Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill by Jamie Purviance

  • Mole rub (page 26)

    from Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill Weber's Smoke by Jamie Purviance

    • Categories: Spice / herb blends & rubs; Mexican
    • Ingredients: chile powder; cocoa powder
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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 054485943X
  • ISBN 13 9780544859432
  • Published Jan 01 2016
  • Page Count 463
  • Language English
  • Edition Illustrated


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