Smoking Foods

Author : Jamie Purviance
Publisher : HarperCollins
ISBN 13 : 054485943X
Total Pages : 195 pages
Book Rating : 4.32/5 ( download)

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Download or read book Weber's Smoke written by Jamie Purviance and published by HarperCollins. This book was released on 2016-01-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Jeff Phillips
Publisher :
ISBN 13 : 9781770500389
Total Pages : 0 pages
Book Rating : 4.83/5 ( download)

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Download or read book Smoking Meat written by Jeff Phillips and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time.

Author : Chris Dubbs
Publisher : Skyhorse Publishing Inc.
ISBN 13 : 1602392579
Total Pages : 193 pages
Book Rating : 4.71/5 ( download)

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Download or read book Smoking Food written by Chris Dubbs and published by Skyhorse Publishing Inc.. This book was released on 2008-08-17 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: This ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).

Author : Ted Reader
Publisher : Penguin
ISBN 13 : 1101580143
Total Pages : 463 pages
Book Rating : 4.41/5 ( download)

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Download or read book The Complete Idiot's Guide to Smoking Foods written by Ted Reader and published by Penguin. This book was released on 2012-04-03 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: - Over 100 recipes for smoking all types of food, as well as forrubs and sauces, and more. - Features expert tips for smoking success, including common smoking mistakes.

Author : W. R. Anderson
Publisher : Quiller Publishing Limited
ISBN 13 : 9781846890451
Total Pages : 319 pages
Book Rating : 4.54/5 ( download)

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Download or read book Mastering the Craft of Smoking Food written by W. R. Anderson and published by Quiller Publishing Limited. This book was released on 2007-11-09 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to making real smoked food at home. It helps to learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more smoked foods - with basic equipment that can be either bought or easily made in the workshop.

Author : Larry Gaian
Publisher : Simon and Schuster
ISBN 13 : 1440572992
Total Pages : 272 pages
Book Rating : 4.99/5 ( download)

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Download or read book The Everything Guide to Smoking Food written by Larry Gaian and published by Simon and Schuster. This book was released on 2014-04-18 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoking techniques, tips, and recipes from a barbecue master! Tangy North Carolina–style pulled pork Meaty, Smoky Brisket Sweet and Savory Baby Back Ribs If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about: Basic smoking techniques Equipment safety Regional barbecue styles Indoor and cold smoking Creating smoke without a smoker And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.

Author : Steven Raichlen
Publisher : Workman Publishing Company
ISBN 13 : 0761189076
Total Pages : 305 pages
Book Rating : 4.77/5 ( download)

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Download or read book Project Smoke written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2016-05-10 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke everything, from appetizers to desserts! 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. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. 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, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Author : Ted Reader
Publisher : Penguin
ISBN 13 : 0744053595
Total Pages : 443 pages
Book Rating : 4.93/5 ( download)

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Download or read book Smoking Foods written by Ted Reader and published by Penguin. This book was released on 2021-11-16 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prepare your taste buds for the magic of smoked foods. Smoking food is an ancient method for preserving meat that has been transformed into a superior way to infuse your food with more flavor. Smoking Foods will show you how pairing ingredients with specific woods will bring out the richness in everything you smoke. You'll also learn how rubs, marinades, sauces, and more can further enhance the foods you smoke. Renowned chef Ted Reader will share all the smoker techniques you need to create fall-off-the-bone, mouth-watering, and taste-bud-tantalizing foods. But you can smoke more than just meat, including seafood, vegetables, and even ice cream, honey, and martinis. This revised edition offers these highlights: • More than 100 smoker recipes for beef, pork, chicken, seafood, and side dishes • More than 35 flavor-layering recipes for brines, marinades, cures, rubs, sauces, and more • Expert smoking advice from Chef Ted on which woods pair best with which ingredients Don't have a smoker? Not to worry. Chef Ted will show you how to easily turn your grill and even your oven into a smoker. Along with all his other tips and secrets, this will also help you begin making fuller-flavor foods in no time!

Author : Chris Dubbs
Publisher : Academic Learning Company LLC
ISBN 13 : 9780832904622
Total Pages : 196 pages
Book Rating : 4.27/5 ( download)

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Download or read book The Quick and Easy Art of Smoking Food written by Chris Dubbs and published by Academic Learning Company LLC. This book was released on 1991 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give foods that extra zest. But questions persist: "How long do you smoke for? What's the best type of wood to use? What's the difference between cold and hot smoking?" All the answers are in this ultimate how-to guide. Whatever the food or the type of smoker (electric or wooden), there's a detailed description that even beginners will easily follow. With useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat), this handy book transforms smoking into an art.

Author : A. Rutkowski
Publisher : Elsevier
ISBN 13 : 1483160246
Total Pages : 79 pages
Book Rating : 4.45/5 ( download)

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Download or read book Advances in Smoking of Foods written by A. Rutkowski and published by Elsevier. This book was released on 2013-10-22 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it. The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored. The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry. The selection is a vital source of information for readers wanting to study the smoke curing of foods.