Oscarsson, Henrik | BARBECUE, FIRE AND SMOKE

Boken utforskar tekniker och recept för att lyckas med långsam grillning och rökning av kött.

• Utforskar både grundläggande och avancerade grilltekniker.

• Innehåller recept och tips för Low ’n Slow-grillning.

• Förlagsband med 223 sidor på engelska.

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Bindning: Förlagsband

Bokförlag: Hanks True BBQ
ISBN: 9789163933455

Omfång: 223 s.
Språk: Engelska
Utgivningsdatum: 2017-08-01

Översättare: Oscarsson, Henrik
Originaltitel: Barbecue på svenska

Förlagets information

This book explains in detail how to create true barbecue regardless of grill, using indirect heat and smoke. Learn which cuts of meat are best suited for barbecue, how to flavor, smoke and rest them. You will learn which smoke color is better, and how to control temperature. This book explains both the basics and advanced tips and tricks to succeed with low ’n slow, i.e. true barbecue.

To me barbecue is a bit of magic. Take a cheaper cut of meat, often fibrous and marbled with fat, place it on the grill grates for 8-10 hours, and out comes a succulent tasty piece of heaven. How is it done? That is one question I couldn’t leave unanswered. I started experimenting many years ago to fully understand. My first attempt was a beef tenderloin, smoked with juniper branches that I picked in the woods. I put the briquettes on one side of the grill and winged it pretty much. The result was quite good, and I kept on going. My first grill was a simple and cheap gas grill. It did have two burners though, so I could have two distinct heat zones. I used it for a few years before I switched to a Big Green Egg. I have since continued grilling on various models, and this year I built my own offset smoker. Regardless of equipment, just like in the indoor kitchen there are a few tips and techniques you should understand and master. If you know them, it doesn’t matter as much which grill you use. What’s important is the end result; great tasting food. This book attempts to explain both basics as well as more advanced concepts. It is full of tips and tricks to succeed with Low ’n Slow on the grill. It is built on much testing, sampling and A/B comparisons. Of course there are plenty of recipes too, so you can get started right away. I hope this book can help spread my passion to you as a reader, so you understand which possibilities there are with your existing equipment.

Illustratör: Henrik Oscarsson
Fotograf: Henrik Oscarsson

Barbecue, fire and smoke av Henrik Oscarsson hittar du under Matlagning med särskilda redskap och tekniker inom Mat | Dryck i huvudkategorin Livsstil | Fritid.

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