The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico Review

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(More customer reviews)I have a whole rack of cookbooks in my kitchen and none is used more than this book. Every recipe has turned out to be a grand success. You do need to have access to Mexican ingredients as many of the recipies call for a few exotic ingredients. You will not be disappointed in this cookbook however.

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BBQ Bash: The Be-all, End-all Party Guide, from Barefoot to Black Tie Review

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(More customer reviews)As always, you can count on Karen Adler and Judith Fertig (aka the Barbecue Queens) to remind you not to take cooking so seriously. You can have fun at the grill, and enjoy guests at the same time. The recipes in this latest romp through the back yard will allow you to do both. Some are fresh, some are tried and true, but all are well written, easy to follow and won't have you scanning weird markets to find obscure ingredients for esoteric dishes. In other words, you can find what you need at your neighborhood Kroger or Safeway to serve up dishes from this book, touted as "The Be-All End-All Party Guide, from Barefoot to Black Tie". My only exception to this cookbook is the ladies' advice regarding storing Frozen Margaritas, Frozen Cosmos, and The BBQ Queens' Royal Slush in the freezer. The instructions tell you to thaw them until slushy before serving. Unless Karen and Judith have a sub-sub-zero freezer, these drinks, given their alcohol content, should be pretty much slushy when you take them out. Alcohol simply does not freeze in the home refrigerator freezer. With that said, don't miss this cookbook, it will set your mind for barbecuing all summer long!

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With 100 delicious recipes for entertaining with the grill or smoker, Barbecue Bash is the key to partying with a touch of panache, from casual backyard get-togethers to more elaborate black-tie barbecues. The versatile recipes in Barbecue Bash offer all the flavor and flair of crowd-pleasing party food-from elegant appetizers and entrees, to refreshing sides and salads, to succulent desserts-without any of the fuss. Sidebars throughout feature time-saving, party-planning, and food-presentation tips, as well as suggested themed menus, cocktail suggestions, recipe variations, and more.

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Barbecued Ribs, Smoked Butts, and Other Great Feeds: KCA-pbk (Knopf Cooks American Series) Review

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(More customer reviews)Normally I can only find one recipe that I like in any one cookbook but this book is loaded with wonderful BBQ recipes that I've used over and over...In fact Im having to reorder it as my old copy has ripped apart.
I highly recommend!

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Now in paperback, this classic barbecue book -- with 225 great recipes -- gives us the fruits of a lifetime of testing, eating, and enjoying good barbecue. Jeanne Voltz, one of the best-known food writers in the country, gathers the best regional recipes from across America, from Alabama, the Carolinas, and Florida to California and the Southwest. It's all here: barbecued ribs, beef, fish, chicken, lamb, game; seasonings and sauces that give barbecue its regional flavors; kettle foods and "go-alongs" (Garlic Grits on the Grill, Chile Cornbread); and "after the barbecue" dessert ideas (Toasted Marshmallow Sundaes, Peach-Blackberry Compote). And to get you started the right way, Jeanne Voltz outlines all the essentials: equipment, accessories, building a good fire, and cooking techniques -- including smoking. Laced with personal stories about great roadside joints and barbecue lore, Barbecued Ribs, Smoked Butts, and Other Great Feeds captures the spirit and flavor of America's love for outdoor cooking."Jeanne Voltz has written a definitive book on barbecuing. She understands the varying tastes and the techniques of each region she covers, and this is The book on barbecue. I love it."-- James Beard"No one knows the fine art of barbecuing better than Jeanne Voltz."-- Jean Anderson"A wonderful, no-nonsense book. So inspired, soul-warming, and professional is Voltz's whole approach to barbecue and those foods related to it that I think it's safe to say that you can now throw out other cookbooks you might have on the subject."-- James Villas,

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The BBQ Queens' Big Book of BBQ (Non) Review

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(More customer reviews)Okay. I was a complete grill greenhorn. I didn't even know how to light a charcoal chimney. But the Queens took me step by step through the process and, drum roll here, it's easy! And I've made some of the best food I've ever had from this book. My favorites are the grilled romaine with the Caesar dressing. Who knew you could grill lettuce, but it's fabulous. I slathered a steak with Porcini Paste, grilled it, and my oh my! I also tried their smoked tomato and basil butter when I got brave enough to venture into slow smoking. It's easy, too. Now, I'm on to barbecued ribs. If they're as good as the Love Potion for the Swine (don't you just love that?) barbecue sauce, I'll be in hog heaven.

