Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

Author: Bill Gillespie
Publisher: Page Street Publishing
ISBN: 9781624141089
Release Date: 2015-03-17
Genre: Cooking

Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

Author: Bill Gillespie
Publisher: Page Street Publishing
ISBN: 1624140998
Release Date: 2015-03-17
Genre: Cooking

Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

Smoke It Like a Pro on the Big Green Egg Other Ceramic Cookers

Author: Eric Mitchell
Publisher: Page Street Publishing
ISBN: 9781624141072
Release Date: 2015-03-24
Genre: Cooking

Make the Best Barbecue Out There In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.

Weber s Smoke

Author: Jamie Purviance
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544859432
Release Date: 2016-01-01
Genre: Cooking

If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill

The Smoking Bacon Hog Cookbook

Author: Bill Gillespie
Publisher: Page Street Publishing
ISBN: 9781624142215
Release Date: 2016-03-15
Genre: Cooking

Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.

Low Slow

Author: Gary Wiviott
Publisher: Running Press
ISBN: 9780786751075
Release Date: 2009-08-05
Genre: Cooking

Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn: • What gear you do and, more importantly, don’t need • Exactly how to start and maintain a proper fire (without lighter fluid) • All about marinades, brines, and rubs • To use your senses and trust your instincts (instead of thermometers) • How to make delicious, delicious barbecue

Competition Bbq Secrets

Author: Bill Anderson
Publisher:
ISBN: 1439209111
Release Date: 2008-11-05
Genre: Cooking

For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it's chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning barbeque aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as “Regional Barbecue Sauce Variations,” “BBQ Competitions: What you need to get started,” “Barbecue Recipe Science” and “Collagen, Protein, and Fat,” readers learn the details on exact times and temperatures so there is no room for error—and that's the point. It is what distinguishes this barbequing cookbook from all others—the author cuts away the bone and fat to get to the meat of the matter.

Real BBQ The Ultimate Step by Step Smoker Cookbook

Author: Will Budiaman
Publisher: Callisto Media Inc.
ISBN: 9781623156015
Release Date: 2015-05-12
Genre: Cooking

Prep It, Smoke It, Savor It--A Start-to-Finish Meat Smoking Guide There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated pitmasters, step-by-step guidelines, and plenty of barbecue lore and wisdom demystify the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this trusty guide also boasts: Handy smoker illustrations and dozens of invaluable tips for smoking beef, pork, poultry, seafood, and other meatsBeginner, intermediate, and advanced recipe labels so that you can start simple and work your way to a challengeInspired ideas for amazing barbecue sides to round out your meals, including Summer Bean Salad, Dijon Potato Salad, and Southern-Style Collard GreensAll the sauces, rubs, brines, and marinades you need to move beyond a recipeA closer look at the regional barbecue styles of Texas, the Carolinas, Memphis, and Kansas CityWhether you are just breaking in your new smoker or looking to go beyond the basics, Real BBQ will give you the tools and tips you need to start smoking some brag-worthy 'cue. Recipes include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak

Pitmaster

Author: Andy Husbands
Publisher: Fair Winds Press (MA)
ISBN: 9781592337583
Release Date: 2017-03-15
Genre: Cooking

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: - Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles - A backyard cooking chapter offering the basics of becoming a successful barbecue cook - Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs - An exploration of new styles of barbecue developing in the North - Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards - Regional side dishes, cocktails, and simple desserts - A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

More BBQ and Grilling for the Big Green Egg and Other Kamado Style Cookers

Author: Eric Mitchell
Publisher: Page Street Publishing
ISBN: 9781624142420
Release Date: 2016-03-29
Genre: Cooking

More Epic Recipes and Unique Techniques from an Award-Winning BBQ Pitmaster From the author who brought you the bestselling Smoke It Like a Pro comes Eric Mitchell’s highly anticipated follow-up book that gives you more out-of-this-world, delicious barbecue dishes. This book will give you one hundred more great excuses to use your Big Green Egg® and other Kamado-style cookers. Your friends and family will be thrilled by the results. Eric Mitchell shares more lip-smackingly good recipes like Competition Pork Ribs Memphis Dry Style, Rib Eye Tomahawks with Horseradish Sauce, Marinated Mojo Spatchcock Chicken, and new twists on kabobs, pork loin and more. He also helps you bake homemade breads, sides and desserts on your ceramic cooker so you can wow a crowd with a complete meal all using one fire. Unlock the full potential of your Big Green Egg® with these daring recipes that will make you a talk-of-the-town champion barbequer and grill master.

