Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling

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9780316513371: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling
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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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From the Back Cover:

In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.

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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Other Popular Editions of the Same Title

9780316513012: Where There's Smoke There's Flavor: Real Barbecue

Featured Edition

ISBN 10:  0316513016 ISBN 13:  9780316513012
Publisher: Little, Brown and Company, 1996
Softcover

9780785817512: Where There's Smoke There's Flavor

Castle, 2005
Hardcover

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Langer, Richard W.
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Book Description Little Brown and Company 5/1/2001, 2001. Paperback or Softback. Condition: New. Where There's Smoke, There's Flavor: Real Barbecue--The Tastier Alternative to Grilling. Book. Seller Inventory # BBS-9780316513371

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Book Description Little, Brown & Company, United States, 2011. Paperback. Condition: New. Expanded ed.. Language: English. Brand new Book. Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue".This comprehensive guide to smoke cooking gets down to basics with a dozen lip-smacking recipes for barbecued ribs, from the classic Shake'n'Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of meats and vegetables. Recipes include Garlicked Skirt Steak, Pork Pecan Roll with Maple Sauce, Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Turkey Thighs with Fresh Mozzarella, Smoked Gravlax, Skewered Scallops, Garlic Bombs, and Corn in the Husk.-- Langer includes instructions on converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.-- A steady backlist seller -- now updated in a terrific new package.-- A great gift for Father's Day.-- Revised and expanded with great new recipes. Seller Inventory # APC9780316513371

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Book Description Little, Brown & Company, United States, 2011. Paperback. Condition: New. Expanded ed.. Language: English. Brand new Book. Anyone who uses an outdoor grill the way most of us do -- to cook food quickly, at high heat -- is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, and lots of smoke -- those are the keys to a good barbecue".This comprehensive guide to smoke cooking gets down to basics with a dozen lip-smacking recipes for barbecued ribs, from the classic Shake'n'Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of meats and vegetables. Recipes include Garlicked Skirt Steak, Pork Pecan Roll with Maple Sauce, Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Turkey Thighs with Fresh Mozzarella, Smoked Gravlax, Skewered Scallops, Garlic Bombs, and Corn in the Husk.-- Langer includes instructions on converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker.-- A steady backlist seller -- now updated in a terrific new package.-- A great gift for Father's Day.-- Revised and expanded with great new recipes. Seller Inventory # APC9780316513371

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Book Description Little Brown and Company. Paperback. Condition: New. 288 pages. Dimensions: 8.9in. x 5.9in. x 0.8in.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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9780316513371

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Book Description LITTLE BROWN and CO INC, 2001. PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # IQ-9780316513371

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