Championship BBQ Secrets for Real Smoked Food
Barbecue fans everywhere can discover
the art of slow-smoking.
Slow-smoked foods, or real North American barbecue, are foods cooked next to a fire, low and slow, flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more.
Learn all about the art of slow-smoking in this comprehensive cookbook, which will appeal sto novice and experienced outdoor chefs alike. It’s been updated with 16 new photographs — which includes 12 pages of step-by-step photos — all-new secret tips from championship barbecuers across North America and even more information on creating the perfect balance of flavors.
Over 300 carefully selected recipes are organized by ingredient to offer inspiration for the ultimate in smoked foods. The mouth-watering recipes make this an absolutely superb guide to an increasingly popular method of backyard cooking.
Karen Putman was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American royal and several world championships.
Judith Fertig is a food/lifestyle writer and cookbook author who, with co-author Karen Adler, has written eight barbecue books, including 300 Big & Bold BBQ & Grilling Recipes.
440 pages total • 7" x 10" • 32 color photo pages • Step-by-step photos
ISBN 978-0-7788-0449-9 • $24.95 US / $24.95 CA / £16.95 UK
Publication date: April 2013