Let There be Meat: The Ultimate Barbecue Bible

Let There be Meat: The Ultimate Barbecue Bible

Language: English

Pages: 256

ISBN: 1409156354

Format: PDF / Kindle (mobi) / ePub


LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.

 

 

 

 

 

 

 

 

 

 

sterilised spray bottle to make a spritz. Once the meat reaches an internal temperature of 60°C (140°F), remove it from the smoker and place it HOP-side up on the oiled aluminium foil. Generously spray the whole piece of meat with the spritz, and give it another generous sprinkling of any leftover beef rub for added flavour if you like. Wrap the whole thing up in such a way that will create a sealed vessel. When you open it later you can collect all the lovely juices. 7 Place the wrapped brisket

the middle of the hot frying pan, ensuring you leave enough space on the outside of the pan to place the metal mixing bowl in the pan without touching the burger patties. Add a few tablespoons of water to the frying pan, and cover with the mixing bowl, creating a steamy environment to help melt the cheese and add moisture to the bun top. After about 15 seconds, remove the mixing bowl (without burning yourself!) and place the bun tops on the bottom buns on the serving plates. Allow the burgers to

continue with the next stages. STAGE III Red onion marmalade 1kg red onions, peeled and thinly sliced 500g soft light brown sugar grated zest and juice of � orange (about 50ml) 200ml red wine vinegar 1 Place the onions in a heavy-based saucepan over a medium heat. Add the sugar, orange zest and juice and red wine vinegar and give it a stir. Bring it to the boil, and then reduce the heat to a simmer for about 15 minutes, or until the onions have stewed and the liquid has evaporated leaving

only option. You can use a gas barbecue to grill fast, or smoke low and slow, assuming your grill has a lid. DIRECT HEAT OVERVIEW USING 1-ZONE COOKING Setting up a gas grill for direct cooking is simple. Follow the manufacturer’s instructions for lighting the grill. Once lit, let the heat build up for 15 minutes at your desired setting (low, medium or hot) to ensure you have a consistent heat to cook with. Always oil the grates just before grilling. You can do this by dipping half an onion in

the process of adding rendered meat fat such as bacon or lamb to a bottle of liquor, mixing it through the alcohol and then freezing it. Once the fat solidifies, the alcohol which has taken on the flavour of the meat is then decanted and used for awesome cocktails. Weaner pig A pig from the age of weaning until they reach about 40 pounds in weight. Wild Turkey The best house bourbon we’ve found! ACKNOWLEDGEMENTS To our families at home with thanks for their continued patience and

Download sample

Download