This is a comprehensive guide to the art of slow smoking that will appeal to both the novice and more experienced barbecuer. All the recipes reflect the rich diversity of foods available today and show how to smoke anything from fruit, nuts and cheese to ribs, brisket and fish. Because smoking is a multi-faceted technique that takes longer to learn than simple grilling, there is extensive information on: how to use any type of equipment as a smoker, (whether you have a simple kettle grill, a more elaborate smoker, or a cold smoker); the different types of woods and how and why they are used; how to build an indirect fire by using different types of woods; smoking and "doneness" charts, timetables for various foods etc.; preparing food for the smoker; The Seven Sins of Smoking; and a comprehensive range of brines, marinades, rubs, slathers, bastes, glazes and sauces. 300 recipes organized by ingredient provide the inspiration for the ultimate smoked food: Flames Rib Rub; Blackberry Merlot Marinade; Simple Smoked Pork Tenderloin; Stuffed Smoked Tomatoes; Cold-Smoked Fruit Salsa; Apple-Smoked Salmon; Pecan-Smoked Apricot Chicken Wings; Smoked Steak with Beefy Barbecue Mop.
This is a delicious way to add flavour to foods for barbecuing and grilling...
Karen Putman wass a prize-winning chef and dedicated barbecuer who won many contests on the competition barbecue circuit, including a grand championship in The American Royal and several world championships.