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

by Richard W. McPeake (Author)

208 customer reviews

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BACKYARD BBQ The Art of Smokology is in it's Fourteenth 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. If you are looking for a smoking book to help you get started OR enhance your current smoking hobby, this is the book for you. Sure to cut your learning curve by 2 -3 years. Chef Richard has been teaching The Art of Smokology classes for over 12 years in the Kansas City Area and has been Awarded the American Culinary Federations Gold Medal Presidents Award for his Spirit in teaching and promoting BBQ!
If you are looking to learn how to make your own BBQ DRY Rub or Signature BBQ Sauce, this book will take you through the steps and information needed to create your own signature rub or Sauce!
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

Backyard BBQ: The Art of Smokology

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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; 1.1.2005 edition (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 (208 customer reviews)
Amazon Best Sellers Rank: #181,657 in Books (See Top 100 in Books)
- #139 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat & Game > Meats
- #147 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

Customer Reviews

208

4.4 out of 5 stars

5 star		66%
4 star		20%
3 star		7%
2 star		5%
1 star		2%

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Top Customer Reviews

SMOKOLOGY 101

ByTim JansonHALL OF FAMEVINE VOICEon 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.

55 comments 190 people found this helpful. Was this review helpful to you?YesNo

If you are going to smoke, you must have this book

Bydkegson 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.

11 comment 75 people found this helpful. Was this review helpful to you?YesNo

Finally a book on just Smoking, one of the Best!

Byjonathanbbqon 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!

11 comment 71 people found this helpful. Was this review helpful to you?YesNo

Taking the guesswork out of the smoking process

ByT. Ohlssonon 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.

0Comment 30 people found this helpful. Was this review helpful to you?YesNo

GREAT INFORMATION BOOK!

BySmoking Daveon 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!

0Comment 22 people found this helpful. Was this review helpful to you?YesNo

Clear and Useful

ByM. Clelandon October 3, 2005

Format: PaperbackVerified 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.

0Comment 22 people found this helpful. Was this review helpful to you?YesNo

Most Recent Customer Reviews

Good basic information for beginning users of smokers

Good basic information for beginning users of smokers. The recipes are well worth the cost of the book itself. Very helpful.

Published 3 months ago by Robert M. Blair

Four Stars

Published 5 months ago by S. Nyer

Has great recipes. I have fed my family and friends ...

Has great recipes. I have fed my family and friends with a lot of these recipes for the past year and they say it is the best meats they have ever ate.

Published 5 months ago by Erick Nieto

Three Stars

Great beginners book.

Published 5 months ago by louis cummings

Four Stars

Haven't used it yet but a review of the recipes tells me it will be useful

Published 6 months ago by Steven

Best Maple BBQ sauce recipe ever!!

Great recipes! The maple BBQ sauce recipe alone is worth this purchase. Everytime I make it, it's gone within a few days, and I make A LOT!

Published 8 months ago by Mere0322

Book arrived quickly and in good shape. Was a joy to read as I ...

Book arrived quickly and in good shape. Was a joy to read as I love smoking food and enjoy BBQ.

Published 9 months ago by John R. Baldwin

There is a lot of good sounding recipes in here

There is a lot of good sounding recipes in here. I have only tried a few. One recipe didn't taste that great to us.

Published 10 months ago by Loren

Five Stars

Lots of good recipes and information

Published 10 months ago by bob morrison

Four Stars

Excellent recipes, good info definitely recommend

Published 10 months ago by Amazon Customer

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