Read e-book online America's Best Barbecue: Recipes and Techniques for PDF

By Arthur Aguirre

ISBN-10: 1628734248

ISBN-13: 9781628734249

Fish fry contests are severe enterprise. significant competitions and fairs now happen in twenty-eight states, and there are twenty BBQ institutions and societies around the kingdom devoted to encouraging the artwork of smoking and grilling meat. whereas hundreds of thousands of cooks compete for the simplest ribs or brisket, low-key yard BBQ competitions are arising everywhere in the kingdom, delivering beginner people who smoke the opportunity to develop into the local BBQ king or queen.
Arthur Aguirre's BBQ group, significant League Grilling, has gained approximately twenty awards in his first years of BBQ festival, together with Grand Champion on the Soybean competition in Mexico, Missouri. during this e-book he compiles his prize-winning recipes with these of opponents around the nation to supply the easiest rib, pit-fired bird, brisket, and pulled red meat recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this e-book has anything for each BBQ fanatic. furthermore, readers will locate counsel for concocting the ideal rubs, glazes, and sauces.

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Read Online or Download America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More PDF

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Additional info for America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More

Example text

Rest the dough for 10 minutes. B/e cup (120 g) sour cream 2 tablespoons (28 g) unsalted butter, melted 1 teaspoon vanilla extract 5 cups (600 g) all-purpose flour 1 tablespoon (15 g) baking soda B/c teaspoon salt 2B/e cups (530 ml) buttermilk Peanut oil, for frying Turn the dough out onto a lightly floured surface and knead gently until the dough forms a ball. 3 to 2 cm) thick. Cut the dough using a floured doughnut cutter or a round cookie cutter. 5 cm) into an electric fryer or deep saucepan and heat to 375°F (190°C).

8 cm) round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry three or four biscuits at a time in the oil until golden and then flip with tongs to fry the other side, about 3 minutes total. You can also fry the donut holes, a handful at a time, until golden, about 2 minutes. You don’t need to flip them, but make sure they are submerged in the oil. Transfer to paper towels to drain. indd 59 (Text) 59 11/5/13 8:57 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:59 pie-crust doughnuts Here in the South, fried pies, or “hand pies,” are very popular.

The dough will form a slight crust and absorb less fat when fried. Fry three doughnuts at time until golden, about 1B/c minutes on each side. Fry the holes separately, making sure they are submerged in the oil, about 2 minutes. Drain on paper towels. indd 40 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:40 nuts :40 See Creative Combination 14 for an idea for this dough. indd 41 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:41 caKe doughnuts sour cream Sour cream doughnuts are fried at a lower temperature than other doughnuts and turned twice while frying, which gives them their characteristic crunchy petals and grooves—perfect for holding onto a sweet glaze.

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America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More by Arthur Aguirre

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