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Author
Publisher
Clarkson Potter/Publishers
Pub. Date
[2018]
Edition
First edition.
Language
English
Description
In preparing to open his barbecue restaurant, Michael Symon enthusiastically sampled smoked meat from across America. The 150 finger-licking, lip-smacking recipes here draw inspiration from his favorites. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides.
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