Still Smokin': More than 150 New Recipes for Savory Smoked-Cook Dishes
by Cookshack
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Book Summary Information
Author: CookshackEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2004-05-12
ISBN: 0762419032
Number of pages: 152
Publisher: Running Press
Book Reviews of Still Smokin': More than 150 New Recipes for Savory Smoked-Cook Dishes
Book Review: Still Smokin cook book by CookShack
Summary: 4 Stars
This cookbook mainly has recipes for the entire book. There is an appendix towards the back of the book that gives you a few pointer to smoking. That section should have been in the front of the book for people new to smoking. I did find a good recipe that I will always use for smoking pork butt. However, I used a recipe making smoked rib and it called for some mighty chili spices which we could barely eat. So a precaution to you, if you don't like very spicy food, you might want to skip the chili powder to avoid having some food that you cannot eat. So this cook cook like I said is good for recipes and I haven't tried more than two of them yet. If you are looking for an instructional book on smoking, I find the book, "Mastering the Craft of Smoking food" by Warren R. Anderson a good book for details on smoking and the history. While there is some items in the book as building your own smoker, the book is really good to give those an overview of smoking, as well as some recipes.
Summary of Still Smokin': More than 150 New Recipes for Savory Smoked-Cook Dishes
Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit-barbecue and natural wood-smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.
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