Smokin' Southern BBQ
Smokin' Southern BBQ

Author: Glenn Connaughton

Publisher: Sourcebooks, Inc.

Published: 2021-05-04

Total Pages: 277

ISBN-13: 1647395291

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Become a master of smoking meat at home with the ultimate introduction to Southern barbecue Plate up your own savory Southern barbecue! This cookbook and smoking guide covers a range of regional styles and teaches you essential techniques for barbecue mastery. Learn how to choose the right tools, work with different cuts of meat, and make brines, marinades, rubs, and sauces that take your barbecue to new heights. Anyone can barbecue—Discover recipes for any skill level or smoker type, so you can bring the famous flavors of the South to your table whether you're a backyard barbecue expert or trying it out for the first time. 8 different regions—Find recipes and cooking advice inspired by Texas Hill Country, Kansas City, St. Louis, Memphis, Kentucky, North Carolina, South Carolina, and Alabama. The science of smoke—Learn how to choose the right wood, use different kinds of smokers, and determine the right smoke times for anything you cook. Pro tips—Discover expert tips and insider secrets for adding special Southern flair to every recipe. Serve incredible, Southern-style barbecue at your next cookout with a complete guide to all the famous flavors.

Smokin' Hot in the South
Smokin' Hot in the South

Author: Melissa Cookston

Publisher: Andrews McMeel Publishing

Published: 2016-05-10

Total Pages: 192

ISBN-13: 1449479103

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The author of Smokin’ in the Boys’ Room shares more than eighty-five Southern-influenced recipes enhanced with the cultural flavors of Mexico, France, and Asia. Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her second cookbook. With the grill and smoker as her go-to tools, chef Melissa Cookston—named “One of the most influential pitmasters in America” by Fox News, and one of the “25 Super Women in Business” by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes. Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate. The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also included are recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and more. She also covers the tools, techniques, and ingredients needed to be successful grilling or smoking at home. This book will not leave you hungry!

She-Smoke
She-Smoke

Author: Julie Reinhardt

Publisher: Seal Press

Published: 2009-06-09

Total Pages: 321

ISBN-13: 0786744804

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She-Smoke: A Backyard Barbecue Book, by Julie Reinhardt, empowers women to take their place back at the fire. In She-Smoke, Reinhardt gives step-by-step instructions on a variety of barbecue topics, from buying local, sustainable meats, to building the perfect slow and low fire, and smoking a holiday barbecue feast. She includes a host of delicious recipes aimed to teach women technique, with more in-depth instruction than that of a conventional cookbook. Women will learn the elusive history of bar-b-cue, the difference between true barbecue and grilling, and all about the world of barbecue competition. Featuring interviews with other "smokin’” women and stories about Reinhardt’s family, She-Smoke brings women into the greater community of barbecue.

KY BBQ
KY BBQ

Author: Wes Berry

Publisher: University Press of Kentucky

Published: 2013-03-01

Total Pages: 340

ISBN-13: 081314180X

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“This book is an education in all things Kentucky barbecue” and the ideal guide for “a lip-smacking trip through the best BBQ in the Bluegrass State” (Maggie Green, author of The Kentucky Fresh Cookbook). The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hits the trail in search of the best smoke, the best flavor, and the best pitmasters he can find. This handy guide presents the most succulent menus and colorful personalities in Kentucky. Kentucky style barbecue is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. These traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground.

Barbecue Road Trip
Barbecue Road Trip

Author: Michael Karl Witzel

Publisher: Quarto Publishing Group USA

Published: 2008-10-15

Total Pages: 195

ISBN-13: 1616731168

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With its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles. With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

The Scoring Series 4-6
The Scoring Series 4-6

Author: Jami Davenport

Publisher: Cedrona Enterprises

Published: 2023-04-06

Total Pages: 1158

ISBN-13: 1952908221

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ICING I'm a second-year hockey player for the Seattle Sockeyes. Imagine my shock when I return from a trip to find my former roommate has transferred his lease to my nemesis. She's so annoying I can't stand to be in the same room with her. She pushes all my buttons and is my exact opposite. Despite it all, I want to rip off her clothes and make mad passionate love to her. What is wrong with me? FACEOFF I crave attention and notoriety. She craves stability and love. We both have our secrets...and chemistry. We have a lot of chemistry. Together we're explosive, but explosions have a way of hurting those closest to the blast. And this celebrity match made in heaven is about to detonate. OFF-SEASON I just ended my rookie year with the Seattle Sockeyes in a win-or-go-home game, and we went home. I played a big part in that loss thanks in part to my lack of team play. It's time to lick my wounds, re-examine my role, and come to terms with demons I've been avoiding for too long. I buy an RV and take to the wilderness for a little solitude and lot of soul-searching. Just me, my dog Bones, and nature. There's one problem. My campsite neighbor is a too-cheerful, busy-body camp host. She brings out the worst in me, but I can't stop thinking about sharing a sleeping bag with her.

Faceoff
Faceoff

Author: Jami Davenport

Publisher: Cedrona Enterprises

Published: 2021-05-26

Total Pages: 273

ISBN-13: 1952908043

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She's every man's girl next door. I'm the playboy your mother warns you about. I'm the party-boy extraordinaire and perpetual playboy of the Seattle Sockeyes. I thought this was the dream life, but after multiple poor choices, it's all gone too far and I'm about to lose everything. My reputation has been shot to hell, I'm on thin ice with the team, and I'm financially broke AF. Desperate times call for desperate measures, and I'm about to agree to the last thing an irresponsible dude like me should ever do. Darcy is the sweetheart of reality TV and every guy's girl-next-door fantasy, but her luster is fading, her show is on the chopping block, and she's now living in my condo. Did I forget to mention she's also my fake girlfriend and soon-to-be fake fiancé? And not a fake girlfriend with benefits, but the hands-off, leave-me-alone except when the cameras are rolling girlfriend. I crave attention and notoriety. She craves stability and love. We both have our secrets...and chemistry. We have a lot of chemistry. Together we're explosive, but explosions have a way of hurting those closest to the blast. And this celebrity match made in heaven is about to detonate.

Smokin' in the Boys' Room
Smokin' in the Boys' Room

Author: Melissa Cookston

Publisher: Andrews McMeel Publishing

Published: 2014-04-08

Total Pages: 519

ISBN-13: 1449450547

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Eighty-five Southern-influenced barbecue recipes from the seven-time barbecue world champion and author of Smokin’ Hot in the South. Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her first cookbook. Smokin’ In the Boys Room explores how to use fire in all its forms to craft more than eighty-five Southern-influenced barbecue recipes. One of the world’s top pitmasters, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs. In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else—an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice. The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company. Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it just takes a little work and a little attitude.

Holy Smoke
Holy Smoke

Author: John Shelton Reed

Publisher: Univ of North Carolina Press

Published: 2009-11-30

Total Pages: 327

ISBN-13: 0807889717

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North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.