The Healthy Electric Smoker Cookbook Review

The Healthy Electric Smoker Cookbook Review

Title: The Healthy Electric Smoker Cookbook: 100 Recipes with All-Natural Ingredients and Fewer Carbs!
Author: Robyn Lindars
Published: May 7, 2019, Alpha
No. of Pages: 176
Cover Price: $19.99 Paperback, $12.99 Kindle

If you own an electric smoker, then grill expert Robyn Lindars’ book, The Healthy Electric Smoker Cookbook: 100 Recipes with All-Natural Ingredients and Fewer Carbs! is one that should definitely be on your shelf. The book includes everything most of us novices need to start cooking in the smoker, as far as basics. Then there are dozens of mouthwatering recipes that are well-written and easy to follow. Most of the recipes are for foods that are often grilled or oven baked, so using the smoker is a good way to infuse our favorites with smoky flavor.

Although the recipes in this cookbook are more healthy and have fewer carbs (they are mostly meat and fish which have no carbs anyway), Lindars doesn’t go over the top and the “healthy” is about right for most mainstream cooks. Most of us want to feed people in a healthy way, but don’t want to go overboard and be ridiculous about it. This cookbook is perfect for that.

The book features lots of meat – beef, pork, lamb, and even venison recipes. The Pimento and Jalapeño burgers were first in the queue, and they are amazing. There are so many recipes to make, even meatloaf, beef skewers, and several mouthwatering recipes for ribs. Poultry has its own chapter, and there are enough recipes to choose from that everyone will be happy: BBQ Chicken & Smoked Onion Flatbreads (Yum!), Whole Smoked Chicken with Alabama White Sauce, Orange-Oregano Cornish Game Hens, and a delicious Chipotle Lime Chicken Chili to name a few. There is seafood, stuffed pork chops, and Fish Tacos with Chipotle-Cilantro Slaw. If you like smoked fish, Lindars’ recipe for Maple Bourbon Smoked Salmon is easy and fabulous.

This excellent cookbook also features great side dishes (Bacon & Jalapeño Deviled Eggs, smoked pecans, and smoked pimento cheese) including slaws which are indispensible at any barbecue, as well as smoked desserts.

Anyone who wants to expand their repertoire of dishes to prepare in the smoker will want to rush out and purchase this cookbook. There are enough recipes to keep cooks busy for weeks. The only drawback is that there aren’t enough photographs.

Special thanks to NetGalley for supplying a review copy of this book.

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