Backyard BBQ: The Art of Smokology
by Richard W. McPeake
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Book Summary Information
Author: Richard W. McPeakeEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-01-31
ISBN: 0971801428
Number of pages: 224
Publisher: Richard W. McPeake
Book Reviews of Backyard BBQ: The Art of Smokology
Book Review: Smokers need this book!
Summary: 5 Stars
I got this book for Christmas after I had several trial and error attempts to use my smoker with just OK results. What a difference this book has made for me. I have always BBQ'd burgers, steaks, chicken and love to cook with my grill, but this book narrows in on smokers and smoking techniques. It has many tips, how-to suggestions and has recipes for rubs, marinades, sops, sauces, and sides, and how and when to use them, different smooking woods, using brine, on and on. Not too wordy, easy to follow, and he explains "why?" a lot, such as "why you should not use too much salt in a rub" (like all the store-bought rubs have). This book breaks down all the variables of smoking and puts them together when you get to the recipes and instructions.
Great book for all experience level smokers. And it absolutely does not matter how fancy/expensive your equipment is. You will learn a lot from the book. I would still be floundering around without it. Although there are more ways to smoke than the author's, and like any cookbook you will adopt your own likings for spice and techniques, especially if cooking outside is fun for you. One example is that I usually allow for a little more time and a lower temperature than he does, "low and slow!"
This book is must for your cooking/BBQ library, even if you don't own a smoker, brousing through this will get you searching on amazon or home depot/lowes for a starter.
The book has info about poultry and fish too, but mostly focuses on beef and pork. Everything that has come from my smoker since I got the book has been fantastic! So far that's brisket, baby back ribs, beef short ribs, beef jerky, and smoked salmon. Just FYI, my set up is simple: smoker box 16"16"x3ft with side and top vents and a gauge, propane burner with valve, wood chip box, water pan, and three stainless racks. Once I get the temp lined out it's usually is rock steady (unless I run out of propane, argghhh, thus the 2nd tank). Amaze yourself and your friends.
Good luck to all smokers!!
Summary of Backyard BBQ: The Art of Smokology
BACKYARD BBQ The Art of Smokology is in it's Fourth 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.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 much more! No stone is left unturn in this book
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