Skip to content
You are not logged in |Login  
     
Limit search to available items
Book Cover
book
BookBook
Author READER, TED.

Title Complete idiot's guide to smoking foods.

Imprint Carmel : Alpha Books, 2012.

Copies

Location Call No. Status
 Middletown, Russell Library - Adult Nonfiction  641.616 REA    Check Shelf
 Windsor Locks Public Library - Adult Department  641.5784 REA    Check Shelf
Contents Machine generated contents note: pt. 1 Where There's Fire, There's Smoke -- 1. For the Love of Smoked Foods -- A Brief History of Smoking -- The Current Smoking Craze -- Smoking vs. Grilling -- The Different Types of Smoking -- Cold Smoking Foods -- Hot Smoking Foods -- 2. Smokers and How They Work -- Smokers for the Novice -- Gas Grill -- Charcoal Kettles -- Electric Smokers -- Smokers Best Suited for Adventurous Amateurs -- Vertical Box Smokers -- Water Smokers -- Offset Barrel Smokers -- Kamado-Style Smokers -- Smokers Best Suited for Experienced Smokers -- Homemade Smokers -- The Big Rigs -- Industrial Smokers -- 3. Fuel + Wood = Smoky Deliciousness -- Propane and Natural Gases -- Electricity -- Charcoal -- Types of Charcoal -- Hardwood Charcoal Flavoring Guide -- Ted's Homemade Charcoal Blends -- General Tips for Buying and Working with Charcoal -- Hardwoods -- Hardwood vs. Softwood -- Sawdust, Chips, Chunks, Pellets, Pucks, and Logs -- To Soak or Not to Soak?
Contents note continued: Bark vs. No Bark -- A Wood Flavoring Guide -- Trade-Secret Smoke Flavor Boosters -- Plank Smoking: All the Flavor in Less Time -- Woods for Plank Smoking -- When It Comes to Planks, Size Matters -- Where to Find and Buy Planks -- 4. Smoking 101 -- All You Need to Know About Charcoal Smoking -- Smoking on Gas and Propane Grills -- Plank Smoking -- How to Smoke Safely Indoors -- Stove and Oven Roasting Pan-Style Smokers -- Stove-Top Kettle Smokers -- Smoking Bags -- Turning Your Oven into a Smoker -- 5. Buying a Smoker and Accessories -- How Much Do You Want to Spend? -- Conservative Budget ($500 or Less) -- Midrange Budget ($500 to $1,500) -- Spending Some Bucks ($1,500 to $5,000) -- Big-Daddy Range ($5,000 and Up) -- Talk to Anyone Who Will Listen -- Helpful Smoking Accessories and Tools -- Fire Starters -- Thermometers -- Toolkit for the Frequent Smoker -- Gadgets for the More Advanced Smoker -- 6. Ted's 10 Commandments for Smoking Foods.
Contents note continued: Commandment #1 Be Prepared -- Prepare the Food -- Prepare the Fire -- Prepare the Smoker -- Commandment #2 Be Patient -- Commandment #3 Don't Peek! -- Commandment #4 Keep 'Er Steady -- Commandment #5 Keep It Moist -- Commandment #6 Keep It Safe and Clean -- Smoker Safety -- Practicing Proper Food Safety -- Commandment #7 Practice, Practice, Practice -- Commandment #8 Take Notes -- Commandment #9 Make It Tasty -- Commandment #10 Have Fun! -- pt. 2 Layering the Flavor -- 7. Brines, Marinades, and Cures -- Brines -- Marinades -- Cures -- Basic Brine -- Apple-Honey Pig and Bird Brine -- Juicy Citrus Brine -- Maple Whiskey Brine -- Dark Ale Marinade -- Cubano Mojo Marinade -- Dragon Marinade -- Smoked Garlic Marinade -- Honey Riesling Wine Marinade -- Whiskey and Cola Marinade -- Basic Cure -- Fish Cure -- Aromatic Cure -- 8. Rubs, Pastes, and Injections -- Rubs -- Pastes -- Injections -- Ted's World-Famous Bone Dust BBQ Seasoning Rub -- Crazy Cajun Rub.
Contents note continued: Garlic-Herb Fresh Rub -- Jamaican Jerk Rub -- Memphis Rib Rub -- Tandoori Rub -- Mediterranean Spice Rub -- Cinnamon Chipotle Rub -- Smoked Sea Salt -- Hot `n' Spicy BBQ Paste -- Margarita Paste -- Java-Java Paste -- Chive Butter Injection -- Rum Runner's Maple Injection -- 9. Basting, Saucing, and Spritzing -- Basting with Caution -- BBQ Sauces from Around the World -- A Spritz Can Make All the Difference -- Kansas City BBQ Sauce -- Bourbon-Wasabi BBQ Sauce -- Four-Ingredient Cherry Cola BBQ Sauce -- Apple Butter BBQ Glaze -- Memphis-Style BBQ Sauce -- Carolina Sweet Mustard Sauce -- Lemon-Ginger Wine Spritz -- Cherry-Pom Spritz -- Honey-Herb Spritz -- pt. 3 Meat, Meat, and More Meat ... and Fish -- 10. Blazing Beef -- Breaking Down the Different Cuts of Beef -- Forequarter -- Hindquarter -- Beef Buying Basics with Your Buddy Ted -- Shredded Beef Sandwiches with Chimichurri Mayonnaise -- Korean Bulgogi Smoked Top Sirloin Roast.