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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses Review

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(More customer reviews)The Legends of Texas Barbecue is not so much a cook book as it is a reverent tribute to Texas-style barbecue and the legends who made it famous. As author Robb Walsh notes in his introduction, "Southern barbecue is a proud thoroughbred whose bloodlines are easily traced while Texas barbecue is a feisty mutt with a whole lot of crazy relatives." There are few things that Texans argue over more often than barbecue. The book traces the diverse lineage of Texas barbecue and introduces us to the pit bosses and restaurant owners who have grown to mythical status in Texas. Throughout, archival photographs highlight these men from as early as the start of the 1900's.
Walter Jetton is perhaps the most influential pit boss in Texas barbecue history, once holding the record for feeding 12,000 people at a single event. He was also a favorite of President Lyndon Johnson. The early part of this book focuses on men such as Jetton and others, and gives a fascinating history of cooking methods and equipment these pioneering men used.
The book then provides indispensable advice on achieving a Texas-style Barbecue at home including suggestions on the best equipment to use, fuels, and cook methods. Forget the gas grill, even the use of smoke boxes will never achieve that true, smoky taste. Utensils are also covered in detail including the one thing every good barbecuer needs...a basting mop.
Moving to chapter two, the Legends of Texas Barbecue covers the "sport" of competitive cook-offs and masters such as Harley Goerlitz, holder of over 300 trophies including numerous championships. These men provide some of their award winning recipes and sure-fire tips to making the best barbecue. Even if you never plan to enter a cook-off, you'll find expert tips from these men that you can use at home.
Rather than being sectioned like most cookbooks into type of foods, this book is sectioned off into regions. East Texas, West Texas, Southern Texas, as well as the very notable influence of German immigrants of the 1800's and the black urban influence that began when Harvey Miller opened his barbecue joint in 1941. Each section provides a sampling of recipes from these influences and it's interesting to note the differences in preparation, cooking, and spices in each. Among the most interesting chapters from a historical perspective is the one that deals with the strong German influence on Texas Barbecue. Texas became a hot spot for German Immigrants in the mid 1800's and continued for some fifty years. This influence is still seen today in the barbecued sausages from this region.
The Recipes are unique and mostly simple, having only a handful of ingredients. Monte Barber's Country Style Ribs uses just orange juice, ribs, BBQ sauce and a basic rub. This is a recipe created by the legendary C.B. Stubblefield who lends his name to the famous Stubbs Barbecue sauces that are available throughout the country. Then there is Drexler's Ribs from Houston restaurant owner James Drexler, smoked to perfection using just ribs. paprika, salt, sugar, and garlic and onion powders. Simple and delectable.
There's Potato and Black Bean Salsa Salad, BBQ Pork and Guacamole Sandwiches, Jalapeno Potato Salad, Barbecued Turkey, and more unique BBQ sauces than you've ever seen. Whether it's ribs, brisket, steaks, chicken, sausages, vegetables or salads, you'll be sure to find many recipes to enjoy.
The final chapter takes readers on a guided tour of the most famous Barbecues in Texas complete with addresses and phone numbers and a capsule history of each. You're invited to make a pilgrimage to the Texas barbecue belt towns of Lockhart, Elgin, and Taylor to visit some of the most famous barbecue joints not only in Texas, but the entire country! In addition there is also a section listing various online and mail order sources where many of the sauces, rubs, and cooking utensils can be purchased.
This is just a magnificent book for any fan of barbecue! Highest recommendation.


