The Wood Pellet Smoker and Grill Cookbook

The Wood Pellet Smoker and Grill Cookbook
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196
By:"Peter Jautaikis"
"Cooking"
Published on 2016-04-18 by Ulysses Press

The ribs melted in my mouth, and the flavor profiles from the rub and \u003cb\u003ebarbecue\u003c/b\u003e \u003cbr\u003e\nsauce oozed Texas-style spices. I swore then and there that I would master the \u003cbr\u003e\nart of smoking meats, but alas, I didn't follow up on that pledge. That is, until a few\u003cbr\u003e\n ...

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TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: • Cajun Spatchcock Chicken • Teriyaki Smoked Drumsticks • Hickory New York Strip Roast • Texas-Style Brisket • Alder Wood–Smoked Trout • St. Louis–Style Baby Back Ribs • Cured Turkey Drumsticks • Bacon Cordon Bleu • Applewood-Smoked Cheese • Peach Blueberry Cobbler

This Book was ranked 18 by Google Books for keyword barbecuing cookbook.

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