Download Ebook Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill, by Jamie Purviance
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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill, by Jamie Purviance
Download Ebook Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill, by Jamie Purviance
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About the Author
JAMIE PURVIANCE is one of America’s top grilling experts and Weber’s master griller. He graduated from Stanford University and the Culinary Institute of America before launching a career as a food writer for publications such as Bon Appetit, Better Homes and Gardens, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of numerous cookbooks including Weber’s Way to Grill, a James Beard Award nominee and New York Times best seller. Purviance has appeared as a grilling authority on numerous television shows including Today, The Early Show, Good Morning America, and The Oprah Winfrey Show. He lives in Sacramento, California. WEBER GRILL: The year was 1952. Weber Brothers Metal Works employee George Stephen Sr. had a crazy idea. Using as a model the marine buoys made by his company, he concocted a funky dome-shaped grill with a lid to protect food and keep in rich barbecue flavor. From those humble beginnings, an international grilling revolution was born. Today, Weber has grown to become the leading brand of charcoal and gas grills and accessories, and George’s kettle has become a backyard icon.
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Product details
Paperback: 192 pages
Publisher: Houghton Mifflin Harcourt; 3.4.2012 edition (April 3, 2012)
Language: English
ISBN-10: 0376020679
ISBN-13: 978-0376020673
Product Dimensions:
9.2 x 0.6 x 10 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
282 customer reviews
Amazon Best Sellers Rank:
#77,972 in Books (See Top 100 in Books)
My wife purchased this for me for father's day. I believe my family was tired off the fame old on the grill. For you grill geeks it's a blue 22.5 kettle gold performer from of course weber. With Stubbs charcoal for smoking otherwise it's kingsford.So far it's been beef ribs pork ribs, pork loin, pork shoulder, beef brisket, and if you don't like meat rack of lamb. Every single entree has been incredible. My parents even said oh wow your brother doesn't make lamb this good. Just for everyone out there for comparison sake I have to trek you my brother is a chef working for a resort. So either it was really good our they were just making me feel good. My 17 year old did eat and entire rack.So if you want the good to disappear and everyone to compliment you on your skills this is the book to get
First part of the book explains everything you wanted to know about smoking in a totally accessible and understandable way. Removes the mystery and intimidation factor associated with smoking, really. That information alone is worth the cost of the book. But the recipes, OH THE RECIPES!!! They are totally amazing!! Impossible to overstate how amazing they are. And the recipes aren't like those unbelievably pretentious recipes with exotic ingredients and hours of manual labour for a mediocre (at best) result. No, these recipes ask for items you can find at your local grocery store (wood chips, chili powder, etc.) or Amazon in a pinch. Every recipe has a picture of the final product, which I love because that's how I choose what to make for the week. The book also tells you what type of grill works best for each recipe (water smoker, gas grill, etc.) but I just use the good old gas grill with a smoke box.I gave this book to a family member who was just starting out smoking. He literally pored over it for hours, reading the ins and outs of smoking and picking recipes. He's smoked once, maybe twice before. He made the Smoked Salmon recipe from this book and he emailed me to thank me for the book and rave about how awesome it was. I personally have tried probably twenty recipes in the book so far and all of them were home runs. I can't recommend this book enough. You should buy it; you can thank me later.
Jamie Purviance is an excellent teacher. When shopping for my Weber Smokey Mountain smoker, I was very happy to see that he had written a book on smoking. Unfortunately, I found the book light on recipes for the WSM and heavy on recipes for other Weber products. Even so, this book has some tempting recipes for smoke, brines, rubs, marinades and sauces along with enough background information for you to apply the book's lessons and create your smoked food your way.
Expand your outdoor cooking horizons and waistlines with Weber's "Smoke"! The latest cookbook from Jamie Purviance is the first (as far as I know) undertaking into the world of low and slow authentic BBQ. The book is helpful for those who want to transition from high heat grilling into low and slow smoky BBQ on a kettle, gas grill or smoker. To speed up this transition, the books composition is easy to follow and exciting to explore. An overabundance of vibrant photography and illustrations serves to help the reader soak up information like a sponge.Even a BBQ enthusiast like me has found many useful tips, tricks and nuggets hidden between the lines. Moreover, the recipes are inspiring...traditional and non-traditional BBQ dishes that challenge beginners to experts. Also, the inclusion of Latin cuisine is my favorite theme about this book. I grew up with parents who cooked authentic Mexican cuisine and I have incorporated that into my BBQ for years. Jamie Purviance's experience in Latin cuisine brings a whole new level of flavor to the table...literally! If you haven't tried BBQ tamales, you're missing out...this book has the recipe!Some hardcore pitmasters may be disappointed to find that this book is not like the "storyteller" BBQ books that have come out recently or that Jamie does not touch on long standing low and slow debates such as..."should the brisket go fat side up or down?" But for the casual backyard weekend warriors, the tutorial and recipes in this book will guide you to impress your family, friends and neighbors. Well done!
I have been cooking outdoors since I was a kid helping my dad and mom make some great meals. I have used Weber Grills and recipes for the past 10 years and they are excellent recipes and great flavor. I have vertical smoker, weber kettle grill, and weber gas grill, along with my dutch ovens from Camp Chef. Why would you buy this book? (If you only do burgers, hot dogs and the occasional quick chicken save you money, but if you are interested in expanding your culinary horizon this is a great book.1. Great book to get started on old fashioned smoking. Solid information on smoking foods and cooking foods, utilizing almost any grill type.2. Easy recipes and great instructions.3. Very well organized book and keeps things clear and understandable.Weber's Smoke: A Guide to Smoking ROCKS!
I used this book the very first time I cooked a turkey for Thanksgiving. There was a recipe for exactly what I wanted to do. I cooked on my new Weber gas grill. The ingredients were easy to find at the grocery store and instructions easy to follow.The smoke flavoring was just right and I had many compliments on the bird. It came out a nice golden brown.
Great, glossy photos. One can certainly tell that this was written by Weber. I own both a Weber Genesis and 18" smoker - both great grills. Their handel lights and grill covers leave a lot to be desired, but the grills themselves are top-notch! Being new to smoking I appreciated the info specific to my brand of smoker and grill. Unfortunately, the majority of this book is filled with recipes. The actual smoking process, what to do and not do could be condensed into a 20 page pamphlet. Had I known this was mostly recipes, I would not have bought it. Still looking for a detailed guide on the ins and outs of smoking.
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