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BOOKS > Smoking Meat

Smoking Meat
Cooking Library > Techniques > Smoking • Grilling
Smoking Meat
저자/역자Will Fleischman
언어영어
출판사Dorling Kindersley(DK)
연도2016
#Smoking_meat #고기요리
Cooking Library 2F
서가위치

목차

Introduction

COOKING LOW AND SLOW

Cooking with Smoke

A Brief History of BBQ

The Principles of BBQ

The Smokers

The Elements of Smoking

Starters, Fuel, and Wood

Building and Tuning the Fire

BBQ Troubleshooting

Seasoning and Flavoring

BBQ Tools of the Trade

Smoking and Kitchen Safety

The Language of BBQ

BEEF

Smoking Beef: What You Need to Know

Beef Cuts

Brisket

Short Plate Ribs

Tenderloin

Shoulder (Clod)

Ribeye

LAMB

Smoking Lamb: What You Need to Know

Lamb Cuts

Rack of Lamb

Lamb Shanks with Bourbon Plum Sauce

Lamb Necks with Kentucky-Style Dip

PORK

Smoking Pork: What You Need to Know

Pork Cuts

Baby Back Ribs

Spare Ribs

Pulled Pork Butt

Pork Belly

How th Cure and Smoke Bacon

Ham

POULTRY

Smoking Poultry: What You Need to Know

Poultry Cuts

Turkey Breast

Texas Quail

Jerk-Rubbed Chicken Wings

Whole Chicken

Chicken Thighs with Alabama White Sauce

Smoky Yakitori Chicken

GAME

Venison Tenderloin

Whole Pheasant

Wild Boar Ribs

Bison Ribeye

Elk Strip Loin

SEAFOOD

Smoking Seafood: What You Need to Know

Sourcing Seafood

Whole Rainbow Trout

Red Snapper

Salmon with Sweet Glaze

Texas Cold-Smoked Salmon

Shrimp Skewers

Oysters

Lobster Tail

A LITTLE EXTRA SMOKE

Smoked Portobello Mushroom Caps

Smoked Asparagus with Pork Belly

Smoked Wild Mushroom and White Grape Salad

Smoked Salsa Verde

Smoked Habanero Hot Sauce

Smoking Times and Temps

Index

About the Author

Acknowledgments

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