In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers-which cost no more than a quality barbecue grill-are readily available. Included are recipes for beef, pork, lamb, venison, chicken,...

More than eighty recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker by the bestselling author of Flavorize. Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30-year BBQ and grilling career? All the tips and tricks...

The process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. Levin includes plans and diagrams for building a multipurpose smokehouse.

"A collection of recipes from the creators of the Food52 culinary website features such dishes as shrimp tacos, green chile cheeseburgers, and skirt steak with salsa verde, along with time-saving tips and flavor-enhancing techniques." -- "Disbrowe coaches readers through cooking over fire, so that the simple pleasures of a grilled meal can be enjoyed any night of the week. She eschews long marinades and low-and-slow cook times, allowing you to go...

This ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).