25 Essentials: Techniques for Smoking: Every Technique Paired with a Recipe

by Ardie Davis

Overview

There's no replicating the fall-apart goodness and smokey flavor and aroma of perfectly smoked meat, you need a smoker, and you need 25 Essentials: Techniques for Smoking.

So you've just purchased a new smoker or grill. It's time to expand your repertoire backyard cookout skills and learn how to use it like a seasoned vet. Just imagine the perfectly tender briskets, pork shoulders for pulled pork, the myriad of ribs you'll be cooking up. Grab some wood chips and a copy of 25 Essentials: Techniques for Smoking, because it's time to get cooking.

This guide book to harnessing the power of your smoker gets into the nitty-gritty techniques every good grillmaster needs to know, like the best way to slow smoke ribs, basting and smoking meat to peak excellence, smoking whole vegetables, and the finer points of mopping and brining your fare.

So what are you waiting for? Get smoking and get eating.

Product Details

ISBN-13:	9781558328785
Publisher:	Harvard Common Press, The
Publication date:	08/01/2017
Series:	25 Essentials Series
Pages:	128
Sales rank:	1,164,470
Product dimensions:	8.20(w) x 8.10(h) x 0.70(d)

About the Author

Ardie Davis is one of the leading figures in US competition barbecue. He founded the American Royal International contest, held annually in Kansas City, which is one of the top three BBQ contests in the world, and he has been a winner of the Jack Daniel's World Championship. He writes a monthly column for the National Barbecue News, and another one for the Kansas City Bullsheet (the official publication of the Kansas City Barbecue Society). He has written five books on grilling and barbecue, including America's Best BBQ (Andrews McMeel 2009). He lives in Kansas City.

Table of Contents

13 Sweet Stuff Glazed Baby Back Ribs: Glazing and Smoking Ribs 68

14 Slow-Smoked Country-Style Ribs: Slathering and Rubbing Ribs 72

15 Lotsa Bark Barbecued Pork Shoulder: Creating a Bark with Long Smoking 76

16 Butt in a Bag: Paper-Bag Smoking 80

17 Apple-Smoked Chicken Thighs: Spray Basting and Crisping 84

18 This Bird's For You Beer-Can Chicken: Beer-Can Smoking 88

19 Wood-Smoked Rotisserie Chicken: Rotisserif Smoking 92

20 Smoked Turkey with Cranberry-Whiskey Mop: Mopping 96

21 Brown Sugar-Brined Turkey Breast: Brining 100

22 County Fair Barbecued Turkey Legs and Thighs with Citrus Marinade: Marinagng 104

23 Fruitwood-Smoked Duck with Cider-Honey Mop: Smoking Duck 108

Sides

24 Pitmaster's Secret Recipe Beans: Infusing Smoke 112

25 Smoke-Roasted Rustic Root Vegetables: Smoke Roasting 116

Measurement Equivalents 120

Resources 122

Index 125

Editorial Reviews

Here barbecue expert Davis takes a look at cooking low and slow, offering 25 recipes using his smoking techniques-and yes, there are 25 of those, too: rotisseries, wood planks and even paper bags make appearances, used for everything from cipollini onions and shrimp to a Smoke-Baked Barbecue Chile Pie. Though the number of techniques may seem like a "look at me" gimmick, Davis is a serious smoker and the dishes he highlights are solid, workaday fare. The bulk of meat dishes are simple classics, among them beer-can chicken, slow-smoked pork shoulder and ribs done four ways. As most preparations call for little more than oil, salt, pepper and the occasional sprinkling of granulated garlic, cooks will need only to source their wood chips. An excellent entry point for those new to smoking, this should also teach vets some new tricks. Fair warning: those hoping for sauce recipes will have to look elsewhere (Davis's Great BBQ Sauce Book, perhaps?).
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