Smoking Meat Made Easy: Recipes and Techniques to Master Barbecue

There is not much better to eat than moist, tender meat, fish, or poultry that has been smoked until it’s ready to fall off the bone. This terrific book will give you all the information you need to successfully smoke anything you want to perfection. There is a good discussion of the different types of smokers, with the pros and cons for each; a list of the different kinds of woods to use, what flavors they add, and which food it’s best for; what other equipment one will need; what dry and wet ingredients one should keep in the pantry; and a table with estimated times, cooking and done temperatures, and more. This is followed by chapters of recipes for Pork; Beef and Lamb; Poultry; Fish and Seafood; and Sides, Sauces, Rubs, and Marinades. Each recipe has an introductory paragraph along with Prep Time, including the time to marinate or brine the meat, smoking time, and recommended wood. Some of these are accompanied by mouth-watering photos of the finished products. Don’t miss the Candied Barbecue Smoked Bacon or the Applewood Smoked Chicken. Yum! This is sure to become a favorite with its 70 tasty recipes.