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The Great American Barbecue & Grilling Manual Review

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(More customer reviews)If barbecuing is on your mind, prepare to transform your grill into a sacred fire pit. Once you start reading The Great American Barbecue & Grilling Manual, you will be seduced by this ancient art. Smoky Hale is truly the barbecue guru of our time. His goal is to show us the best method and to dispel the myths created by those who do not understand the true definition of barbecue.
This is a book you will find difficult to put down, so give yourself time to savor page after page of mouth-watering information. The descriptive writing and historical facts will satisfy your cerebral appetite even before the cooking begins. Every conceivable piece of knowledge on barbecue is here in one book, look no further. Smoky Hale makes no excuses for his love affair with "Authentic Barbecue."
About halfway through this "manual" you will already be driven to distraction by a tempting array of dishes which includes: Barbecued Pork Ribs, Churrasco, Fajitas, Sirloin Strips, Perfect Hamburgers, Chicken, Shrimp, Pork Shish Kebabs, Grilled Bass, and a Grilled Eggplant and Tomato with Shrimp and Pesto Stuffing. Most importantly he divulges the secret for knowing when a piece of meat is ready to be turned.
Just as you are starting to get nostalgic about your grill, you will happen upon an entire chapter devoted to selecting a new grill. Yes, by Chapter Nine it is now the time to discover the anatomy of a grill. The diagram on page 294 may enlighten you as the Hardwood/Charcoal grill is finally explained in detail. This answered my question as to why one would need a fire box attached to a grill. For those who prefer to "Grill" quickly, there is an entire chapter on gas and electric cooking.
You will soon learn that the word barbecue is not all-inclusive and does not necessarily mean just cooking a steak on a grill. The decision on which grill to purchase will rest solely on how you intend to use it, as a simple gas grill will start to seem rather elementary after you see the possibilities of a hardwood/charcoal grill. Smoky also includes some intriguing ways to maintain your grill. He provides sections on curing, smoking and drying meat. His recipes for rubs, basting sauces, side dishes, salads and breads are included to heighten the desire of your already tortured palate.
I can truly say this is now my favorite book on barbecue. It is not only written by an author who is completely versed in his subject, this encyclopedic work has been infused with humor and has been filled to overflowing with an overwhelming measure of experience. Once you read about his friend Paul Kirk's Crab Stuffed Salmon, you imagination will be on fire.
All I have left to say is......"Start up the Grills!" P.S. No, you cannot borrow my copy! It is mine....ALL mine.
Just so you know, the best source for barbecue grills and smokers made from thick new steel is found in Texas.
~The Rebecca Review

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More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.

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Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Review

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(More customer reviews)I bought this book based largely on the title after searching for select BBQ cook books. I've been cooking BBQ for just a couple of years and am trying to reach the "next level" by refining my recipes and techniques, and looked forward to a better understanding of BBQ competition and the techniques\recipes for preparing all the meat categories. There are four things I found disappointing:
1) The recipes rely on rubs or sauces that are only available through certain commercial sources.
2) There are several rub and sauce recipes, but none are referenced or used in the book.
3) The descriptions of trimming and preparation could be greatly improved with the addition of more photographs.
4) This is a useful book only if you already have experience with BBQ.
I also have to agree with one other reviewer that the book cost is about $15 more than it's worth.

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Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather Review

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(More customer reviews)Thank you thank you thank you! We love to entertain with BBQ and good eats year round. Now I can do so without suffering outdoors through a cold New England winter.
The recipes in this book are fun to read and easy to follow. My wife and I have been working through the various Interstate BBQ sauces (I-20 is to die for!) and the rubs. We've been making creations we never thought possible. It's easy, hassle free and very, very tasty.
Finally we can cook up BBQ anytime with little fuss and enjoy the party ourselves. I'm proud to say that I am officially and forever more a Cheater!

