Download PDF Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ, by Wendy O'Neal
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Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ, by Wendy O'Neal
Download PDF Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ, by Wendy O'Neal
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About the Author
Wendy O’Neal is the creator of the popular food and homemaking blog, Around My Family Table. Her passion for sharing recipes and tips to help families gather around the supper table inspired the beginning of her site in 2009. Her award-winning recipes have been featured on The Huffington Post, BuzzFeed, FoxNews.com, MSN.com, Today.com, eHow, Epicurious and many more. Wendy has also competed at the World Food Championships in the Food Blogger Division. Wendy married her high school sweetheart and they live in Phoenix, AZ, with their two children.
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Product details
Paperback: 144 pages
Publisher: Ulysses Press (October 18, 2016)
Language: English
ISBN-10: 1612436129
ISBN-13: 978-1612436128
Product Dimensions:
8 x 0.2 x 9.5 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
199 customer reviews
Amazon Best Sellers Rank:
#44,117 in Books (See Top 100 in Books)
This book has awesome recipes!! I received it in the mail on Friday and made 3 recipes on Saturday and all were outstanding!! The homemade beef jerky was so easy and so delicious!! The stuffed bell peppers were pretty good. The jalapeno poppers were the best I've tasted!! I have previously cooked them in the oven and on the grill. The smoker was 10 times better!!
Disappointing, I wanted basic techniques for using my electric smoker for meat. If you do not have an oven and want to know how to make cakes, cookies and smoked peach ice cream, this is cookbook for you. Of the 131 pages of recipes, 12 are dedicated to desserts, another 16 to appetizers, 16 to sides. There are 15 pages of poultry recipes, which sounds good, but spiced chicken wings and bacon wrapped chicken tends look like more appetizers to me. Chicken and rice stuffed-peppers, along with smoked butter chicken are also included. These involve 1) shredded precooked chicken put into the peppers and 2) boneless, skinless chicken breasts cut into one inch pieces prior to cooking in an iron skillet on the smoker. And the print on the 131 pages is large, so a simple recipe may take up two pages. That leaves room for maybe ten recipes I might use.
When I bought my smoker I expected it to have beginning info and some recipes, but it didn't. I was so glad I ordered this book (actually on the same day I picked up my new smoker), for when I finally unwrapped the smoker there was NO beginners info, no recipes, no suggestions on woods for smoking, and no fundamentals. Wendy's book has all of that. She starts with the basics, tells you how to prep your meats, what temperature to use, how long to cook, the importance of using thermometers, what woods to use with what meat or fowl, and all the basics for using and cleaning the unit. It just so happens that one of the two smoker brands she recommends was one that I bought, so her photos were spot on for me. I would highly recommend this book for first time users. Her recipes are great, too.
Some of the recipes sound pretty tasty and I may try them, but you'll have to almost completely ignore cooking directions and temperatures. I started reading through the entire book, but pretty much stopped when the author said to only cook pork butt to an internal temperature of 165 for pulled pork. Just out of curiosity, I checked out what she had to say about beef brisket. Same thing - 165. Her directions for ribs were also off. This is a clear indication that the author really doesn't know too much about properly smoking meats, and probably shouldn't be writing books about it. For those of you who don't know, pork butts need to cook to an internal temperature of 195-200 to be moist and to properly pull, and beef brisket needs to cook to an internal temperature of 203 degrees. If you follow the authors directions, you will be sorely disappointed in your dry, TOUGH meats.
It is a great book but I am wondering why they put this insert in the book?
I have smoked for roughly one to two years and picked up some tricks of the trade in that time. This book is mostly filled with basic recipes for using your smoker, and it really lacks the good tricks of the trade that you want to learn when you first start smoking. Take ribs as an example - you really want to smoke ribs somewhere around 225 for 3 hours (anything beyond that you're potentially drying it out and not gaining that much smoke), but since you still need to cook the ribs for another 2 hours to break up the tendons and membranes (resulting in a less tuff rib), you might want to consider laying off the wood for the remaining 2 hours and hitting it with a spray or mop sauce (to prevent it from drying out) or wrapping it in foil and putting it back in the smoker (again, without wood).
Bought this to go with the smoker we gave to my husband. Will be very useful as he is not familiar with electric smokers. Already used a couple of recipes and pleased with the results.
Bought this to go with our Masterbuilt electric smoker, Great basic tips for smoker newbies, and PERFECT recipes! Easy to make with regular ingredients, and the temp/timing suggestions were right on. Highly recommend.
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