The fan community of the beefy, black steel colossus, which looks more like a mini locomotive than a grill, is constantly growing. More and more people are becoming enthusiastic about the "low and slow" method, the slow cooking of usually large pieces of meat at a consistently low temperature. The unique thing about Smoking is not only the flavours which are conjured up through the various smoky notes, but also the unusually long cooking time that most Smoker dishes require. But Smoking, as all connoisseurs know, is not only food preparation, it is relaxation. And what is more relaxing than a Smoker session which can last a whole afternoon or even a complete day.
In his book American Smoker, Pitmaster Jeff Philipps shows, step by step, the basics of "Smokeology", gives tips on choosing the right Smoker, shows which accessories are useful how to light fire and how to keep the temperature constant, and explains which wood harmonises best with your chosen foods.
Rounding off the "all-round worry-free package" for each Smoker owner is a variety of tempting, diverse recipes that can also be combined easily to make complete menus when required. From the classics like smoked chicken legs, Spare Rubs or garlic and onion brisket, through spicy sauces, rubs and brines, to specialities such as smoked duck with wine butter sauce or stuffed sausage fatties wrapped in bacon, as well as sides and desserts, you can find everything to make Smoker owners` hearts beat faster.
232 pages, numerous colour photos, 213 x 243 mm, Flexicover, ISBN 978-3-86852-790-2
Smokeology - The science of Smoking
Fuels: Coal, Gas or Wood?
Lighting and maintaining a fire
Tools and accessories
Tips and techniques
The flavouring of meat
The Smoker pantry
The eating and enjoyment of smoked meat
Cold smoking - Basics
Table for Smoke times and temperatures
Smoker jargon and terminology
4 Fish & Seafood
5 Special seasonings
Supplier sources for Smoking equipment and accessories
|In Bolz 4 |