Customer Reviews

Where There's Smoke There's Flavor: Real Barbecue

5 star:		(3)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(3)

 

 

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.

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.

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

I was excited about a new book to the already many cookbooks. When I got home and started reading Alot of what is writen is not correct at all. I do agree some of what is offered can be used, but not enough to make think "Boy am I glad I got this book" Peace,love and BBQ Is far better just for one example

I must agree with a lot of the other folks on this one. Boiling is NOT barbecue! Another thing; how can anyone that smokes food ever tell me that cherry wood is not satisfactory???? Cherry is one of the best flavors to add to other hardwoods for a special flavor that can't be beat. I probably wouldn't use it by itself, but for someone to tell me not to use it at all is just plain wrong.

There are a ton of Q books out there; unfortunately, there isn't one that will satisfy everyone. You takes your chances with everything, I guess. Paul Kirk's books have always been pretty solid.

While there are some decent recipes in this book that I have tried, I must take exception to much of the author's barbeque technique. He directs the reader to remove pork butt from the refrigerator and let it sit on the counter for 2-3 hours! He obviously knows nothing of food safety. The 40-140 rule to be exact. You have have only 4 hours to bring the temperature of your meat to at least 140 degrees to prevent the formation of dangerous bacteria..if you use three of those hours just sitting on the counter, you'll never get the temp up in time. Meat should go directly from the fridge into the smoker. If you follow this author's advice to the letter, you're inviting bacteria to the table as well as your other guests.

This book is for those who want REAL bbq - chicken, pork, beef, whatever - not just something grilled. Presents ideas for everyday grillers to use to create good bbq in their own yard without spending big dollars on special equipment. If you like to cook and grill, this book's for you.

As always, Langer comes through with well-tested recipes and useful techniques. The discussion on equipment is the best among all the smoke-cooking books we've seen, as are the tips on woods and charcoals and maintaining temperature, and there are some unique smoked main dishes --Smoked Gravlax, for instance, so useful for the fisherman who loves Gravlax but fears parasites in the traditional cold-cured salmon. Recipes for simple side dishes which go perfectly with smoked foods abound --the Langer Cole Slaw, for instance, uniquely flavored with wasabi and chives, is now a family standard (slightly altered by our substituting yoghurt for the sour cream). Clear instructions, amusing "continuity" detailing the author's experiences, and charming and useful drawings by Susan McNeill, who draws objects and events from life --her life as the author's wife.

Hubby got this book and he has already started to cook some stuff out of it! He read the entire thing from cover to cover in one night! Great book!

I found this book to only be okay and boring it needs zaz not blaa..That is what it is blaa. I would pass it on or give it to a in-law then to keep it.It has good reciepes but no more then the other ones and it is a basic book. I think ,if this is to have a bang it needs more then what it has..