Product Description

Smoking is a classic method of cooking with fire, but how many home cooks can confidently say they really know the basics of preparing great smoked food? Overstuffed tomes full of exotic recipes for smoked food abound, but where can the would-be smoker turn for simple, easy-to-access information on the subject? In 25 Essentials: Techniques for Smoking, barbecue expert Ardie A. Davis makes it easy and fun to learn techniques such as smoke baking, smoke roasting, rotisserie smoking, spray basting, brining, and mopping, with recipes featuring favorite smoked foods like brisket, fish, pork shoulder, and turkey.

Davis, who cooks and competes under the 'cue moniker Remus Powers, offers simple and delicious recipes such as Braggin' Rights Brisket, Smoked Stuffed Chile Poppers, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet, each accompanied by a mouthwatering color photo. With a lay-flat spiral binding for easy use next to the grill or smoker, the book also offers a concise but thorough introduction covering all the basics of fire building, equipment, and ingredients. With Ardie Davis as their guide, anyone can master the art of perfectly smoked food. Simple, short, and sweet, this book is truly an essential for anyone who seeks to become a confident backyard chef.

Product Details

• Amazon Sales Rank: #84134 in Books
• Published on: 2009-03-25
• Original language: English
• Number of items: 1
• Binding: Spiral-bound
• 128 pages

Features

• ISBN13: 9781558323933
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Here barbecue expert Davis takes a look at cooking low and slow, offering 25 recipes using his smoking techniques-and yes, there are 25 of those, too: rotisseries, wood planks and even paper bags make appearances, used for everything from cipollini onions and shrimp to a Smoke-Baked Barbecue Chile Pie. Though the number of techniques may seem like a "look at me" gimmick, Davis is a serious smoker and the dishes he highlights are solid, workaday fare. The bulk of meat dishes are simple classics, among them beer-can chicken, slow-smoked pork shoulder and ribs done four ways. As most preparations call for little more than oil, salt, pepper and the occasional sprinkling of granulated garlic, cooks will need only to source their wood chips. An excellent entry point for those new to smoking, this should also teach vets some new tricks. Fair warning: those hoping for sauce recipes will have to look elsewhere (Davis's Great BBQ Sauce Book, perhaps?).
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Review
Back in the day when I was trying to make my culinary bones in the barbecue world, I sought out the wise guidance of Ardie Davis, channeling his inner barbecue shaman Remus Powers. In this book, his collected years of experience are available to everyone; this is a must-read for all barbecue adventurers. --Chris Schlesinger, chef/owner, East Coast Grill, and coauthor of Grill It!, Barbecue, and Let the Flames Begin

About the Author
Ardie A. Davis is an award-winning barbecue expert and the founder of Greasehouse University-- the fabled institution behind the coveted degree of Ph.B., or doctor of barbecue philosophy. (The rigorous degree program is now overseen by the Kansas City Barbeque Society.) Sporting a bow tie and bowler hat, Davis judges on the barbecue circuit under the moniker Remus Powers, Ph.B. He was named a Kansas City Barbecue Legend by The Kansas City Star in 2003; he also writes a monthly column in the National Barbecue News and the Kansas City Bullsheet. Ardie lives with his wife, Gretchen, in the Kansas City area.

Customer Reviews

What you need to know, well packaged.
25 Essentials is a lovely little book, with lovely balance of text and white space on each page. It is nicely bound in a lay-flat spiral design; it has slick paper, stylish illustrations, and enough information to start your career as a meat smoker, but is not the definitive text on the subject. At best, it provides a useful overview of the various techniques in practice today as far as smoking goes. It is a good basic place to start, and you won't be drowning in too-much-information.