By James Douglas, Scott Munro
ISBN-10: 1409156354
ISBN-13: 9781409156352
Enable THERE BE MEAT is the must-have better half for someone attracted to the artwork of fish fry and smokehouse; wood-smoked, gradual cooked red meat and red meat, sausages, burgers, ribs, seafood feasts and all of the mouth-watering aspects that flatter them.
James Douglas and Scott Munro offer their precise perception into the yank BBQ tradition, gleaned from seven years shuttle and tough research within the Deep South, with directions on how you can get the main out of your meat. together with matching cocktails, facets, candy stuff or even find out how to make your individual pig roaster and residential brew IPA.
LET THERE BE MEAT is the carnivore's bible, full of over a hundred melt-in-the-mouth recipes that experience made Red's precise fish fry a phenomenon.
Read Online or Download Let There Be Meat: The Ultimate Barbecue Bible PDF
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Additional info for Let There Be Meat: The Ultimate Barbecue Bible
Sample text
Buy quality-brand briquettes. They burn hotter (and longer) than lesser-grade ones because the charcoal material is denser and thus more combustible. In addition, you can increase the heat that reaches the food by placing the food closer to the coals, using extra briquettes, and packing them more closely together. You can also augment the heat by increasing the speed of the fresh air flow to the briquettes. ) However, be aware that air flowing over the food will both cool the food and carry away some of the heat rising from the coals.
The stronger the wind, the greater the loss. Heat also escapes when the lid is closed because of conduction through the unit’s metal. To compensate, you need to raise the temperature setting (or use more coals). If it is raining, you have another problem. Every time you open the grill, rainwater steams a meat’s surface, making it less crusty. How can I increase a charcoal grill’s temperature? Buy quality-brand briquettes. They burn hotter (and longer) than lesser-grade ones because the charcoal material is denser and thus more combustible.
The alcohol lowers the boiling point of the melting cheese, preventing it from curdling. Why does the boiling point of water decrease with altitude? The higher the altitude, the lower the atmospheric pressure. With less atmospheric pressure bearing down on the surface of the liquid, it is easier for water molecules to escape into the air. Thus, the Hillman pages 11/21/2002 3:19 PM Page 31 cooking methods . 31 water comes to its full rapid boil at a lower temperature in the mile-high city of Denver than it can in coastal Miami.
Let There Be Meat: The Ultimate Barbecue Bible by James Douglas, Scott Munro
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