Weber's Complete Barbecue Smoking by Jamie Purviance

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Notes about Recipes in this book

  • Barbecued turkey drumsticks with chile dry rub

    • Aggie92 on June 13, 2016

      Title is somewhat misleading as this is a recipe for smoking. Used a family pack each of chicken thighs and drumsticks. The beer brine is fabulous (brined overnight) and made enough to for all the chicken. Doubled the rub, which was ok but kind of boring. Maybe the mild New Mexico chile powder I used was just too mild. It definitely needed some spice to it. Smoked for 3 hours with a 50/50 combination of mesquite and pecan chips. With a few modifications to the rub recipe this will be a 5 star way to smoke poultry.

  • Summer vegetable succotash

    • nicolepellegrini on April 21, 2020

      A nice side dish - I liked better than most succotash recipes I've prepared because grilling gave the vegetables some extra flavor (without having to use butter or bacon, adding fat). I used my indoor grill pan.

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  • ISBN 10 060062613X
  • ISBN 13 9780600626138
  • Linked ISBNs
  • Published Mar 01 2013
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Hamlyn

Publishers Text

Achieve that succulent, smoky flavour on any grill with this fantastic collection of recipes for meat, fish and seafood and vegetable smoking. Ranging from classic Baby Back Ribs to ambitious Smoked Duck and Cherry Sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to achieve fantastic and moreish results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Guide to Barbecue Smoking will help you achieve great taste with minimum effort.

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