Smoking Meat: The Essential Guide to Real Barbecue
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→ 4.7 out of 5 stars on Amazon with more than 1,940 ratings
The ultimate how-to guide for smoking all kinds of meat, poultry and fish.
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“From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the ‘low and slow' art of smoking meat, poultry and fish at home.”
My first book takes home smokers new and experienced step by step through the basic and finer points of ‘smokeology' — how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry.
I have done my best to cover every step — brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential ‘mop water', keeping food safe at home and while traveling, and much more.
Also includes more than 80 easy-to-make recipes — beef, pork, poultry, fish — include Smoked Chicken Quarters, Al's 3-2-1 Asian Ribs, Pan-smoked Brisket (pulled pork), Cherry-smoked Prime Rib, Smoked Hot Wings, Smoked Whole Turkey, Cajun-smoked Frog Legs, Smoked Mahi-Mahi, Whole Trout, and Smoked Salmon, and other choices for all food tastes.
The wide range of delicious recipes includes:
- classic barbecue favorites, such as chicken, ribs and brisket
- sauces, rubs and brines that kick up flavor and tenderness
- specialty dishes, such as duck, meatloaf and fatties (rolled up ground meats and fillings wrapped in bacon)
- side dishes, such as cheesy taters, fire corn, baked beans, succotash, garlic mashed potatoes, cheese-stuffed jalapeños.
Here's an example of one of the recipes:
Smoking Meat truly is the essential guide to making real barbecue at home!
Backyard pitmasters will discover that it is the only guide they will ever need. It has detailed guidance gained over years of experience, clear instructions and advice on equipment and methods, step-by-step directions for every recipe, and a fabulous variety of mouth-watering spicy and mild recipes to suit all tastes.
