Tag Archives: Smoked

Smoking Fish and Seafood: Complete Smoker Cookbook for Real Barbecue, Ultimate How-To Guide for Smoked Fish and Seafood

      Smoker Cookbook for Fish and Seafood

The ultimate how-to guide for smoking all types of fish and seafood. This book on smoking fish for beginners is the guide to mastering the low and slow art of smoking fish and seafood at your home. An essential book for beginners who wants to smoke meat without needing expert help from others. The book offers detailed guidance obtained by years of smoking fish, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of seafood. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner fish smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked fish and seafood.

Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.

In this book, you can find irresistible recipes of smoked:

  • Salmon

  • Tuna

  • Trout

  • Lobster

  • Oyster

  • Shrimps

  • And ETC!

Championship BBQ Secrets for Real Smoked Food

Hundreds of recipes and 16 new pages of photos including step-by-step how-to.

Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more.

Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.

Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:

  • Equipment needed
  • How and why various types of woods are used
  • How to build an indirect fire
  • How to prepare food for smoking
  • How to use brines, marinades, rubs, slathers, bastes, glazes and sauces
  • Flavor matching charts for food ingredients and specific wood smoke.

With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking.

Product Features

  • Robert Rose

The Prophets of Smoked Meat: A Journey Through Texas Barbecue

The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.

From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

Product Features

  • From brisket to ribs, beef to pork, mesquite to oak.

Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides

Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.Recipes include: Grilled Tuna with Fresh Peach and Onion Relish Salmon with Tunisian Spiced Vegetables Teriyaki Stir-Grilled Mahimahi Tequila-Lime Grilled Shrimp Latin Lover’s Grilled Baby Squid Balsamic Smoked Haddock Apple Cider-Smoked Trout with Horseradish Cream Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce Smoked Scallops with Citrus Vinaigrette Orange and Red Onion Salad Parmesan-Crusted Tomatoes
Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M. Fertig–Kansas City foodies and members of an all-women barbecue team called the ‘Que Queens–argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There’s also wonderful variety, as demonstrated by the 300 recipes–presented in a clean, eye-pleasing layout–that pack this book. Standouts, and there are many, include Cape Cod Blackfish (“mild-flavored yet firm and meaty”); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens. “Fish Tales,” sidebars of fish facts and history that pop up throughout, are a nice touch. There’s also a funny story about the authors’ reluctance to include a smoked-eel recipe. (“First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.”) In addition, for folks who have a hard time getting fresh fish locally, there’s a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller’s bookshelf. –Andy Boynton

Smoked Meat: Not Your Everyday BBQ: Bacon, Cheese, Tuna, Sausage, Vegetables: The Best Recipes of Smoked Food, Unique Recipes for Unique BBQ

                             Smoked Meat!

                     Not Your Everyday BBQ!

                                          ONLY Not Your Everyday BBQ RECIPES

Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! Or dare I say a form of lifestyle!There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.

The ultimate how-to guide for smoking bacon, cheese, sausage, tuna, and vegetables. This book on smoking foods for beginners is the guide to mastering the low and slow art of smoking bacon, cheese, sausage, tuna, and vegetables at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of food. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.

In this book, you can find irresistible recipes of smoked:

  • Bacon

  • Cheese

  • Tuna

  • Sausage

  • Vegetables!