Whether you spell it barbecue, barbeque, BBQ, or Bar-B-Q, there's much to sort out when trying to distill the origins of the term and a universally accepted meaning for it, let alone a recipe.But leaving aside the Australians' term for the grill (a couple of shrimp on the barbie?), and the definition as a social gathering one attends to consume the resulting food, barbecue-the chosen spelling for the sake of this article-has come to ever so loosely apply to meats slow-cooked over lower temperatures, with a lot of smoke, and often indirect heat. The result is tender, smoky, melt-in-your-mouth beef. Or pork. Or chicken or lamb. Perhaps bison. But definitely meat-unless it's shrimp, but that's just another exception we'll get to later.

55 % OFF for Bookstore! NOW at $ 34.99 Are You Interested in Discover Tasty Recipes? It's time to take our health more seriously - especially right now. In this guide: "BBQ REVOLUTION Cookbook for Beginners" has 50 easy and delicious recipes for families that can quickly cook! Succulent chicken from around the world Best BBQ pork chop ever This cookbook tackles everyday needs and offers straightforward homemade meals that every cook will love. Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, and hundreds of inside tips. Your Customers Will Never Stop to Use this Awesome Cookbook! Buy it NOW and Let Your Customers get Addicted to this Amazing Book

In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).

The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you’re looking for a new guide to classic barbeque and more, look no further.

Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you. Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!

★ 55% OFF for Bookstores! NOW at $ 10.79 instead of $ 23.97! LAST DAYS! ★ Have you ever wanted a cookbook to help you master the art of smoking? This book is for you! With BBQ Cookbook For Beginners, you'll learn how to smoke the beef brisket, ribs, and turkey that you've been craving. This book includes all the basic recipes you'll need to make your favorite dishes, and we've included a lot of tips and tricks to get you started. If you're looking for a smoker cookbook that includes delicious recipes with step-by-step instructions, then look no further! This book covers: - Shopping Guide for a Traeger Grill - Mastering Your Traeger Grill - Types of BBQ - Tips and Tricks and the Working Method - Recipes And much more! Your Customers Never Stop to Use this Awesome Cookbook! Buy it NOW and let your customers get addicted to this amazing book

From classic, competition-winning recipes to boundary-pushing ’que, join the founder of Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements for a BBQ Revolution! Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition. In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative: Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt. Take a trip behind the scenes of Kansas City’s Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails! Next up, some truly revolutionary BBQ. Leave your expectations at home as Mitch showcases recipes with reverse smoking, sous vide, and other techniques. Master non-traditional mains including smoked salmon, jackfruit, bone marrow, and much more. There’s never “que” much of a good thing! In a full chapter on making the most of smoked meat, Mitch whips up Japanese steamed buns; candied pork belly; and barbeque-stuffed tacos, quiche, and poutine. Last but not least, Mitch shares some of his legendary sides and “amusements.” Think addictive pimiento cheese, deviled eggs, whoopie pies, and more! Whether you’re relatively new to BBQ or a seasoned pitmaster, you’re sure to find new ideas, techniques, and flavors if you hang around with Mitch. What are you waiting for? Join the revolution!