Unlock the secrets of fantastically flavorsome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavors, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs, and glazes to add flavor to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favorites from around the world. Nothing brings out the flavor in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for Pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with an African Smoke Rub or a Matahambre Marinade. Options for Lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, in the Poultry chapter, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavored butters. Vegetarian options include Caramelized Beet Tatin with Marinated Goats’ Cheese while recipes for Desserts feature a tempting Sozzled Apricot Bruschetta with Orange Liqueur Cream.
375 W.C. Handy Blues and Barbecue Festival ( Henderson , KY ) , 334 weather conditions , 5 , 11 , 278 Weeknight Pork Tenderloin , 80 Weil , Bumble Bee Bob , 236 Wells , Gary , 299 West Coast Baby Backs , 73–74 West Coast Wonder ...
Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, including sauces, rubs, marinades, appetizers, side dishes, desserts, and drinks, with tips on cooking techniques.
Set this outside in the sun with you while you barbecue and you'll have great iced tea by lunch time. You can substitute artificial sweetener for the sugar, but a venerable rule of barbecue etiquette requires some kind of sweetening.
Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.
In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables.
2 cups beef stock 12 - ounce bottle of beer 1 tablespoon tomato paste 1 tablespoon brown sugar 2 bay leaves 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme leaves 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary 2 ...
Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.
Born to Grill (10 Copies) and Smoke and Spice (10 Copies)