The Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out!

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: Larry Gaian
Publisher: Everything
Published: 05/18/2014
Pages: 272
Binding Type: Paperback
Weight: 0.88lbs
Size: 9.23h x 8.16w x 0.65d
ISBN13: 9781440572982
ISBN10: 1440572984
BISAC Categories:
- Cooking | Methods | Barbecue & Grilling

About the Author

Larry Gaian is the creator of the popular blog Embers and Flame (www.embersandflame.com). He also writes about barbecue for Grilling.com, the National Pork Board's Pork, Knife & Spoon blog, Char-Broil, and Saber Grills. Larry's recipes have appeared in many cookbooks and his recipe for MOINK Balls (beef meatballs wrapped in bacon) has become an international sensation. He lives in Rocklin, CA.