Horn Barbecue

Acknowledgments
Foreword by Adrian Miller
PART ONE: BARBECUE MY WAY
INTRODUCTION
My Barbecue Journey
1 SMOKING BASICS
Types of Smokers
Best Woods for Smoking
Best Types and Cuts of Meat for Smoking
Food Safety when Smoking
10 Common Questions about Smoking
My Top Tips for the Very Best Barbecue
2 MEATS AND BIRDS
Hot Links from Scratch
Jalape?o Cheddar Links
Andouille Links
Boudin Links
Smoked Tri-Tip
Perfectly Smoked Spareribs
Horn Brisket
Oven Baby Back Ribs
Hog Head Cheese
Beef Ribs
Meat Loaf
Smoked Turkey Breast
Oxtails
Burn Barrel Chicken
Smoked Duck
Smoked Pig Feet
Burnt Ends
Whole Hog
Smoked Burgers
Smothered Neck Bones
Smoked Rabbit
Smoked Lamb Shoulder
3 SIDES
Classic Slaw
Nina's Potato Salad
Mac and Cheese
Granny's Potatoes
Collards
Watermelon Salad
Black-Eyed Peas
Southern Fried Cabbage
Matt's Red Beans and Rice
Jambalaya
Candied Yams
Beans and Greens
Southern Green Beans
Smoked Pit Beans
Shrimp and Grits
Classic Corn Bread
Deviled Eggs
Hoe Cakes
4 PICKLES TO SERVE WITH YOUR 'Q
Pickled Red Onions
Pickled Okra
Pickled Green Beans
Pickled Carrots
Pickled Pig Feet
5 DESSERTS
Bread Pudding
Lemon Cake
Rum Cake
Banana Pudding
Red Velvet Cake
Pineapple Upside-Down Cake
Coconut Cake
Kahl?a Cake
Key Lime Cake
Sour Cream Cake
Georgia Peach Cobbler
Sweet Potato Pie
7UP Cake
6 SAUCES AND RUBS
Sweet Barbecue Sauce
Spicy Barbecue Sauce
Honey Mustard Barbecue Sauce
Vinegar Sauce
Bourbon Sauce
Blueberry Sauce
Watermelon Sauce
Hog Mop
Cranberry Sauce
Horn Rub
About the Author
Index

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• Livros de cozinha
• Cozinha nacional e regional
• Cozinhar com equipamento especifico

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