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.
Raichlen, Steven: - STEVEN RAICHLEN is a multi-award-winning author, journalist, and television host. His twenty-nine books include the international blockbusters The Barbecue Bible, How to Grill, and the New York Times bestselling Planet Barbecue. His books have won five James Beard Awards and have been translated into 16 languages. Island Apart is his first novel. A former Watson Foundation Fellow with a degree in French literature, Raichlen hosts Primal Grill and Barbecue University on PBS and the French language TV show Le Maitre du Grill. He has lectured at the Smithsonian Institution and the Library of Congress and has appeared frequently on National Public Radio and the Today show. He and his wife, Barbara, divide their time between Chappaquiddick Island, Massachusetts, and Coconut Grove, Florida.
Stone, Tuffy: - TUFFY STONE is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, ?and ?an occasional reality television star. Dubbed "The Professor," Tuffy's legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue.? ?In the 13 years since he founded Cool Smoke Barbeque, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel's Barbecue World Championship back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, ?he was selected to join Destination America's show Barbecue Pitmasters, in 2012. ?Tuffy's life is barbecue has taken him all over the world including cooking for the troops in Kuwait?, ? and heading to Meatstock in Australia to teach his famous Cool Smoke ?B?arbeque Class. ? Most recently he cook?ed? for sold out crowds at the James Beard House, a rarity for a barbecue pitmaster.
