Overview

In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials-and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.

Full Product Details

Author:   Chris Dubbs ,  Dave Heberle ,  Jay Marcinowski
Publisher:   Skyhorse Publishing
Imprint:   Skyhorse Publishing
Edition:   Reprint of 2008
Dimensions:   Width: 15.20cm , Height: 1.50cm , Length: 22.90cm
Weight:   0.540kg
ISBN:  

9781602392571

ISBN 10:   1602392579
Pages:   192
Publication Date:   04 September 2008
Audience:   General/trade ,  General ,  General
Format:   Paperback
Publisher's Status:   No Longer Our Product
Availability:   In Print  
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Reviews

Smoking Food by Chris Dubbs and Dave Heberle takes the fear out of putting smoke on meats....They cover all the bases: how to build a smoker, what fules to use, how to make your own sausage and design your own cures and marinades. Smoking Food also will teach you how to dress a fish, cure venison and smoke everything from snapping turtles to pheasants to chestnuts.

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