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Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.
- Sales Rank: #1658868 in Books
- Color: Cream
- Published on: 2001-05
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .75" w x 6.00" l, .90 pounds
- Binding: Paperback
- 288 pages
- ISBN13: 9780316513371
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
From Publishers Weekly
Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, basting?and, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up.
Copyright 1996 Reed Business Information, Inc.
From the Back Cover
In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.
About the Author
Langer is a former gardening columnist for the New York Times.
Most helpful customer reviews
23 of 23 people found the following review helpful.
Good but not great
By Jerry Roush
As another reviewer said, this book should not be the first book an a BBQers library. Although it has numerous recipes (including smoked vegetables and 17 different mops & sauces), it lacks the basics. There are no basic "recipes" for whole turkey, salmon or baby back ribs. There isn't even a temperature chart. The author discusses the difference between grilling and BBQing, and different types of smokers. There is a good discussion of wood types, but I wish I had read the other reviews before buying it.
17 of 18 people found the following review helpful.
Excellent BBQ, Stellar Side Dishes
By MollyM/CA
As always, Langer comes through with well-tested recipes and useful techniques. The discussion on equipment is the best among all the smoke-cooking books we've seen, as are the tips on woods and charcoals and maintaining temperature, and there are some unique smoked main dishes --Smoked Gravlax, for instance, so useful for the fisherman who loves Gravlax but fears parasites in the traditional cold-cured salmon. Recipes for simple side dishes which go perfectly with smoked foods abound --the Langer Cole Slaw, for instance, uniquely flavored with wasabi and chives, is now a family standard (slightly altered by our substituting yoghurt for the sour cream). Clear instructions, amusing "continuity" detailing the author's experiences, and charming and useful drawings by Susan McNeill, who draws objects and events from life --her life as the author's wife.
36 of 42 people found the following review helpful.
Where There's Smoke There's Flavor
By David Schlosser
This is a nice overall book and is a good addition to any barbecue library. The book has a good combination of traditional barbecue, methods of cooking, and more unique non traditional recipes. There are many good illistrations for some of the methods that are not clear. This may not be the first barbecue book you should buy, but it gives some interesting and different perspectives.
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