Where There's Smoke There's Flavor

The secret to great barbecue?
Low heat, slow cooking, and lots of smoke

If you use an outdoor grill the way most of us do—to cook food quickly, at high heat—you're failing to realize the flavorful advantages of real backyard barbecue.

This comprehensive guide to smoke cooking gets down to basics with a dozen lip-smacking recipes for "the essence of American barbecuing": ribs, ribs, and more ribs. You'll also find traditional as well as imaginative approaches to barbecuing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries)... poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella)... seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax)... roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs)... and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk). With step-by-step instructions, tips galore, and the lowdown on a wide variety of sauces and accompaniments, Where There's Smoke, There's Flavor is an essential guide to real barbecue that will delight anyone who cooks outdoors.

What you'll find inside:
• instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker

• tips for enhancing the flavor of smoked foods by choosing different woods, chips, and briquettes

• techniques for gauging and achieving the ideal temperature for smoking

• a source guide for all kinds of smoking equipment and accessories great recipes...and much, much more

Recipes from the book:
Jamaican Jerked Chicken Breasts
Shake n' Smoke Ribs
The Perfect Picnic

For more recipes, please visit ThoughtsForFood