Smoke It Like a Pit Master with Your Electric Smoker

Author: Wendy O'Neal
Publisher: Ulysses Press
ISBN: 9781612436333
Release Date: 2016-10-18
Genre: Cooking

TIPS, TRICKS, AND SECRETS FOR USING AN ELECTRIC SMOKER TO ENHANCE THE TASTE OF MEATS, SEAFOOD, VEGGIES, FRUITS, CHEESE, NUTS AND MORE Create an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with its mouthwatering recipes, including: • Sweet & Tangy Baby Back Ribs • Citrus Chicken Fajitas • Killer Stuffed Potato Skins • Bacon-Wrapped Stuffed Jalapeños • Homemade Pastrami • Classic Texas Brisket • Cast-Iron Baked Beans • Cumin-Lime Shrimp Skewers Packed with 70 inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.

Smokin with Myron Mixon

Author: Myron Mixon
Publisher: Ballantine Books
ISBN: 9780345528544
Release Date: 2011-05-10
Genre: Cooking

The secret to the best barbecue from the man who barbecues the best: 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. From the Trade Paperback edition.

Smoking Meat

Author: Jeff Phillips
Publisher: Whitecap Books Limited
ISBN: 1770500383
Release Date: 2012
Genre: Cooking

Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original.

Masterbuilt Smoker Cookbook

Author: Bob Jensen
Publisher: CreateSpace
ISBN: 1515286525
Release Date: 2015-07-29
Genre:

NEW UPDATED EDITION: Thank you to our readers for submitting your comments. We've listened to you and fixed our mistakes and will always continue to do so. If you own a Masterbuilt electric smoker, this cookbook is the perfect guide to help you use your new machine. Electric smoker recipes make your life simpler than ever since electric smokers are basically "set it and forget it" type machines. We collected 100 of the best Masterbuilt Smoker Recipes for you to enjoy and show off to your friends and family. If you've ever wondered why your brisket isn't as good as one made by a true BBQ maestro, this book is for you. The truth is -- there is no magic secret!If you ever believed that all you needed was that one magic ingredient, special sauce, or secret temperature that will make your barbecue taste like heaven, then this book is not for you. The only secret to great BBQ is the passion to keep improving your recipe and technique over time. All great chefs know this, and that is why everything they touch tastes incredible. ANYONE can make excellent BBQ. It can be hard work if you don't know what you're doing. You need a guide that will hold your hand walk you through the process step-by-step. Most people are stunned at the fact that the pros follow a ridiculously simple smoking and grilling process: 1. It doesn't matter what smoker you use 2. Use decent wood 3. Using prime cuts of meat will instantly bring you better results 4. Salt-and-pepper are the only seasoning you need 5. 275° is the ideal temperature smoking meat You may be thinking that we just gave away all the "secrets" to incredible BBQ, so why do I need to buy this book? I could tell you that it includes 101 mouthwatering backyard recipes covering: - every type of meat you can think of - delicious smoked appetizers and small plates you can't find anywhere else - classic comfort foods with a twist (like Four Cheese Smoked Mac 'n' Cheese) - incredible desserts like Smoked Pineapple Sundae and Nutella smores - cold smoked artisanal cheeses If you think you can cook incredible BBQ with free recipes and information from the Internet, then why did you read this far? This book breaks down all the essential BBQ terms, smoking safety tips, smoking times and temperatures for various meats, how to select the best cuts of meat, and much more. Have you ever wondered how to smoke salmon? How to grill steaks? If you want to impress your friends and family, then you need this book.