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Bbq rules : the old-school guide to smoking meat / / Myron Mixon with Kelly Alexander
| Bbq rules : the old-school guide to smoking meat / / Myron Mixon with Kelly Alexander |
| Autore | Mixon Myron |
| Pubbl/distr/stampa | New York, New York : , : Stewart, Tabori & Chang, , 2016 |
| Descrizione fisica | 1 online resource (273 pages) : illustrations, photographs |
| Disciplina | 641.5784 |
| Soggetto topico |
Barbecuing
Smoking (Cooking) Cooking (Meat) |
| ISBN | 1-61312-945-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164892703321 |
Mixon Myron
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| New York, New York : , : Stewart, Tabori & Chang, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Ray lampe's big green egg cookbook : grill, smoke, bake & roast / / Ray Lampe ; photography by Angie Mosier
| Ray lampe's big green egg cookbook : grill, smoke, bake & roast / / Ray Lampe ; photography by Angie Mosier |
| Autore | Lampe Ray |
| Pubbl/distr/stampa | [Cork, Ireland] : , : Andrews McMeel Publishing, , 2016 |
| Descrizione fisica | 1 online resource (236 pages) : color illustrations, photographs |
| Disciplina | 641.5784 |
| Collana | Big Green Egg |
| Soggetto topico |
Barbecuing
Cooking (Smoked foods) |
| ISBN |
1-4494-8429-8
1-4494-8427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The Egg and I -- The Egg carton -- Grilling -- Smoking -- Baking -- Roasting. |
| Record Nr. | UNINA-9910164886903321 |
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Lampe Ray
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| [Cork, Ireland] : , : Andrews McMeel Publishing, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Virginia barbecue : a history / / Joseph R. Haynes
| Virginia barbecue : a history / / Joseph R. Haynes |
| Autore | Haynes Joseph R. |
| Pubbl/distr/stampa | Charleston, SC : , : American Palate, a Division of The History Press, , 2016 |
| Descrizione fisica | 1 online resource (257 pages) |
| Disciplina | 641.5784 |
| Soggetto topico | Barbecuing - Virginia - History |
| ISBN | 1-4396-5787-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910157555103321 |
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Haynes Joseph R.
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| Charleston, SC : , : American Palate, a Division of The History Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Wood Pellet Smoker and Grill Cookbook : Recipes and Techniques for the Most Flavorful and Delicious Barbecue
| The Wood Pellet Smoker and Grill Cookbook : Recipes and Techniques for the Most Flavorful and Delicious Barbecue |
| Autore | Jautaikis Peter |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Berkeley, CA : , : Ulysses Press, , 2016 |
| Descrizione fisica | 1 online resource (179 pages) |
| Disciplina | 641.5784 |
| Soggetto topico | Smoking (Cooking) |
| ISBN |
9781612435923
1612435920 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Title Page -- Copyright -- Dedication -- Contents -- Introduction -- Chapter 1: Appetizers and Sides -- Atomic Buffalo Turds -- Smashed Potato Casserole -- Crabmeat-Stuffed Mushrooms -- Bacon-Wrapped Asparagus -- Brisket Baked Beans -- Bacon Cheddar Sliders -- Garlic Parmesan Wedges -- Roasted Vegetables -- Twice-Baked Spaghetti Squash -- Applewood-Smoked Cheese -- Hickory-Smoked Moink Ball Skewers -- Chapter 2: Poultry -- Cajun Spatchcock Chicken -- Jan's Grilled Quarters -- Roasted Tuscan Thighs -- Teriyaki Smoked Drumsticks -- Smoked Bone-In Turkey Breast -- Hickory-Smoked Spatchcock Turkey -- Bacon Cordon Bleu -- Crab-Stuffed Lemon Cornish Hens -- Cured Turkey Drumsticks -- Tailgate Smoked Young Turkey -- Roasted Duck à l'Orange -- Chapter 3: Red Meat -- Perfectly Grilled Steaks -- Smoked Tri-Tip Roast -- Meaty Chuck Short Ribs -- Hickory New York Strip Roast -- Texas-Style Brisket Flat -- Pete-zza Meatloaf -- Traffic Light Stuffed Bell Peppers -- Applewood Walnut-Crusted Rack of Lamb -- Roasted Leg of Lamb -- Chapter 4: Pork -- Smoked Pork Tenderloins -- Pulled Hickory-smoked Pork Butts -- Pork Sirloin Tip Roast Three Ways -- Apple-Injected Roasted Pork Sirloin Tip Roast -- Teriyaki-Marinated Pork Sirloin Tip Roast -- Hickory-Smoked Pork Sirloin Tip Roast -- Double-Smoked Ham -- Hickory-Smoked Prime Rib of Pork -- Tender Grilled Loin Chops -- Florentine Ribeye Pork Loin -- Naked St. Louis Ribs -- Buttermilk Pork Sirloin Roast -- Chapter 5: Seafood -- Baked Fresh Wild Sockeye Salmon -- Alder Creole Wild Pacific Rockfish -- Shrimp-Stuffed Tilapia -- Cold-Hot Smoked Salmon -- Hot-Smoked Teriyaki Tuna -- Smoked Salmon & Dungeness Crab Chowder -- Alder Wood-Smoked Boned Trout -- Chapter 6: Extras -- Artisan Take & Bake Pepperoni Pizza -- Crusty Artisan No-Knead Bread -- Pizza Dough Rolls -- Banana Walnut Bread -- Classic Apple Pie.
Peach Blueberry Cobbler -- Chapter 7: Brines and Rubs -- Basic Poultry Brine -- Pork Brine -- Buttermilk Brine -- Salmon and Trout Brine -- Cajun Spice Rub -- Creole Seafood Seasoning -- Jan's Original Dry Rub -- Pete's Western Rub -- Pork Dry Rub -- Poultry Seasoning -- Seafood Seasoning -- Texas Barbecue Rub -- Texas-Style Brisket Rub -- Tuscan Seasoning -- Conversions -- Cooking Times -- Acknowledgments -- About the Author. |
| Altri titoli varianti | Wood Pellet Smoker and Grill Cookbook |
| Record Nr. | UNINA-9910158978603321 |
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Jautaikis Peter
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| Berkeley, CA : , : Ulysses Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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