Unlock the secrets of cooking on a smoker and enjoy the deeply soulful flavors of authentic pit—smoked BBQ made right in your backyard.
If you are new to smoke—cooking, you know it is more complicated than grilling. The cooking times are measured in hours, not minutes, and maintaining the perfect low temperature over those hours can be a challenge—especially when your fuel is wood chunks or logs and not propane gas or store—bought charcoal.
Smoking
serves up expert guidance on these tricky matters in a clear and concise way that even a total newbie can understand. Best of all, it offers
50 flavor—packed recipes that will make you not just
use
your smoker, but
love
it
. They include:
Braggin’ Rights Brisket
Barbecued Short Ribs with Olive Oil Baste
Slathered and Rubbed Barbecued Chicken Breasts.
Kansas City—Style Baby Back Ribs
Szechuan Smoked Duck
Herb—Crusted Barbecued Rack of Lamb with Roasted Garlic Sauce
Ancho and Chipotle–Rubbed Smoked Pork Loin
Barbecued Shrimp Pasta Salad with Citrus Vinaigrette
Smoke—Baked Barbecue Chile Pie
This
colorful, photo—rich book
is the perfect gift for anyone new to smoke—cooking or for BBQ veterans who want to graduate to true pitmaster status. It covers the Southern and Texas classics as well as new—school barbecue that incorporates global flavors and lighter, healthier proteins. You will be enjoying these recipes for years to come.