Strictly Barbecue (Paperback) by Livingston, A.D

Strictly Barbecue (Paperback) by Livingston, A.D

Paperback; Published 6/24/2002; 208 Pages; ISBN 9781580801010

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Real barbecue--not just grilling--depends on long, slow cooking, a little wood smoke, a thick sauce, culinary magic and tender loving care to transform meat into something mouth-watering and succulent. Here is a complete guide to real barbecue, covering equipment, technique, fuels, and smoking agents, cuts of meat, sauces and go-withs, and including over 75 recipes for the best barbecue the reader will ever have.

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Cooking Tip From the Food Network Kitchens

Chuck, round, and shank cuts are best for braising, pot roast, and slow-cooking like barbecue. Look for cuts with lots of connective tissue and bone for optimum tenderness.