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Simply BACKYARD BARBECUING From Grilling to Smoking: Tips, Techniques, 200 Flavorful Recipes Review

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(More customer reviews)I have all four of Chef Richard McPeake's FANTASTIC instructional books on the subjects of Grilling, Smoking and Barbecuing. This newest edition "Simply Backyard Barbecuing" is a triumph of not only Chef Richard's expertise in the Culinary Arts in general, but more so in his absolute SUPERIORITY in the procedures and preparations used for Grilling, Smoking and Barbecueing in particular. Genius is a word I use sparingly, and certainly infrequently. However, if there was ever a GENIUS in food and food preparation, Chef Richard McPeake is at the very top of the list. His prolific development of procedures, recipes, taste sensations and cookbooks enables any home chef, regardless of experience or expertise, to master the techniques of the grill and smoker. Reading Chef McPeake's instructions, quips, commentary and detailing makes learning and performing the tasks necessary for success extremely simple, interesting and informative. He is a born teacher and his cookbooks reflect his intent desire for his students to not only learn, but encourages us to have a level of confidence that leads to successful execution of each task and preparation. THANK YOU Chef Richard for your dedications to your craft and your students. Congratulations on your willingness to share so freely the many 'closely-guarded secrets' possessed by only a few TRUE PROFESSIONALS. And dear contemplating book buyer ... don't even THINK about cooking Barbecue unless you have THIS Book ! ! !

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When I think of barbecue, I think of low and slow. In the USA, when people say they are going to have a BBQ, they may think of firing up the charcoal or gas grill. I have taught many classes on smoking and grilling, and have realized that the need to know both and to teach both is very important to the Art of Backyard cooking. For this reason, I decided to do my fourth book on this art of backyard cooking combining my experience from both styles of backyard cooking. This book features some of my favorite techniques and tips from my Art of Smokology classes and Backyard grilling classes. Some of my old favorite tips are featured in the book....plus new techniques and tips from the 7 years of teaching classes in the Kansas City area. To finish this new combination book, I have added new chapters, over 200 new recipes and some of my favorite recipes with new twist. This new book is meant to focus on the tips about layers of flavor, what is happening to the meats you are smoking or grilling, different heat zones that you need to achieve before you even start grilling your food and proper techniques to achieve outstanding backyard BBQ! I am sure you will find some of the new techniques and tips great to learn and you will enjoy cooking with them in your backyard, like: (just to name a few!) Tips on buying meats. Using my essence of flavor information, before you even start to cook. Using a plank on your grill! How to use the proper technique of blackening in the true way. Guidelines for grilling steaks (One of my favorite points!). Guidelines for grilling seafood Regions of Barbecue in the USA. Types of Smokers. Types of Fuels. Secrets to Smoking Seafood. Smoke Infused Roasting.I have spent numerous years in the competition world, winning hundreds of awards. Also, my years teaching as an Educator of Que has helped me learn what people are looking for in their backyard experience, to enhance their grilling or smoked foods, not only for their families but for the many friends that they may entertain. To date, I have taught over 250 classes to over 9000 students. Those tips and recipes are all found in this new Simply Backyard Barbecuing cookbook. So I hope that you enjoy the many techniques, tips and recipes that we have developed and shared with thousands of friends and students over the year. I tell all our students that barbecuing is an art about creating layers of flavors in the food that you are cooking. Let your cooking run wild, add, subtract or give your own personal twist to the many recipes in the back of the book. But most of all enjoy your Backyard Barbecuing with your friends; involve them in the food, flavors and food of this Art!

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Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker Review

