The Smoking Bacon & Hog Cookbook

The Smoking Bacon & Hog Cookbook PDF

Author: Bill Gillespie

Publisher: Macmillan

Published: 2016-03-15

Total Pages: 195

ISBN-13: 1624142249

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The Smoking Bacon & Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational-from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tenderloin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog. Readers also get an introduction to cooking with a variety of cookers and smokers. The Smoking Bacon & Hog Cookbook, with its simple yet masterful recipes, will have any pork-lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!

The Whole Hog Cookbook

The Whole Hog Cookbook PDF

Author: Libbie Summers

Publisher: Random House Digital, Inc.

Published: 2011-09-13

Total Pages: 194

ISBN-13: 0847836827

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Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.

The Bacon Bible

The Bacon Bible PDF

Author: Peter Sherman

Publisher: Abrams

Published: 2019-04-23

Total Pages: 713

ISBN-13: 1683355059

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From the founder of a bacon-themed restaurant, more than 200 recipes using bacon, the unexpected workhorse of savory ingredients. Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

Buxton Hall Barbecue's Book of Smoke

Buxton Hall Barbecue's Book of Smoke PDF

Author: Elliott Moss

Publisher: Voyageur Press (MN)

Published: 2016-10

Total Pages: 211

ISBN-13: 0760349703

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Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.

Living High Off the Hog

Living High Off the Hog PDF

Author: Michael Olson

Publisher: Appetite by Random House

Published: 2019-09-17

Total Pages: 304

ISBN-13: 0147531179

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A carnivore's love letter to one of the most versatile, affordable and tasty types of meat: pork. After 30 years as a professional chef, Michael Olson knows how to get the most out of his food. These days, he's also a teacher and dinner-maker-in-chief, so he understands what home cooks are looking for when it's time to eat. In Living High Off the Hog, Michael shares his wealth of knowledge and over 100 of his favorite pork recipes. First, he gives you a rundown on everything you need to know about pork--how to buy, store, butcher and prep various cuts, along with special sections on deli meats, charcuterie and BBQ. From there, he shares his must-have pantry items and most-used cooking techniques to set you up for success as you work through four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and Crispy Pork Belly, you'll find a huge variety of tastes and textures to explore. For special occasions, you can dig deep into the low-and-slow world of BBQ and experiment with one of his recipes for ribs, learn a new skill with a porchetta roast, or go hog wild and try your hand at roasting a whole pig. With Michael's expert guidance, sense of humor and warm encouragement, you'll find recipes and learn techniques to cook familiar classics, as well as expand beyond your regular repertoire with exciting new ideas for all cuts of pork. Whether he's cooking a laid-back meal with his wife, fellow chef Anna Olson, or entertaining a large group, Michael's main goal is to create simple yet delicious dishes from scratch, and enjoy them with those he loves. For Michael, that's what "living high off the hog" is--the good life of combining good food and great company around your table.

Rodney Scott's World of BBQ

Rodney Scott's World of BBQ PDF

Author: Rodney Scott

Publisher: Clarkson Potter

Published: 2021-03-16

Total Pages: 226

ISBN-13: 198482693X

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IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

Bacon Nation

Bacon Nation PDF

Author: Peter Kaminsky

Publisher: Workman Publishing

Published: 2013-05-07

Total Pages: 321

ISBN-13: 0761165827

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Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle ́s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one. Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.

Pure Pork Awesomeness

Pure Pork Awesomeness PDF

Author: Kevin Gillespie

Publisher: Andrews McMeel Publishing

Published: 2015-03-31

Total Pages: 244

ISBN-13: 144947019X

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"Like Bubba Gump and his shrimp, I have a million ways to cook pork because I love it so much. If I had only one animal to eat forevermore, I would eat pigs. You could have a pork chop one day, pulled pork another, and cured bacon the next day, and they’d all taste completely different. You can't do that with chicken. Chicken tastes like chicken no matter what part of the animal you eat. And I love beef and lamb, but they don't have the amazing versatility of pork. Pork can be the star of the show or a background flavor. But no matter where it shows up, pork is always welcome on my table." ---from the introduction, Kiss a Pig On Bravo TV's season six of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tatoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his passion and love of pork in a book devoted entirely to the subject. Pure Pork Awesomeness celebrates pork's delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like "ribeye of pork". . . all from a witty, talented chef who knows the ins and outs of cooking pork at home.

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