Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling - Softcover
Synopsis
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 gets down to basics with a dozen lip-smacking recipes for barbecued ribs, from the classic Shake'n'Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of meats and vegetables. Recipes include Garlicked Skirt Steak, Pork Pecan Roll with Maple Sauce, Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Turkey Thighs with Fresh Mozzarella, Smoked Gravlax, Skewered Scallops, Garlic Bombs, and Corn in the Husk.
-- Langer includes instructions on converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.
-- A steady backlist seller -- now updated in a terrific new package.
-- A great gift for Father's Day.
-- Revised and expanded with great new recipes.
"synopsis" may belong to another edition of this title.
From the Back Cover
In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.
About the Author
Langer is a former gardening columnist for the New York Times.
"About this title" may belong to another edition of this title.
- PublisherLittle, Brown and Company
- Publication date2001
- ISBN 10 0316513377
- ISBN 13 9780316513371
- BindingPaperback
- Number of pages288
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Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
Published by
Little, Brown and Company, 2001
ISBN 10: 0316513377
ISBN 13: 9780316513371
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Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
Published by
Little, Brown and Company, 2001
ISBN 10: 0316513377
ISBN 13: 9780316513371
Used
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Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
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ISBN 13: 9780316513371
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Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
Published by
Little, Brown and Company, 2001
ISBN 10: 0316513377
ISBN 13: 9780316513371
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Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling
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ISBN 10: 0316513377
ISBN 13: 9780316513371
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Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
Published by
Little, Brown and Company, 2001
ISBN 10: 0316513377
ISBN 13: 9780316513371
Used
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