Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.
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Editorial Reviews
From Publishers Weekly
Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, basting?and, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up.
Copyright 1996 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
Copyright 1996 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
About the Author
Richard W. Langer is the author of the bestselling The Bread Machine Bakery Book. He is a former gardening columnist for The New York Times and the author of several books on gardening, including The After-Dinner Gardening Book and Grow It!
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Most Helpful Customer Reviews
23 of 23 people found the following review helpful:
3.0 out of 5 stars
Good but not great,
By Jerry Roush (Phoenix, AZ) - See all my reviews
This review is from: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling (Paperback)
As another reviewer said, this book should not be the first book an a BBQers library. Although it has numerous recipes (including smoked vegetables and 17 different mops & sauces), it lacks the basics. There are no basic "recipes" for whole turkey, salmon or baby back ribs. There isn't even a temperature chart. The author discusses the difference between grilling and BBQing, and different types of smokers. There is a good discussion of wood types, but I wish I had read the other reviews before buying it.
36 of 42 people found the following review helpful:
4.0 out of 5 stars
Where There's Smoke There's Flavor,
By David Schlosser (Rochester, New York) - See all my reviews
This review is from: Where There's Smoke There's Flavor: Real Barbecue (Paperback)
This is a nice overall book and is a good addition to any barbecue library. The book has a good combination of traditional barbecue, methods of cooking, and more unique non traditional recipes. There are many good illistrations for some of the methods that are not clear. This may not be the first barbecue book you should buy, but it gives some interesting and different perspectives.
4.0 out of 5 stars
great tips,
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This review is from: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling (Paperback)
ive tried two of the recipes in this book and they took alittle adjusting to get them up to par but this book offers great tips and a great base line to start doing great things with your smoker
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Inside This Book
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First Sentence:
It was on a dark and stormy October night some thirty years ago that I attended my first real barbecue. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
water pan halfway, ceramic saucepan, other hot red pepper sauce, add wet wood, wet smoking wood, tablespoon ground cayenne pepper, cover the cooker, nonreactive glass, rotisserie spit, teaspoon ground cayenne pepper, fire pan, hours before dinnertime, drain the ribs, chicken bouillon cube dissolved, teaspoon ground thyme, cooker lid, tablespoons ground black pepper, tablespoon ground black pepper, small stainless steel, smoke cooking, nonreactive pan, teaspoon ground sage, small saucepan set, tablespoons dark brown sugar, turn the ribs Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, Charcoal Chimney, Grill Topper New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
It was on a dark and stormy October night some thirty years ago that I attended my first real barbecue. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
water pan halfway, ceramic saucepan, other hot red pepper sauce, add wet wood, wet smoking wood, tablespoon ground cayenne pepper, cover the cooker, nonreactive glass, rotisserie spit, teaspoon ground cayenne pepper, fire pan, hours before dinnertime, drain the ribs, chicken bouillon cube dissolved, teaspoon ground thyme, cooker lid, tablespoons ground black pepper, tablespoon ground black pepper, small stainless steel, smoke cooking, nonreactive pan, teaspoon ground sage, small saucepan set, tablespoons dark brown sugar, turn the ribs Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, Charcoal Chimney, Grill Topper New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 7
books:
See all 7 books this book cites
- The After-Dinner Gardening Book by Richard W. Langer in Front Matter
- Grow It by Richard W. Langer in Front Matter
- Grow It Indoors by Richard W. Langer in Front Matter
- More Recipes for Your Bread Machine by Richard W. Langer in Front Matter
- James Joyce (Bloom's Modern Critical Views) by William Golding on page 211
See all 7 books this book cites
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