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Where Theres Smoke Theres Flavor: Real Barbecue Langer, Richard W.                       1 of 1
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FORMAT: Paperback
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Learn more about Where There's Smoke There's Flavor: Real Barbecue:

Format: Paperback
ISBN-10: 0316513016
ISBN-13: 9780316513012
Sku: 204470464
Publish Date: 4/16/2007
Pages:  256
Age Range:  NA
 
Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue. This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake n Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker. *Author: Langer, Richard W. *Binding Type: Paperback *Number of Pages: 256 *Publication Date: 1996/07/01 *Language: English *Dimensions: 8.99 x 6.11 x 0.73 inches

Product Attributes

Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0256
Product attributePublisher:   Little Brown and Company
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