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Table of Contents
Title Page
Acknowledgements
Introduction
Chapter 1. - GEARING UP FOR LOW & SLOW
WHAT IS BARBECUE?
MEET YOUR COOKER
Chapter 2. - LIGHTING THE LOW & SLOW FIRE
DEAR STUDENT,
STARTING YOUR CHIMNEY
Chapter 3. - LESSON N°1 CHICKEN MOJO CRIOLLO
DEAR STUDENT,
DEAR STUDENT,
CONTINUING EDUCATION
DEAR STUDENT,
Chapter 4. - LESSON N°2 BRINED CHICKEN
DEAR STUDENT,
CONTINUING EDUCATION
Chapter 5. - LESSON N°3 BABY BACK RIBS
DEAR STUDENT,
CONTINUING EDUCATION
Chapter 6. - LESSON N°4 SPARE RIBS
DEAR STUDENT,
CONTINUING EDUCATION
Chapter 7. - LESSON N°5 PULLED PORK
DEAR STUDENT,
DEAR STUDENT,
CONTINUING EDUCATION
DEAR LOW & SLOW GRADUATE,
Chapter 8. - MASTER THE ART OF BARBECUE ON A GAS OR ELECTRIC GRILL
GOTCHA!
Chapter 9. - MEAT AND THREE
COLD SIDES
HOT SIDES
APPETIZERS AND EXTRAS
DESSERTS
Chapter 10. - SMOKIN’ LEFTOVERS
RITA’S SMOKED CHICKEN WON TON SALAD
ELLEN’S CHICKEN SANDWICH
CHICKEN ENCHILADAS
TOMATILLO SAUCE
KIT ANDERSON’S CHICKEN DIP
ASIAN CHICKEN WRAPS
JERK CHICKEN
PULLED JERK CHICKEN SANDWICH
SMOKED CHICKEN AND CORN CHOWDER
CHICKEN TORTILLA SOUP
SMOKY CHICKEN AND SAUSAGE GUMBO
COLD SESAME CHICKEN NOODLES
SPARE RIB FRIED RICE
SOUTHERN GREENS AND SMOKY BONES
PULLED PORK TACOS
SPICY SMOKED CHILI
PULLED PORK PIZZA
CREAMED PULLED PORK ON TOAST
PULLED PORK HASH
INDEX
NOTES

Автор:	oartemka178 [ 2013-02-12 14:52 ]
Заголовок сообщения:	Low & Slow - Gary Wiviott, Colleen Rush - Master the Art of Barbecue in 5 Easy Lessons / Искусство барбекю за 5 простых уроков [2011, ePub, ENG]
Master the Art of Barbecue in 5 Easy Lessons `#777` Год: 2011 Автор: Gary Wiviott, Colleen Rush Издательство: Running Press ISBN: 0762436093 Серия: Low & Slow Язык: Английский Формат: ePub Качество: Изначально компьютерное (eBook) Интерактивное оглавление: Да Количество страниц: 256 Описание: Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn: • What gear you do and, more importantly, don’t need • Exactly how to start and maintain a proper fire (without lighter fluid) • All about marinades, brines, and rubs • To use your senses and trust your instincts (instead of thermometers) • How to make delicious, delicious barbecue Все основы приготовления блюд на гриле - от выбора правильного оборудования и угля до собственно процесса, маринадов, прдуктов/полуфабрикатов и т.п. Table of Contents Title Page Acknowledgements Introduction Chapter 1. - GEARING UP FOR LOW & SLOW WHAT IS BARBECUE? MEET YOUR COOKER Chapter 2. - LIGHTING THE LOW & SLOW FIRE DEAR STUDENT, STARTING YOUR CHIMNEY Chapter 3. - LESSON N°1 CHICKEN MOJO CRIOLLO DEAR STUDENT, DEAR STUDENT, CONTINUING EDUCATION DEAR STUDENT, Chapter 4. - LESSON N°2 BRINED CHICKEN DEAR STUDENT, CONTINUING EDUCATION Chapter 5. - LESSON N°3 BABY BACK RIBS DEAR STUDENT, CONTINUING EDUCATION Chapter 6. - LESSON N°4 SPARE RIBS DEAR STUDENT, CONTINUING EDUCATION Chapter 7. - LESSON N°5 PULLED PORK DEAR STUDENT, DEAR STUDENT, CONTINUING EDUCATION DEAR LOW & SLOW GRADUATE, Chapter 8. - MASTER THE ART OF BARBECUE ON A GAS OR ELECTRIC GRILL GOTCHA! Chapter 9. - MEAT AND THREE COLD SIDES HOT SIDES APPETIZERS AND EXTRAS DESSERTS Chapter 10. - SMOKIN’ LEFTOVERS RITA’S SMOKED CHICKEN WON TON SALAD ELLEN’S CHICKEN SANDWICH CHICKEN ENCHILADAS TOMATILLO SAUCE KIT ANDERSON’S CHICKEN DIP ASIAN CHICKEN WRAPS JERK CHICKEN PULLED JERK CHICKEN SANDWICH SMOKED CHICKEN AND CORN CHOWDER CHICKEN TORTILLA SOUP SMOKY CHICKEN AND SAUSAGE GUMBO COLD SESAME CHICKEN NOODLES SPARE RIB FRIED RICE SOUTHERN GREENS AND SMOKY BONES PULLED PORK TACOS SPICY SMOKED CHILI PULLED PORK PIZZA CREAMED PULLED PORK ON TOAST PULLED PORK HASH INDEX NOTES

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