SmokinMeat - Everything BBQ Feed http://smokinmeat.com/ Books RSS Feed The MeatEater Fish and Game Cookbook: Recipes and...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0399590072&t=detail&n=The-MeatEater-Fish-and-Game-Cookbook-Recipes-and-Techniques-for-Every-Hunter-and-AnglerFrom the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes  “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review) When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. In this comprehensive volume, he gives step-by-step instructions on how to break down virtually every variety of North American fish and game in a way that is best for cooking, offers advice on which types of fish or game—and which cuts in particular—work best for various preparations, provides recipes and cooking tips from other renowned hunters and chefs, and includes instructions for making basic stocks, sauces, marinades, pickles, and rubs that can work with a variety of wild game preparations. Readers will be delighted by Rinella’s personal stories, both of cooking and hunting, as well as his insights into turning the wild game he harvests into food. The MeatEater Fish and Game Cookbook will be a welcome companion to Steven Rinella’s popular handbooks, the two volumes of The Complete Guide to Hunting, Butchering, and Cooking Wild Game. More than a collection of mouthwatering recipes, this cookbook is an inspiring tribute to living the wild game lifestyle, as we share Rinella’s hands-on relationship with the most elemental aspects of existence. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. Additional Images: https://images-na.ssl-images-amazon.com/images/I/51XwHURf3CL._SL75_.jpg Price: $35.00Franklin Barbecue: A Meat-Smoking ManifestoThu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=1607747200&t=detail&n=Franklin-Barbecue-A-Meat-Smoking-ManifestoA complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.   In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. Additional Images: https://images-na.ssl-images-amazon.com/images/I/613nZbLJgVL._SL75_.jpg Price: $29.99Project SmokeThu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0761181865&t=detail&n=Project-SmokeThe Barbecue Bible for Smoking Meats A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Dixon Additional Images: https://images-na.ssl-images-amazon.com/images/I/61srwrMyDML._SL75_.jpg Price: $22.95Meathead: The Science of Great Barbecue and GrillingThu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=054401846X&t=detail&n=Meathead-The-Science-of-Great-Barbecue-and-GrillingFor succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.   With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:   * Myth: Bring meat to room temperature before cooking. * Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more. Additional Images: https://images-na.ssl-images-amazon.com/images/I/51kIpChrdIL._SL75_.jpg Price: $35.00Deep Run Roots: Stories and Recipes from My Corner of the...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0316381101&t=detail&n=Deep-Run-Roots-Stories-and-Recipes-from-My-Corner-of-the-SouthTHE NEW YORK TIMES BESTSELLERWINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARDVivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.Recipes include:Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie, Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks. ---Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi. Additional Images: https://images-na.ssl-images-amazon.com/images/I/61gjNJsvHSL._SL75_.jpg Price: $45.00The Complete Cook's Country TV Show Cookbook Season 11:...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=1945256516&t=detail&n=The-Complete-Cooks-Country-TV-Show-Cookbook-Season-11-Every-Recipe-and-Every-Review-from-All-Eleven-SeasonsEvery recipe from the hit TV show brought to life in one colorful volume. Celebrates a wide range of great American food and cooking traditions with a focus on regional favorites.Here are 400+ foolproof recipes for old-time classics, all-time favorites, and comfort foods from all over America. Every recipe has its own spread with a color photo of the finished food so recipes are easy to read and follow. Home cooks also get a glimpse into the origins and inspiration behind the dishes as well as stories about particular places. A comprehensive shopping guide lists the invaluable recommendations from America's Test Kitchen's for what equipment and ingredients to buy to stock your kitchen and pantry. Learn how to make Alabama Barbecued Chicken, Cincinnati Chili, Detroit-Style Pizza, North Carolina Lemon Pie, and lots, lots more. Additional Images: https://images-na.ssl-images-amazon.com/images/I/61ePz1FaNFL._SL75_.jpg Price: $32.99Waste Not: How To Get The Most From Your FoodThu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=084786278X&t=detail&n=Waste-Not-How-To-Get-The-Most-From-Your-FoodThe James Beard Foundation’s comprehensive book on full-use cooking—how to use all the food you buy and avoid food waste—featuring innovative recipes and tips from chefs across the country.The average American household throws away more than $1,500 worth of food every year. Featuring 100 recipes from chefs such as Rick Bayless, Elizabeth Falkner, Bryant Terry, and Katie Button, Waste Not shows readers how to turn ingredients that often end up in the trash into delicious dishes and exciting takes on tried-and-true recipes.There are no better ambassadors to inspire people to reduce food waste than chefs. Nobody knows more about how to fully utilize every leaf, root, bone, stem, and rind, or has ideas for how to stretch dollars into delicious, satisfying dishes. Here, chefs from around the country share not only recipes for asparagus bottom aioli, squash-seed tahini, and fruit-skin-crusted mahi, but also their suggestions for how to get maximum mileage—and inspiration—from the food you buy. Curated by the James Beard Foundation, America’s leading organization for culinary innovation, Waste Not will change what—and how—you eat. Additional Images: https://images-na.ssl-images-amazon.com/images/I/511g15C%2BMcL._SL75_.jpg Price: $45.00Franklin SteakThu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0399580964&t=detail&n=Franklin-SteakThe be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. Additional Images: https://images-na.ssl-images-amazon.com/images/I/61XShjOiRJL._SL75_.jpg Price: $29.99The Complete Wood Pellet Barbeque Cookbook: The Ultimate...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0757003370&t=detail&n=The-Complete-Wood-Pellet-Barbeque-Cookbook-The-Ultimate-Guide-and-Recipe-Book-for-Wood-Pellet-GrillsMouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker. Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy. If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success. Additional Images: https://images-na.ssl-images-amazon.com/images/I/510ThJF2EUL._SL75_.jpg Price: $17.95Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0451498895&t=detail&n=Sweet-Potato-Soul-100-Easy-Vegan-Recipes-for-the-Southern-Flavors-of-Smoke-Sugar-Spice-and-SoulJenné Claiborne grew up in Atlanta eating classic Soul Food--fluffy biscuits, smoky sausage, Nana's sweet potato pie--but thought she'd have to give all that up when she went vegan.  As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.  The result? Her first cookbook, SWEET POTATO SOUL, offering 100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too.  From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul. Additional Images: https://images-na.ssl-images-amazon.com/images/I/61rTIh3OjOL._SL75_.jpg Price: $19.99