| View Larger Image | Backyard BBQ: The Art of Smokology | Paperbackby Richard W. McPeake (Author)
| List Price: | $15.95 | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Richard W. McPeake | | Page Count: | 224 Pages | | Publication Date: | January 31, 2005 | | Sales Rank: | 2,696nd |
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EDITORIAL REVIEWS |
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 Customer Rating: 4.5 based on 66 reviews)
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Smoker's dream! by Laura T. (California)  5 Stars
September 23, 2009
I bought this book for my dad who had just bought a smoker. He loves the book, and said that it has been extremely helpful. He had already had a few unsuccessful tries at the art of smoking and this book helped him to correct his mistakes. My mom liked it too, she found a lot of great recipes to have my dad try!
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A good book on the basics of smoking all types of meat. by Eric W. (Atlanta, GA)  4 Stars
August 12, 2009
I just invested in a ceramic smoker (primo) and purchased this book to refine my techniques on smoking meat. I had already had a little experience and just wanted to get some ideas from the pros. This book forms a good basis of the techniques of smoking. It gives a good explanation of the use of bines, mops, sops, and marinades. It also explains how/when to obtain the best 'bark' on your meat. All of it is useful information and reiterated throughout the text. I liked the ideas a few of the rub recipes provided. The author uses several ingredients I would have never thought to use. This book will serve as a good reference guide on my future cooking adventures. It's a great one to have in the collection.
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Straight forward, clear information by Beer and BBQ (Sarasota, FL USA) 4 Stars
August 12, 2009
Chef Richard McPeake does a fine job in presenting information in a logical way. He includes equipment, techniques, ingredients and finally recipes. His experience as an award-winning bbq chef really comes through in his explanations of how to create a bark and smoke rings. An excellent resource that I'll be using for years to come.
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Best Book I've Found for Smoking Food by C. Black (Dallas) 5 Stars
July 15, 2009
I recently bought a new meat smoker, and I have bought some books on smoking techniques so I could improve on my smoked meats. This book is the best book for explaining the terms, WHY you use a specific method, how to choose the method/recipe/preparation you want, how long to have the smoker heated (to a specific temperature) before you add the meat. I have smoked meat for years, and this is the first time I have read about some of the tips for creating great food. Sure, there are some typos, but this book was written by a real barbeque competitor who loves to sample barbeque from every part of the U.S. It has recipes for rubs, mops, type of wood for specific meats, barbeque sauce, and a guide for how to modify them to suit your taste. In short, this little book taught me more than the three other books I ordered, COMBINED. I have over 350 cookbooks for everything from pastries to Chinese cooking, and this one is a keeper.
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A great resource for using smokers by Gerald Hilton (Exeter, CA) 5 Stars
July 06, 2009
This is a book that is a must have for people that smoke their meats; not just grilling.
The author really knows the subject and writes well so that most anyone knows exactly how to do it. He has some fantastic recipes that I am looking forward to making. Including marinades, and rubs. I don't have a lot of experience in smoking so I don't know things that he may have left out; and I have not had time to try out the recipes, so I can't say they taste great. However, I have been cooking and grilling for many years, and I think I know what a good recipes looks like.
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