The Unofficial Masterbuilt Smoker Cookbook: The Art of Smoking Meat for Real Pitmasters, Ultimate Smoker Cookbook for Real Barbecue: By Roger Murphy
The ultimate how-to guide for your Masterbuilt smoker, use this complete guide to smoke all types of meat, seafood, veggies, and game. An essential cookbook for those who want to smoke meat without needing expert help from others. Offers detailed guidance obtained by years of smoking meat includes clear instructions and step-by-step directions for every recipe.
The only guide you will ever need to professionally smoke a variety of food, including beef, pork, ham, lamb, fish and seafood,chicken and turkey, vegetable, and game recipes such as:
NEW YORK STRIP STEAK WITH BOURBON BUTTER
APPLE SMOKED PORK LOIN
CHERRY BOURBON SMOKED HAM
GREEK-STYLE LEG OF LAMB
SWEET ‘N’ SPICY CHICKEN WINGS
PEACH-SMOKED AHI TUNA STEAKS
SMOKED BRUSSELS SPROUTS
SMOKED PHEASANT
The book includes photographs of every finished meal, helpful tips and tricks on Masterbuilt smoker, making BBQ and SMOKING MEAT 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.
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2 thoughts on “The Unofficial Masterbuilt Smoker Cookbook: The Art of Smoking Meat for Real Pitmasters, Ultimate Smoker Cookbook for Real Barbecue”
Do Not Buy Bought this cookbook as a newbie smoker. Preface states includes full color photographs of every finished product. All pictures are black and white.No recipe for plain ole smoked chicken or Boston pork butt. Come on now.Page 122 talks about core differences in hot and cold smoking. Tells temperature in Celsius not farenheit.I would not recommend this book st all. It appears it’s a cut and padt version of previous smoker books.In ps Author Roger Murphy asks for comments…
The information in the book is useful
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Do Not Buy Bought this cookbook as a newbie smoker. Preface states includes full color photographs of every finished product. All pictures are black and white.No recipe for plain ole smoked chicken or Boston pork butt. Come on now.Page 122 talks about core differences in hot and cold smoking. Tells temperature in Celsius not farenheit.I would not recommend this book st all. It appears it’s a cut and padt version of previous smoker books.In ps Author Roger Murphy asks for comments…
The information in the book is useful