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Pitmaster: Recipes, Techniques, and Barbecue Wisdom

Pitmaster: Recipes, Techniques, and Barbecue Wisdom

$39.99

*Registered Postage Australia Wide
*International Postage Cost Will Vary


Learn the ancient art of the grill from a true gaucho. Churrasco cooking is a style of roasting meat over wood fires developed in southern Brazil in the early 1800s by the immigrant gauchos (cowboys). In rich story and mouth-watering imagery, Evandro Caregnato conveys his passion for his native southern Brazilian culture. Come along to the Texas countryside, where Evandro and his Brazilian buddies show a variety of ways to prepare succulent meat over an open fire. Sample from 70 mouth-watering recipes, including beef, lamb, pork, poultry, and sides – all served at Texas de Brazil restaurant worldwide.

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Description

Pitmaster: Recipes, Techniques, and Barbeque Wisdom

*Registered Postage Australia Wide
*International Postage Cost Will Vary


Author: Husbands, Andy & Hart, Chris
Publisher: Fairwinds
Hardback
ISBN: 9781592337583
Publish Date: 26/07/2017
Page Count: 224


Description:

Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbeque is more than a great way to cook a tasty dinner. For a true pitmaster, barbeque is a way of life. There is no single path to becoming a pitmaster. Barbeque lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. Pitmaster is the definitive guide to becoming a barbeque aficionado and top-shelf cook, whether you’re new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbeque recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well. Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbeque cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter’s offerings.


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