Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world-outside on the grill, as well as in the kitchen. Take brisket to the next level: ‘Cue it, grill it, smoke it, braise it, cure it, boil it-even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket-Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites-or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
Z GRILLS Wood Pellet Grills are fueled by 100%-natural BBQ wood pellets. The Electric digital control board ignites the grill and allows you to set the cooking temperature from 180°F to 450°F. The Z GRILLS Select Elite grill features sleek, side shelves, a dual door storage cart, and increased wood pellet hopper capacity. Fan-forced convection cooking eliminates the need for a rotisserie and creates a versatile environment for grilling, roasting, smoking, braising and baking.
Features:
1.The First Cooking Area: 187square inch 2.Second Cooking Rack: Standard, 120 square inch 3.BTU’s /hr: 25,000 4.Hopper Capacity:20 lbs 5.Cooking Temperature: 180°F to 450°F 6.Have Pellet Purge System 7.Have Electronic Auto Ignition 8.Have Shutdown Recycle Mode 9.Have Internal Temperature Sensor
Specifications:
1.Color: Black 2.Weight: 84 lbs 3.Dimensions: 47 x 20 x 25 (Lx Wx H )
Warranty Text:
We offer you 3-YEAR WARRANTY since the date customer receive the Z Grills. And we have registered your purchase information in our system.
Product Features
Smart Smoke Technology— Set it and forget it, Automated electric feed system maintains temperature from 180ºF to 450ºF
Huge Grilling Area & Hopper Capacity—513 sq in Main rack & 187sq in Warm Rack, 15LB Hopper Capacity, Upgraded cart with locking caster wheels
Versatile Barbecue Cooking: Hot and fast, or low and slow, the Z Grills Select Elite Pellet Grill Offers 8-in-1 Versatility to grill, Smoke, Bake, Sear, Roast, Braise, and BBQ Food to Juicy Perfection
Easy and Predictable: The Select Elite offers consistency you can trust, allowing you to craft amazing wood creations time and time again with the ease of set it and forget it
Fully Satisfied :3 years warranty from manufacturer
Master your wood pellet grill―become a smokin’ sensation
Burgers and dogs are just fine for backyard get-togethers, but if you want to heat things up and become the grilling and smoking legend of the neighborhood, pick up Master the Wood Pellet Grill. Things really get cooking when you perfect the art of smoking any type of meat with this pellet grill cookbook.
This goes way beyond a basic pellet grill cookbook. Learn unique methods to heighten the flavors of some of your favorite meats, like using mustard as a binder for ribs, reverse searing on tri-tip, and rubbing seasoning under the skin of turkey and chicken.
This pellet grill cookbook includes:
Quality and quantity―Discover ways this pellet grill cookbook will make all of your dishes stand out with homemade rubs and marinades.
T.L.C.―Find out how to select, prepare, rest, and cook your preferred cuts of meat.
Troubleshooting―Check out this section in your pellet grill cookbook for answers to issues like unwanted temperature swings, igniter trouble, and the loss of fire while in smoke setting.
If you’re looking for the tastiest recipes for your favorite meats, get this pellet grill cookbook―it’s smoking!
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.
For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.
In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming “the stall” on large pieces of meat). He then explores iconic barbecue regions and traditions:
Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.
And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.
Whether you’ve long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today’s home cook.
Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Featured Recipes from Smoke & Spice
Download the recipe for Maple Bourbon Ham
Download the recipe for Smoked Buffalo Steak
Download the recipe for Texas Peach Cobbler
Product Features
Harvard Common Press
Pellet Grills from all your favorites, Traeger, YOYO, inlcuding grill covers and grill grates!
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Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world-outside on the grill, as well as in the kitchen. Take brisket to the next level: ‘Cue it, grill it, smoke it, braise it, cure it, boil it-even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket-Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites-or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
