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by: Richard Langer  List Price: $19.99 Amazon.com's Price: $17.99 You Save: $2.00 (10%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: PaperbackDewey Decimal Number: 641.616 EAN: 9780316513371 Edition: Expanded ISBN: 0316513377 Label: Little, Brown and Company Manufacturer: Little, Brown and Company Number Of Items: 1 Number Of Pages: 288 Publication Date: 2001-05 Publisher: Little, Brown and Company Studio: Little, Brown and Company Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: 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 gets down to basics with a dozen lip-smacking recipes for barbecued ribs alone, from the classic Shake 'n' Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of * meat, from beef (Garlicked Skirt Steak, Smokeburgers) to pork (Chili Chops, 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); * poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella); * seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax); * roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs); and * vegetables (Garlic Bombs, Ember Onions, Corn in the Husk). With instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker, and with tips for enhancing flavor by choosing different varieties of wood, this is an essential guide to real barbecue for anyone who cooks outdoors. Average Rating:
 Rating:  - Not really barbecue!I must agree with a lot of the other folks on this one. Boiling is NOT barbecue! Another thing; how can anyone that smokes food ever tell me that cherry wood is not satisfactory???? Cherry is one of the best flavors to add to other hardwoods for a special flavor that can't be beat. I probably wouldn't use it by itself, but for someone to tell me not to use it at all is just plain wrong. There are a ton of Q books out there; unfortunately, there isn't one that will satisfy everyone. You ... Read More Rating:  - It is O.KI was excited about a new book to the already many cookbooks. When I got home and started reading Alot of what is writen is not correct at all. I do agree some of what is offered can be used, but not enough to make think "Boy am I glad I got this book" Peace,love and BBQ Is far better just for one example Rating:  - Smokin' at HomeThis book is for those who want REAL bbq - chicken, pork, beef, whatever - not just something grilled. Presents ideas for everyday grillers to use to create good bbq in their own yard without spending big dollars on special equipment. If you like to cook and grill, this book's for you. Rating: - Great recipiesHubby got this book and he has already started to cook some stuff out of it! He read the entire thing from cover to cover in one night! Great book! Rating: - Real smoked ribs aren't boiled firstHave to agree with some of the other reviewers. This isn't the book to get if you're new to smoking foods. Much better books are out there. The recipies were fine until I got to the part about how to prepare ribs. None of the other books I have on smoking would even dare bring up boiling your ribs before placing them on the grill. Yet, recipe after rib recipe calls for boiling your ribs and then throwing them on the grill. It's true that boiling will render the fat and make the meat tender but ... Read More 
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