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Backyard BBQ: The Art of Smokology Paperback – January 31, 2005

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Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro
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Grill Nation includes everything you need to master the flame and create flavorful home-cooked food. Learn more | See more Outdoor Cooking books
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Backyard BBQ: The Art of Smokology + Smoking Meat: The Essential Guide to Real Barbecue + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
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Editorial Reviews

Review

"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 Laiben, Owner, The Culinary Center of Kansas City

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

--Jim & Joan Cattey, Owners, Smoke n Fire BBQ & Fireplace Store. Overland Park, Kansas

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


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

--Doug Worgul, KC Star & Doug Mosley, National Barbecue News.

From the Publisher

I am proud to be a self published author and enjoy sharing information on this art of cooking, I hope that you enjoy the information, tips and recipes in The Art of Smokology!

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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: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (186 customer reviews)
  • Amazon Best Sellers Rank: #141,238 in Books (See Top 100 in Books)

More About the Author

Richard McPeake (a.k.a Educator of "Que")
* Professional chef of over 35 years.
* BBQ PitMaster for 30 years.
* Graduate of the Culinary Institute of America, in Hyde Park, New York.
* Currently is a Chef Instructor at Kansas City Kansas Community College
* Chef Instructor at the Culinary Center of Kansas City (Midwest Barbecue Institute)
* Taught over 1000 classes to 21000 students in the Art of Smoking and Grilling
* Developed over 30 restaurant concepts in his career
* Past Grand Champion of American Royal, plus 7 First Place Finishes at the American Royal!
* 2008 American Culinary Federation President's Gold Medal
* Member of the KCBS

Customer Reviews

Most Helpful Customer Reviews

187 of 193 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on June 22, 2005
Format: Paperback
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.
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75 of 77 people found the following review helpful By dkegs on November 5, 2006
Format: Paperback
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.
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70 of 74 people found the following review helpful By jonathanbbq on November 3, 2005
Format: Paperback
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!
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29 of 30 people found the following review helpful By T. Ohlsson on September 1, 2007
Format: Paperback
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.
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22 of 22 people found the following review helpful By Smoking Dave on July 13, 2006
Format: Paperback
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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22 of 23 people found the following review helpful By M. Cleland on October 3, 2005
Format: Paperback Verified Purchase
Since getting excited about smoking and BBQueing, I have picked up 8 to 10 different books. This book is by far the best. It goes straight to the point, is clear and easily understood, and does not try to be cute or folksie.

The recipies are tasty, but the organization of the sub recepies are a bit cumbersome; not enough to detract from the excellent reference that the book represents.

Basic explainations of the "how to" are matched with the "why to" giving the reader the foundations to grow their understanding of what works when.
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18 of 20 people found the following review helpful By Foodie on June 6, 2006
Format: Paperback
I cannot say enough about this book. It is not your typical cookbook. It is definitely not your typical bbq book. This book focuses on Smoking. The science of smoking, the technical aspects of smoking, the hobby of smoking, how to smoke, different woods, different grills (yes, even how to use your gas grill as a smoker), and of course tried and true recipes.

This book will introduce your into the world of smoking, for me it was a book that has taken me to a new level of smoking. I am the envy of the block. It is easy to follow. I understand better now why the flavors turn out the way they do, how to repeat good batches and how best to test new ideas. This book focuses on the technology and science behind smoking. This is the how to and bible on smoking. And Chef McPeake proves he is truly the master of his craft.

I would also recommend purchasing the rubs right from his site. That saved me a lot of time of making my own batch, plus his are award winning and tasty. In reference to the other review "Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book." I have not found anything in weber or other BBQ books that address the hobby of smoking like Chef McPeake's book. Also, his recipes are original and tasty and not tested on a grill but through smoking techniques (I have tried many successfully).

So if you want a sure proof no nonsense way of learning about using a smoker or to take your game to a whole new level this book is for you. (I also use it to impress my friends and show up the other smokers I know).
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