by
Lantz, Kindi.
Call Number
XX(309009.1)
Publication Date
2019
Format:
Electronic Resources
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0.0408
by
Grove, Chris.
Call Number
XX(309010.1)
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0388
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by
Jautaikis, Peter.
Call Number
641.5784
Publication Date
2016
Summary
TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS What's the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to knowpicking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder WoodSmoked Trout St. LouisStyle Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler.
Format:
Electronic Resources
Relevance:
0.0707
by
Mixon, Myron.
Call Number
641.5784
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0566
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