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Backyard BBQ: The Art of Smokology | 
 enlarge | Author: Richard W. Mcpeake
Publisher: Richard W. McPeake
Category: Book
Buy New: $15.95
New (5) Used (2) from $15.95
Avg. Customer Rating:  52 reviews
Sales Rank: 12005
Media: Paperback
Pages: 224
Shipping Weight (lbs): 0.8
Dimensions (in): 8.9 x 5.9 x 0.6
ISBN: 0971801428
EAN: 9780971801424
ASIN: 0971801428
Publication Date: January 31, 2005
Shipping: Eligible for Super Saver Shipping
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Availability: Usually ships in 24 hours
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Product Description
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book
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| Customer Reviews: Read 47 more reviews...
 Yummy! September 28, 2008
1 out of 1 found this review helpful
My husband really got into making beef jerky and venison jerky with this book. He's made up a few of his own now and friends want more. This is especially good for people on Weight Watcher's as it's all protein and very little salt and sugar. Great for the kid's on the football or soccer teams also for a snack filled with protein.
 Just as bad as his other book I read. July 12, 2008
0 out of 4 found this review helpful
This one was given to me to read. Just like one I had purchased, this book is also filled with typos and grammar errors.
I would skip this author and pick just about any other book by any other author.
 Good info, poor editing April 16, 2008
1 out of 1 found this review helpful
The author clearly knows and loves his craft. Lots of down-to-earth advice and techniques.
The book would have benefitted immensely from some editing. The organization haphazard, and there are plenty of annoying grammatical errors.
If you think of it as a transcript of a conversation between a couple of friends over a couple of beers, then it's easier for a purist to overlook the flaws.
The content is good enough to overshadow the form in this case.
Smokology the better way to cook March 23, 2008
2 out of 2 found this review helpful
I have learned so much about this art of cooking from this book. It doesn`t just provide the basic to smoking but also includes recipes. From making your dry rubs to BBQ sauces to perparing the meats, It`s all here. This book will never rest around our house.
It just keeps getting better February 26, 2008
1 out of 1 found this review helpful
I have had this book for a number of years and have never had a recipe disapoint me. The double smoked pulled pork is a neighborhood hit. We have get togethers throughout the year and it is always requested. I have five books related to smoking meats and this is the book I keep going back too. I have had some questions with a couple of recipes and I have e-mailed the author and he is always there to help me. Think of doing that with some authors and you get nothing. WOW!!
Bob Halvorson, Irvine CA
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