Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only ... In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll ... Found insideThe Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns When I want sound guidance on cooking meat, (and I generally do need guidance), I turn to Bruce Aidells, and especially this book. Original. 75,000 first printing. PEACE, LOVE, and BARBECUE is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business Found insideWelcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. 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. This advanced guide includes detailed information on modern and legacy smoking techniques that range from cold smoking to getting the smoke just right in cold climates. Found insideThese are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Presents meal plans, shopping lists, and recipes for weekly meals using fresh ingredients for each season of the year. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. Found insideBring this book out to your smoker, and enjoy the journey. No matter what’s cooking, Little’s goal is the same: to revel in the culinary tradition all Southerners share. These are the recipes that bring us together and the meals our families will cherish for generations to come. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. Found insideThe Busy Chef’s Guide to Next-Level Dinners Take your weeknight dinners from same-old to spectacular with The Noshery founder Meseidy Rivera’s stand-out recipes. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category Collects recipes that combine barbecuing and grilling techniques, using only basic equipment to infuse smoke flavors into meats, fruits and vegetables, cocktails, and desserts. Love Your Leftovers will also feature chapters on kitchen and pantry basics and Meal Planning 101, as well as a helpful index of vegetarian and thirty-minute meals. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times ... The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches, lunches, snacks, dinners, and desserts. Found insideHe 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. Found insideMaster 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Do you want to be able to cook perfect barbecue, every single time you light the charcoal? We reveal the essential Pitmasters recipes and techniques most used by both backyarders and competition teams. This is more than just a cook book. It’s 25 of the world’s best—featuring the Really Big Bosnian Burger!—from bestselling Barbecue! Bible author Steven Raichlen. Burger heaven awaits. Found insideBarbecue 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. Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Found inside2018 NBBQA Awards of Excellence Winner In The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue ... And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. Found inside – Page 1If it's got anything to do with barbecue, Diva Q has got you covered! Diva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. Provides advice for choosing a grill, tools, and safety, and contains recipes for sauces and marinades, meat, poultry, fish and seafood, vegetables, salads, and desserts. A great way to feed a crowd, or as a simple family meal, there's more to barbecues than burnt burgers! Barbecuing is an enjoyable and relaxing way to prepare a meal, bringing family and friends together. Written by the trio that has spawned a renewal of interest in Cuban cuisine, this guide to the flavors of Cuba reveals the island as a tasty confluence of Spanish spices, tropical ingredients, and African influence. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. Not Your Mother's guide to 350 recipes for getting the most out of today's slow cooker. A special cookbook for NFL fans includes a host of tempting recipes that are perfect for the tailgater's pre-game party, with 150 grilled dishes, sandwiches, sides, desserts, and drinks that range from Bloody Mary Chicken Wings and Whiskey ... Found insideUncover Ohio's scrumptious culinary secrets in 100 recipes from the Buckeye State's best chefs, from summer succotash, savory goetta, and cracker-crusted walleye to butternut squash bisque, hazelnut brownies, and buckeye pie. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. 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 ... Found insideWith 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. Found insideThe debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. Found insideHow to Cook Meat offers recipes and techniques for anyone who wants to savor the flavor of meat. Found inside – Page 1Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Found insideEvery region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Found insideSara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, ... Praise for Everyday Barbecue “Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the ... When cooking for a crowd to ensure success in the kitchen do want. 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