Books

Franklin Barbecue: A Meat-Smoking Manifesto

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Ten Speed Press 2249 #ad - Ten speed Press. In this much-anticipated debut, franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Today, franklin barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country if not the world—and Franklin is the winner of every major barbecue award there is.

A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When aaron franklin and his wife, texas, opened up a small barbecue trailer on the side of an Austin, interstate in 2009, Stacy, they had no idea what they’d gotten themselves into.

Franklin Barbecue: A Meat-Smoking Manifesto #ad - Franklin barbecue is a definitive resource for the backyard pitmaster, cooking mind-blowing, ridiculously delicious barbecue, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, better than you ever thought possible.

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Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

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Ten Speed Press #ad - For any meat-lover, or fan of Franklin's fun yet authoritative approach, backyard grill-master, this book is a must-have. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build a custom, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, backyard grill setup.

So, in this follow-up to his new york Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before.

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. #ad - The be-all, seasoning to perfection, end-all guide to cooking the perfect steak—from buying top-notch beef, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak.

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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

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Workman Publishing Company #ad - And the book now has full-color photographs throughout. Steven raichlen, plus mops, lemony marinades, sambals, slathers, America’s “master griller” Esquire, has completely updated and revised his bestselling encyclopedia of chile-fired rubs, buttery bastes, pack-a-wallop sauces, and chutneys. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces.

Barbecue sauces, personality, depth, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, rubs, and soul. Workman. It’s a cornucopia of all the latest flavor trends, and French cuisines, Italian, Cajun, drawing from irresistible Thai, Indian, Jamaican, Mexican, as well as those building blocks from America’s own barbecue belt.

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too #ad - It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

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Project Smoke

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Workman Publishing #ad - Understand the different tools, fuels, and smoking woods. Workman publishing. I am especially excited about the smoked cheesecake. Time to go forth and smoke. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. The barbecue bible for smoking meats a complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor.

Here’s how to choose the right smoker or turn the grill you have into an effective smoking machine. If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible. Tom colicchio “Steven Raichlen really nails everything you need to know. Usa today says, “where there’s smoke, there’s Steven Raichlen.

Project Smoke #ad - Steven raichlen says, pork belly, ribs, even cocktails and dessert, salmon, “Where there’s brisket, turkey, there will be smoke. And aaron franklin of franklin Barbecue says, “Nothin’ but great techniques and recipes. Even i found new ground covered in this smart, accessible book. Myron Dixon Workman.

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Meathead: The Science of Great Barbecue and Grilling

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Rux Martin/Houghton Mifflin Harcourt #ad - You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; last meal ribs; simon & garfunkel chicken; schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

Among the many busted old husband's tales:   * Myth: Bring meat to room temperature before cooking. With the help of physicist and food scientist Prof. Myth: you should sear first, then cook. The book blends chemistry, meat science, physics, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations.

Meathead: The Science of Great Barbecue and Grilling #ad - . Workman publishing. Myth: soak wood before using it. Greg blonder, phd, of boston university, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

Houghton Mifflin Harcourt.

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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook

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Ballantine Books #ad - He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. Rule number one: People always try to overthink barbecue and make it complicated. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. And he comes by it honestly: from the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side.

. Workman publishing. Don’t do it! mixon will show you how you can apply his “keep it simple” mantra in your own backyard. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. It’s mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook #ad - Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. Ballantine Books. Houghton Mifflin Harcourt. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. You’ll learn to cook like mixon does when he’s on the road competing and when he’s at home, and chicken, with great tips on   • the basics, injections, brisket, and sauces you’ll need • the perfect ways to cook up hog, ribs, from choosing the right wood to getting the best smoker or grill• the formulas for the marinades, rubs, including Mixon’s famous Cupcake Chicken   Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever.

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USA Made - 18 ” x 175’ 2100” Peach Wrapping Paper for Beef Briskets - Unbleached Unwaxed Uncoated Sheet - Pink Butcher Kraft Paper Roll - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper

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tenderlicious SYNCHKG121337 #ad - It's definitely a safe and healty choice for you and your family. Finest quality: it is unbleached and all natural. Ballantine Books. This wet strength property makes it perfect for wrapping food/meat with high oil or fat content. Sizetenderlicious 175feet Butcher paper comes in 18inches width by 3. 6inches diameter.

It is also unbleached and FDA approved as safe for direct food contact. There is no wax and polymer coating on the paper. The paper protects the meat from the full assault of the smoker, while its high breathability property also allows the steam to escape the wrapping. Freezer paper, for example, has a layer of polyethylene plastic that will melt at 180f.

100% made in usa: tenderlicous butcher paper is manufactured right here in America, in accordance to the highest FDA standards. Add to cart now and own the paper in matter of days ! *The manufacturer offer a lifetime warranty for manufacturing defects* Workman. Houghton Mifflin Harcourt. This is because foil is non-porous and it does not allow the steam to escape during smoking.

USA Made - 18 ” x 175’ 2100” Peach Wrapping Paper for Beef Briskets - Unbleached Unwaxed Uncoated Sheet - Pink Butcher Kraft Paper Roll - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper #ad - Thus, it's important for the paper to be uncoated and unwaxed as well. Multi-purpose tenderlicious butcher Paper has a density of 40#, making it extra strong for smoking, cooking, storing and wrapping freshly cut meats. With the peach tint, making it popular for food serving, enhances the appearance of sandwiches, the paper has unique rustic feel, fresh meats, burger, poultry and fish.

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Cool Smoke: The Art of Great Barbecue

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St. Martin's Griffin #ad - Five time barbecue world champion tuffy Stone’s complete guide to barbequeFlame, smoke, and meat―these simple elements combine to make great barbecue. Houghton Mifflin Harcourt. As no plate of ‘cue is complete without a generous helping of sides, and Pineapple Hot Pot, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, along with delicious desserts like Frozen Coconut Lime Pie.

