Backyard BBQ: The Art of Smokology
by Richard W. McPeake
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Book Summary Information
Author: Richard W. McPeakeEdition: Paperback
Audio: English (Published)
Published: 2005-01-31
ISBN: 0971801428
Number of pages: 224
Publisher: Richard W. McPeake
Book Reviews of Backyard BBQ: The Art of Smokology
Book Review: Best in class - who cares about the grammar?
Summary: 5 Stars
In order to learn about this great hobby, I purchased several books including (1) Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, (2) Smoke & Spice: Cooking with Smoke, and (3) Peace, Love, & Barbecue.
My second favorite was Peace, Love, & Barbecue. However, MY very favorite (maybe not yours - if you're looking for an English Department manuscript) is this one by Chef Richard (McPeake's).
The reason it's my favorite is because it is the MOST USEFUL. He includes very specific and helpful "do's and don't's" and I just don't find as much useful information in the other books on the subject.
For example, he's got the precise cooking times and temperatures, based on the weight of whatever meat. He has lots of detail on the fuel. He's got great info on things you probably wouldn't consider, like what temperature to have the meat before it goes in the smoker.
I have the feeling that this guy has the most talent as a cook. Heck - never trust a skinny cook (look at the cover). You can tell his sense of flavor by how he goes on about which woods go best with which meats. Chef Richard is homespun - he's no English scholar, but I don't care - I appreciate his knowledge as a COOK! Yummy.
Summary of Backyard BBQ: The Art of Smokology
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book
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