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

Product Details

• Amazon Sales Rank: #26093 in Books
• Published on: 2005-01-31
• Released on: 2005-01-31
• Binding: Paperback
• 224 pages

Review
"Folks, it just doesn't get any better than this! He is one of our TOP Instructors! Doug -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

"Folks, it just doesn't get any better than this! He is one of our TOP Instructors! -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

A valuable manual for backyard cooks interested in exploring for the first time the joys of true barbecue. -- Doug Worgul, The Kansas City Star, June 29, 2005

A valuable manual for backyard cooks interested in exploring for the first time the joys of true barbecue. --Doug Worgul, The Kansas City Star, June 29, 2005

Folks, it just doesn't get any better than this! He is one of our TOP Instructors! --Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States) -- Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)

Now with BACKYARD BBQ, McPeake has brought forth another top-notch book. -- Doug Mosley, National Barbecue News, Nov. 2005

Now with BACKYARD BBQ, McPeake has brought forth another top-notch book. --Doug Mosley, National Barbecue News, Nov. 2005

Richard's explanation of basic culinary science, transforms the mystifying into the ahhah! -- Jim & Joan Cattey, Owner's, Smoke N' Fire Store, Overland Park, Kansas, December 2004

From the Publisher
I am proud to be a self published author and enjoy sharing information on this art of cooking, I hope that you enjoy the information, tips and recipes in The Art of Smokology!

From the Author
I am proud to share my secrets, special tips and class information in this book dedicated soley to the Art of Smoking. This book was designed the help the newbie bbq'er and someone looking to improve their experience with their smoker. Loaded with all my information from my 5 different smoking classes at the Culinary center of Kansas City. I am proud to have taught and shared ideas, to date, with now over 4000 people. The book is over 1/2 full of tips, information and technique on smoking, before it even gets to some great recipes to learn with and share with your family and friends. I hope you enjoy the book!

Customer Reviews

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.

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.

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.