Contents note continued: Four-Pepper-Crusted Beef Tenderloin with Armagnac Butter Injection -- Coffee-Porter N.Y. Strip Steaks with Blue Cheese-Pecan Butter -- Prime Rib with Whiskey Mist and Hot Horseradish Mustard -- Cherry Whiskey-Smoked Eye-of-Round -- Smoked Beef Ribs with Chocolate Stout and Horseradish Baste -- Smoked Prime Rib Demi-Glace Burgers with Smoked Garlic and Onions -- Santa Maria Tri-Tip with Cabernet Wine Mop -- Texas Cowboy Beef Jerky -- 11. Glorious Pork -- Assorted Pork Cuts -- All You Need to Know About Sausage -- Let's Talk Bacon -- Rockin' Ribs -- Pork T-Bones with Smoked Strawberry and Rhubarb Compote -- Fire Ball Spritzed-Extra-Meaty Back Ribs with Smoked Honey Glaze -- Smoked BBQ Ribs with Redneck White Sauce -- Maple Smoked Bacon -- Smoked Peameal with Bloody Mary Injection -- Smoked Ozark Sirloin -- Smoked Spam -- Smoked Polish Sausage -- 12. Delicious Lamb and Wild Game -- Domestic vs. Imported Lamb -- Assorted Lamb Cuts.
Contents note continued: Lamb and Wild Game Basics -- Smoky Rack o' Lamb with Goat Cheese -- Owensboro Smoked Lamb Shoulder -- Smoked Lamb Ribs with Garlic-Ginger-Lemon Soy Baste -- Smoked Veal Chops with Blackberry Butter -- Smoked Bison Short Ribs with Black Currant-BBQ Sauce -- Venison Ribs with Cranberry-Orange Honey Glaze -- 13. Smokin' Chicken and Other Poultry -- Chicken and Poultry Basics -- Air-Chilled vs. Water-Chilled Birds -- Assorted Poultry Cuts -- Pork, Cheddar, and Apple-Stuffed Bacon-Wrapped Chicken -- Georgia Peach-Dunked Smoked Chicken Thighs with Potato Chip Crust -- Smoky Chicken-Cheese Dogs -- Cinnamon Sugar-Smoked Chicken Halves -- Smoked Buffalo Wings with Blue Cheese and Celery -- Cozy Corner Smoked Cornish Game Hens -- Dry-Cured Smoked Turkey Breast -- Cajun-Rubbed and Honey-Dipped Smoked Turkey Drumsticks -- Maple-Cured Smoked Duck Breasts -- Beer-Brine Smoked Pulled Duck -- 14. Succulent Fish and Shellfish -- Fish and Seafood Basics.
Contents note continued: Cold- and Hot-Smoked Fish -- The Right Fish for the Right Recipe -- Irish Whiskey-Smoked Salmon -- Plank Hot-Smoked Salmon -- Smoked Soy-Sesame Salmon -- Smoked Mackerel with Maple and Dark Rum -- Honey-Hoisin Smoked Oysters -- Smoked Razor Clams -- Smoked Halibut with Hot Curry Rub and Lime Butter -- Whiskey Butter-Injected Smoked Scallops with Halibut and Crab Topping -- 15. The Big 5 -- What to Know Before Entering a BBO Competition -- Brisket -- Pulled Pork -- Ribs -- Chicken and Turkey -- Whole Hog -- Big Beefy Texas-Style Smoked Brisket -- Smoked BBQ Pulled Pork with Apple Jack Spritz -- Smoked St. Louis Ribs with BBQ Icing -- Smoked Chicken with Buttery Love Injection -- Thanksgiving Smoked Turkey -- pt. 4 Starters, Sides, and Sweets -- 16. Sides and Accompaniments -- Smoked Eggplant Dip -- Smoked Vidalia Onion Relish -- Smoked Beet and Pear-Blue Cheese Salad with Walnuts -- Smoked Corn and Smoked Cream Corn -- Planked Mashed Potatoes.
Contents note continued: Warm Potato Salad with Bacon, Green Apple, and Molten Brie -- Smoked Risotto with Spinach, Prosciutto, and Smoked Mozzarella -- Smoky Baked Macaroni and Cheese -- 17. Weird and Wonderful -- Pulled Pork and Cheese ABTs -- Plank-Smoked Camembert -- Smoked Bacon-Wrapped Meatballs -- Smoked Frittata with Grape Tomatoes and Cheese -- Smoked Fois Gras Terrine -- Smoked Honey -- Smoked Ice Martini -- Smoked Chocolate-Banana Ice Cream -- PB & J Plank-Smoked Twinkies with Chocolate-Marshmallow Topping -- APPENDIXES -- A. Glossary -- B. Resources.
Subject Cooking (Smoked foods)
Barbecuing.
Barbecuing. (OCoLC)fst01752821
Cooking (Smoked foods) (OCoLC)fst01753189
ISBN 1615641556
9781615641550
-->
Add a Review