The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing But the Pig BBQ Recipes

by Bill Gillespie

Overview

Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More

For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers

Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork.

In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique.

Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.

Product Details

ISBN-13:	9781624142246
Publisher:	Page Street Publishing
Publication date:	03/15/2016
Pages:	192
Sales rank:	646,535
Product dimensions:	9.20(w) x 8.95(h) x 0.55(d)

About the Author

Bill Gillespie is the author of the bestselling Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers. He is a member of the award-winning BBQ team Smokin' Hoggz BBQ. They were named the champions of the American Royal Invitational competition and the Jack Daniel's World Champion Invitational Barbecue competition. They have won numerous other awards, including the Hudson Valley Rib Fest State Championship, the Roc City Ribfest New York State Championship and the Riverside Blues, Brews + BBQ Massachusetts State Championship, among over a hundred other awards. Bill lives in Abington, Massachusetts.

Table of Contents

Chapter 1 The Pig, The Whole Pig And Nothing But The Pig 8

Chapter 2 The Belly of the Beast 15

Chapter 3 Sausage, Sausage and More Sausage 79

Chapter 4 Ribs, Chops and Loins 103

Chapter 5 Butts, Shoulders and Hams 125

Chapter 6 Going Whole Hog 157

Chapter 7 Sauces and Rubs 171

Acknowledgments 184

About the Authors 185

Index 186

Editorial Reviews

03/07/2016
Gillespie’s follow up to his successful Secrets to Smoking on the Weber Smokey Mountain Cooker will likely be an even bigger hit than its predecessor due to a key, magical ingredient: bacon. Even if readers don’t want to take the time to make their own pancetta, pepper-crusted bacon, molasses and coffee bacon, or sriracha-and-honey-cured pork belly (among many others suggested here), they’re sure to appreciate the litany of practical, tasty dishes using one of the world’s most popular ingredients. One of Gillespie’s most frequent and easy techniques is to simply wrap bacon around whatever’s in front of him: chicken wings, onion rings, and even pineapple with mozzarella sticks get the treatment. This culminates in the formidable bacon weave, a blanket of 16 bacon slices woven together and placed atop breakfast burritos, quesadillas, and tater tots. Novelty aside, Gillespie’s got plenty of good ideas here: DIY chorizo, an award-winning recipe for grilled pork chops, barbecued beans, bacon corn chowder, and apple bacon slaw are all winners. Gillespie cut his teeth on the BBQ circuit, and he provides solid advice on ribs, rubs, and sauces without going overboard. Carnivores with a soft spot for grilling and smoking will get the most out of this solid effort, as will fans of outdoor cooking in general. (Mar.)

Publishers Weekly

"You could not be in better hands than those of Bill Gillespie, a man whose skills at the smoker are matched by his knowledge and passion. After reading the recipes in The Smoking Bacon and Hog Cookbook you will definitely have a new appreciation of the world's favorite meat."
—Simon Majumdar, author, food writer & television personality

From the Publisher