Rory Botcher - BBQ Universe: 50 Sensational Smoking Meat Recipes That Will Make You Feel Like a BBQ Pro (Rorys Meat Kitchen)
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- Book:BBQ Universe: 50 Sensational Smoking Meat Recipes That Will Make You Feel Like a BBQ Pro (Rorys Meat Kitchen)
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- Year:2016
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BBQ Universe: 50 Sensational Smoking Meat Recipes That Will Make You Feel Like a BBQ Pro (Rorys Meat Kitchen): summary, description and annotation
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Start Your Next BBQ & Get ALL the amazing ideas & recipes today and create the perfect homemade food.
Eric Shaffer, Blogger, Food Enthusiast
A must-have for real BBQ!
Heres the real kicker
The BBQ Universe is a #1 Most Exclusive Recipe Book Ever. Unlike other cookbooks, guidance and recipes, BBQ Universe has been created to focus on Grilling & Smoking Techniques and The Most Explosive Flavours.
Youll Never Guess What Makes These Recipes So Unique!
After reading this book, you will be able to:
Combine Unusual Flavours
Use New Techniques
CheckHelpful Photographs And Tables
Get Equally Delicious Results
Find Ideal Recipes For Beginners
Get ingredients For The Perfect Barbecue
These recipes are fantastic for satisfying all your family members!
crowd-pleasing
mouth-watering photos
fun tips
plenty of meat
impressive side dishes
instructive & easy to comprehend
Now, youre probably wondering
Why you need this book? These recipes will give you:
Good time with family & friends
More flavor, smell, and, yes, the compliments.
Countrys best barbecue
Award-winning secrets
Tender meat that fall off the bone
Whether youre looking for a beginners guide, seeking some grilling ideas, or just trying to get mouth-watering recipes youll be inspired to start BBQ!
Umm, what now??
Heres Some Recipes To Try!
Simply the Easiest Beef Brisket Recipe
Melt In Your Mouth Barbecue Ribs Recipe
Amazing Beef Jerky
Texas-Style Smoked Brisket Recipe
Southern Living Smoked Brisket
The Best Cuts of Beef for Pot Roast
Roasted Stuffed Pork Loin
Ridiculously Good Ribs Recipes
Use these recipes, and start cooking today!
Impress your guests with these easy to make & delicious recipes!
Rory Botcher: author's other books
Who wrote BBQ Universe: 50 Sensational Smoking Meat Recipes That Will Make You Feel Like a BBQ Pro (Rorys Meat Kitchen)? Find out the surname, the name of the author of the book and a list of all author's works by series.
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Your Free Gift
I wanted to show my appreciation that you support my work so Ive put together a free gift for you.
The Art Of Smoking Meat
Just visit the link above to download it now.
I know you will love this gift.
Thanks!
Table Of Contens
The crackling sound of the woods or charcoals with the enticing smell of the grilled food is a heavenly combination that will keep all mouths open and bodies on edge to get that first bite of the mouthwatering smoked food.
The combination of simple ingredients with a piece of meat is more than capable of giving you a meal to beg for after being smoked. Many people fear to smoker because they think it needs a lot of techniques and secret spices that make the grilled meals delicious; when they need is to choose a combination of ingredients that goes together and simply smoke them. To ease you into this art of cooking and help you find your style and way of smoking it as well as give a great selection of some of the best smoking recipes that will leave you hooked up in this art and you will always want to get you smoker out and put it to a proper use which is smoking your favorite food
Chicken, meats, fish... this book is packed with different, extraordinary recipes that will leave you yearning for more and in no time you will find yourself making your recipes and why not writing you own barbecue book!!
(Ready in about 22 hours 40 minutes | Serving 10 to 15)
- cup Worcestershire sauce
- 1 (12- to 14-lb.) beef brisket, trimmed
- 1 cup Beef Rub
- 3-4 hickory wood chunks
- Butcher paper
- El Sancho Barbecue Sauce
- Rub with Worcestershire sauce the trimmed beef brisket. Pour the Beef Rub all over brisket, and allow chilling it for about 4 hours.
- Prior to grilling, let the chilled brisket stand for about an hour. In the meantime, set up a charcoal fire, placing the wood chunks over coals in the smoker. Regulate to keep a 250F to 260F (121C to 132C) internal temperature for about 20 minutes.
