Barbecuing and Sausage Making Secrets

by Charles Knote and Ruthie Knote

Learn the secrets of barbecuing and sausage making. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0963208209
• ISBN13: 9780963208200
• Release Date: January 1992
• Publisher: Culinary Institute of Smoke-Cooking
• Length: 288 Pages
• Weight: 1.15 lbs.

Customer Reviews

Great reference for smoke cooking & unique recipes

This book is the "bible" of smoke cooking. Charlie and Ruthie lead you systematically through the benefits of charcoal and electric smoke cookers then give you a blueprint of how to achieve the best smoked meats, fish, vegetables, etc. They go through what to look for when choosing meat, what temperature to bring the meat to for done-ness and how to check for done-ness. There is a complete section on rubs to choose/use with various meats (including recipes for making your own rubs). As a bonus, the book also includes time honored recipes that will make your mouth water (try the garlic roasted pecans)! Great book for smoke cookers!!