Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Whether you're whipping up some pork belly or spare ribs, this book intends to make you experiment with endless combinations of woods, heats, meats, cuts, rubs, and sauces.
Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke. Whether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.
Will Fleischman is an award-winning Texas pitmaster. Prior to tending the pits at Lockhart, Will has been a chef in China, a college professor, and the owner of several small businesses, but BBQ was, and is, his calling. Will's brisket has been sampled by Andrew Zimmern on the Travel Channel's "Bizarre Foods America," and was featured when Will was a competitor on season 4 of Destination America's "BBQ Pitmasters." In 2012, he was named one of the ten best pitmasters in the South by Southern Living magazine.
1: COOKING LOW AND SLOW
1: Cooking with Smoke 2: Core Principles 3: The Smokers 4: The Elements of Smoking 5: Starters, Fuel, and Wood 6: Building and Fine-Tuning the Fire 7: Troubleshooting 8: Seasoning and Flavouring 9: Tools of the Trade
1: Smoking Beef: What You Need to Know 2: Beef Cuts 3: Brisket 4: Short Ribs 5: Fillet 6: Shoulder (Clod) 7: Ribeye
1: Smoking Lamb: What You Need to Know 2: Lamb Cuts 3: Rack of Lamb 4: Lamb Shanks with Bourbon Plum Sauce 5: Lamb Neck with Sweet-Sour Dip
1: Smoking Pork: What You Need to Know 2: Pork Cuts 3: Baby Back Ribs 4: Spare Ribs 5: Pulled Pork Shoulder 6: Pork Belly 7: How to Cure and Smoke Bacon 8: Ham
1: Smoking Poultry: What You Need to Know 2: Poultry Cuts 3: Turkey Breast 4: Chilli Quail 5: Jerk-Rubbed Chicken Wings 6: Whole Chicken 7: Chicken Thighs with Piquant Mayonnaise 8: Smoky Yakitori Chicken
1: Venison Tenderloin 2: Whole Pheasant 3: Wild Boar Ribs 4: Bison Ribeye 5: Elk Fillet
7: A LITTLE EXTRA SMOKE
1: Smoking Seafood: What You Need to Know 2: Whole Rainbow Trout 3: Red Snapper 4: Salmon with Sweet Glaze 5: Cold-Smoked Salmon 6: Prawn Skewers 7: Oysters 8: Lobster Tail 9: Smoked Portobello Mushroom Caps 10: Smoked Asparagus with Pork Belly 11: Smoked Wild Mushroom and White Grape Salad 12: Smoked Tomatillo Salsa 13: Smoked Habanero Hot Sauce
8: Kitchen Safety 9: Glossary 10: Smoking Times and Temps 11: Index 12: About the Author 13: Acknowledgements
Shop Now. Enjoy Now. Pay Later.
Pay in four simple instalments, available instantly at checkout.
All you need is:
1) A New Zealand credit or debit card; 2) To be at least 18 years of age; 3) To live in New Zealand
To see Afterpay's complete terms, visit https://www.afterpay.com/en-NZ/terms
Pay it, easy.
Pay it in 6 weekly automatic payments, interest free. Easy.