Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level

Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level

by Staci Jett

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Overview

Smoke and Grill Like an Award-Winning Competitive Chef

Create complex, authentic southern flavors with smoking secrets from American Grilled champion Staci Jett. Bring competition-worthy dishes right to your table with secret ingredients like Kentucky Bourbon Barrel Ale and Jim Beam Whisky barrel pieces, which add a rich and delicious caramel oak flavor to smoked meat; use Chop House Seasoning to make your burger taste like premium steak, or try an Old Bay dry rub to add new dimensions of flavor to Slow Smoked Baby Back Ribs. With Staci’s unique ingredients and winning techniques, you can serve next-level dishes like Kentucky Beer-Braised Beef Short Ribs smoked over cherry and oak wood, Sweet Chili Smoked Wings and Ginger Pecan Bourbon Glazed Salmon.

With Staci’s mouth-watering recipes, you will create incredible and distinctive meals from your smoker and grill. Whether you’re in the mood for bison, beef, pork, duck or fish, Secret Ingredient Smoking and Grilling will show you how to take it up a notch.

Product Details

ISBN-13: 9781624143892
Publisher: Page Street Publishing
Publication date: 05/09/2017
Pages: 160
Product dimensions: 14.75(w) x 8.58(h) x 0.01(d)

About the Author

Staci Jett was a contestant on Food Network’s Chopped Grill Masters, won Travel Channel’s American Grilled and was awarded third place at the International BBQ Festival. In addition to being a competitive chef, Staci also owns a catering business, Hog’s Heaven BBQ. She lives in Kentucky.

Table of Contents

Foreword 9

Introduction 10

Borderline Sinful Beef and Bison 13

Freakishly Good Chicken and Other Feathered Fowl 39

Not Your Momma's Pork and Lamb 63

Rock Stir Seafood Dishes 89

Kicked-Up Country Sides 111

Southern Liquid Refreshment and Treats for Your Sweet Tooth 127

Acknowledgments 149

About the Author 151

Index 152

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