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COOKING WITH FIRE AND SMOKE: Recipes for Great Grilled, Barbecued, and Smoked Dishes
A User's Guide to Equipment, Fuel, and Accessories from Hibachis to Gas Grills
by Phillip Stephen Schulz. Intro by Bert Greene. B&W drawings & charts illustrate.
Condition: NEW 1991 Simon & Schuster Trade Paperback edition, 15th printing (c. 1998).
Content: Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels
(even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful
of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning.
Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and
short ribs with lime and beer. Also, Georgia Ribs to Red Hot Flounder to Cha Shiu (also grilled corn - mmmmm) Questions welcome. [1 copy available]
$ 3.59 + $ 3.29 media shipping.
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Price: $ 3.59
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