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Backyard BBQ: The Art of Smokology (Englisch) Taschenbuch – 1900


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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x99ffa438) von 5 Sternen 204 Rezensionen
190 von 196 Kunden fanden die folgende Rezension hilfreich
HASH(0x9a3e4b40) von 5 Sternen SMOKOLOGY 101 22. Juni 2005
Von Tim Janson - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Just so were on the same page, this book is on smoking, as opposed to be purely another book on BBQ. Smoking is a technique that takes time and patience and don't expect to get things perfect the first several tries. McPeake opens the book by discussing different types of smokers. McPeake says bigger is not better. I would also add that more expensive is not necessarily better either as you can achieve great results with an inexpensive water smoker. No smoker? No problem. McPeake also explains how you can use your kettle grill...even your gas grill for smoking and still make great smoked BBQ. It does work well with a gas grill once you get your technique down. McPeake provides a list of different wood types and the tastes they will provide. I love apple wood with chicken, it gives it a great flavor. In additon to the techniques which I consider the most valuable section, there's chapters on meat selection, temperatures, rubs, etc. Fully 1/2 the book is technique oriented before te 2nd half gets into some recipes. Very good, funamental and advanced smoking book.
75 von 77 Kunden fanden die folgende Rezension hilfreich
HASH(0x99ed9258) von 5 Sternen If you are going to smoke, you must have this book 5. November 2006
Von dkegs - Veröffentlicht auf Amazon.com
Format: Taschenbuch
The recipes are the best, but the insight on smoking techiniques is why you have to have this book. It teaches you so much. From the meals I've made, I've had so many people tell me it's the best meal they've ever eaten. How often does that happen? Because of this book, I know I could win BBQ contests. It's amazing.

There's even recipes for sides and learning how to make the smoked bacon & onion baked beans is worth the price of the book. I don't usually write reviews, but this book is so good that I felt compelled to do so. Enjoy.
71 von 75 Kunden fanden die folgende Rezension hilfreich
HASH(0x9a3f9a80) von 5 Sternen Finally a book on just Smoking, one of the Best! 3. November 2005
Von jonathanbbq - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Since getting into the bbq world, I have purchased many books on this subject. I can honestly say that this book, since receiving it, is a gem! The whole book is all about smoking, not any stories about himself or grilling. It is truely a book about the art of smoking. He does a great job in breaking down the things to do before you get to the smoker, what happens during the process and how to change or improve your results, and what to do after the process.

I have even email the chef and received a respond to one of my questions and in a timely manner.

The book covers all the basic meats of smoking and then touches on the harder to do items, like expensive cuts of meats and the always hard to do seafood. His section on seafood brining and smoking is one of my favorite chapters.

If you are looking for a book that cuts through all the hype and stories about themselves and just focues on the Art, this is the book for you!! It is not a pretty book, but it is a great book for producing some awesome bbq!
30 von 31 Kunden fanden die folgende Rezension hilfreich
HASH(0x99edb3f0) von 5 Sternen Taking the guesswork out of the smoking process 1. September 2007
Von T. Ohlsson - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Smoking meat is not a trivial process, as I learned when I bought my first smoker. My first attempt was a disaster, producing a burned, woody, unpleasant product. In fact, it was so bad, I had thoughts of never firing up my smoker again. But, after my wife bought this book for me, and I read the "basics" chapters, I immediately realized the several mistakes I made. While my second attempt wasn't nearly as bad as the first, it wasn't what I was hoping for. By reading and following Richard's instructions, tips and following his basic recipes, the third attempt at producing brisket turned out wonderful. What I like about this book is that it's written for both the beginning novice as well as the advanced smoker, with great, easy to follow recipes for rubs, mops, and sauces. And, it's not just dedicated to smoking brisket and ribs, but all sorts of other meats including seafood and poultry. If you struggle to produce a well-smoked product or are interested in improving your technique, I highly recommend this book! No other book has been as helpful as this one for me.
22 von 22 Kunden fanden die folgende Rezension hilfreich
HASH(0x99edb5a0) von 5 Sternen GREAT INFORMATION BOOK! 13. Juli 2006
Von Smoking Dave - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I have been producing much improved smoked bbq since recieving my book. The information and techniques are very sound and taught me things that I would never have know as a beginner. I believe the book has help me to shave years of trial and error from my learning. I am also enjoying all the different recipes on sauces, rubs, marinades, meats and the side dishes. The "Zesty" backyard Beans are awesome.

My smoked fish products have improved greatly, since learning about the important steps to take before smoking your seafood.

I would recommend this book to all beginners and newbie's of this cookikng method. You can't go wrong!
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