Roger Murphy - Smoker Cookbook: Meat, Fish, Vegetable, Game Recipes

By Roger Murphy

INTRODUCTION

The ultimate how-to guide for smoking all types of pork, beef, ham, lamb, vegetables, fish poultry, and game. This book on smoking meats for beginners is the guide to mastering the low and slow art of smoking meats at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. The book includes photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.

WHY SMOKING

Smoking is generally used as one of the cooking methods nowadays. The food enriches in protein such as meat would spoil quickly, if cooked for a longer period of time with modern cooking techniques. Whereas, Smoking is a low & slow process of cooking the meat. Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. This is flexible & one of the oldest techniques of making food. Its essential for you to brush the marinade over your food while you cook and let the miracle happen. The only thing you need to do is to add a handful of fresh coals or wood chips as and when required. Just taste your regular grilled meat and a smoked meat, you yourself would find the difference. Remember one thing i.e. Smoking is an art. With a little time & practice, even you can become an expert. Once you become an expert with smoking technique, believe me, you would never look for other cooking techniques. To find one which smoking technique works for you, you must experiment with different woods & cooking methods. Just cook the meat over indirect heat source & cook it for hours. When smoking your meats, its very important that you let the smoke to escape & move around.

CHAPTER-1 BEEF