James McNair's Grill Cookbook PDF Download
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Author: James McNair
Publisher: Chronicle Books
ISBN: 9780877017103
Category : Cooking
Languages : en
Pages : 108
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Book Description
James McNair, acknowledged master of the single-subject cookbook, explores the exciting upscale approach to grilling, the world's oldest cooking method. Features smoking as well as grilling techniques.
Author: James McNair
Publisher: Chronicle Books
ISBN: 9780877017103
Category : Cooking
Languages : en
Pages : 108
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Book Description
James McNair, acknowledged master of the single-subject cookbook, explores the exciting upscale approach to grilling, the world's oldest cooking method. Features smoking as well as grilling techniques.
Author: James K. McNair
Publisher:
ISBN: 9780862412791
Category : Barbecue cookery
Languages : en
Pages : 95
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Book Description
Author: James K. McNair
Publisher: Chronicle Books (CA)
ISBN: 9780877013709
Category : Cooking
Languages : en
Pages : 107
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Book Description
An invasion of trendy gourmet grills that effectively capture the flavor, style, and ambiance of their special dining experiences. 40 color photographs.
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761170421
Category : Cooking
Languages : en
Pages : 576
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Book Description
This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.
Author: James McNair
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 100
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Book Description
Tells how to catch and clean or buy salmon and provides recipes for poached, steamed, simmered, grilled, barbecued, baked, roasted, smoked, and pickled salmon, as well as chowder, salad, mousse, and sauces.
Author:
Publisher:
ISBN: 0544790308
Category :
Languages : en
Pages : 583
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Book Description
Author: James Walker
Publisher:
ISBN: 9781803502502
Category :
Languages : en
Pages : 134
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Book Description
INTRODUCTION If you enjoy a good barbecue every once in a while, you're missing out if you aren't with Traeger After all, Traeger's are wood-fired grills. At the end of the day, wood and propane always win. The taste of cooking your meat on a wood- or charcoal fire gives you is superior to anything else. Cooking your meat on wood imparts an excellent flavour. With any other pellet grill, you'll have to constantly monitor the fire to avoid flare-ups, making it a pain in the ass to baby sit However, Traeger has built-in technology to ensure that pellets are fed regularly. To see how hot the grill is it measures and adds or removes wood to/pellets to control the temperature Naturally, a Traeger grill has a simple to use temperature control knob You can choose from cheap grills to expensive grills by Traeger. Choose one between 19,500 BTU or 36,000 BTU. Anything is also possible. Grill performance varies with grilling intensity. They are not just grills. They are also mixers. The whole cooking area is obscured by hoods that you can pull down. Heat is forced into the cooking area It is likely that hot air and smoke will be evenly distributed while your food cooks in the pot because of this. Additionally, a Traeger grills are also a convection oven. Generally speaking, Traeger's are pretty forgiving. Just to illustrate... you can use a Traeger to cook a steak, as well as well as a pizza. Even more. It uses less power as well. Initial set-up takes 300 watts. but only the start of the process. After that, the light bulb uses only 50 watts of power. What is the Barbecue? Smoking or Grilling? Yes, and no. Although the most common usage of the term "barbecue" describes the backyard grill, some people have a different definition of the term. Barbecue can be divided into two categories: hot and fast and low and slow. Grilling generally uses a direct heat that ranges between 300-500 degrees. It does a great job on steak, chicken, chops, and fish. While the food will cook, you must watch it closely to avoid burning. It will pick up less smoky flavor. Mostly, this is a simple and enjoyable way to cook; you have plenty of time to hang out with your friends and family during the cookout. It is low and slow. Indirect heat and temperatures in a smoker typically run between 200-275. If you've ever been to Kansas City, Memphis, or Texas, you know what I'm talking about. A slow- and low-smoked piece of meat can take anywhere from 2 to 15 hours to fully develop its natural flavour. When you look into a slow smoked meat, pink "smoke ring" means the meat has been in the smoker for a long time. How to Use Wood in BBQ Smokers The essence of good barbecue smoking is wood. It's what gives the dish its flavour. Wood was once the only fuel available, but controlling the temperature and amount of smoke reaching the meat is difficult. The majority of people nowadays use charcoal, gas, pellet, or electric smokers. The wood is added in chunks, pellets, or sawdust, and it smoulders and produces a nice amount of smoke. The most common beginner mistake is oversmoking the meat. Beginners should begin with a small amount of wood and work their way up. In this cooking guide, you will find: Easy to follow step-by-step guide to grilling and smoking delicious meats 50 recipes BUY NOW and let your customer became addicted to this incredible BOOK
Author: Jim Ross
Publisher: Simon and Schuster
ISBN: 0743483103
Category : Barbecuing
Languages : en
Pages : 324
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Book Description
Get in the ring with World Wrestling Entertainment superstars and some of the best barbecue in the business with the newest cookbook from legendary WWE announcer "J.R." Ross.
Author: C. B. Stubblefield
Publisher: John Wiley & Sons
ISBN: 0471979961
Category : Barbecuing
Languages : en
Pages : 132
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Book Description
If you're a true bar-b-q aficionado, you love Stubb's Legendary Kitchen sauces and rubs. If you're really lucky, you've chowed down at Stubb's Bar-B-Q Restaurant in Austin. Now you can recreate Stubb's famous Texas-style favorites in your own backyard with over 50 recipes, including signature barbecue dishes and great starters, sides, and desserts that are hearty Texas traditions. This is a must-have for any dedicated grillmaster.
Author: Rodney Scott
Publisher: Clarkson Potter
ISBN: 1984826948
Category : Cooking
Languages : en
Pages : 226
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Book Description
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
