The Smoking Bacon Hog Cookbook

Author : Bill Gillespie
Publisher : Macmillan
Page : 195 pages
File Size : 52,6 Mb
Release : 2016-03-15
Category : Cooking
ISBN : 9781624142246

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The Smoking Bacon & Hog Cookbook by Bill Gillespie Pdf

The Smoking Bacon & Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational-from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tenderloin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog. Readers also get an introduction to cooking with a variety of cookers and smokers. The Smoking Bacon & Hog Cookbook, with its simple yet masterful recipes, will have any pork-lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!

Author : Libbie Summers
Publisher : Random House Digital, Inc.
Page : 194 pages
File Size : 40,8 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9780847836826

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The Whole Hog Cookbook by Libbie Summers Pdf

Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.

Author : George J. Nicholls
Publisher : Unknown
Page : 154 pages
File Size : 44,7 Mb
Release : 1917
Category : Bacon
ISBN : WISC:89041956749

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Bacon and Hams by George J. Nicholls Pdf

Author : Steven Lamb
Publisher : Bloomsbury Publishing
Page : 258 pages
File Size : 54,7 Mb
Release : 2018-02-22
Category : Cooking
ISBN : 9781408896662

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Curing & Smoking by Steven Lamb Pdf

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Author : Rodney Scott,Lolis Eric Elie
Publisher : Clarkson Potter
Page : 226 pages
File Size : 41,9 Mb
Release : 2021-03-16
Category : Cooking
ISBN : 9781984826930

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Rodney Scott's World of BBQ by Rodney Scott,Lolis Eric Elie Pdf

IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

Author : Philip Hasheider
Publisher : Voyageur Press (MN)
Page : 211 pages
File Size : 47,6 Mb
Release : 2016-07
Category : Cooking
ISBN : 9780760349960

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The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking by Philip Hasheider Pdf

Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.

Author : Michael Olson
Publisher : Appetite by Random House
Page : 304 pages
File Size : 49,6 Mb
Release : 2019-09-17
Category : Cooking
ISBN : 9780147531179

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Living High Off the Hog by Michael Olson Pdf

A carnivore's love letter to one of the most versatile, affordable and tasty types of meat: pork. After 30 years as a professional chef, Michael Olson knows how to get the most out of his food. These days, he's also a teacher and dinner-maker-in-chief, so he understands what home cooks are looking for when it's time to eat. In Living High Off the Hog, Michael shares his wealth of knowledge and over 100 of his favorite pork recipes. First, he gives you a rundown on everything you need to know about pork--how to buy, store, butcher and prep various cuts, along with special sections on deli meats, charcuterie and BBQ. From there, he shares his must-have pantry items and most-used cooking techniques to set you up for success as you work through four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and Crispy Pork Belly, you'll find a huge variety of tastes and textures to explore. For special occasions, you can dig deep into the low-and-slow world of BBQ and experiment with one of his recipes for ribs, learn a new skill with a porchetta roast, or go hog wild and try your hand at roasting a whole pig. With Michael's expert guidance, sense of humor and warm encouragement, you'll find recipes and learn techniques to cook familiar classics, as well as expand beyond your regular repertoire with exciting new ideas for all cuts of pork. Whether he's cooking a laid-back meal with his wife, fellow chef Anna Olson, or entertaining a large group, Michael's main goal is to create simple yet delicious dishes from scratch, and enjoy them with those he loves. For Michael, that's what "living high off the hog" is--the good life of combining good food and great company around your table.

Author : Elliott Moss
Publisher : Voyageur Press (MN)
Page : 211 pages
File Size : 53,8 Mb
Release : 2016-10
Category : Cooking
ISBN : 9780760349700

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Buxton Hall Barbecue's Book of Smoke by Elliott Moss Pdf

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.

