Bad Smoke, Good Smoke PDF Download
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Author: John R. Erickson
Publisher:
ISBN: 9781682830888
Category :
Languages : en
Pages : 0
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Book Description
Author: John R Erickson
Publisher:
ISBN: 9781682832417
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Author: Jack Sleight
Publisher: Stackpole Books
ISBN: 0811741915
Category : Cooking
Languages : en
Pages : 187
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Book Description
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Author: Eric Dickerson
Publisher: Haymarket Books
ISBN: 1642596663
Category : Biography & Autobiography
Languages : en
Pages : 193
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Book Description
His style was iconic, and vintage ‘80s: aviator goggles, Jheri curls, neck roll, boxy pads. Eric Dickerson is the greatest player in Los Angeles Rams history and the NFL’s single season record holder for most rushing yards. In 2019, Dickerson was named to the National Football League’s 100th Anniversary All-Time Team. With an elegant upright running style that produced some of football’s most-watched highlights, it was said he was so smooth you couldn’t hear his pads clack as he glided past you. But during his Hall of Fame career, his greatness was often overshadowed by his contentious disputes with Rams management about his contract. In the pre-free agency era, tensions over his exploitative contract often overshadowed his accomplishments. What’s his problem? went the familiar refrain from the media. Can’t he just shut up and run? It’s time to reexamine how Eric Dickerson was portrayed. For the first time, he’s telling his story. And he’s not holding anything back.
Author: John Shelton Reed
Publisher: Univ of North Carolina Press
ISBN: 0807889717
Category : Cooking
Languages : en
Pages : 327
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Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Author: Denis Johnson
Publisher: Macmillan
ISBN: 9780374279127
Category : Fiction
Languages : en
Pages : 638
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Book Description
Once upon a time there was a war . . . and a young American who thought of himself as the Quiet American and the Ugly American, and who wished to be neither, who wanted instead to be the Wise American, or the Good American, but who eventually came to witness himself as the Real American and finally as simply the Fucking American. That’s me. This is the story of Skip Sands—spy-in-training, engaged in Psychological Operations against the Vietcong—and the disasters that befall him thanks to his famous uncle, a war hero known in intelligence circles simply as the Colonel. This is also the story of the Houston brothers, Bill and James, young men who drift out of the Arizona desert into a war in which the line between disinformation and delusion has blurred away. In its vision of human folly, and its gritty, sympathetic portraits of men and women desperate for an end to their loneliness, whether in sex or death or by the grace of God, this is a story like nothing in our literature. Tree of Smoke is Denis Johnson’s first full-length novel in nine years, and his most gripping, beautiful, and powerful work to date. Tree of Smoke is the 2007 National Book Award Winner for Fiction.
Author: Iain Sinclair
Publisher: Macmillan
ISBN: 0865478678
Category : Biography & Autobiography
Languages : en
Pages : 321
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Book Description
Originally published in Great Britain in 2013 by Hamish Hamilton.
Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 9781558322622
Category : Cooking
Languages : en
Pages : 500
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Book Description
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Author: John R. Erickson
Publisher:
ISBN: 9781682830888
Category :
Languages : en
Pages : 0
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Book Description
Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400
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Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
![The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set] PDF](https://books.google.com/books/content/images/frontcover/u13aDwAAQBAJ?fife=w80-h100)
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 1984858920
Category : Cooking
Languages : en
Pages : 450
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Book Description
From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
