Cool smoke : the art of great barbecue

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Title:

Cool smoke : the art of great barbecue

Author:

Stone, Tuffy.

Edition:

First edition.

Subject Term:

Barbecuing.

Publication Date:

2018

Format:

Book

Language:

English

Available:*

Library	Item Type	Item Barcode	Call Number	Current Location
Searching... Bittersweet Branch	Book	33028011317205	641.76 S877 2018	Searching... Unknown
Searching... Harris Branch	Book	33028011317221	641.76 S877 2018	Searching... Unknown
Searching... Mishawaka Library	Book	33028011317213	641.76 S877 2018	Searching... Unknown

Five time Barbecue World Champion Tuffy Stone's complete guide to barbeque

Flame, smoke, and meat--these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone--five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters , and co-owner of the award-winning Q Barbecue restaurants--has mastered it.

Cool Smoke is the distillation of all his years of experience and wisdom. Inside you'll find a wealth of barbecue information including:

- How to choose the right cooker
- The best way to trim a cut of meat
- How to prepare your own brines, rubs, and sauces
- Insider tips and hints for taking on the competition circuit
- Over 100 creative, delicious recipes to make you a barbecue master

The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of 'cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie.

For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets--gleaned from more than a decade of success on the circuit--have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over.

With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is the definitive guide to all things barbecue.

Reviews (2)

Publisher's Weekly Review

Stone and his Cool Smoke barbecue team have won five world grand championships on the competitive barbecue circuit, and in this enjoyable first cookbook he thoroughly explains his prep, offering 16 rubs, 19 sauces, and five different ways to start a fire. The poultry chapter stands out above other meats for its creativity, with options including goose pastrami, dove breast, and chicken-fried quail. The pork chapter provides hearty dishes like thick-cut pork chops in mustard sauce, as well as a very brief tutorial on cooking a whole hog in a cinder-block pit. Patience and a good basting, rather than complicated machinations, are the keys to these exercises, Stone suggests. The beef section is full of deep, earthy flavors, with selections like coffee-rubbed cowboy steaks and New York strip with brown butter-bacon sauce. Seafood gets short shrift, stuffed into a brief catch-all chapter along with lamb and venison. Providing balance to the smoky flavors are such tart desserts as frozen coconut lime pie and gingersnap cookies. His accessible cookbook features more than 20 photos of him in action-slinging ribs, wrapping pork butt, and brining chickens. Stone is an exuberant, knowledgable guide to backyard barbecuing (May) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

In this authorial debut, barbecue-champion Stone delivers a thorough, well-organized, liberally illustrated handbook that will fully serve readers at any skill level, from casual weekend grillers to serious chefs whose sights are set on competing at a local or national level. Stone's enthusiasm and competence jump off the page as he guides readers through the variety of cookers and smokers out there and the heating methods they offer along with rubs, sauces, brines, marinades, mops, sprays, and injections all with recipes that can be applied before, during, and after the cooking process. He organizes his main recipe section into pork, beef, poultry, and seafood dishes, each recipe specifying ingredients; prep instructions (giving a heads up on, say, a brine that needs a day's advance prep); heating equipment needed, with preferred method; temperatures; heating times; and any additional cooking tips. He offers recipes for sides, salads, and desserts; since he's got culinary training in French cooking, they're not afterthoughts. Fire it up!--Moores, Alan Copyright 2018 Booklist

