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Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue

Our Price $ 14.41  
Retail Value $ 16.95  
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Item Number 283138  
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Item Specifications...

Pages   288
Est. Packaging Dimensions:   Length: 1" Width: 6.25" Height: 8.75"
Weight:   0.95 lbs.
Binding  Ring Bound
Release Date   Jul 1, 2004
Publisher   Quail Ridge Press
ISBN  1893062619  
EAN  9781893062610  

Availability  1 units.
Availability accurate as of Oct 27, 2016 01:06.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
Fire up the grill! Barbecue has never been this good. Have you ever wondered . . . "What's the difference between barbecuing and grilling?" or "What kind of wood should I burn?" or "Where on earth did cole slaw come from?" "How do I make melt-in-your-mouth delicious barbecue?" Then this book is for you. From his travels throughout the Appalachian region, Kent "The Deck Chef" Whitaker serves up more than 300 easy-to-use recipes with a side order of barbecue tips and tricks. Barbecue favorites include juicy morsels like Smoky Mountain Chicken Thighs, Sweet 'n' Easy Barbecue Beef Ribs, and Hillbilly Blackened Sea Bass, along with the perfect side dishes like Fire Baked Beans and Kent's Famous Cornbread, which won the Emeril Live Food Network Barbecue Contest. Don't forget the appetizing dips and salsas, all-important sauces, marinades, and rubs, and the grand finale-desserts. You can learn to barbecue like a pro: * Discover the difference between barbecuing, grilling, smoking, pit cooking, frying, broiling, and searing * Master the meaning of common barbecue terms * Learn which wood will deliver just right the flavor * Find out the right tools for becoming a pit-master * Learn important safety tips for your next barbecue * Enjoy a bit of barbecue history and other fun food history like the origin of beef jerky * Take a trip with The Deck Chef to some of the best barbecue restaurants in the Appalachians Smoke in the Mountains rounds out all you need to know about barbecuing from Virginia to Alabama and the many barbecue pits along the way!

Buy Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue by Kent Whitaker from our Christian Books store - isbn: 9781893062610 & 1893062619

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More About Kent Whitaker

Register your artisan biography and upload your photo! Kent Whitaker, M.Ed, RRT is a former instructor of Respiratory Therapy at Weber State University in Ogden, UT

Kent Whitaker currently resides in Chattanooga East Ridge. Kent Whitaker was born in 1965.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling   [144  similar products]
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Reviews - What do our customers think?
Great recipes for a Southern Transplant  Nov 16, 2007
We retired to Western North Carolina from Metropolitan New York and whenever I wonder how to make dishes we've enjoyed here but never had anywhere else. I check this cookbook and haven't been disappointed. The latest find was "Easy Salad Oil Slaw", which I hunted out after having a cabbage salad that tasted kind of like sauerkraut, but wasn't sauerkraut, at The Drake House Restaurant in Landrum, which we "settled on" one Sunday when we discovered most other restaurants in the Landrum/Tryon area were closed. Turned out the food was FABULOUS and was totally homemade. If you're in the area, try it!

Write your own review about Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue

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