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(More customer reviews)I really like this cookbook. If you are new to indoor smoking and using the stovetop smoker, it is a very useful guide that covers tips on using the smoker, pairing woodchips with a variety of foods, and plenty of tasty recipes. It also includes the author's personal experiences with using the smoker. This is a definite plus that shows up in the recipes and indicates that the author is familiar with them and didn't just collect a bunch of untried recipes to fill up the book. One comment that caught my attention was the turkey wings, the author mentions that he doesn't smoke them to eat as a main dish because they can be tough. I used to bake turkey wings portions in the oven at a low temperature and they always turned out great. Now I smoke them first and then finish them in the oven. Now they are even better! I soak them in a brine overnight:
1 onion, quartered
4-5 cloves garlic
1 or 2 stalks of celery, quartered
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black pepper
2 tablespoons dried herbs (optional), I usually use parsley
8 cups water
2 packs turkey wing portions, joint pieces, not the whole wings.
Place all of the ingredients, except the 8 cups of water and wings, in a blender. Add 1 cup of water. Process until smooth. Pour into a large bowl. Add remaining 7 cups of water. Stir to combine. Add wings. Let sit overnight. Pour off brine, rinse wings, pat dry with paper towel, and sprinkle skin with paprika. Rub it in. Prepare smoker as directed (I use about 2 tablespoons of oak or hickory). Place wings in smoker skin side up. Let wings smoke on top of stove for about 30 minutes. Place in a 325 degree oven and let them cook until tender about 45 minutes.
This is really a great book if you just got your smoker and don't know what to do with it or if you have had it awhile and are looking for new things to try like the Smoked Mozzarella served with roasted red peppers, fresh basil leaves, and a drizzle of olive oil. Yum!

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Get that great taste of wood-smoked food using the top of your kitchen stove.

Contains everything you need to know about smoking foods at home, using a stovetop smoker.

Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.

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Pacific Grilling: Recipes for the Fire from Baja to the Pacific Northwest Review

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(More customer reviews)Friends, this is a fine book. I have five grills and a couple dozen barbecue books at home and this book's at the top of the pile. If you're looking for something slick, written by a "celebrity" lightweight with a ghost writer, then buy Bobby Flay. If you want an authoritative guide to grilling written by an engaging companion, this is it.
Although I have to agree that this is an inexpensively published book, the content is extensive and very strong. Kelly's discussion of technique is first rate and his essays on grilling culture are delightful. Better yet - the recipes are delicious. This book deserves a wide audience and a place on every serious griller's shelf.

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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard Review

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(More customer reviews)Ray begins his book by talking about how all the other books on BBQ all start out talking about types of grills, grill tools, charcoal etc, and he's not going to start out his that way...Bravo! Good for him! Because most of us ALREADY know all about tools and grills. Insteay Lampe really wants to talk technique and taste. As he points out...cook on whatever you have...no one need feel they can't achieve great BBQ without spending hundreds of dollars on a high end grill or BBQ pit. Ray also tosses out the arguement of grilling vs. BBQ right off the bat and it's clear he has a bit of disdain for snooty types who think their way is the ONLY way. Again I say Bravo! It's this no-nonsene approach that really appealed to me about this book. Use what you can, it's all good and it WILL be good if you follow Ray's advice.
I've sampled a handfull of these recipes so far and here are some of my favorites: Smoked Turkey legs...they have a Renaissance Festival here every late Summer in Michigan and my favorite thing to eat is the giant, grilled, smoked turkey legs. I don't even like dark meat normally but these are delicious and with this recipe I can make them at home.
I like the rib recipes but my favorite was the backyard championship Ribs. Perfectly designed no matter what type of grill you are using. Boneless chicken is a staple in our home and the salsa grilled chicken breasts were also a big hit.
This book has quickly moved to the top of my list of favorites!

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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Review

