Title: The Wood Pellet Smoker & Grill Cookbook
Author: Peter Jautaikis
This particular barbecue pit uses compressed hardwood sawdust like apple, cherry, hickory, maple, mesquite, oak, and other wood pellets to smoke, grill, roast, and bake—and it provides flavor profiles and moisture that only hardwood cooking can achieve.
Introducing “The Wood Pellet Smoker and Grill Cookbook,” a new book that explains everything you need to know—from picking the right pellet flavors and maximizing the potential of your smoker-grill to mastering cold-smoke and slow-roast techniques. All in your own backyard.
Publisher: Ulysses Press
Pages: 183 Hard Cover
Packed with step-by-step photos and helpful tips, this book serves up spectacularly delicious dishes, including Teriyaki Smoked Drumsticks, Hickory New York Strip Roast, Texas-Style Brisket, Alder Wood-Smoked Trout, St. Louis-Style Baby Back Ribs, Applewood-Smoked Cheese, and even Peach Blueberry Cobbler.
This cookbook has plenty of recipes I would love to try. Part of my issue is the photography in the book is not very appetizing. It make some of the meat look under cooked; it a pure lighting issue. However, the recipe for the Roasted Duck A L’Orange is tasty. The sauce is easy to put together and coats the duck well. The brisket baked beans were another hit! Recipes in this book really are wonderful just wish the photography would be able to sing to my appetite better.
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