- On the top food grate, place the brisket with its fat side down. Cover the smoker with its lid, and smoke for about 5 hours until the briskets temperature reads 165F. Take out the brisket. Wrap it tightly with the butcher paper, and resume smoking further for 5 hours until the temperature of the brisket hits 200F.
- Take out the brisket, and open the butcher paper. Let stand for about a couple of hours until it no longer steams.
- Slice the brisket into -inch thick across its grain. Serve alongside with a small bowl of El Sancho Barbecue Sauce.
(Ready in about 11 hours 25 minutes | Serving 6)
- 1 Tbsp. fennel seed
- 2 Tbsps. salt
- 1 Tbsp. garlic powder
- 1 Tbsps. onion powder
- 4 tsps. ground black pepper
- 2 Tbsps. chili powder
- 3 Tbsps. paprika
- 3 Tbsps. white sugar
- 6 lbs. pork baby back ribs
- 3 Tbsps. cider vinegar
- 3 Tbsps. honey
- cup barbeque sauce
- Using a coffee grinder or blender, grind the fennel seed and salt together. Transfer the fennel and salt mixture in a mixing bowl, and stir together with garlic powder, onion powder, black pepper, chili powder, paprika, and sugar.
- Divide the pork slab by slicing into 3 parts, having 5 ribs for each piece. With a paper towel, pat dry the ribs and rub each piece with the spice mixture. Arrange the ribs on a large plate, and cover with a plastic wrap. Chill for about 8 hours.
- Let ribs stand at ambient temperature for about an hour.
- Prepare indirect grilling by preheating the smoker between temperatures of 270F and 300F (132C and 149C), arranging the charcoal briquettes on one side. Coat lightly the grate with oil.
- Grill the ribs for about one and a half hours with the grills cover closed down. While grilling, flip each rib once. Remove the ribs and set them aside when each of their centers is no longer pinkish, or when the temperature inside its center registers 145F (63C).
- In a small saucepan, combine and mix the cider vinegar, honey, and barbeque sauce. Bring the mixture to a boil; turn the heat low and simmer for about 10 minutes until the sauce is smooth and thickened. Brush each rib with the sauce.
- Grill back the ribs for a quarter of an hour on each side; turn each rib once and baste with the remaining sauce. Prior to serving, let the ribs sit for about 10 minutes.
(Ready in about 1 hour 30 minutes | Serving 8)
- 4 lbs. slab of pork baby back ribs
- 3 Tbsps. Dijon mustard
- tsp. ground cumin
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- cup firmly packed brown sugar
- cup steak marinade (A1 Marinades New York Steakhouse)
- Prepare an indirect heat grilling procedure by preheating the smoker to medium heat, arranging the charcoal briquettes on one side. Coat lightly the grate with oil. Spread two sheets of 30-inch long aluminum foil on a table.
- Cut evenly in half the baby back ribs. Spread mustard on both sides of the ribs. Arrange each half onto each aluminum foil sheet. In a mixing bowl, combine and mix thoroughly the cumin, black pepper, onion powder, garlic powder, and brown sugar. Rub generously the spice mixture all over the ribs.
- Enfold entirely the ribs in the foil, forming into a packet, and in a way that there is ample space for the circulation of heat.
- Transfer both packets on the grill and close down its lid. Grill for about a quarter of an hour until the ribs cook through or tender. To test, your inserted meat thermometer at the ribs thickest portion must read 160F (70C). Take out the ribs and remove the foil.
- Resume grilling the ribs while basting the steak marinade over the surfaces of the ribs. Turn occasionally and baste with the marinade. Continue grilling until the marinade cooks through the ribs or until grill marks or charring show on the ribs.
(Ready in about 9 hours 45 minutes | Serving 8)
- garlic powder to taste
- cayenne pepper to taste
- salt and black pepper to taste
- 4 cups applesauce
- 4 cups barbeque sauce
- 4 lbs. baby back pork ribs
- Put the baby back ribs over a sheet of aluminum foil. Rub generously all the sides of the ribs with garlic powder, cayenne pepper, and salt and black pepper. Let the ribs stand for 5 minutes. Meanwhile, in a large mixing bowl, combine and mix the applesauce and the barbecue sauce. Pour the sauce over the surfaces of the ribs to coat thoroughly. Enfold the ribs in the foil. Allow chilling and marinating in the refrigerator for about 8 hours.
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