Cool Smoke
The Art of Great Barbecue
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4.5 • 2 Ratings
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- $19.99
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- $19.99
Publisher Description
Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque
Flame, smoke, and meat—these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone—five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants—has mastered it.
Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including:
- How to choose the right cooker
- The best way to trim a cut of meat
- How to prepare your own brines, rubs, and sauces
- Insider tips and hints for taking on the competition circuit
- Over 100 creative, delicious recipes to make you a barbecue master
The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie.
For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets—gleaned from more than a decade of success on the circuit—have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over.
With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.
PUBLISHERS WEEKLY
Stone and his Cool Smoke barbecue team have won five world grand championships on the competitive barbecue circuit, and in this enjoyable first cookbook he thoroughly explains his prep, offering 16 rubs, 19 sauces, and five different ways to start a fire. The poultry chapter stands out above other meats for its creativity, with options including goose pastrami, dove breast, and chicken-fried quail. The pork chapter provides hearty dishes like thick-cut pork chops in mustard sauce, as well as a very brief tutorial on cooking a whole hog in a cinder-block pit. Patience and a good basting, rather than complicated machinations, are the keys to these exercises, Stone suggests. The beef section is full of deep, earthy flavors, with selections like coffee-rubbed cowboy steaks and New York strip with brown butter-bacon sauce. Seafood gets short shrift, stuffed into a brief catch-all chapter along with lamb and venison. Providing balance to the smoky flavors are such tart desserts as frozen coconut lime pie and gingersnap cookies. His accessible cookbook features more than 20 photos of him in action slinging ribs, wrapping pork butt, and brining chickens. Stone is an exuberant, knowledgable guide to backyard barbecuing
