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CHAMPIONSHIP BBQ SECRETS FOR REAL SMOKED FOOD: SECOND EDITION

Karen Putnam and Judith Fertig

Robert Rose Inc.
March 2013
$24.95/Paperback
ISBN-13: 978-0778804499

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Karen Putnam was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American Royal and several world championships.

Judith Fertig is a food/lifestyle writer and cookbook author who, with co-author Karen Adler, has written eight barbecue books, including 300 Big & Bold BBQ & Grilling Recipes.

Barbecue fans everywhere can discover the art of slow-smoking through CHAMPIONSHIP BBQ SECRETS FOR REAL SMOKED FOOD. Slow-smoked foods, also known as  real North American barbecue, are foods cooked next to a fire–low and slow–flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more. Learn all about the art of slow-smoking in this comprehensive cookbook, which will appeal to novice and experienced outdoor chefs alike. It’s been updated with 16 new photographs — which includes 12 pages of step-by-step photos — all-new secret tips from championship barbecuers across North America and even more information on creating the perfect balance of flavors. Over 300 carefully selected recipes are organized by ingredient to offer inspiration for the ultimate in smoked foods. The mouth-watering recipes make this an absolutely superb guide to an increasingly popular method of backyard cooking.

Buffalo-Style Hot Wings

These are HOT! As with true Buffalo chicken wings, serve these with blue cheese
dressing and celery sticks to help cut the heat. The combination can be addictive. It’s great
party food, especially when you’re watching the big game.

Recommended wood: oak, apple or pecan

Marinade:

4 cups hot sauce, such as Frank’s RedHot®
1 1⁄2 cups amber liquid honey 375 mL
1⁄4 cup butter, melted 50 mL
5 lbs chicken wings 2.5 kg

Prepare the marinade: In a large bowl, combine hot pepper sauce, honey and butter.

Rinse wings under cold running water and pat dry. Place in a large sealable plastic bag (or bags)
and pour in marinade. Seal bag, toss to coat and refrigerate for at least 2 hours or for up to 6 hours.

Remove wings from marinade, but do not pat dry. Discard marinade. Place wings in a single layer in disposable aluminum pans and set aside.

Prepare a fire in your smoker.

Place pans on the smoker rack, add wood to the coals and close the lid. Smoke at 225ºF to 250ºF (110ºC to 120ºC) for 2 hours, or until juices run clear when chicken is pierced.

Tips:

If desired, remove wing tips before placing wings in the plastic bag(s).

Depending on the size of the plastic bags you use, 5 lbs (2.5 kg) of wings might not fit in one bag (keep in mind that the bag has to be able to seal when you are judging whether you will need a second bag). If that’s the case, use two bags and pour half of the marinade into each bag.


 

Low- & Slow-Smoked Baby Back Ribs with Apricot Glaze

When you have a little more time, try these ribs, smoked at a low 200ºF (100ºC), for
a sweet and very tender finish.

Recommended wood: a combination of apple and cherry

8 lbs baby back ribs, trimmed and membrane removed 4 kg
2⁄3 cup Spicy Pork Rub 150 mL

Apricot Glaze
1 cup apricot preserves 250 mL

1⁄4 cup apricot syrup (see tip, below) 50 mL
Apple juice for spraying

Rinse ribs under cold running water and pat dry. Sprinkle with dry rub and let stand at room
temperature for 30 minutes.

Prepare the Apricot Glaze: In a small saucepan, over medium heat, stir together apricot preserves and apricot syrup until well blended. Keep warm by the smoker.

Prepare a fire in your smoker.

Place ribs, meaty side up, directly on the smoker rack, add wood to the coals and close the lid. Smoke at 200ºF (100ºC), spraying with apple juice every 30 minutes, for 3 hours. Brush with glaze, close the lid and smoke, brushing with glaze every 30 minutes, for 2 to 3 hours, or until meat pulls away from the ends of the bones.

Tips:

To remove the membrane, turn ribs over and place a thinbladed knife under the thin skin of the first ribs at either end, lifting up on the skin. Use a paper towel or needle-nose pliers to grip the skin and pull it from the ribs. Also, be sure to remove all unwanted fat.

Look for apricot syrup where syrups for pancakes or ice creams are shelved at the grocery store.

The smaller the smoking chamber on your equipment, the sooner your food will be done. If you’re using a kettle grill or a bullet smoker, your ribs might be done in 5 hours. If you’re using a bigger rig or a genuine smoker, they might take 6 hours.


 

These recipes may be reproduced with the following credit:

Excerpted from Championship BBQ Secrets for Real Smoked Food, Second Edition by Karen Putnam and Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with permission.

Contact: Martine Quibell
416-322-6552 x 3133
mquibell@robertrose.ca


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