Steven Raichlen

Foreword	p. XV
Introduction	p. 1
Smoke, fuel, and fire primer	p. 5
Equipment	p. 6
Tools	p. 12
Fuel	p. 15
Fire	p. 18
Cooking Methods with Fire	p. 22
Smoke	p. 25
Weather	p. 26
Product	p. 26
Doneness	p. 28
Mise en Place	p. 31
Competition Barbecue	p. 33
Rubs, Sauces, Brines, Mops, Sprays, and Such	p. 43
Rubs	p. 48
Cool Smoke Rub	p. 49
Fennel Pollen Rub	p. 49
Poultry Rub	p. 49
Quail Rub	p. 49
Caraway Rub	p. 50
Tarragon and Aleppo Rub	p. 50
Duck Rub	p. 50
Smoked Chili Powder	p. 50
Fennel Garlic Rub	p. 53
Goose Rub	p. 53
Lemon Pepper Rub	p. 53
Dill Rub	p. 53
Venison Rub	p. 54
Steak Rub	p. 54
Coffee Rub	p. 54
Celery Seed Rub	p. 54
Sauces	p. 56
Cool Smoke Barbecue Sauce	p. 57
Cool Smoke Vinegar Sauce	p. 57
Chimichurri	p. 57
Cool Smoke Salsa	p. 58
Cumberland Sauce	p. 58
Pepper Relish	p. 58
Tarragon and Aleppo White Sauce	p. 60
Tamarind Barbecue Sauce	p. 60
Sausage Gravy	p. 61
Chipotle White Sauce	p. 63
Mustard Sauce	p. 63
Cherry Barbecue Sauce	p. 63
Roasted Tomato, Honey, and Chipotle Sauce	p. 64
Herb Gravy	p. 64
Chili Catsup	p. 65
Spicy Mayonnaise	p. 65
Steak Sauce	p. 65
Blood Orange and Cranberry Chutney	p. 66
Smoked Chili Powder Sour Cream	p. 66
Celery Seed White Sauce	p. 66
Brines, Mops, and Sprays	p. 68
Worcestershire Mop	p. 69
Lemon Spray	p. 69
Apple Spray	p. 69
Apple Brine	p. 69
Fennel Sage Brine	p. 70
Chicken Brine	p. 70
And Such	p. 72
Spiced Pecans	p. 73
Spicy Walnuts	p. 73
Bread-and-Butter Pickles	p. 74
Caramel Simple Syrup	p. 74
Simple Syrup	p. 74
Pork	p. 77
Thick-Cut Pork Chops with Mustard Sauce	p. 79
Skinny Pork Chop with Chili Catsup and Soft Scrambled Eggs	p. 80
Apple-Brined Pork Loin with Applesauce and Spicy Peanut-Brown Butter Vinaigrette	p. 82
Kale and Bacon-Stuffed Pork Loin	p. 86
Fennel Garlic Pork Shoulder with Worcestershire Mop	p. 89
Smoked Loin Back Ribs with Cherry Barbecue Sauce	p. 90
Smoked Loin Back Ribs with Roasted Tomato, Honey, and Chipotle Sauce	p. 92
Spareribs with Mustard Sauce	p. 93
Competition Ribs Cool Smoke Style	p. 97
Smoked Pork Chili with White Beans	p. 98
Mustard and Rosemary-Crusted Pork Shoulder	p. 101
Competition Pork Butt Cool Smoke Style	p. 102
Pork T-Bone Steaks with Tamarind Sauce	p. 107
Smoked and Braised Pork Shank with White Beans	p. 108
Smoked Pork Belly with Peanut-Ginger Sauce	p. 110
Pork Sausage	p. 112
Fried Pork Tenderloin Sandwich with Spicy Mayonnaise	p. 116
Pork Butt Sandwich with Dill Coleslaw	p. 119
Pork Burger with Apple-Onion Jam and Apple Coleslaw	p. 120
Whole Hog	p. 122
Beef	p. 127
Spice-Rubbed Brisket	p. 129
Competition Brisket Cool Smoke Style	p. 133
Burnt Ends	p. 137
Smoked Brisket Chili with Smoked Chili Powder Sour Cream	p. 138
Salisbury Steak with Shiitake Mushroom Gravy	p. 139
Reverse-Seared Prime Rib with Horseradish and Red Wine Sauces	p. 143
Charred Tri-Tip with Celery Seed Rub	p. 145
Coffee-Rubbed Cowboy Steaks with Pinto Beans	p. 146
Whole Beef Tenderloin with Cumberland Sauce	p. 149
Smoked Beef Ribs with Steak Sauce	p. 151
Hanger Steak with Twice-Fried Steak Fries and Malt Vinegar Mayonnaise	p. 152
New York Strip with Brown Butter-Bacon Sauce and Balsamic Drizzle	p. 155
Skirt Steak Fajitas	p. 157
Poultry	p. 159
Tarragon and Aleppo Chicken Leg Quarters	p. 161
Spice-Rubbed Chicken Wings with Celery Seed White Sauce	p. 163
Chicken Wings with Caramel Barbecue Sauce	p. 164
Grilled Whole Chicken with Lemon and Pepper	p. 165
Smoked Chicken with Grapes, Spiced Pecans, and Arugula	p. 166
Upright Chicken with Fennel Pollen Rub	p. 168
Spatchcocked Game Hen with Spicy Apricot Glaze	p. 170
Grilled Chicken Breast with Chimichurri	p. 173
Competition Chicken Thighs Cool Smoke Style	p. 174
Dove Breast with Crispy Bacon and Chipotle White Sauce	p. 176

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Reviews (2)

Publisher's Weekly Review

Booklist Review

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