Tag Archives: Smokin

grilling

Smokin’ Recipes: Learn to Smoke Brisket Like a Pro, Cook with Foil Packets, Sizzling Recipes for Outdoor Parties Using Homemade Marinades, and Bonus … (Campfire Meals & Smoking and Grilling)

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Smokin’ Recipes (5 in 1) Learn to Smoke Brisket Like a Pro, Cook with Foil Packets, Sizzling Recipes for Outdoor Parties Using Homemade Marinades, and Bonus Chicken Recipes

Get FIVE books for up to 60% off the price! With this bundle, you’ll receive:

  • Foil Packet Cookbook
  • Smoke Brisket Like a Pro
  • The Outdoor Cookbook
  • All About Chicken
  • Homemade Sauces, Rubs, and Marinades

In Foil Packet Cookbook, you’ll learn 30 best camp recipes, including vegetarian and low carb meals, to make in 60 minutes or less for quick, easy, and fun camp cooking

In Smoke Brisket Like a Pro, you’ll learn secrets and tips for a real Texan BBQ, 5 basic sauces and rubs plus 25 mouthwatering recipes

In The Outdoor Cookbook, you’ll get 50 sizzling recipes for any outdoor occasion!

In All About Chicken, you’ll learn 100 favorite chicken recipes to cook in your crockpot

In Homemade Sauces, Rubs, and Marinades, you’ll learn 35 savory recipes to try for your barbecue party

Buy all five books today at up to 60% off the cover price!

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grilling

Smokin’ Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue

Melissa Cookston, the “winningest woman in barbecue,” the only female barbecue world champion, and author of Smokin’ in the Boys’ Room, is bringing the heat with her second cookbook. Smokin’ Hot in the South explores how to use fire in all its forms to craft more than 85 Southern-influenced recipes enhanced with the cultural flavors of Mexico, France, and Asia.

With the grill and smoker as her go-to tools, chef Melissa Cookston—named “One of the most influential pitmasters in America” by Fox News, and one of the “25 Super Women in Business” by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes. Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate.The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also includes recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and Fried Green Tomatoes, Bacon-Wrapped Scallops with Blood Orange-Jalapeno Glaze, Mini Sage Biscuits with Homemade Sage Butter, and Caramelized Fig Clafoutis. She also covers the tools, techniques, and ingredients needed to be successful grillling or smoking at home. This book will not leave you hungry!

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grilling

Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

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The secret to the best barbecue from the man who barbecues the best: Keep it simple!
 
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
 
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
 
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

Recipes from Smokin’ with Myron Mixon
Click on the photos below to download printable recipes from the book [PDF].

Whole Chicken [PDF] Basic Chicken Rub [PDF] Mama’s Slaw [PDF]

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