Barbecue, Fire and Smoke
”Barbecue, Fire and Smoke” is the English version of Barbecue på svenska.
This book explains the basics, all tips and tricks to succeed with Low ’n Slow cooking on the grill. It’s resting firmly on a lot of testing, tasting and A/B comparisons. And yes, there are plenty of recipes too so you can get a flying start to your outdoors cooking, regardless of whether you use a kettle grill, gas grill, kamado grill or offset smoker.
Writing a book is a big undertaking, and unfortunately typos happen. Here are some corrections (download as pdf):
Page 131, Ingredients:
”1 msk freshly grated horseradish” should read ”1 tbsp freshly grated horseradish”
Page 138, Ingredients:
”0.5 + 1 msk olive oil” should read ”0.5 + 1 tbsp olive oil”
Page 143, Ingredients:
3 tbsp flingsalt should read 3 tbsp flaked sea salt
Page 158, Ingredients:
”1/2 pot fresh coriander” should read ”1/2 bunch fresh cilantro”
”Barbecue, Fire and Smoke” is the English version of Barbecue på svenska. It’s a book giving you the foundation and details you need to master true barbecue. How to work with indirect heat, which types of wood to use for smoking, and why oil is less than optimal when making marinades? This book provides answers to these questions and much more.
|Dimensioner||32 × 22 × 4 cm|