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Where There's Smoke, There's Flavor is the best introduction to the theory and practice of smoke cooking. This book is for people who love grilling, barbecuing and roasting meat, poultry, fish, veggies, accompaniments and appetizers. Equipment covered range from the large smokers to the gas grills. The book offers techniques of all sorts and a source guide for commercial sauces, exotic woods and chips and even a selection of smokers.
More than 100 flavor filled recipes spanning 240 pages.
Chapter 1: Smoke Cooking, the Truly American Barbecue
Chapter 2: Mastering the Smoke
Chapter 3: The Right Smoke
Chapter 4: Ribs, Ribs, and More Ribs
Chapter 5: Quintessential Pork
Chapter 6: Here's the Beef
Chapter 7: Something Special: Lamb, Venison, Buffalo
Chapter 8: Wings and Things
Chapter 9: Sea Smoke
Chapter 10: Roti and Kabobs
Chapter 11: Vegetables Are for Smoking, Too
Chapter 12: To Sauce or Not to Sauce
Item 780316-513012. . . . . . . . . . $14.95
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