Wiley's Championship BBQ : Secrets that Old Men Take to the Grave

ویرایش: [Online-Ausg ed.] 
نویسندگان: McCrary. Wiley,  McCrary. Janet,  Condon. Amy Paige  
سری: EBL-Schweitzer 
ISBN (شابک) : 9781423636328, 1423636325 
ناشر: Gibbs Smith 
سال نشر: 2014 
تعداد صفحات: 301 
زبان: English 
فرمت فایل : MOBI (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 25 Mb 

قیمت کتاب (تومان) : 54,000

Preface; Introduction; How to Be a Smoking Success; How to Use This Cookbook; Seasonings and Spices; Basic Poultry Marinade; The Q Company's Chicken Marinade; Apricot Marinade; Mojo Sauce; Lamb Marinade; The Q Company's Basic Rub; Lemon-Pepper Rub; Garlic-Pepper Rub; Cajun Rub; Lamb Rub; The Q Company's Pork Injection; Wiley's Rib Spray; The Q Company's Basic BBQ Sauce; Big Jim's Beer BBQ Sauce; Wiley's North Carolina Sauce; Wiley's South Carolina Sauce; Texas Outback BBQ Sauce; Cow and Lamb; The Q Company's Brisket; Smoked Corned Beef Reuben; Honky Tonk Sandwich.

Perfect Steak with Wiley's Special MushroomsSmoked Beef Tenderloin with Roquefort Sauce; Tri-Tip; Smoked Prime Rib with Au Jus; Smokehouse Meatloaf; Patty Melt; Smokehouse Meatball and Pimento Cheese Sandwich; Spaghetti on the Grill; Deep South Antipasti Platter; Grilled Rack of Lamb with Orange Marmalade Glaze; Smoked Leg of Lamb; Pig; The Q Company's Pulled Pork; Redneck Nachos; Smokehouse Club; Ultimate BLT; The Q Company's Ribs; Smoked Bone-in Pork Loin; Cuban Sandwich; Bird; The Q Company's Chicken; Smoked and Stuffed Chicken Breasts; Saturday Hot Wings; Smoked Cornish Game Hens.

Smoked TurkeyDeep-Fried Turkey; Fish and Crustaceans; BBQ Salmon with Shallot-Dill Sauce; Smoked Salmon and Corn Salad; Black Iron Skillet Cod with Garlic Butter; Citrus Shrimp; Janet's Shrimp 'n' Grits; Shrimp Salad; Janet's Crab Cakes with Cajun Rémoulade; Crab-Stuffed Mushrooms; Grilled Lobster with Crab in Cream; Seafood Casserole; Oysters Rockefeller; Vegetables and Starches; Alberta's Chicken-Vegetable Soup and Cornbread; Home Fries; Brunswick Stew; No. 1 Spud; Twice-Baked Potatoes; Grown-up Mac 'n' Cheese; Janet's Favorite Potato Salad; Sweet Potato Casserole.

Wiley's Favorite BBQ BeansSmoked Corn on the Cob with Cajun Butter; Corn and Black Bean Salad; Savannah Red Rice; Black Beans and Yellow Rice; Green Beans with Garlic; Coleslaw; Collard Greens; Squash Casserole; Grilled Asparagus; Smoked Stuffed Portobello Mushrooms; Fried Green Tomatoes; Fried Pickles; Saturday Onion Rings; Black-Eyed Pea Hummus; Sugar, Butter, and Flour; Grilled Peaches; Peach Ice Cream; Pound Cake; Chocolate-Bourbon-Pecan Pie; Strawberry Shortcake; Peanut Butter Pie; Banana Pudding; Bread Pudding with Praline-Bourbon Sauce; Libations; Wiley's Lemonade; Firewater Punch.

Wiley's SangriaMimi's Eggnog; Helpful Resources; Acknowledgments; About the Authors; Metric Conversion Chart.

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the 'cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they're capable of doing on their own. The techniques and recipes in this cookbook don't favor one region over another, and cover all manner of animal-from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on 'em, along with 'em, or after 'em. Read more...
Abstract: Preface; Introduction; How to Be a Smoking Success; How to Use This Cookbook; Seasonings and Spices; Basic Poultry Marinade; The Q Company's Chicken Marinade; Apricot Marinade; Mojo Sauce; Lamb Marinade; The Q Company's Basic Rub; Lemon-Pepper Rub; Garlic-Pepper Rub; Cajun Rub; Lamb Rub; The Q Company's Pork Injection; Wiley's Rib Spray; The Q Company's Basic BBQ Sauce; Big Jim's Beer BBQ Sauce; Wiley's North Carolina Sauce; Wiley's South Carolina Sauce; Texas Outback BBQ Sauce; Cow and Lamb; The Q Company's Brisket; Smoked Corned Beef Reuben; Honky Tonk Sandwich.

Perfect Steak with Wiley's Special MushroomsSmoked Beef Tenderloin with Roquefort Sauce; Tri-Tip; Smoked Prime Rib with Au Jus; Smokehouse Meatloaf; Patty Melt; Smokehouse Meatball and Pimento Cheese Sandwich; Spaghetti on the Grill; Deep South Antipasti Platter; Grilled Rack of Lamb with Orange Marmalade Glaze; Smoked Leg of Lamb; Pig; The Q Company's Pulled Pork; Redneck Nachos; Smokehouse Club; Ultimate BLT; The Q Company's Ribs; Smoked Bone-in Pork Loin; Cuban Sandwich; Bird; The Q Company's Chicken; Smoked and Stuffed Chicken Breasts; Saturday Hot Wings; Smoked Cornish Game Hens.

Smoked TurkeyDeep-Fried Turkey; Fish and Crustaceans; BBQ Salmon with Shallot-Dill Sauce; Smoked Salmon and Corn Salad; Black Iron Skillet Cod with Garlic Butter; Citrus Shrimp; Janet's Shrimp 'n' Grits; Shrimp Salad; Janet's Crab Cakes with Cajun Rémoulade; Crab-Stuffed Mushrooms; Grilled Lobster with Crab in Cream; Seafood Casserole; Oysters Rockefeller; Vegetables and Starches; Alberta's Chicken-Vegetable Soup and Cornbread; Home Fries; Brunswick Stew; No. 1 Spud; Twice-Baked Potatoes; Grown-up Mac 'n' Cheese; Janet's Favorite Potato Salad; Sweet Potato Casserole.

Wiley's Favorite BBQ BeansSmoked Corn on the Cob with Cajun Butter; Corn and Black Bean Salad; Savannah Red Rice; Black Beans and Yellow Rice; Green Beans with Garlic; Coleslaw; Collard Greens; Squash Casserole; Grilled Asparagus; Smoked Stuffed Portobello Mushrooms; Fried Green Tomatoes; Fried Pickles; Saturday Onion Rings; Black-Eyed Pea Hummus; Sugar, Butter, and Flour; Grilled Peaches; Peach Ice Cream; Pound Cake; Chocolate-Bourbon-Pecan Pie; Strawberry Shortcake; Peanut Butter Pie; Banana Pudding; Bread Pudding with Praline-Bourbon Sauce; Libations; Wiley's Lemonade; Firewater Punch.

Wiley's SangriaMimi's Eggnog; Helpful Resources; Acknowledgments; About the Authors; Metric Conversion Chart.

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the 'cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they're capable of doing on their own. The techniques and recipes in this cookbook don't favor one region over another, and cover all manner of animal-from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on 'em, along with 'em, or after 'em