American Smoker: Know-how and Recipes by Jeff Phillips
Requirements: ePUB Reader, 14.2MB. German
Overview: The fan base of the bullish, black steel, which is visually more similar to a mini-locomotive than a grill, is steadily growing. An increasing number of people are enthusiastic about "low and slow", the slow cooking of mostly large pieces of meat at a constantly low temperature. Unique are not only the aromas, which can be conjured up by the most varied smokes, but also the exceptionally long cooking time, which most smoker dishes require.
Genre: Non-Fiction, Cooking
Pitmaster Jeff Philipps, in his book American Smoker, shows the basics of "smokeology" step by step, gives tips for selecting the right smokers, shows which accessories are useful, how to make fire and keep the temperature constant and explain which wood is on Best with the selected food.
The "all-round carefree package" is rounded off for every smoker owner with a variety of tempting, varied recipes, which can also be easily combined to complete menus if required. From the classics such as smoked chicken legs, spare ribs or garlic-onion-brisket to spicy sauces, rubies and brines to specialties such as smoked duck with wine-butter sauce or stuffed sausage fatties in the bacon coat, side dishes and desserts, Which makes the heart of the smoker owner beat faster.
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