For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. 100% made in usa: tenderlicous butcher paper is manufactured right here in America, in accordance to the highest FDA standards. With mouthwatering recipes, essential guides to cookers and equipment, and expert advice, over 200 hundred color photos, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.

Cool smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. Thus this will not create soggy exterior bark. Strong and durable: our specially formulated treament on the internal paper structure gives the extra boost to the paper's wet strength so that it will not fall apart that easily when it gets soaked in oil or water.

Cool Smoke: The Art of Great Barbecue #ad - Multi-purpose food serving: beautiful natural peach tint has made it an excellent aesthetic choice for serving other types of food such as sandwiches, burgers, fries and etc. Creating the perfect bite of tender, and tuffy stone―five time world champion Pitmaster, spicy, co-host and judge of Destination America’s BBQ Pitmasters, smoky barbecue is a science and an art form, and co-owner of the award-winning Q Barbecue restaurants―has mastered it.

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Pitmaster: Recipes, Techniques, and Barbecue Wisdom

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Fair Winds Press #ad - Barbecue is more than a great way to cook a tasty dinner. Houghton Mifflin Harcourt. Ballantine Books. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, families with a multi-generational tradition of roasting whole hogs, competition barbecue champions, and even amateur backyard fanatics.

It's definitely a safe and healty choice for you and your family. Finest quality: it is unbleached and all natural. Thus this will not create soggy exterior bark. Strong and durable: our specially formulated treament on the internal paper structure gives the extra boost to the paper's wet strength so that it will not fall apart that easily when it gets soaked in oil or water.

Pitmaster: Recipes, Techniques, and Barbecue Wisdom #ad - Multi-purpose food serving: beautiful natural peach tint has made it an excellent aesthetic choice for serving other types of food such as sandwiches, burgers, fries and etc. Fair winds. Workman publishing. Guest pitmasters include: steve raichlen  author and host of project smoke on pbs,  jake jacobs,  tuffy stone q barbecue,  rod Gray eat bbq,  John Lewis  Lewis Barbecue,  Elizabeth Karmel Carolina Cue To Go,  Sam Jones Skylight Inn and Sam Jones Barbecue,  Jamie Geer owner of Jambo Pits and Billy Durney Hometown Bar-B-Que   Workman.

We only choose the finest pure virgin pulps to make our paper. Authentic texas style: our paper is chosen by many bbq enthusiasts to create the Texas style brisket smoking. For a true pitmaster, barbecue is a way of life.

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18 Inch x 175 Feet 2100 Inch - Pink Kraft Butcher Paper Roll - Food Grade FDA Approved – Peach Wrapping Paper for Smoking Meat of All Varieties – Made in USA – Unbleached, Unwaxed and Uncoated

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Bryco Goods #ad - This paper has been reinforced in order to allow you to have confidence when smoking or cooking your meat inside of it without fear that the paper is going to tear. The bryco food grade butcher Paper Roll is a large roll of butcher paper ideal for smoking meats. It is designed to not only help you smoke or cook your meat in a healthier and more durable manner, but the Bryco Food Grade Butcher Paper Roll is also a viable solution for the storage and the serving of your meat as well.

Ballantine Books. 100% made in usa: tenderlicous butcher paper is manufactured right here in America, in accordance to the highest FDA standards. Works better than foil ultra durable and strong, this paper is stronger than foil and does a better job at trapping in smoke while releasing steam to prevent soggy foods.

When it comes to cooking your meat in the smoker, you have likely gotten it perfected down to a science. Thus this will not create soggy exterior bark. Strong and durable: our specially formulated treament on the internal paper structure gives the extra boost to the paper's wet strength so that it will not fall apart that easily when it gets soaked in oil or water.

18 Inch x 175 Feet 2100 Inch - Pink Kraft Butcher Paper Roll - Food Grade FDA Approved – Peach Wrapping Paper for Smoking Meat of All Varieties – Made in USA – Unbleached, Unwaxed and Uncoated #ad - Multi-purpose food serving: beautiful natural peach tint has made it an excellent aesthetic choice for serving other types of food such as sandwiches, burgers, fries and etc. Fair winds. Unwaxed and uncoated using only the finest virgin pulps, this paper is made without any waxes, bleaches or unnatural coating that might tamper with your food.

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16 Mesh - Monterey Bay Peppercorn Black - 1 Pound

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#ad - Works better than foil ultra durable and strong, this paper is stronger than foil and does a better job at trapping in smoke while releasing steam to prevent soggy foods. One pound Bag. Seasoning meats, vegetables and other dishes. Ballantine Books. Fda approved this paper roll is 100 percent FDA approved to ensure its food safety.

Reinforced to prevent breakage treatment on the interior of the paper ensures that this paper's wet strength will be enhanced to stop leaking and breakage. The paper protects the meat from the full assault of the smoker, while its high breathability property also allows the steam to escape the wrapping.

16 Mesh - Monterey Bay Peppercorn Black - 1 Pound #ad - We only choose the finest pure virgin pulps to make our paper. Authentic texas style: our paper is chosen by many bbq enthusiasts to create the Texas style brisket smoking. Thus this will not create soggy exterior bark. Strong and durable: our specially formulated treament on the internal paper structure gives the extra boost to the paper's wet strength so that it will not fall apart that easily when it gets soaked in oil or water.

Multi-purpose food serving: beautiful natural peach tint has made it an excellent aesthetic choice for serving other types of food such as sandwiches, burgers, fries and etc. Fair winds. There is no wax and polymer coating on the paper. Workman publishing.

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