Where
There's Smoke - There's Flavor
Anyone who uses an outdoor grill the way most of us do - to cook food
quickly, at high heat - is failing to realize the flavorful advantages of
smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots
of smoke - those are the keys to a good barbecue. With instructions for
converting any backyard grill (gas, electric, Weber, what-have-you) into a
smoker, and with tips for enhancing flavor by choosing different varieties
of wood, this is an essential guide to real barbecue for anyone who cooks
outdoors. This comprehensive guide to smoke cooking gets down to
basics with a dozen lip-smacking recipes for barbecued ribs alone, from
the classic Shake 'n' Smoke Ribs to Hoisin Ribs and Baby Back Ribs with
Citrus.
Oh
Deer! : The Venison Cookbook for...
If you've ever looked at a happy hunter and wondered, "Now
what?" this book is for you. Tasty recipes everyone will love are
mixed in with a heaping helping of information about the nutritional value
of venison and tips on introducing this wonderful meat to the whole
family.