Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling

Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling

Langer, Richard W.

Paperback

Cookbooks GeneralGrilling

ISBN10: 0316513377
ISBN13: 9780316513371
Publisher: Little Brown and Company
Published: May 1 2001
Pages: 288
Weight: 0.90
Height: 0.69 Width: 6.07 Depth: 8.97
Language: English
Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue.

This comprehensive guide to smoke cooking gets down to basics with a dozen lip-smacking recipes for barbecued ribs, from the classic Shake'n'Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of meats and vegetables. Recipes include Garlicked Skirt Steak, Pork Pecan Roll with Maple Sauce, Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Turkey Thighs with Fresh Mozzarella, Smoked Gravlax, Skewered Scallops, Garlic Bombs, and Corn in the Husk.

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