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Smoke it: Barbecue Cookbook: Mouth Watering Barbecue Sauces Rubs And Marinades
By Matt Allan
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About this ebook
We have collected the most delicious and best selling recipes from around the world. Enjoy!
Are you sick of making the same meat and BBQ dishes on your grill?
Do you want to surprise family and friends with some new delicious barbecue meals?
Or if the idea of having a collection of proven popular BBQ recipes that are ready-to-go when you need them sounds appealing to you...
Do you want to be able to cook perfect barbecue, every single time you light the charcoal?
We reveal the essential Pitmasters recipes and techniques most used by both backyarders and competition teams. This is more than just a cook book. Sometimes the secret is more in the technique than the ingredients. Many of us just throw items onto a grill and hope for the best. With one click you'll have easy to read, step by step, tricks in time to grill tonight, with this amazing barbecue cookbook.
Where can you find the secrets of successful barbecuing?
Inside of this book you will learn how to make your own barbecue recipes that you can serve to your friends and family during your next family cookout.
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Book preview
Smoke it - Matt Allan
Chapter 1 – Barbecue Recipes Cookbook
Before you guys go ahead, check this amazing free gift.
Custom 16 copy.jpgCLICK HERE TO GRAB YOUR FREE GIFT!!
Now go ahead and check out these amazing recipes.
King sized Platinum Dragon BBQ Sauce
Astonishing!!
Ingredients:
1/2 cup ketchup
About 1.5 tablespoon sea salt/kosher salt
1/2 cup water
2 tablespoons black pepper
1 tablespoon ginger (ground)
3 tablespoons habanero powder
About 2.5 tablespoons parmesan cheese (powder grated)
2 tablespoons maple sugar/syrup
1/4 cup cider vinegar
Directions:
First of all, please assemble all the ingredients at one place. Now in a large saucepan, mix together your ingredients.
Then bring mixture to a boil, reduce heat to low & simmer for about 10 to 15 minutes.
Finally cool before serving.
Grab it!!
Crazy Platinum Dragon BBQ Sauce
Freshness loaded!!
Ingredients:
1/2 cup ketchup
1 tablespoon sea salt/kosher salt
1/2 cup water
About 2.5 tablespoons black pepper
1 tablespoon ginger (ground)
3 tablespoons habanero powder
2 tablespoons parmesan cheese (powder grated)
About 2.5 tablespoons maple sugar/syrup
1/4 cup cider vinegar
Directions:
First of all, please assemble all the ingredients at one place. Now in a large saucepan, mix together your ingredients.
Then bring mixture to a boil, reduce heat to low & simmer for about 10 to 15 minutes.
Finally cool before serving.
Dreams are good!! So dream about this one or else make it...
Pinnacle Green curry pork skewers with asparagus and crispy rice
Something is definitely different.
Ingredients:
• About 1/2 cup firmly packed fresh basil leaves
• 3 cups cooked jasmine rice (from 1 cup raw rice)
• About 1 stick lemongrass, trimmed to 20cm, properly & thinly sliced
• 10 thin spring onions, trimmed
• 4 garlic cloves, coarsely chopped
• 4cm piece fresh ginger, peeled, coarsely chopped
• 750g boneless pork belly roast, skin removed (about 2cm-thick), properly cut into 2cm pieces
• 2 small fresh green chilies, coarsely chopped
• 120ml (1/2 cup) canola oil
• 1 bunch asparagus, woody ends trimmed
• About 2.5 tablespoons fish sauce
• About 2 to 3 tablespoons fresh lime juice
• About 1.5 cup firmly packed fresh coriander leaves
Directions:
First of all, please assemble all the ingredients at one place. Preheat the barbecue cooking grate & hot plate on medium heat.
Now in a blender, puree the coriander, garlic, basil, lemongrass, ginger, chili, fish sauce, lime juice & 70ml (1/4 cup) of the oil to form a smooth paste.
Next, please transfer to a bowl. Set aside.
Now quickly divide the pork among 8 skewers.
Then properly brush the pork with 2 teaspoons of oil & season with salt.
This step is important. Barbecue the skewers on the medium hot or hot plate, turning every 3 to 5 minutes, for about 20 to 25 minutes, basting with about 2 tablespoons of the curry paste in the last 8 to 10 minutes of cooking, or
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