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(More customer reviews)He keeps it simple and real. I love the way the book flows as a cookbook and a story. As soon as you get into it, there's no doubt this is Myron's cookbook. His language is what you'd expect and it's absolutely appreciated.
There are a good number of recipes and all of which are easy to follow. I can't wait to try the cupcake chicken!
The best part is how he explains the different recipes and techniques. You may not agree with some of what he says, but he does.. and it's made him ton's of money.
What you'll find:
Recipes for Rubs , Marinade, Injections, Glazes and Sauces. All or most recipes of his famous dishes (ribs,cupcakes chicken, brisket, etc.)
Cooking temps and techniques (tools,types of wood, etc)
Super easy to follow recipes and real simple ingredients.
Great stories about Myron and his dad.
Good information about the BBQ competition circuit.
Who it's for:
Beginners/Intermediate/Pros
Beginners: You will learn some of basics and find easy to follow, awesome recipes.
Intermediates: My category. It will make you feel good. It will bring you back down to earth and remind you to not over-think the BBQ process.
Pros: Good info on the BBQ competitions. And of course, Myron's award winning recipes.
I'll update this review as I try out the different recipes.
Update May 21, 2011
Last week I tried the pork shoulder recipe. It called for an 18lb whole shoulder (picnic + boston butt) I only had the butt (9lbs) I followed the recipe to the letter, except I had to alter a bit because of the smaller cut of meat. I essentially did a 3-2-1 method at 275. I used all the ingredients from the recipe and in the end a perfect boston butt. It was moist and flavorful. Just perfect.
My setup: (not in the recipe) WSM - 2 full chimney starter coals- apple and cherry chunks. water and apple juice in the water pan. google 3-2-1 method if you'd like more info (rib technique)

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The BBQ Concession Trailer As a Home Based Business Opportunity (How To Make Serious Money With Your Own Mobile Food Business) Review

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(More customer reviews)The book probably saved me hours and hours of trying to find information on my own and did it all in an easy to read format. I would highly recommend it for anyone even thinking of possibly starting their own food business. It deals with many interesting aspects of the mobile food business even though mostly it is about concession trailer sales. It covers all the basics of putting together your own business and even deals with ways how you can build your own trailer from scratch!
We have used some of the recipes in the book and have been serving them to over 5000 people since last summer and had very good feedback the whole time. Everybody asks us how we make our special Barbecue sauce and they have no idea how it's made! We won't tell them either as it is better to keep it a business secret... The recipe comes straight from this book!

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Raichlen on Ribs, Ribs, Outrageous Ribs Review

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(More customer reviews)Raichlen's premise is that everyone should know how to barbeque a good rack of ribs. I thought that was a good premise, and I had to admit that such an ability was indeed lacking from my own repetoire. It's not that I haven't tried. I got a smoker three years ago. Despite many efforts, producing lip-smacking ribs remained a hit or miss affair. I still hadn't acquired the confidence or technique that guarantees good ribs time after time.
So I bought Raichlen's book, hoping that he would make good on his promise that he would teach me how to make good barbeque ribs without fail. When the book arrived (from Amazon), I went straight to his "The One Rib Recipe Everyone should know."
After a quick trip to the store to get a couple of missing ingredients needed for his dry rub and sauce, I got down to business. The results? My oh my oh my! Better than I have ever prepared on my best day. Better than I have ever eaten at any rib joint. The delicious aromas wafting from my smoker suggested that something wonderful was happening. The sauce, the dry rub, the recommended procedure for cooking them all came together to make perfection!
About the sauce, I've made several barbeque sauces before, but his was the first one I made that had a hearty dose of lemon zest and lemon juice. Did that ever work! Tangy and sweet and flavorful. His dry rub mixture was also excellent.
There are 99 other rib recipes in this book, and most of them look really intersting. But the centerpiece recipe, the "rib recipe that everyone should know", is worth the price of the book alone. It's enough to turn you into a backyard 'cue pro, the envy of mere amateur tong wielders.

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Mastering the Craft of Smoking Food Review

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(More customer reviews)This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.

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Barbecuing and Sausage Making Secrets: How to Buy Beef, Pork, Poultry, Lamb, Fish and Sausage Review

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(More customer reviews)This book is the "bible" of smoke cooking. Charlie and Ruthie lead you systematically through the benefits of charcoal and electric smoke cookers then give you a blueprint of how to achieve the best smoked meats, fish, vegetables, etc. They go through what to look for when choosing meat, what temperature to bring the meat to for done-ness and how to check for done-ness. There is a complete section on rubs to choose/use with various meats (including recipes for making your own rubs). As a bonus, the book also includes time honored recipes that will make your mouth water (try the garlic roasted pecans)! Great book for smoke cookers!!

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