Smoking

Ribs - those saucy, tasty staples of every barbecue joint - take centre stage in this celebratory cookbook. Author Steven Raichlen, America's master griller, leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts (and what to look for when buying them). Raichlen sho…

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes an…

The Bradley Smoker Cookbook The Go-To Guide for All Things Smoked The Bradley Smoker Cookbook takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is. The Bradley Smoker Cookbook features recipes from five of Bradley Smokers’ pro staff. The book includes more than one hundred pages of original photographs and recipes for soups,…

Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from mac'n'cheese to black eyed peas. Brother Jimmy's BBQ is the definitive cookbook from this famed instit…

"Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a "New York Times" bestselling cookbook author, and a judge on the hit show "BBQ Pitmasters" on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week--in the comfo…

Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a…

Franklin Barbecue By: Aaron Franklin, Jordan Mackay A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, intersta…

Meat Smoking Guide in F & C - Fridge Magnet 20cm x 14cm Gives smoking temp and target temp for most popular meats. List of wood types and flavour profiles - handy reference to have when thinking what to smoke up next. Made in USA by Bear Paw Products

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace…

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with i…

This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers -- barrel, water or bullet, and ceramic -- to determine the best one for you. Get tip…

Welcome to Project Smoke, Steven Raichlen’s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the mu…

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…

Great barbecue is as simple as meat, fire, and smoke. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensible wisdom alongside 68 of the best recipes he has encountered in hi…

Step-by-step guide to delicious BBQ cooking with a Tex Mex influence. When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals. Now, in his gorgeous cookbook, Cramby shares the tips and techniques he has learned to create the tastiest barbeque food…

Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ. - Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque SocietyA lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy's book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combi…

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner o…