Where There's Smoke There's Flavor Real Barbecue - The Tastier Alternative to Grilling

Anyone who uses an outdoor grill the way most of us do--to cook food quickly, at high heat--is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, "Low heat, a long time, & lots of smoke--those are the keys to a good barbecue." This comprehensive guide to smoke cooking introduces a whole new world of mouth-watering barbecued food, including traditional & imaginative approaches to preparing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms & Pine Nuts, Jerky) to pork (Chili Chops, Foil Wrapped Pork Butt, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, & buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries, Buffalo Roast), poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella), seafood (Neolithic Mussels, Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax, Fig Stuffed Salmon), roti & kabobs (Combination Gyros, Chicken Hearts & Livers Satay, Skewered Scallops, Vegebobs), & vegetables (Galic Bombs, Ember Onions, Corn in the Husk, Tomatoes Gorgonzola)...as well as a dozen recipes for barbecuing ribs--from the classic Shake 'n' Smoke Ribs to Hoisin Ribs & Baby Back Ribs with Citrus. With complete instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker, & with helpful tips for enhancing flavor by choosing different varieties of wood, this is an essential introduction to real barbecue for anyone who cooks outdoors.