Let There be Meat: The Ultimate Barbecue Bible by James Douglas and Scott Munro

  • Basic dry rub (page 16)

    from Let There be Meat: The Ultimate Barbecue Bible Let There be Meat by James Douglas and Scott Munro

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: dark brown sugar; caster sugar; hot smoked paprika; black peppercorns; ground ginger; garlic powder; ground cumin; ground cayenne pepper
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  • ISBN 10 1409156354
  • ISBN 13 9781409156352
  • Published Jul 02 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Orion (an Imprint of The Orion Publishing Group Ltd )

Publishers Text

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.