Uncle Billy's Downeast Barbeque Book - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Uncle Billy's Downeast Barbeque Book write by Jonathan St. Laurent. This book was released on 1991. Uncle Billy's Downeast Barbeque Book available in PDF, EPUB and Kindle. Uncle Billy's Southside Barbeque Restaurant in Portland, Maine, was the first to bring the cuisine that made linoleum famous from the plains of Texas to New England. The recipes presented here are a mix of Down South and Down East, simple and delicious.
Smoke & Spice, Updated and Expanded 3rd Edition
Smoke & Spice, Updated and Expanded 3rd Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Smoke & Spice, Updated and Expanded 3rd Edition write by Cheryl Jamison. This book was released on 2014-05-13. Smoke & Spice, Updated and Expanded 3rd Edition available in PDF, EPUB and Kindle. In this revised and updated edition of Smoke & Spice—the James Beard Cookbook Award winner that has sold more than a million copies—outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore. It’s time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue. Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues. The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. You will enjoy: Double-Crusted Baby Backs with Fennel and Coriander Dallas Dandy Brisket Espresso-Rubbed Beef Medallions Garlic-Scented Sirloin Chicken-Wrapped Apple Sausage Tea-Smoked Duck Smoked Snapper Tostadas with Sangrita Sauce Smoked Mussels with Dill Mayonnaise Vidalias ‘n’ Georgia BBQ Sauce Prosciutto-Wrapped Peaches Deep-Dish Smoked Mozzarella Pizza Wonderful Watermelon Pickles Chipotle Cherry Cobbler Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.
Celebrating Barbecue
Celebrating Barbecue - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Celebrating Barbecue write by Dotty Griffith. This book was released on 2010-06-15. Celebrating Barbecue available in PDF, EPUB and Kindle. Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.
Smoke & Spice - Revised Edition
Smoke & Spice - Revised Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Smoke & Spice - Revised Edition write by Cheryl Alters Jamison. This book was released on 2003-03-05. Smoke & Spice - Revised Edition available in PDF, EPUB and Kindle. Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.
Smoke & Spice - Revised Edition
Smoke & Spice - Revised Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Smoke & Spice - Revised Edition write by Cheryl Jamison. This book was released on 2003-03-05. Smoke & Spice - Revised Edition available in PDF, EPUB and Kindle. 300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
