| #1027730 in Books | Harvard Common Press | 1994-05 | Original language:English | PDF # 1 | 1.24 x7.23 x9.09l, | File type: PDF | 432 pages | ||15 of 17 people found the following review helpful.| This is THE book on barbecue|By Bill|Look, I am an Italian from New York. What the heck do I know about barbecue? Before I read this book, nothing. Then my family bought me a real barbecue, the kind you use when you cook with real wood. Some friends recommended this book to me and I started using some of the recipes. Well, now when my neighbors smell the smoke they line up by|.com |Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hard
Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit.
You easily download any file type for your gadget.Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit | Cheryl Alters Jamison. I was recommended this book by a dear friend of mine.
