Real Barbecue
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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2012 - Publisher:
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the boo
Language: en
Pages: 320
Pages: 320
Type: BOOK - Published: 2005-05-01 - Publisher: Macmillan + ORM
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe,
Language: en
Pages: 223
Pages: 223
Type: BOOK - Published: 2021-05-11 - Publisher: Abrams
Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Times bestselling author Myron Mixon and James Beard Journalism Award–winner
Language: en
Pages: 129
Pages: 129
Type: BOOK - Published: 2019-07-11 - Publisher: Rowman & Littlefield
The focus on barbecue in this book uncovers how processes and rhetoric surrounding a specific food product, and food culture as a whole, shape the food appearin
Language: en
Pages: 339
Pages: 339
Type: BOOK - Published: 2007-07-01 - Publisher: Rowman & Littlefield
Two decades after barbecue kingpins Vince Staten and Greg Johnson published their ode to the top 100 barbecue joints around the United States, they have logged
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