Author : Theresa Gilliam
Publisher : The Countryman Press
Page : 176 pages
File Size : 42,6 Mb
Release : 2014-01-06
Category : Cooking
ISBN : 9781581576580

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Bacon 24/7: Recipes for Curing, Smoking, and Eating by Theresa Gilliam Pdf

There's never a wrong time to eat bacon, and this new cookbook proves it, offering mouth-watering recipes for any hour of the day, from Pork Belly Hash with Kale and Sweet Potatoes to Apple Pie with Bacon Strudel. Bacon isn't just an infatuation—it's a way of life. Even as pork prices rise and the economy fluctuates, consumption of bacon remains steady. The American Meat Institute reports that bacon has an almost cultlike following; the Facebook page About Bacon has more than 10 million Likes. Its sublime savory taste has been endorsed by scientists as well: Bacon boasts umami, the seductive “fifth taste” that heightens and rises beyond sweet, sour, bitter, and salty. Bacon isn’t just an infatuation—it’s a way of life. In Bacon 24/7, author Theresa Gilliam and photographer E Jane Armstrong have teamed up to create a fun and current cookbook to feed the need for bacon. They include recipes for every hour, from dawn through dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Apple Pie with Bacon Strudel. Any evening that begins with a Bacon-Infused Manhattan holds the promise of being an unforgettable night.

Author : Theresa Gilliam
Publisher : The Countryman Press
Page : 192 pages
File Size : 54,8 Mb
Release : 2018-09-11
Category : Cooking
ISBN : 9781682684290

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Bacon 24/7: Recipes for Curing, Smoking, and Eating (Expanded second edition) by Theresa Gilliam Pdf

As enduring as our love of bacon, Bacon 24/7 will satisfy new readers in this expanded second edition with 6 new recipes. Pork prices can rise and the economy can fluctuate, but consumption of bacon remains steady. Its sublime savory taste has been explained by scientists as well: Bacon boasts umami, the seductive “fifth taste” that rises above sweet, sour, bitter, and salty. In Bacon 24/7, author Theresa Gilliam and photographer EJ Armstrong have teamed up to feed the need for bacon. They include recipes for every hour, from dawn to dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Bacon Crumb Apple Pie. Any evening that begins with a Bacon-Infused Manhattan holds the promise of becoming an unforgettable good time.

Author : Andy Husbands,Chris Hart
Publisher : Fair Winds Press (MA)
Page : 227 pages
File Size : 47,9 Mb
Release : 2017-03-15
Category : Cooking
ISBN : 9781592337583

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Pitmaster by Andy Husbands,Chris Hart Pdf

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Author : Peter Sherman,Stephanie Banyas
Publisher : Abrams
Page : 713 pages
File Size : 44,6 Mb
Release : 2019-04-23
Category : Cooking
ISBN : 9781683355052

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The Bacon Bible by Peter Sherman,Stephanie Banyas Pdf

From the founder of a bacon-themed restaurant, more than 200 recipes using bacon, the unexpected workhorse of savory ingredients. Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

Author : Jess Pryles
Publisher : Allen & Unwin
Page : 224 pages
File Size : 49,8 Mb
Release : 2017-07-26
Category : Cooking
ISBN : 9781760638917

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Hardcore Carnivore by Jess Pryles Pdf

Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.

Author : Myron Mixon,Kelly Alexander
Publisher : Ballantine Books
Page : 192 pages
File Size : 51,9 Mb
Release : 2011-05-10
Category : Cooking
ISBN : 9780345528544

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Smokin' with Myron Mixon by Myron Mixon,Kelly Alexander Pdf

The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

Author : Leinana Two Moons
Publisher : Andrews Mcmeel+ORM
Page : 375 pages
File Size : 55,6 Mb
Release : 2016-04-19
Category : Cooking
ISBN : 9781941252253

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Baconish by Leinana Two Moons Pdf

The easy recipes in this plant-based cookbook let you enjoy all decadent deliciousness of bacon without the unhealthy fat and cholesterol. We all know that processed meats are bad for us. But we can’t deny that everything tastes better with bacon. In Baconish, vegan chef Leinana Two Moons shows you how to get that salty, smoky, crispy yum using healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with bacony flavor. Leinana shares a variety of plant-based bacon recipes, using everything from seitan and tempeh to eggplant, carrots, mushrooms, and even coconut! She then shows how these baconish basics can be incorporated into your favorite bacon dishes—from Quiche Lorraine and BLTs to Pasta Carbonara, Bacon and Cheddar Scones, Maple-Bacon Donuts, and more.