Serious barbecue: smoke, char, baste, and brush your way to great outdoor cooking
(Book)

Book Cover
Average Rating
Published:
New York, N.Y. : Hyperion Books, 2009.
Status:
Central Adult Nonfiction
641.5784 PERRY
Copies
Location
Call Number
Status
Last Check-In
Central Adult Nonfiction
641.5784 PERRY
Available
May 22, 2018
Description
An introductory guide to barbecue cooking that covers everything from equipment fundamentals to preparing a diverse range of fare, including honey-glazed baby back ribs, quick cook Texas-style brisket, and rack of lamb crusted with grain mustard and chile powder.
More Details
Format:
Book
Physical Desc:
390 pages : illustrations ; 26 cm.
Language:
English
ISBN:
9781401323066, 1401323065
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Citations
APA Citation (style guide)

Perry Lang, A., Vogler, A., Loftus, D., & Goode, J. J. (2009). Serious barbecue: smoke, char, baste, and brush your way to great outdoor cooking. New York, N.Y.: Hyperion Books.

Chicago / Turabian - Author Date Citation (style guide)

Adam. Perry Lang et al.. 2009. Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking. New York, N.Y.: Hyperion Books.

Chicago / Turabian - Humanities Citation (style guide)

Adam. Perry Lang et al., Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking. New York, N.Y.: Hyperion Books, 2009.

MLA Citation (style guide)

Perry Lang, Adam., Amy Vogler, David Loftus, and J. J Goode. Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking. New York, N.Y.: Hyperion Books, 2009. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
711efafa-3193-4501-3e6b-e292e5f6798c
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Record Information

Last File Modification TimeJul 02, 2019 04:52:01 AM
Last Grouped Work Modification TimeJul 02, 2019 04:48:56 AM

MARC Record

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5050 |a Tools and equipment -- Direct cookers (charcoal and gas grills) -- Indirect cookers -- Ceramic cookers -- Temperature control (calibrating) -- Maintenance -- Charcoal -- Wood -- Doneness -- Building flavor -- Wrapping -- Southern barbecue versus basic barbecue -- Myths -- Pork -- Beef -- Lamb -- Chicken and turkey -- Sides -- Basics -- Science.
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