Barbecuing & Grilling Like a Pro - Morris, Robert Allen
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TAKE YOUR BACKYARD CUISINE TO THE NEXT LEVEL! What is the best way to sear a thick steak? Or to slowly smoke roast ribs to perfection? What equipment do you need to make every backyard barbecue a success? You may have seen barbecue cookbooks before, but you've never seen a book like Barbecuing & Grilling Like a Pro. Here you will learn the difference between barbecuing (cooking slowly over indirect heat at low temperatures) and grilling (cooking more quickly over direct heat at high temperatures), and you'll understand when to apply each method. You'll discover tips and tricks used by the pros…mehr

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Produktbeschreibung
TAKE YOUR BACKYARD CUISINE TO THE NEXT LEVEL! What is the best way to sear a thick steak? Or to slowly smoke roast ribs to perfection? What equipment do you need to make every backyard barbecue a success? You may have seen barbecue cookbooks before, but you've never seen a book like Barbecuing & Grilling Like a Pro. Here you will learn the difference between barbecuing (cooking slowly over indirect heat at low temperatures) and grilling (cooking more quickly over direct heat at high temperatures), and you'll understand when to apply each method. You'll discover tips and tricks used by the pros such as powering through The Stall with the The Texas Crutch, and when to use The Reverse Sear. You'll discover which are the best cuts of meat and how to turn tough cuts into melt-in-your-mouth meals that are rich, juicy and flavorful. Here are just a few questions answered in this unique barbecuing and grilling manual: · Which meats are made juicer by resting for up to two hours? · Why should some cuts of meat be salted hours before other seasonings are added? · Why are bark and the Maillard reaction important for tasty barbecued and grilled meats? · What is the bend test and on what meats is it a better indicator of doneness than a meat thermometer? · Why does grilling make sweet corn taste better than boiling or roasting? · What types of smokers and grills are the easiest to use? · How can you convert a $175 grill into a smoker by spending $70? Sink your teeth into a new culinary experience and begin your journey to barbecuing and grilling like a pro.
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Autorenporträt
I am a Florida native and grew up in Macclenny, a small town in North Florida. I am also an agricultural economist by training, educated at the University of Florida, with over thirty-five years of experience in agribusiness. Since 2017, I have owned and operated Morris Agribusiness Services, a consulting company. My consulting clients have included global soft drink companies, national and regional citrus juice brands, international agricultural asset management firms, commodity trading exchanges, insurance companies, banks, and citrus growers and processors. They have ranged from Fortune 100 companies to family-owned businesses located in Florida, Texas, New York, California, Mexico, Brazil, and Europe. From 2012 - 2016, I was Vice-President of Sales and Marketing for Blue Lake Citrus Products (BLCP), which was purchased by Sun Orchard, a juice company, in November 2016. BLCP produced and marketed the Noble brand of high-end specialty citrus juices as well as bulk citrus juices for other brands and labels, sold in supermarkets and restaurants nation-wide and in Canada. From 2007 until 2012, I was on the faculty of the University of Florida in the Food and Resource Economics Department. My appointment was 70% extension and 30% research. Prior to that, I held managerial positions with Prudential Agricultural Investments, the largest lender to Florida agribusiness, Cutrale Citrus Juices USA, the North American subsidiary of Sucocitrico Cutrale, one of the world's largest citrus growers, processors and exporters, based in Araraquara, Brazil; Tropicana, one of the largest global citrus juice brands; The Cola Company; and A. Duda and Sons, Inc., a Florida-based family-owned company that produces and markets vegetables, cattle, citrus, and turf grass, with operations in Florida, Texas and California. I have published over thirty peer reviewed articles on agribusiness in trade and professional journals and have taught case studies on agribusiness in executive education programs at the Harvard Business School. I have also been an invited speaker at international food policy meetings (Private and Public, Scientific, Academic and Consumer Food Policy Group) at Harvard University's Kennedy School of Government. I currently reside with my wife, Kate, in Florida.