Buxton Hall Barbecues Book Of Smoke Download Ebook PDF Epub Online

Author : Elliott Moss
Publisher : Voyageur Press (MN)
Release : 2016-10-01
Page : 208
Category : Cooking
ISBN 13 : 0760349703
Description :


Named one of bon appetit's 10 America's Best New Restaurants 2016! Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.


Author : Elliott Moss
Publisher : Voyageur Press
Release : 2016-10-01
Page : 208
Category : Cooking
ISBN 13 : 0760351287
Description :


Smoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC, with Buxton Hall Barbecue's Book of Smoke. Named by Southern Living in the top 10 of The South's Best BBQ Joints in 2020! In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. Therecipes include all of the Buxton Hall favorites, including: Deep-fried Smoked Catfish Smoky Pimento Cheese Turnip Soup with Charred Onions Slow-cooked Collards You will also get whole hog, zero-waste recipes with tastes including: Brussels Sprouts with Crispy Cracklin Classic South Carolina-style Hash Chicken Bog And will finish the meal with Buxton's take on classic southern desserts like: Banana Pudding Pie Grape Hull Pie S'mores with Homemade Marshmallows


Author : The Editors of Southern Living
Publisher : Time Home Entertainment
Release : 2015-04-14
Page : 368
Category : Cooking
ISBN 13 : 0848746546
Description :


The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.


Author : Bryan King
Angela King
Publisher : Voyageur Press
Release : 2018-10-16
Page : 240
Category : Cooking
ISBN 13 : 076036270X
Description :


Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. In this newly updated edition of 12 Bones Smokehouse, you won't have to wait until your next trip to the restaurant to sample some of your favorite BBQ mains and sides. You'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; more sides than you could possibly finish pies, cookies, and even a cake or two to satisfy any sweet tooth and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces! Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.


Author : Aaron Franklin
Jordan Mackay
Publisher : Ten Speed Press
Release : 2019-04-09
Page : 224
Category : Cooking
ISBN 13 : 0399580972
Description :


The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.


Author : Deke Dickerson
Publisher : Voyageur Press
Release : 2014-11-01
Page : 256
Category : Music
ISBN 13 : 1627885560
Description :


More astounding stories of rare guitar finds and the music legends who owned them. Do you dream of finding a 1954 Stratocaster or 1952 Gibson Les Paul online, at a garage sale, or in the local penny saver? How about virtually rubbing elbows with one of your favorite rock legends? Following up his first-of-its-kind The Strat in the Attic, musician, journalist, and "guitarchaeologist" Deke Dickerson shares the stories behind dozens of more astounding finds including: A rarer-than-hens-teeth 1966 Hallmark Swept-Wing that originally belonged to Robbie Krieger of the Doors, stashed away in an attic in Alaska for forty years! A crazy-valuable 1958 Gibson Flying V belonging to a Chicago bluesman--who, it turns out, also happens to have an equally rare 1958 Gibson Explorer! An out-of-the-blue, a "to whom it may concern" email leads the author to a trailer park in Salem, Oregon, where one of Bob Wills and the Texas Playboys' original 1940's Epiphone Emperor archtops is waiting to be purchased for a song! Luthier R.C. Allen relates the tales of buying Nat "King" Cole Trio guitarist Oscar Moore's Stromberg Master 400 archtop and of being gifted a 1953 Standel amp from Merle Travis! Buddy Merrill, the amazingly talented guitarist from the Lawrence Welk show, gives his 1970 Micro-Frets Huntington to the author, but only if he "promises to PRACTICE." Photos of the guitars and other exciting memorabilia round out a package that no vintage-guitar aficionado will want to be without! "Deke Dickerson's love for guitars and his genius for finding some of the rarest birds in the musical aviary is matched by his not-inconsiderable writing chops. The man knows how to tell a great story." --Jonathan Kellerman


Author : Joe Williams
Publisher : Voyageur Press (MN)
Release : 2012-10-15
Page : 240
Category : Performing Arts
ISBN 13 : 0760342415
Description :


"In Hollywood myths, veteran film critic Joe Williams dissects the film industry's biggest myths and rumors, from the dawn of the silver screen to the twenty-first century. Myths discussed pertain to superstars, power couples, groundbreaking films, and the industry itself"--Provided by publisher.


Author : Brian Solomon
Patrick Yough
Publisher : Voyageur Press
Release : 2009-07-15
Page : 160
Category : Transportation
ISBN 13 : 1616731370
Description :


From the first, U.S. railroads have carried coal from mines to docks, steel mills, and power plants across the country. In this authoritative book spanning the whole of that history, from the mid-nineteenth century to present, noted rail author Brian Solomon explores the railroads and hardware that have transported the fossil fuels that made America work. Brilliant period and contemporary photographs convey the drama of the enterprise: the very long—and very heavy—trains powering up mountain grades and thundering across barren prairies. At sites from the eastern and western U.S., past and present, readers see giant double-headed Norfolk and Western steam locomotives moving Appalachian coal in Virginia; modern CSX diesels dragging unit coal trains over the well-groomed former Chesapeake & Ohio main line; BNSF’s SD70MACs with more than 100 hoppers in tow; Rio Grande locomotives snaking through the Rocky Mountains; and coal trains working full-throttle up Colorado’s Tennessee Pass, cresting the Continental Divide at 10,000 feet above sea level. Taking up topics ranging from the colorful but now-defunct “anthracite roads” of eastern Pennsylvania to today’s AC-traction diesels that work Wyoming’s thriving Powder River Basin, Solomon reveals how for 150 years the unique demands of coal—and America’s demand for coal—have prompted new railroad technologies.


