More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.
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In his inimitable style of wit and wordplay, author discloses the true origin of the word "barbecue" and the origin of the technique that distinguishes barbecue from all other forms of cooking. He defines the various techniques of cooking on a grill and teaches how to master all with chapters for barbecuing, broiling, roasting, hot and cold smoking and curing. He explains the rational and methods for mixing and using marinades, rubs, basting and finishing sauces.
His chapters on accompanying salads, slaw, beans, hashes and bread are as mouth watering as they are informative. He covers cooking with wood, charcoal, gas and electricity completely with clarity and wit. His chapters on grill explain and illustrate functions, design and construction methods and materials. He review auxiliary equipment and give complete details on meat selection, safety, storage and handling. He has included a complete gas grill operating and maintenance guide with check lists for comparing grills before purchase. The book is amply indexed.About the Author:
His "Great American Barbecue Instruction Book" 1985, established Smoky Hale as a foremost student of the art. Subsequent newspaper columns, magazine articles, e-zine articles from Barbecue'n On The Internet, responses to thousands of questions e-mailed from around the world, teaching seminars from coast to coast and judging at all major barbecue contests have confirmed his international reputation as the leading authority on the techniques of cooking on a grill.
But it is his wit as well as his wisdom, that has endeared him to millions - from first-timers to professional barbecue competitors.
When not traveling, judging and teaching barbecue, Smoky resides in the deep woods near McComb in South Mississippi.
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Descrizione libro Abacus Publishing (MS), 2001. Hardcover. Condizione libro: New. book. Codice libro della libreria 0936171030