BACKYARD BBQ The Art of Smokology is in it’s Fourteenth 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. If you are looking for a smoking book to help you get started OR enhance your current smoking hobby, this is the book for you. Sure to cut your learning curve by 2 -3 years. Chef Richard has been teaching The Art of Smokology classes for over 12 years in the Kansas City Area and has been Awarded the American Culinary Federations Gold Medal Presidents Award for his Spirit in teaching and promoting BBQ!
If you are looking to learn how to make your own BBQ DRY Rub or Signature BBQ Sauce, this book will take you through the steps and information needed to create your own signature rub or Sauce!
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
odd book, but I like it This is a bit of a strange book. It’s all about smoking, that part you knew, but its recipes and directions are actually in different sections. For example, a chicken recipe might discuss marinating or brining the chicken, but it won’t say anything about temperature to cook at or the temperature to cook the meat to. Other sections in the book discuss cooking temperature, etc. It’s a little weird, but I do like the book.The sauces I’ve made from the book are good, the breakdown of…
Delicious recipes! My family LOVES when I bust this book out and start mixing rubs and marinades and mops…the end products are delicious, full of many layers of flavors, while the meat is always fall-apart-tender and moist. If I could, I would rate the recipes a 5, and the writing and organization a 3. So I met in the middle, giving the book an overall 4. But, to me, the recipes are what really matter. I have tried many of the recipes, all are worth the flipping back and forth from the marinade recipe to the…