Mastering Grilling & Barbecuing

Mastering Grilling & Barbecuing
Z1p6RFgZhZwC
143
By:"Rick Rodgers"
"Cooking"
Published on 2006 by Simon and Schuster

Barbecued Beef \u003cb\u003eRibs\u003c/b\u003e 4 or 5 handfuls mesquite wood chips, plus 1 additional \u003cbr\u003e\nhandful dry wood chips if using a gas grill 6 lb (3 kg) beef \u003cb\u003eribs\u003c/b\u003e For the chili spice \u003cbr\u003e\nrub V* cup (V* oz/20 g) chili powder 2 tablespoons smoked Spanish paprika or ...

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A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special \

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