Backyard BBQ: The Art of Smokology

by Richard W. McPeake

BACKYARD BBQ The Art of Smokology is in it's Fourteenth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood. If you are looking for a smoking book to help you get started OR enhance your current smoking hobby, this is the book for you. Sure to cut your learning curve by 2 -3 years. Chef Richard has been teaching The Art of Smokology classes for over 12 years in the Kansas City Area and has been Awarded the American Culinary Federations Gold Medal Presidents Award for his Spirit in teaching and promoting BBQ!
If you are looking to learn how to make your own BBQ DRY Rub or Signature BBQ Sauce, this book will take you through the steps and information needed to create your own signature rub or Sauce!
Plus some of his favorite recipes Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

Genres: Cooking, Cookbooks

224 pages, Paperback

First published January 31, 2005

Reviews

[Sean · Rating 4 out of 5]

One of the best books written on BBQ. Good, concise explanations and tasty recipes. Unfortunately, the author could've used an editor, as the book is rife with typos. Still, a "must have" resource for the pitmaster's collection

[Frank Hofer · Rating 3 out of 5]

Good recipes and I use this book all the time but the grammar (at least in the version I have) was terrible and really detracted from what could be a really good reference. Suggest the author go to a local college, grab an English major, and toss them a few bucks to do an edit.

[Ben · Rating 3 out of 5]

A good introduction to smoking. It contains a few basics, some pointers and a handful of recipes.

[Don Heiman · Rating 5 out of 5]

"Backyard BBQ: The Art of Smokology" by Richard McPeake was published in 2006. The book has 18 chapters about barbecue techniques for smoking meats and for preparing brines, sauces and side dishes. McPeake's techniques are very useful to anyone who enjoys smoking meats and his recipes are amazing. I like this culinary arts reference book very much. (P)