The Grill and Smoker Recipe Book: 50 Grilling and Smoking Recipes for the Ultimate in Barbeque Cooking: Foil Packet Recipes

By Taylor Brown

For some people, the barbeque is the height of the summer- their main source of cooking, entertainment and source of pride all center around their grill, their smoker or if they are truly dedicated, both. While some people may think that these types of cooking are interchangeable there are actually huge differences not only in the equipment that is being used but in the length of time that you are cooking. Certain foods are better suited for grilling while others truly become magical during smoking. And then there are foods that can be cooked using either method. Those foods will have different flavors and textures depending on how you have cooked them.

Before you dive in and attempt to become the Backyard Barbeque master, there are a few things that you should know and this book is a great place to get started. You are going to learn:

• The difference between smoking and grilling
• The best tools for each type of cooking
• All of the techniques that you will get you the best results
• How to use marinades to get the very best results from even bargain bin cuts of meat
• Side dishes that pair well with every dish including some amazing sides that are cooked using a smoker.

This book also lets you know which recipes are perfect for either method and ways to make changes so that you are always keeping them guessing and always coming back for more.

• Language: English
• Publisher: Guava Books
• Release date: Feb 14, 2017
• ISBN: 9781386445623

Book preview

Author’s Foreword

When I was growing up in the Midwest, the backyard was the place to be over the weekend and eventually most neighborhoods found their Barbeque Master and that was the house you had to be at. Sure, the Thompsons had a swell swimming pool and the Duncans were prone to having lavish themed affairs, but those things paled in comparison to the food. It was the food that always got the people coming in droves. And that food was coming from the grill of my father, the Master. Oh, did he ever have a knack for turning food into true works of art from his simple cheese stuffed burgers to his amazing ribs that were fall off the bone tender and suck the bones for an hour delicious. (His secret was boiling them in beer before they hit the grill).

Over the years my dad would go through several different grill designs. He started experimenting with smoker tubes and other methods and eventually pulled the trigger and bought himself an actual smoker. By the time I was grown and leaving the house he had a set up with a grill, a smoker and then a smaller gas grill that he used for quick cooking. During the summer months, my mom rarely cooked which pleased her to no end.

I would like to think that I have retained and in some cases, refined the knowledge that I got from watching my dad. I have pushed the envelope in my own development and have taught myself new marinades and dry rubs for some of my favorite cuts of meat. I have also decided to explore what else can be done with the grill or smoker- things that are far beyond the ordinary and the expected. Not only have I shared some pretty interesting side dish recipes here but some really big surprises as well.

Grab a cold beverage and let’s head out to the backyard to see what kind of amazing things we can cook up together.

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Chapter One: Covering the Basics with Techniques, Tools and Tricks to Make Your Flavors Sing

In this chapter you will learn:

The difference between smoking and grilling

The best ways to use either method for perfect cooking every time

Tips, Reminders, and Tools of the Trade

The Difference between Smoking and Grilling

First things first, let’s get the most confusing part out of the way. You can grill or smoke on the average grill, but you cannot do both on the average smoker. For the most part, grilling is any type of cooking that is done over direct fire (or a heat source). This is usually higher heat cooking and can be done so that your food is cooked very quickly. It is great for smaller gatherings or feeding fewer people and can also be a great way to cook food that starts a party while the other food is being prepared using other methods

Indirect cooking which can mean either grilling or smoking uses lower temperatures and cooks foods far slower. Smoking, which was