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Binding: Paperback EAN: 9780971801424 ISBN: 0971801428 Label: Richard W. McPeake Manufacturer: Richard W. McPeake Number Of Pages: 224 Publication Date: January 31, 2005 Publisher: Richard W. McPeake Release Date: January 31, 2005 Sales Rank: 14460 Studio: Richard W. McPeake
Product Description: 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 ............and much more! No stone is left unturn in this book
Customer Reviews
Average Rating:
Rating: - Just as bad as his other book I read.
This one was given to me to read. Just like one I had purchased, this book is also filled with typos and grammar errors.
I would skip this author and pick just about any other book by any other author.
Rating: - Good info, poor editing
The author clearly knows and loves his craft. Lots of down-to-earth advice and techniques.
The book would have benefitted immensely from some editing. The organization haphazard, and there are plenty of annoying grammatical errors.
If you think of it as a transcript of a conversation between a couple of friends over a couple of beers, then it's easier for a purist to overlook the flaws.
The content is good enough to overshadow the form in this case.
Rating: - Smokology the better way to cook
I have learned so much about this art of cooking from this book. It doesn`t just provide the basic to smoking but also includes recipes. From making your dry rubs to BBQ sauces to perparing the meats, It`s all here. This book will never rest around our house.
Rating: - It just keeps getting better
I have had this book for a number of years and have never had a recipe disapoint me. The double smoked pulled pork is a neighborhood hit. We have get togethers throughout the year and it is always requested. I have five books related to smoking meats and this is the book I keep going back too. I have had some questions with a couple of recipes and I have e-mailed the author and he is always there to help me. Think of doing that with some authors and you get nothing. WOW!!
Bob Halvorson, Irvine CA
Rating: - Good book for starters!
Found this to be a very good book for anyone that is new to smoking. Gives you all the information you need with some good receipts too.
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