Backyard BBQ: The Art of Smokology
by Richard W. McPeake
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Book Reviews of Backyard BBQ: The Art of Smokology
Book Review: A MUST purchase!
Summary: 5 Stars
Of the 20 or so books I have on BBQ this one is (1) dedicated to smoking, (2) the only one I have read cover to cover at least 3 times and (3) the one book I continue to reference and continue to try his recipes. The book is a must have for anyone who enjoys real BBQ, starter or pro, and his recipes are wonderful, in depth, helpful. Specifically, his "Twice Smoked Pulled Pork" of all the things I have ever done, is simply the BEST thing I have ever done! Chef Richard produced a wonderful book, and in addition to his professional life, teaches BBQ at the Kansas City Culinary Center as well as Smoke 'N Fire, and through these efforts has created a surprising amount of people who now really enjoy and are passionate about BBQ! ThanksBook Review: A good book on the basics of smoking all types of meat.
Summary: 4 Stars
I just invested in a ceramic smoker (primo) and purchased this book to refine my techniques on smoking meat. I had already had a little experience and just wanted to get some ideas from the pros. This book forms a good basis of the techniques of smoking. It gives a good explanation of the use of bines, mops, sops, and marinades. It also explains how/when to obtain the best 'bark' on your meat. All of it is useful information and reiterated throughout the text. I liked the ideas a few of the rub recipes provided. The author uses several ingredients I would have never thought to use. This book will serve as a good reference guide on my future cooking adventures. It's a great one to have in the collection.Book Review: Very informative
Summary: 5 Stars
If you are looking for a book for the most thorough information, this is it. In spite of not having passed the desk of an editor, the vast amount of information presented makes it easy to overlook the typos. In particular he does not tell the reader he/she should use one particular type or brand of smoker, but instead leaves it to the reader's personal choice. He does not look down his nose as his uninformed readers, but writes very much as one would speak, giving the impression he is very knowledgeable and enthusiastic about his subject. His recipes have been excellent. I have been very pleased with this purchase and would recommend it to one who is interested in learning about food smoking.Book Review: GREAT INFORMATION BOOK!
Summary: 5 Stars
I have been producing much improved smoked bbq since recieving my book. The information and techniques are very sound and taught me things that I would never have know as a beginner. I believe the book has help me to shave years of trial and error from my learning. I am also enjoying all the different recipes on sauces, rubs, marinades, meats and the side dishes. The "Zesty" backyard Beans are awesome.
My smoked fish products have improved greatly, since learning about the important steps to take before smoking your seafood.
I would recommend this book to all beginners and newbie's of this cookikng method. You can't go wrong!
Book Review: Why are these reviews so positive?
Summary: 1 Stars
This is not a very good book:
(1) Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book; I bought this book for better knowledge of smoking and despite all the glowing reviews, I just didn't find it in this book.
(2) Not a single picture of food in the book (except the front cover)
(3) Redundant, boring writing style
(4) The book contains grammer errors and typo's - ususual for a published book. If the book was not published as another review indicates, its not too hard to figure out why it wasn't.
Definitely not recommended.