Author : Preeti Mistry
Sarah Henry
Publisher : Running Press Adult
Release : 2017-10-31
Page : 288
Category : Cooking
ISBN 13 : 0762462469
Description :


"What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant." -- Anthony Bourdain Vibrant and unexpected, The Juhu Beach Club Cookbook is a bold take on Indian food from Oakland-based James Beard Award nominee Preeti Mistry. Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations. Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.


Author : Lela Nargi
Publisher : Voyageur Press
Release : 2009-07-10
Page : 224
Category : Cooking
ISBN 13 : 1616731826
Description :


The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly--it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from TheFarmer’s Wife magazine. A reliable resource for the farm wife, the new mother, the suburban transplant, the magazine shared recipes that made the kitchen sing and the family sigh with contentment. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, this wonderful cookbook, like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.”


Author : Rien Fertel
Publisher : Simon and Schuster
Release : 2017-05-30
Page : 288
Category : Cooking
ISBN 13 : 1476793980
Description :


“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”


Author : John Shelton Reed
Dale Volberg Reed
Publisher : Univ of North Carolina Press
Release : 2009-11-30
Page : 328
Category : Cooking
ISBN 13 : 0807889717
Description :


North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.


Author : Ray Lampe
Publisher : Andrews McMeel Publishing
Release : 2016-10-04
Page : 160
Category : Cooking
ISBN 13 : 1449484298
Description :


Both Ray and Big Green Egg have come a long way in their 15 year relationship and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30 year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn how to make Dr. BBQ's favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.


Author : Jim Walsh
Publisher : Voyageur Press
Release : 2009-11-30
Page : 304
Category : Music
ISBN 13 : 1616739789
Description :


Formed in a Minneapolis basement in 1979, the Replacements were a notorious rock ’n’ roll circus, renowned for self-sabotage, cartoon shtick, stubborn contrarianism, stage-fright, Dionysian benders, heart-on-sleeve songwriting, and—ultimately—critical and popular acclaim. While rock then and now is lousy with superficial stars and glossy entertainment, the Replacements were as warts-and-all “real” as it got. In the first book to take on the jumble of facts, fictions, and contradictions behind the Replacements, veteran Minneapolis music journalist Jim Walsh distills hundreds of hours of interviews with band members, their friends, families, fellow musicians, and fans into an absorbing oral history worthy of the scruffy quartet that many have branded the most influential band to emerge from the ’80s. Former manager Peter Jesperson, Paul Stark and Dave Ayers of Twin/Tone Records, Bob Mould and Grant Hart of rivals Hüsker Dü, the legendary Curtiss A, Soul Asylum’s Dan Murphy, Lori Barbero of Babes in Toyland, R.E.M.’s Peter Buck, power-pop hero Alex Chilton, Craig Finn of The Hold Steady, and replacement Replacements Slim Dunlap and Steve Foley: all have something to say about the scene that spawned the band. These and dozens of others offer insights into the Replacement’s workings--and the band’s continuing influence more than fifteen years after their breakup. Illustrated with both rarely seen and classic photos, this, finally, is the rollicking story behind the turbulent and celebrated band that came on fast and furious and finally flamed out, chronicled by one eyewitness who was always at the periphery of the storm, and often at its eye. “[T]his consistently engaging and poignant work . . . . [is a] loving, appropriately ramshackle tribute to one of the most beloved rock-and-roll bands of the 1980s. . . . The band's story is an archetype of the joys and pitfalls of underground success.”--Publishers Weekly “The Replacements were superheroes: They rescued a whole planet from ’80s music. Jim Walsh’s loving, engrossing oral history is the book they deserve.”—Nick Hornby, author of High Fidelity


Author : Karsten Aschenbrandt
Rudolf Jaeger
Publisher : Schiffer Pub Limited
Release : 2013
Page : 151
Category : Cooking
ISBN 13 : 9780764343285
Description :


Low & slow – that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience – from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.


Author : Robert F. Moss
Publisher : University Alabama Press
Release : 2020
Page : 344
Category : Cooking
ISBN 13 : 0817320652
Description :


"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--


Author : Melissa Cookston
Publisher : Andrews McMeel Publishing
Release : 2016-05-10
Page : 192
Category : Cooking
ISBN 13 : 1449479103
Description :


With the grill and smoker as her go-to tools, chef Melissa Cookston—named "One of the most influential pitmasters in America" by Fox News, and one of the "25 Super Women in Business" by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes. Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate. The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also included are recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and more. She also covers the tools, techniques, and ingredients needed to be successful grilling or smoking at home. This book will not leave you hungry!


Author : Max Hastings
Publisher : MBI Publishing Company
Release : 2013-06-10
Page : 272
Category : History
ISBN 13 : 0760344914
Description :


Das Reich is world-renowned British historian Sir Max Hastings’s unbiased narrative of the World War II atrocities committed by Germany’s 2nd SS Panzer Division in France during June of 1944.


Author : Matthew Register
Publisher : Harvard Common Press
Release : 2019-05-07
Page : 208
Category : Cooking
ISBN 13 : 0760364028
Description :


Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.


Author : Carol Amundson
Publisher : Voyageur Press (MN)
Release : 2009-04-15
Page : 192
Category : Technology & Engineering
ISBN 13 : 9780760331576
Description :


Written by an authority on goat breeding and behaviour, this approachable guide covers every component of raising goats for fun and profit, meat and milk.