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BBQ Competition Secrets
Cooking With Fire and Smoke

Cooking With Fire and Smoke
By Phillip Stephen Schulz

Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels (even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning.

Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and short ribs with lime and beer. Recipes for grilled, barbecued, and smoked dishes, from mixed grill to vegetables and breakfast favorites, with a guide to equipment, accessories, woods, fuels, and favorite store-bought sauces.

335 pages
Published by Fireside
ISBN 0671733095
Item No: BKS1006
Shipping Wt: 1.5 lbs