LEADER 00000cam  2200397M  4500 
001    ocn795695833 
003    OCoLC 
005    20151118051753.0 
008    120331s2012    xx            000 0 eng   
020    1615641556 
020    9781615641550 
035    (OCoLC)795695833 
035    (Sirsi) i9781615641550 
040    AU@|beng|cAU@|dCNSOA|dOCLCF|dOCLCO|dOCLCQ 
049    CKEA 
082 04 641.616 REA 2012 
100 1  READER, TED. 
245 10 Complete idiot's guide to smoking foods. 
260    Carmel :|bAlpha Books,|c2012. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
505 0  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? 
505 0  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. 
505 0  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. 
505 0  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. 
505 0  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. 
505 0  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. 
505 0  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. 
505 0  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. 
650  0 Cooking (Smoked foods) 
650  0 Barbecuing. 
650  7 Barbecuing.|2fast|0(OCoLC)fst01752821 
650  7 Cooking (Smoked foods)|2fast|0(OCoLC)fst01753189 
914    MID.b2446322x 
994    92|bCKE