Backyard BBQ: The Art of Smokology
Author: Richard W. McPeake
ISBN: 0971801428
Manufacturer: Richard W. McPeake
Customer Rating:
, based on 53 reviews
Lowest Price: $15.95
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Editorial Review:
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
I would skip this author and pick just about any other book by any other author.
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.
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:
Best Book on Meat Smoking Ever
This is by far the best book for the novice and experienced smoke chef ever as far as I'm concerned. It gives a lot of tips and recipes for about anything you would ever think of putting in a smoker. It is an easy read with lot of information. 2008-11-03
Yummy!
My husband really got into making beef jerky and venison jerky with this book. He's made up a few of his own now and friends want more. This is especially good for people on Weight Watcher's as it's all protein and very little salt and sugar. Great for the kid's on the football or soccer teams also for a snack filled with protein. 2008-09-28
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.
2008-07-12
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.
2008-04-16
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. 2008-03-23
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