The first US edition of Hardcore Carnivore, a collection of meaty recipes from Jess Pryles, a respected authority on Texas- and competition-style barbecue with a large social media following.
The first US edition of Hardcore Carnivore, a collection of meaty recipes from Jess Pryles, a respected authority on Texas- and competition-style barbecue with a large social media following.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Australian by birth, Texan by choice, Jess Pryles is a respected authority on Texas- and competition-style barbecue. She is the cofounder of the Australasian Barbecue Alliance, the creator of the Hardcore Carnivore line of meat and steak seasonings, and the designer of an eponymous model of the Pitts & Spitts smoker. In addition to sharing her expertise at events sponsored by such institutions as Texas A&M University, the American Meat Science Association, and the Texas Beef Council, she has been featured on the Food Network and Today and in such publications as Parade, Food & Wine , and the Austin Chronicle, among others. She lives in Austin.
Inhaltsangabe
Foreword Introduction Forequarter: The Information Meat science 101 The importance of temperature The alchemy of salt Configuring a grill for two-zone cooking The reverse sear method Types of smokers The carnivore's arsenal How to spatchcock a chicken How to cut, butterfly and truss a loin How to grind your own burgers The ultimate condiment spread Hindquarter: The Recipes Chicken Game Pork Lamb Beef Sides Foundations and finishes Index Thank yous
Foreword Introduction Forequarter: The Information Meat science 101 The importance of temperature The alchemy of salt Configuring a grill for two-zone cooking The reverse sear method Types of smokers The carnivore's arsenal How to spatchcock a chicken How to cut, butterfly and truss a loin How to grind your own burgers The ultimate condiment spread Hindquarter: The Recipes Chicken Game Pork Lamb Beef Sides Foundations and finishes Index Thank yous
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