SmokinMeat - Everything BBQ Feed http://smokinmeat.com/ Books RSS Feed Franklin 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: $29.99Michael Symon's Playing with Fire: BBQ and More from the...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0804186588&t=detail&n=Michael-Symons-Playing-with-Fire-BBQ-and-More-from-the-Grill-Smoker-and-FireplaceCohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further. Additional Images: https://images-na.ssl-images-amazon.com/images/I/61l7I5DNRYL._SL75_.jpg Price: $30.00Meathead: 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: $35.00Project 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: $22.95Sweet 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: $19.99Deep 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 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: $17.95The Flippin’ Awesome Backyard Griddle Cookbook: Tasty...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=1612437982&t=detail&n=The-Flippin-Awesome-Backyard-Griddle-Cookbook-Tasty-Recipes-Pro-Tips-and-Bold-Ideas-for-Outdoor-Flat-Top-GrillinFANTASTIC FLAT-TOP GRILLIN’Nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including: • Diner-Style Omelet• Buttermilk Pancakes• Smashed Burger• Cheesesteak Hoagie• Chicken Fajita Sandwich• Green Chile Turkey Melt• Bacon-Jalapeno–Wrapped Corn• Scallops with Asparagus• Asian-Seared Salmon• Grilled Pineapple with Ice Cream Additional Images: https://images-na.ssl-images-amazon.com/images/I/61O4dZ5PT-L._SL75_.jpg Price: $18.95Smokin' with Myron Mixon: Recipes Made Simple, from the...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=0345528530&t=detail&n=Smokin-with-Myron-Mixon-Recipes-Made-Simple-from-the-Winningest-Man-in-BarbecueThe winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.   In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on   • the basics, from choosing the right wood to getting the best smoker or grill• the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken   Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. Additional Images: https://images-na.ssl-images-amazon.com/images/I/611BUarLnVL._SL75_.jpg Price: $22.00The Wood Pellet Smoker and Grill Cookbook: Recipes and...Thu, 01 Jan 70 00:00:00 +0000http://smokinmeat.com/product.php?c=Books&a=1612435599&t=detail&n=The-Wood-Pellet-Smoker-and-Grill-Cookbook-Recipes-and-Techniques-for-the-Most-Flavorful-and-Delicious-BarbecueTIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODSWhat’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know―picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:• Cajun Spatchcock Chicken• Teriyaki Smoked Drumsticks• Hickory New York Strip Roast• Texas-Style Brisket• Alder Wood–Smoked Trout• St. Louis–Style Baby Back Ribs• Cured Turkey Drumsticks• Bacon Cordon Bleu• Applewood-Smoked Cheese• Peach Blueberry Cobbler Additional Images: https://images-na.ssl-images-amazon.com/images/I/61BNiENBEeL._SL75_.jpg Price: $24.95