Where There's Smoke There's Flavor: Real Barbecue

by Richard W. Langer

Overview

Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue". This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional and imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti and kabobs (Combination Gyros, Chicken Hearts and Livers Satay, Skewered Scallops, Vegebobs), and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs -- from the classic Shake 'n' Smoke Ribs to Hotsin Ribs and Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.

Product Details

ISBN-13:	9780316513012
Publisher:	Little, Brown and Company
Publication date:	07/01/1996
Pages:	256
Sales rank:	647,563
Product dimensions:	6.12(w) x 9.25(h) x (d)

Table of Contents

1.	Smoke Cooking, the Truly American Barbecue	1
2.	Mastering the Smoke	7
3.	The Right Smoke	19
4.	Ribs, Ribs, and More Ribs	27
5.	Quintessential Pork	53
6.	Here's the Beef	85
7.	Something Special: Lamb, Venison, Buffalo	115
8.	Wings and Things	131
9.	Sea Smoke	159
10.	Roti and Kabobs	187
11.	Vegetables Are for Smoking, Too	221
12.	To Sauce or Not to Sauce	237
	Sources for Barbecue Supplies	259
	Index	265

Editorial Reviews

Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, bastingand, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up. (July)

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