Bill West aimed getting the most out of smoking and using meats. Released 9th July 2019 by Rockridge, it's 206 pages and available in paperback and ebook formats.
The book follows a logical progression. The introduction includes information about what smoking is, when & why to use the technique, meat and wood selection, and other basic info. The next sections include recipes and techniques for specific meats and cover poultry, pork, beef, fish & seafood, and other meats & vegetables. There are 65 specific recipes as well as a large selection of rubs and sauces which will allow for a huge number of mix-and-match combinations. The book also includes a good selection of resources and links for further reading.
Worth noting for Kindle Unlimited subscribers, this book is included in
the KU subscription to download and read for free.The ebook format also
has a handy interactive table of
contents as well as interactive links and references throughout.
Summer is barbecue and grill season and these recipes are timely, easy to make from relatively easy to source ingredients, and some are fancy enough for party fare.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.