10: 0061740616
ISBN 13: 9780061740619
Language: EN, FR, DE, ES & NL

The Complete TurtleTrader Book Review:

This is the true story behind Wall Street legend Richard Dennis, his disciples, the Turtles, and the trading techniques that made them millionaires. What happens when ordinary people are taught a system to make extraordinary money? Richard Dennis made a fortune on Wall Street by investing according to a few simple rules. Convinced that great trading was a skill that could be taught to anyone, he made a bet with his partner and ran a classified ad in the Wall Street Journal looking for novices to train. His recruits, later known as the Turtles, had anything but traditional Wall Street backgrounds; they included a professional blackjack player, a pianist, and a fantasy game designer. For two weeks, Dennis taught them his investment rules and philosophy, and set them loose to start trading, each with a million dollars of his money. By the time the experiment ended, Dennis had made a hundred million dollars from his Turtles and created one killer Wall Street legend. In The Complete Turtle Trader, Michael W. Covel, bestselling author of Trend Following and managing editor of TurtleTrader.com, the leading website on the Turtles, tells their riveting story with the first ever on the record interviews with individual Turtles. He describes how Dennis interviewed and selected his students, details their education and experiences while working for him, and breaks down the Turtle system and rules in full. He reveals how they made astounding fortunes, and follows their lives from the original experiment to the present day. Some have grown even wealthier than ever, and include some of today's top hedge fund managers. Equally important are those who passed along their approach to a second generation of Turtles, proving that the Turtles' system truly is reproducible, and that anyone with the discipline and the desire to succeed can do as well as—or even better than—Wall Street's top hedge fund wizards. In an era full of slapdash investing advice and promises of hot stock tips for "the next big thing," as popularized by pundits like Jim Cramer of Mad Money, the easy-to-follow objective rules of the TurtleTrader stand out as a sound guide for truly making the most out of your money. These rules worked—and still work today—for the Turtles, and any other investor with the desire and commitment to learn from one of the greatest investing stories of all time.

The Franklin Barbecue Collection Two Book Bundle

The Franklin Barbecue Collection  Two Book Bundle
Author: Aaron Franklin,Jordan Mackay
Publsiher: Ten Speed Press
Total Pages: 448
Release: 2020-04-28
ISBN 10: 198485920X
ISBN 13: 9781984859204
Language: EN, FR, DE, ES & NL

The Franklin Barbecue Collection Two Book Bundle Book Review:

From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue: This bestselling book is the 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. Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Myron Mixon s BBQ Rules

Myron Mixon s BBQ Rules
Author: Myron Mixon,Kelly Alexander
Publsiher: Abrams
Total Pages: 240
Release: 2016-04-19
ISBN 10: 1613129459
ISBN 13: 9781613129456
Language: EN, FR, DE, ES & NL

Myron Mixon s BBQ Rules Book Review:

New York Times bestselling author and star of Destination America’s BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes. In barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including: Pit Smoked Pulled Pork North Carolina Yella Mustard-Based Barbecue Sauce Prize-winning Brisket Smoked Baby Back Ribs Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. Filled with Mixon’s southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.

First Man In Leading from the Front

First Man In  Leading from the Front
Author: Ant Middleton
Publsiher: HarperCollins
Total Pages: 320
Release: 2018-05-31
ISBN 10: 0008245746
ISBN 13: 9780008245740
Language: EN, FR, DE, ES & NL

First Man In Leading from the Front Book Review:

NUMBER 1 SUNDAY TIMES BESTSELLER No one is born a leader. But through sheer determination and by confronting life’s challenges, Ant Middleton has come to know the meaning of true leadership. In First Man In, he shares the core lessons he’s learned over the course of his fascinating, exhilarating life.

Spiced

Spiced
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 304
Release: 2019-05-14
ISBN 10: 194525677X
ISBN 13: 9781945256776
Language: EN, FR, DE, ES & NL

Spiced Book Review:

Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways. Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon. #1: Season smarter with salt and pepper. You'll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt. #2: Give meat and vegetables a rub. We'll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own. #3: Bloom and toast. Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them. #4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too. #5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta. #6: Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too

Barbecue Sauces  Rubs  and Marinades  Bastes  Butters   Glazes  Too
Author: Steven Raichlen
Publsiher: Workman Publishing
Total Pages: 352
Release: 2017-05-02
ISBN 10: 1523502185
ISBN 13: 9781523502189
Language: EN, FR, DE, ES & NL

Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too Book Review:

Every griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.

Death On The Cheap

Death On The Cheap
Author: Arthur Lyons
Publsiher: Da Capo Press
Total Pages: 212
Release: 2000-11-02
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015049643870
Language: EN, FR, DE, ES & NL

Death On The Cheap Book Review:

Complemented by dozens of black-and-white movie stills, this entertaining study of low-budget film noir and its influence on the history of cinema presents an informative filmography of neglected B films, including Bad Blonde, Bury Me Dead, Short Cut to Hell, They Made Me a Killer, Wicked as They Come, Date with Death, and others. Original. 15,000 first printing.

Hot Sauce Cookbook The Book of Fiery Salsa and Hot Sauce Recipes

Hot Sauce Cookbook  The Book of Fiery Salsa and Hot Sauce Recipes
Author: Rockridge Press
Publsiher: Callisto Media Inc
Total Pages: 156
Release: 2014-03-20
ISBN 10: 1623153662
ISBN 13: 9781623153663
Language: EN, FR, DE, ES & NL

Hot Sauce Cookbook The Book of Fiery Salsa and Hot Sauce Recipes Book Review:

Make Your Favorite Hot Sauces with The Hot Sauce Cookbook The recipes in The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes. The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product. The Hot Sauce Cookbook lets you cook some of the world’s spiciest dishes, with: · 49 hot sauce recipes from around the world · 27 complementary food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay · 10 tips for making great hot sauce · Profiles of 29 types of chiles and their heat levels With The Hot Sauce Cookbook, you won’t need to go to a restaurant or a grocery store to enjoy great spicy flavors—they’ll be waiting for you in your fridge.

Franklin Barbecue

Franklin Barbecue
Author: Aaron Franklin,Jordan Mackay
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2015-04-07
ISBN 10: 1607747219
ISBN 13: 9781607747215
Language: EN, FR, DE, ES & NL

Franklin Barbecue Book Review:

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.

The Barbecue Bible 10th Anniversary Edition

The Barbecue  Bible 10th Anniversary Edition
Author: Steven Raichlen
Publsiher: Workman Publishing
Total Pages: 556
Release: 2008-05-28
ISBN 10: 0761149430
ISBN 13: 9780761149439
Language: EN, FR, DE, ES & NL

The Barbecue Bible 10th Anniversary Edition Book Review:

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.