Dutch oven cooking has long been popular out West, but when people nationwide find out just how easy and delicious Dutch oven cooking is, they'll be scrambling to get one Whether used outside with charcoal briquettes or inside the regular kitchen oven, Dutch ovens provide a stable, even cooking temperature, easy clean up one-dish cooking, and hearty recipes for every meal. The book also includes a Helpful Hints section, and plenty of information about getting started with Dutch oven cooking for the beginner.
With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle.
When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity.
In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including:
- 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness;
- more sides than you could possibly finish
- pies, cookies, and even a cake or two to satisfy any sweet tooth
- and--in this new edition--dozens of new recipes, including our best rib rubs and seasonal sauces
small exterior tear; otherwise like new
Delicious meals that will let you enjoy the ease of grilling all year round.
Indoor grills are versatile and usable year-round, the perfect kitchen alternative to outdoor BBQing especially on days when the weather doesn't cooperate with dinner plans. Millions of them are sold each year. This updated and beautifully repackaged edition of the bestselling 125 Best Indoor Grill Recipes features over 125 recipes for every meal of the day along with advice on how to enjoy delicious grilled meals without the fuss of using an outdoor grill and without the trouble of even leaving the house.
The book's diverse, mouth-watering, and tantalizing recipes include: Blackened Red Fish which delivers the sizzling southern flavor of New Orleans, a Caesar Salad Burger giving you the best of two worlds, the Three Meat Panini with Provolone which takes a simple sandwich to new heights, and the Portobello Mushroom Burger, the ultimate in vegetarian cuisine. Other delicious recipe options include, Beef Souvlaki with Tzatziki Sauce, Cilantro Lime Chicken, Shrimp Satay, Southern Fried Chicken and Honey Dill Salmon with Dijon.
Indoor grill-chefs will love these great recipes and practical indoor grilling tips and techniques. 125 Best Indoor Grill Recipes is hands-down the perfect companion for indoor grill enthusiasts.
Plank cooking is the simplest way to infuse food with a subtle aroma and flavor of smoke. 25 Essentials: Techniques for Planking is all you need to start.
The cooking technique simply called planking has already taken the Pacific Northwest by storm and has been getting a major foothold in high-end restaurants nationwide. However, unlike grilling and smoking, planking is an indirect grilling method which gives rise to unique difficulties.
You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and 25 Essentials: Techniques for Planking to ensure that your favorite meats are cooked to perfection and infused with just the right amount of smokey aroma and flavor.
With this easy-to-follow manual, you will learn to plank-roasting fish, poultry, pork, and much more. A few of the temping recipes you'll find here include:
- Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve
- Plank-Roasted Pears with Blue Cheese
- Cheese- and Herb-Stuffed Planked Portobello Mushrooms
- Garlic and Rosemary-Slathered Planked Pork Chops
Planking is the perfect new skill to bring to weekend trips to the cabin, the perfect piece of flair to impress at your next cookout, or simply create delicious, complex food to enjoy, and 25 Essentials: Techniques for Planking is the perfect primer.
There's no replicating the fall-apart goodness and smokey flavor and aroma of perfectly smoked meat, you need a smoker, and you need 25 Essentials: Techniques for Smoking.
So you've just purchased a new smoker or grill. It's time to expand your repertoire backyard cookout skills and learn how to use it like a seasoned vet. Just imagine the perfectly tender briskets, pork shoulders for pulled pork, the myriad of ribs you'll be cooking up. Grab some wood chips and a copy of 25 Essentials: Techniques for Smoking, because it's time to get cooking.
This guide book to harnessing the power of your smoker gets into the nitty-gritty techniques every good grillmaster needs to know, like the best way to slow smoke ribs, basting and smoking meat to peak excellence, smoking whole vegetables, and the finer points of mopping and brining your fare.
So what are you waiting for? Get smoking and get eating.
A terrific collection of fresh and flavorful grilling recipes, plus dozens of tips to make memorable meals.
Grilling is the perfect way to create tasty dishes for the whole family, which will satisfy even the pickiest palates. And grilling indoors is quick and healthy, reducing the amount of fat in foods. In this newly expanded and revised edition, home economist and registered dietitian Margaret Howard shares 275 time-tested recipes for grilled food and accompaniments.
Here is just a small sampling of the range of recipes:
Special icons highlight vegetarian, quick to prep and spicy dishes. There are also menu suggestions and easy-to-adapt variations for perfect single dishes, complete meals or all-out banquets.
With up-to-date information on equipment, safety and health concerns and hundreds of great cooking tips, All Fired Up is a comprehensive reference for any outdoor -- and indoor -- home chef.
Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.
This completely revised edition of America's Best BBQ takes you through the back doors of some of the most popular American barbecue restaurants as two of the world's top barbecue experts share the secrets---and once-secret recipes---of the best pitmasters in the business. The original edition was first published in 2009.Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
Microwaving: Black Bean Chili - Risotto with Edamame
Blending: Minted Pea Soup with Yogurt Swirl - Peanut Butter and Banana "Ice Cream"
Grilling: Mediterranean Tuna Kebabs - Honey-Balsamic Brussels Sprouts
Stir-Frying: Taco Time Pork - Warm Cinnamon-Raisin Apples
Braising: Shrimp and Grits with Greens - Pomegranate Pears
Stewing: Meatless Cassoulet - Chicken in Tomato-Wine Sauce
Steaming: Thai-Style Chicken Potstickers - Peruvian Quinoa Salad
Poaching: Cheesy Open-Face Egg Sandwiches - Cod in Green Curry Broth
Broiling: Sweet and Tangy Scallops - Sirloin Steak with Creamy Horseradish Sauce
Roasting: Asparagus with Dijon Vinaigrette - Honeyed Strawberries with Almonds
Baking: Pork Tenderloin Stuffed with Spinach and Sun-Dried Tomatoes - Easy Peach Crisp
Appalachian Trail long-distance hikers do not diet. They need 4,000 or more calories a day, have to carry them all on their backs and still work all of them off and more (Well, the guys tend to lose more weight than the women.) Lou Adsmond wanted to make it work for her husband and son and it did. Here are her schedules for mail drops of food, recipes for at-home advance cooking and directions for on-the-trail preparation and cooking-the latter are on small cut-out tabs that can be dropped inside those Ziploc bags full of ingredients. It's a 2,175-mile course of meals.The Appalachian Trail runs from Springer Mountain, GA to Katahdin, ME. Millions of day hikers and thru hikers (those who walk the entire trail) visit this National Scenic Trail.Everything you need to: -Plan varied meals-Schedule food drops-Keep hikers happy