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Backyard BBQ: The Art of Smokology |  | Author: Richard W. McPeake
Publisher: Richard W. McPeake
Category: Book
Buy New: $15.95
as of 7/30/2010 23:38 EDT details
New (3) from $15.95
Seller: Amazon.com
Rating:  77 reviews
Sales Rank: 9381
Media: Paperback
Pages: 224
Shipping Weight (lbs): 0.9
Dimensions (in): 8.9 x 5.9 x 0.6
ISBN: 0971801428
EAN: 9780971801424
ASIN: 0971801428
Publication Date: January 31, 2005
Availability: Usually ships in 24 hours
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Product Description
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book
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| Customer Reviews:
Showing reviews 1-5 of 77
 Outstanding book. July 26, 2010
L. WOS (Michigan USA)
1 out of 1 found this review helpful
As a "newbie" to the smoking world, I needed a "BASICS" book. This explains tons of terms like what spices & herbs to use on what meats/fish/poultry, the various cuts of meat, types smokers & kid of smoking, types of wood, temps & times to use, water pans, Dry rubs, Sauces etc. It's a wonderful book with excellent "SIMPLE" recipes to get you started. I recommend it highly.
 Just what I was looking for... all the little tips. July 24, 2010
R. Cipriani (Florida)
1 out of 1 found this review helpful
As a person new to smoking I needed all the help I could get.. well Chef McPeake has the answers and is willing to share.. something I am finding most people won't do..
I was surprised at all the info that I had not read anywhere and some easy methods to make you a successful smoking cook..
I was particularly interested not so much in recipes... but there are a whole lot of good ones but the little aside comments and instructions such as the Tip about giving your poultry a lemon bath before cooking to remove bacteria and any leftover bl.,seems like a little jewel of info no one ever shared.. How to decided if you should use cold meat right out of the frig or not and WHY.. you choose yes or no. Things like that make this a wonderful book for those of use just starting this process or to help move your skills up a peg or two.
One recipe I really liked was the Brown Sugar Maple Cured Chicken Breasts... wow... if you in a bit of a pinch for time this is the one to make.. takes a total of 2 hours to cook.. I did a short cut by food vacuum saving the breasts in a marinator for about 30 min. ( I forgot to put them up the night before ).. and Chef was right the COLOR was wonderful... and taste... never have I had chicken that I enjoyed that much. I will follow direction nx time but it worked just find doing it the short cut way.
The only reason this didn't get 5 stars from me is no Pictures.... :(
anyway if your are serious about improving you cooking skills this is a gem of a book .. Easy to read and follow....have some good eats with one !!
Great BBQ! July 20, 2010
jeanne
1 out of 1 found this review helpful
This book was a really great purchase. I had just bought a smoker and did not have any recipes to start with. I did a little research and found this book. I decided to have a smoked ribs for our 4th of July and used this book to plan our meal. WE had baby back pork ribs on the 4th and beef ribs the following day. The rub and sauce recipes were great. Lots of compliments from family members. The book was helpful in selecting which woods to use with different types of meat. This will be my bible when I am smoking meat.
smokology June 4, 2010
Rita F. Clinton
1 out of 2 found this review helpful
gave this gift to husband. Great book for references and recipes. He is using this book on weekly basis. Good Find.
 This book desperately needs an editor May 30, 2010
lunchtable (Ohio)
1 out of 3 found this review helpful
I really, really wanted to like this book, but unfortunately I just can't give it any more than two stars. Why? Because this book DESPERATELY needs an editor. Have any of you looked at the cover picture here on Amazon and noticed that it looks grainy and unprofessional? Well, it is... this has to be an independent, self published book, and its flaws and lack of polish really impede its overall usefulness.
Here are some examples.
A) The author often says one thing and then immediately contradicts himself. For example, he says clearly in his terminology section that the phrase "mop" is not the same thing as "sop", but then he goes on to use them interchangeably in some of his recipes. He will also often say things like "use the standard rub" in a recipe and then immediately say in the next sentence "basic rub". So wait, which rub am I supposed to use here? You said "standard", then "basic", and then "standard" again, all in the same paragraph!
B) The author's recipes can be extremely confusing, and sometimes it seems like he double counts the time periods he is talking about. A recipe should just be a series of steps... 1, 2, 3, etc, not a rambling circular paragraph. His recipe for twice smoked pulled pork is a perfect example. He says it has won him a lot of awards, so I really wanted to try it, but the circular "recipe" doesn't make it clear how to really make this pulled pork. Even worse, he recommends adding "finishing" flavors to this recipe at the end. The problem is, he has a list of about six or more different "finishing flavors" in his ingredients list. They don't look to me like they go together, so I would think I should just pick one of them to add, but he doesn't specify. There is no way to tell if they should all be added or if you should just pick one finishing flavor.
C) Recipe times. They are WAAAAAY off. I tried cooking his recipe for backyard barbecue ribs in my smoker. He said 3-4 hours would be needed for this recipe at a temp of 225 degrees. There is absolutely no possible way that your ribs will be done that fast at this low of a temperature. NO way. I cooked mine for about six hours and they still weren't done. So I did some polling... and I found other recipe books saying at least 250 to 300 degrees are needed to cook ribs, and they often gave a longer time period. I asked other cooks, such as my mom, and she said she probably wouldn't go lower than 325 to get ribs done in that amount of time. And I believe her, because after six hours of smoking ribs at 225 they definitely weren't even close... we had to throw them out. Oh, and he also recommends that you mop these ribs every 15 minutes... so every 15 minutes you take the lid off the smoker and let all the heat escape while spraying them down. My guess is that this is another issue of not having an editor or tester. He probably meant a different total cooking time, or a different temp, or a different time for mopping, but accidentally made a typo. I may still try this recipe again at some point, but I'm definitely not cooking it at 225.
So to summarize, this product gets two stars. I suspect most of the positive reveiws on here are from people who have attended his cooking classes (he is a professional chef in Kansas City), learned there how he cooks, and then have bought the book. Perhaps at that point you can fill in the gaps when you hit a circular recipe or a time that doesn't look right. But due to the lack of an editor, this book is terrible for beginners. The only reason it gets two stars is that there is some seemingly good background information on smoking (though still full of typos, grammar mistakes and other inconsistencies) at the beginning of the book.
Showing reviews 1-5 of 77
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