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Four Fundamentals of Smoking, The: Pit Master Secrets to Making Incredible BBQ at Home

$44.99

Four Fundamentals of Smoking, The: Pit Master Secrets to Making Incredible BBQ at Home

SKU: 9781645672418 Category: Product ID: 188153

Description

Temporarily out of stock

Title: Four Fundamentals of Smoking, The: Pit Master Secrets to Making Incredible BBQ at Home
Author: SUSSMAN CHRIS
Illustrator: 50 PHOTOS
Format: PAPERBACK
Publication date: 08/06/2021
Imprint: PAGE STREET PUBLISHING
Price: $44.99
Publishing status: NOT YET PUBLISHED

For many, learning how to cook great BBQ is a journey that spans years and even decades—often including cooking a lot of bad BBQ along the way. Wouldn’t it be nice to have a pit master right there in your backyard to coach you through each cook to achieve perfectly tender, juicy meat every single time? Chris Sussman is here to help.

During his own BBQ journey, Chris discovered that four fundamental principles have the most impact on whether the meat comes out tasting succulent, tender and pleasantly smokey, or dry, rubbery and bland. These are 1) building the right fire with the right fuel; 2) controlling humidity to infuse smoke flavor throughout the meat; 3) managing the ideal “BBQ Zone” temperature range on the three most popular brands of smokers and 4) recognizing the visual and touch cues that indicate when the meat is ready to pull from the smoker (hint: it’s about way more than cooking to a certain internal temperature). Understand and properly execute the nuances of each step, and you will be able to get the results you want with each cook. Chris will show you how.

Packed with photographs, tutorials, pro tips, helpful reference charts and a complete illustrated tutorial that walks you step by step through a whole packer brisket, this book has the answers to all of your BBQ questions. Chris also shares 50 simple yet unique recipes (and a full-page photograph for each one) to showcase these principles at work in delicious ways. Featured recipes include Bourbon-Glazed Smoked Baby Back Ribs, North Carolina–Style Pulled Pork, Pork Belly Burnt Ends Sichuan-Style, “No Wrap” Smoked Beef Short Ribs and Habanero and Mango–Glazed Chicken Wings. Bring this book out to your smoker, and enjoy the journey.

ISBN: 9781645672418
Weight: 300gr
Dimension: 229mm X 197mm
Pages: 152

Additional information

Weight 300 g
Dimensions 229 × 197 mm