Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin' awesome! Since that evolutionary milestone, man has taken barbecue (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there. If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it! "MEAT FIRE GOOD" takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest. Perkins includes grill-top favorites, slow-smoked pit classics, and amazing side dishes; dozens of step-by-step crowd-pleasers like: ~ True Texas Brisket ~ Pacific Northwest Salmon ~ Southern Roast Turkey ~ Carolina Pork Ribs ~ Memphis Whole Pickin’ Pig Fire up the coals, pick your favorite recipes, and dazzle your guests with these simple, yet mouth-watering dishes!Biografía del autor:
Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, everything from Writer's Digest and Guideposts, to American Hunter and Bassmaster Magazine. His inspirational stories have been included in twelve Chicken Soup anthologies, as well. His books include the novels Just Past Oysterville, and Shoalwater Voices, his new humor collection, Elk Hunters Don't Cry, and a short story anthology, Four From Left Field. You can read more of Perry's work at www.perryperkinsbooks.com. His books are available at Amazon.com For more great recipes, and tips for cooking with La Caja China, visit Perry's blog: www.burninloveblog.com
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