Best Tailgating Cooking
Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more! Previously, he served as a web producer for Bon Appétit and Epicurious, and as an editor at The Daily Meal, where he ran the test kitchen.
Reviews
Find Best Price at Amazon"My favorite part of the book is Part One which is Smoking Fundamentals. Once you get pass Part One then here comes the good part: Part Two: Let's Smoke Meat."
"Not only does it have tons of great recipes for all kinds of meats, sauces, rubs and fish but it actually teaches the reader how to smoke protein and vegetables the right way."
"This book would make a great gift for any family member you feel would love to try their hand at real BBQ cooking."
"After sharing the different types of smokers, what the process of smoking does to meats, the cuts that are best for smoking, and types of woods, Real BBQ dives into a collection of recipes that are gathered by meat type they pertain to."
"I am also a pretty picky eater... but everything in this book sounds amazing and I cannot wait to try!!! I don't usually purchase cookbooks - because I find everything on the internet and save the space books take up around my house.. but that's the beauty of Kindle Editions!"
"My family loves BBQ, but we could never seem to get quite the same taste at home, that we did at BBQ restaurants and now I know why!"
The Ultimate Turkey Fryer Cookbook covers everything you need to know to make the most of your new (or under-used) turkey fryer. Author Reece Williams adds chef-inspired tips to his detailed, delicious recipes that will not only teach you how to cook the perfect turkey, but also explain the safest and easiest ways to use your turkey fryer. Reece Williams grew up in the food business, spending his free time in his fathers restaurant.
Reviews
Find Best Price at Amazon"This book is okay."
"things I never thought of and they are great!"
"The Ultimate Turkey Fryer Cookbook has over 150 recipes."
"Of course, I did buy it to fry a turkey and the basic Cajun Fried Turkey recipe turned out one of the best and juiciest turkeys we’ve ever eaten. I also purchased another fryer cookbook at the same and it does have those individual recipe pictures."
"Well there are 10 recipes that involve turkey, and two of them are nearly identical."
"Sent it to my Mom after she bought her turkey fryer."
Co-author of the pioneering book Texas Home Cooking , Cheryl reveals in these pages that a stunning range of Lone Star gems, from chilis and stews to enchiladas and roasts , from bean or rice dishes to beef , bison , poultry , and shrimp , come out of the slow cooker brimming with flavor--and with a minimum of fuss for the cook. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.
Reviews
Find Best Price at Amazon"Great recipes to have on hand when you have friends out for fall hunting season or tailgating and want to join in the fun and not be tied to the kitchen!"
"Great Texas Cooking made easier."
"Anyone familiar with Bill and Cheryl Jamison’s excellent cookbooks will have high expectations for Cheryl’s new cookbook, Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection. Although Jamison explains the sizes of slow cookers that she did most of the testing in, the recipes don’t give the size that is best in the individual recipes. I found it was necessary to use my 6-quart slow cooker for Jamison’s incredible A Classic Bowl of Texas Red – it’s worth buying the book just for this recipe alone – and when I prepared the Chile Relleno Casserole, there were different instructions for round and oval slow cookers, but no specification on size."
"And reading and working with the recipes increased my pleasure as I worked through the chapters. And there is a fairly authentic recipe included for Menudo, which lends itself easily to an overnight slow cooking process. If this is your first taste of Jamison recipes, I suggest you read the recipe, imagine the dish as you will, make it your own, and don’t complain or criticize about the lack of pictures. And there is a whole chapter (#2), dedicated to recipes suitable to that pastime, plus many more throughout the book which work well for tailgating. The Queso recipe is pretty basic, (check out the new Ten Speed Press cookbook “Queso!” by Lisa Fain, for alternatives that can be adapted using this recipe as a guide, coming out soon.). Because stews and slow cookers go hand in hand, I feel it necessary to call out the very worthy green chili and pork, the South Texas Venison Stew, Texas Red Wine and Beef Stew, Hopkins County Chicken Stew (Sulphur Springs), and a Hill Country German Goulash (William Gebhardt immigrated to Texas and made himself famous with his Gebhardt’s Chili Powder.). I simply want to make a major point of saying—and giving examples of—the fact that there is a lot of Texas in these recipes. I am going to continue on with my rattling off of great recipes below, because I’m excited about so many of them, and I am truly looking forward to continue working with this book all Fall and Winter long—and maybe I’ll even be prompted to keep using my slow cookers through the hot months, too. (And I will also continue my list because the “Look Inside” feature on this product page lacks an index page and half of its contents page, and not even one recipe is included…..) But, if you have had enough of my excitement, let me just sum up for you: The ingredient lists don’t leave room for any doubt, neither do the very clear and numbered instructions. Some recipes need ingredients to be browned, some don’t. Some recipes can be cooked either on High or Low, and she mentions that, too. But those folks can always make use of these slow cook recipes on the weekends. It is a jam-packed cookbook, with plenty beef and pork, and a few token chicken recipes and one for goat. Got to try: --Faux Q: ‘Que in a slow cooker, both a brisket recipe and a turkey leg recipe. The recipe in this book uses beef cheeks, as is proper. --To highlight Texas’ waters, there is a Snapper and Shellfish Stew that allows for almost any substitution and a Gulf Gumbo, with a recipe for a Slow Roux made in the cooker!"
"Slow cookers are so handy for hot Texas summers, and I have bookmarked "must-try" dishes from breakfast to dessert."
Best Camping & RV Cooking
Whether you hit the trail with a backpack, kayak, bicycle, sailboat, RV or motorcycle, Chef Glenn’s backpacking cookbook is guaranteed to make meal time as deeply satisfying as your adventures. The second half of the book presents a wide variety of delicious recipes for breakfasts, lunches, dinners and desserts. Some people lose sleep over mortgage payments and job stress, but Chef Glenn lays awake at night thinking of how to turn potatoes and turnips into a tasty sauce for his next backpacking meal.
Reviews
Find Best Price at Amazon"I was already drying excess food from the garden to use over the winter and this little book gives me so many new ideas, not just for Motorcycle Camping, but preserving more of our garden harvest."
"My advice for anyone looking at this book is to buy it and buy a couple of extra for gifts to your backpacking friends."
"I dehydrated food using these directions for a week-long backpacking trip."
"It is obvious that the author has prepared all of these recipes and that they are tried and true, he provides tips and has figured out ways to ensure that the rehydrated foods taste good, I appreciate this."
"While home dried meals are heavier than the packaged freeze dried versions, the nutrition and flavor are unsurpassed."
"The book has excellent pictures and all kinds of hints and background information to plan meals for an extended trip."
"Little disappointed that i can get all this and more on line, he's great with his recipes and directions but if you're good with the Internet, may want to save your money, especially since it's a little high price compared to others, but he has to be supported for all his hard work and know how."
"One of our sons is a rabid camper and he loves the book to come up with new things and ways to cook when camping."
Best Barbecuing & Grilling
Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.
Reviews
Find Best Price at Amazon"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
"I live in Austin, have eaten at Franklin BBQ, and grew up in Central Texas with a father who builds his own BBQ pits. This book is fantastic."