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Cookbook Reviews
The Man's Book of the BBQ PDF Print E-mail
Although it does contain a chapter with 13 recipes, this isn't really a cookbook. It is described as "a celebration of the man and his BBQ. A salute to those heroes of the flame grill - those intrepid backyard chefs who, sporting an apron and clutching a brew, are prepared to sear off their eyebrows and prepare feasts of meat for their loved ones." It includes a light hearted "history" of BBQ from "caveman to metroman". Another chapter includes pictures of different grills made from planes, trains, automobiles and even guns. Other chapters cover tools, tips like "how to look good in soot", and "how to singe friends & immolate people". If you are looking for a lighthearted, humorous look at men and all things BBQ, it is a fun read.
Home Sausage Making PDF Print E-mail

by: Charles G. Reavis

There is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination how-to-manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and many other dinner treats.

Learn the secrets to the world's finest sausage.

  • Complete how-to instruction s using equipment already in your kitchen
  • Make over 32 types of sausage, fresh and cured
  • Health facts about sausage
  • Poultry sausage - NEW chapter
  • Fish sausage - NEW chapter
  • Over 175 recipes

About The Authors:

Charles G. Reavis, an English instructor, has been making sausage since his Moravian grandfather taught him how years ago. A skilled chef, Charles has tested and retested every recipe in this book, to make them both simple to prepare and delightful to eat.
America's Best BBQ PDF Print E-mail

by Ardie Davis & Paul Kirk

Ardie Davis and Paul Kirk know their BBQ, and they toured the US looking for the best. They take you behind the scenes of what they consider to be the country's 100 best BBQ joints, to meet the pitmasters, learn their stories and discover their recipes.

Plenty of BBQ cookbooks have recipes for ribs, beans and coleslaw but the recipes in this book are some of the best of the best for traditional dishes like burgoo, gumbo, barbecued baloney, and many more.

America's Best BBQ is more than just a cookbook. It is an entertaining read that includes photos of classic BBQ joints, BBQ memorabilia, postcards, etc. If you're serious about your BBQ then this is the book for you.

The Sausage-Making Cookbook PDF Print E-mail

by: Jerry Predika

Master sausage-making chef Jerry Predika has collected hundreds of ethnic recipes from countries around the glove and passes them on to you in THE SAUSAGE MAKING COOKBOOK. Included are the best old-world traditions and family-guarded secrets for making every kind of sausage imaginable -- Scottish haggis, Hungarian kolbasz, Polish kielbasa, Mexican chorizo ... and over 200 more.

Sausage making is a simple-to-learn kitchen craft, and getting started is easy and inexpensive. Predika demonstrates his expertise gained from a lifetime of learning the most efficient sausage-making methods and techniques an has gathered the essential information into a few easy-to-follow instructions.

Making sausage yourself you'll be able to eliminate harmful nitrates from your diet and control the use of stuffers and artificial ingredients. You'll become more self-sufficient as you develop your culinary skills and you'll enjoy the satisfaction of creating flavorful gourmet dishes and adding delightfully different taste treats to your everyday fare.

About The Author:

Born into a family of Russian and Slavic background, Jerry Predika learned to prepare foods at an early age. He fondly remembers celebrating Russian Christmas and Easter at his grandparents' home and, in preparation for the festivities, making sausage with his grandmother the old-world way.

As he grew older he realized that many fine old recipes were being lost with the deaths of older family members. He started to collect them and now he has gained a well-earned reputation as cook and caterer specializing in traditional ethnic recipes. Says Predika, "In my own endeavors to find enlightenment on sausage-making for my own use, I cursed many times over that a book had not been written on the subject. What a beautiful art and it's dying out!"

Jerry Predika, a professional artist and wine counselor for a California winery, brings artistry to everything he does, whether it's painting or teaching wine appreciation classes or making his own sausage. He currently resides in Santa Cruz, California.

Texas on the Halfshell: Tex-Mex, Barbecue, Chili and Lone Star Delights PDF Print E-mail

by: Phil Brittin & Joseph Daniel

Step up and say howdy to the Lone Star food groups: Barbecue, Chili, Tex-Mex and Traditional Texas. There's a long tall Texan in town with a different brand of grub that's already staked a claim on the most discriminating palates around.

Here are the secrets of world-class "chili-heads," the legends and lore of Lone Star fare, the authentic best of the Great Empire of Texas. You,ll learn to build a 55-gallon drum smoker and to master the fine art of slow smoking, to dig a four-star BBQ pit, to identify each of the many peppers which lend distinctive zing to everything from killer chili to Jalapeno Pie. You'll learn what a Rocky Mountain Oyster is, who are the hottest chefs on the chili circuit and much, much more.

Whether it's a craving for 'cue or a flare of chili passion, an irresistible desire for a mess of Mamma Doris' Country Fried Rattlesnake or a thirst for a Pink Armadillo, Texas On The Halfshell can satisfy it -- and then some. It's been a long trail that's led through smoky BBQ pits and crowded chili parlors, spicy Tex-Mex joints and downhome country kitchens to corral the 300-odd recipes presented here, but when you tie on the feed bag you'll reckon it was all worthwhile.

About The Authors:

Second only to art, food is Phil Brittin's favorite pastime. He started eating as a child, and hasn't stopped since. He's an expert on Western history and lore whose uncanny ability to extract the truth of the tallest Texas tale made this book possible. A Westerner born and bred, Joe Daniel is the great-grandson of grocer Ben Daniel, whose chain of grocery stores was famous for its private brand: Daniel's Pride. Though the stores were long ago absorbed into more modern supermarkets, the pride lives on in Joe's approach to a contemporary book on food, not merely a compilation of recipes, but a document of a unique culture.
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