Backyard BBQ: The Art of Smokology (Paperback)

by Richard W. McPeake (Author) "There are several types of smokers that can be used for smoking..." (more)
Key Phrases: kosher salt, white vinegar, garlic powder, Approximate Cooking Time, Brown Sugar, Wood Suggestion (more...)

Editorial Reviews

Review
"Folks, it just doesn't get any better than this! He is one of our TOP Instructors! Doug -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

"Folks, it just doesn't get any better than this! He is one of our TOP Instructors! -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

A valuable manual for backyard cooks interested in exploring for the first time the joys of true barbecue. -- Doug Worgul, The Kansas City Star, June 29, 2005

A valuable manual for backyard cooks interested in exploring for the first time the joys of true barbecue. --Doug Worgul, The Kansas City Star, June 29, 2005

Folks, it just doesn't get any better than this! He is one of our TOP Instructors! --Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States) -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

Now with BACKYARD BBQ, McPeake has brought forth another top-notch book. -- Doug Mosley, National Barbecue News, Nov. 2005

Now with BACKYARD BBQ, McPeake has brought forth another top-notch book. --Doug Mosley, National Barbecue News, Nov. 2005

Richard's explanation of basic culinary science, transforms the mystifying into the ahhah! -- Jim & Joan Cattey, Owner's, Smoke N' Fire Store, Overland Park, Kansas, December 2004

Product Description
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

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Product Details

• Paperback: 224 pages
• Publisher: Richard W. McPeake (January 31, 2005)
• Language: English
• ISBN-10: 0971801428
• ISBN-13: 978-0971801424
• Product Dimensions: 8.9 x 5.9 x 0.6 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars See all reviews (63 customer reviews)
• Amazon.com Sales Rank: #4,600 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #6 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
  #13 in	Books > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
  #33 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional

Customer Reviews

Most Helpful Customer Reviews

99 of 103 people found the following review helpful:

4.0 out of 5 stars SMOKOLOGY 101, June 22, 2005

By	Tim Janson (Michigan) - See all my reviews (TOP 50 REVIEWER)

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.

28 of 29 people found the following review helpful:

5.0 out of 5 stars If you are going to smoke, you must have this book, November 5, 2006

By	dkegs - See all my reviews

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.

24 of 25 people found the following review helpful:

5.0 out of 5 stars Finally a book on just Smoking, one of the Best!, November 3, 2005

By	jonathanbbq "jonathanbbq" (Boston, MA) - See all my reviews

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!