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 alone, 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
* meat, from beef (Garlicked Skirt Steak, Smokeburgers) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries);
* poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella);
* seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax);
* roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs); and
* vegetables (Garlic Bombs, Ember Onions, Corn in the Husk).
With instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker, and with tips for enhancing flavor by choosing different varieties of wood, this is an essential guide to real barbecue for anyone who cooks outdoors..
Price: $4.94
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