Smoking Meat 101 Cookbook Review
|Title:||Smoking Meat 101: The Ultimate Beginner's Guide|
|Published:||July 9, 2019, Rockridge Press|
|No. of Pages:||206|
|Cover Price:||$17.99 Paperback, $6.99 Kindle|
Smokers have been all the rage for several years; many people have added smokers to their patios, and are slowly learning how to use them. Bill West, who is an expert on the art of smoking, explains everything about smoking in his excellent cookbook, Smoking Meat 101: The Ultimate Beginner's Guide. The first section covers types of smokers, and helps readers decide which is the best for them. He explains and has drawings of different animals and the different cuts that can be smoked. Another valuable section is on the different types of woods used to add flavor. Other fundamentals are also covered.
The recipes included are amazing and mouthwatering. There are the regular things that are always smoked, like a whole smoked turkey or butterflied (spatchcocked) chicken, as well as ribs. But there are dozens of recipes that aren’t run-of-the mill like Jamaican Jerk Chicken Legs, Indonesian Chicken Satay, Chinese-Style Sticky Red Ribs, Inside-Out Stuffed Frisco Melt Burgers, Whiskey-Glazed Beef Tenderloin, and Smoked Lobster Mac and Cheese. There are also recipes for wild meats such as bison, as well as vegetables. Included are also rubs, sauces and marinades that elevate the smoked dishes to fabulous.
The only drawback to this cookbook is that there are no photographs of the dishes. It is unconscionable when there is a cookbook with amazing recipes, and readers have no idea how their dishes are supposed to look. In modern days, photographs are easy, even for amateurs, so in a modern cookbook of this caliber, there is no excuse for the lack of photos. The recipes are well-written and the information throughout the cookbook is easy to understand. The recipes tried so far have turned out perfectly, so this book is recommended for everyone who wants to learn the basics of smoking, albeit the lack of photos.
Special thanks to NetGalley for supplying a review copy of this book.
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