Championship BBQ Secrets for Real Smoked Food

Karen Putman (Author)

Editorial Reviews

Review

This chef goes way beyond basics in creating innovating flavor combinations. (Lisa Messinger Staten Island Advance 20070516)

This book is for the novice as well as the experienced backyard chef. (Lois Friedman Desert Leaf 200703)

Clear direction, helpful tips and suggestions for each recipe. (Kristy Halley Speers Cookbook Digest 200607)

A good place for the novice to start... thorough without being daunting, and she gives clear advice. (Marialisa Calta Syndicated Food Columnist 20060531)

Perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky. (Oakland County MI The Oakland Press 20060702)

All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests. (Joan Brunskill Associated Press 20060728)

Solid information from page one to the finish.... It's one you'll want to have on your bookshelf. (Doug Moslely National Barbecue News )

Product Description

A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses: - Using various types of woods - Building an indirect fire - Preparing food for smoking - Avoiding the Seven Sins of Smoking - Using brines, marinades, rubs, slathers, bastes, glazes, and sauces

The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods: - Flower of the Flames Rib Rub - Blackberry Merlot Marinade - Stuffed Smoked Tomatoes - Cold-Smoked Fruit Salsa - Apple-Smoked Salmon with Green Grape Sauce - Pecan-Smoked Apricot Chicken Wings - Smoked Flank Steak with Beefy Barbecue Mop

With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

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Product Details

• Hardcover: 368 pages
• Publisher: Robert Rose (April 1, 2006)
• Language: English
• ISBN-10: 0778801381
• ISBN-13: 978-0778801382
• Product Dimensions: 10.1 x 7 x 1.2 inches
• Shipping Weight: 2.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #1,894,344 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars I almost didn't buy this book . . ., August 29, 2006

By	D. Prentice (British Columbia, Canada) - See all my reviews (REAL NAME)

This review is from: Championship BBQ Secrets for Real Smoked Food (Paperback)

I almost didn't buy this book. I have so many BBQ books, why would I need yet another? Truth is I was shopping for something else and just added this book to the order so the total would qualify for free shipping. Boy, am I glad I did! This is one GREAT book.

Incredible recipes with regional influences from all over the US and Canada. And, I particularly love the authors use of fruit in so many of her sauces etc. There is inspired madness here. Check the Ultimate Smoker Burger - I never thought I could get excited about a burger recipe, but this one did it for me! In addition, I appreciate the inclusion of many side dishes that you can add to your smoker while the featured main courses are cooking. I highly recommend this book no matter what your experience level.

Ms.Putman, I can't wait for your next!

7 of 7 people found the following review helpful:

5.0 out of 5 stars Ain't Blown No Smoke, August 7, 2006

By	Gene Cashman - See all my reviews (REAL NAME)

This review is from: Championship BBQ Secrets for Real Smoked Food (Paperback)

This is a well organized and user friendly compilation of BBQ recipe and cooking techniques that amateur "backyarders" to professional circuit riders can use. It contains insights that only a real experienced BBQ practioner would know and is shared in a manner that all can understand. "the quality of a service or product is what the customer says it is" I say this is EXCELLENT.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Awesome Smoke Book, August 5, 2006

By	BBQ Queen Karen Adler "Book Lover" (Kansas City, MO USA) - See all my reviews

This review is from: Championship BBQ Secrets for Real Smoked Food (Paperback)

With so many grill books on the market today, it is always a pleasure to find a book that is unfliinching in it's focus on one subject: Smoke in this case. The author is an authority. She has won many, many, cooking awards for professional chef contests as well as being an "ACE" on the BBQ circuit. Here is what I love in this book:
The Pork Loin Roast in Maple Mustard Brine is so tender, smoky and moist it will make you cry!
The Santa Fe Chicken Breast in Coffee Lime Marinade is amazing with the unusual flavors that include fresh cilantro and hot sauce along with the coffee and lime - quite wonderful!
The Blackberry Merlot Sauce and Fresh Blueberry & Ginger Sauce are deelish with smoked or grilled poultry or pork.
There are a dozen recipes for ribs and plenty for brisket, too.
AND, I love the simplicity of the instructions on smoking in the beginning of the book. It's not rocket science after all!