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Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more.
Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.
Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:
Equipment needed, How and why various types of woods are used, How to build an indirect fire, How to prepare food for smoking, How to use brines, marinades, rubs, slathers, bastes, glazes and sauces, Flavor matching charts for food ingredients and specific wood smoke.
With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking (-synopsis)
I found this cookbook to be a wealth of information and great for anyone that likes to make barbecue. Without even getting to the actual cooking of the meat, I loved reading the recipes for brines, marinades and sauces. There are sweet sauces and savory sauces so there is something for everyone. I particularly liked the sound of the Blackberry Melot Sauce, Memphis-Style Barbecue Sauce, and the Flower of the Flames Rib Rub.
|Memphis-Style Barbecue Sauce on Pork Chops
Then the book goes into everything you might want to serve with a barbecue such as vegetables, fruits, cheese, and nuts. Many of the vegetable recipes are for typical side salads and side dishes. There’s a delicious Goat Cheese and Chipotle Dip, Smoked Peanuts, and Hot-Smoked Fruit. I can’t wait to try them!
Then the meat of the book, pun intended, are the sections on fish, poultry, pork, beef, and lamb. Any recipe you could ever imagine and more are included in these sections. I had a hard time finding recipes I didn’t want to make! I’m going to give you my one favorite from each section just to give you a taste of the awesomeness of this book. There’s Crab Stuffed Whole Trout, Santa Fe Chicken Breasts in Coffee Lime Marinade, Rum & Cola Country-Style Ribs, and Apple & Pecan Smoked Flank Steak with Garlic & Spice Rub.
I give this cookbook 4 out of 5 stars.
|Onion and Garlic Dry Rub
Anyway you look at it, your next BBQ is taken care of! I actually had to try one of the recipes right away because I couldn’t stop myself. Instead of just using one recipe, I tried a dry rub and then a barbecue sauce on some pork chops. The Onion & Garlic Dry Rub gave the pork a ton of flavor and packed a sweet and spicy flavor. The Memphis-Style Barbecue Sauce was sweet, tart, and a little bit spicy. My husband usually isn’t a fan of sweet sauces but he really enjoyed this one!
Memphis-Style Barbecue Sauce (Excerpted from Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.)
3 garlic cloves, minced
2 cups ketchup
1 cup chopped onions
1 cup red wine vinegar
1/2 cup prepared yellow mustard
1/2 cup packed dark brown sugar
1/2 tsp hot pepper sauce
1. In a medium saucepan, combine garlic, ketchup, onions, vinegar, mustard, brown sugar, and hot pepper sauce over medium-low heat. Simmer, stirring occasionally, for 30 minutes, or until slightly thickened.
*I received a copy of Championship BBQ Secrets for Real Smoked Food for my honest review. All opinions are my own.*