Where There's Smoke There's Flavor

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, 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 meats and vegetables. Recipes include Garlicked Skirt Steak, Pork Pecan Roll with Maple Sauce, Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Turkey Thighs with Fresh Mozzarella, Smoked Gravlax, Skewered Scallops, Garlic Bombs, and Corn in the Husk.
— Langer includes instructions on converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.
— A steady backlist seller — now updated in a terrific new package.
— A great gift for Father’s Day.
— Revised and expanded with great new recipes.