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Master the Wood Pellet Grill: A Cookbook to Smoke Meats
Master the Wood Pellet Grill: A Cookbook to Smoke Meats
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This goes way beyond a basic pellet grill cookbook. Learn unique methods to heighten the flavors of some of your favorite meats, like using mustard as a binder for ribs, reverse searing on tri-tip, and rubbing seasoning under the skin of turkey and chicken.
This pellet grill cookbook includes:
- Quality and quantity—Discover ways this pellet grill cookbook will make all of your dishes stand out with homemade rubs and marinades.
- T.L.C.—Find out how to select, prepare, rest, and cook your preferred cuts of meat.
- Troubleshooting—Check out this section in your pellet grill cookbook for answers to issues like unwanted temperature swings, igniter trouble, and the loss of fire while in smoke setting.
If you're looking for the tastiest recipes for your favorite meats, get this pellet grill cookbook—it's smoking!
Beef
Beef is favored for many reasons; in fact, our bodies just might be wired to crave it. You might coat a tenderloin in a horseradish crust for company during the holidays, look forward to ordering a crusty rib eye when you go to a steakhouse, pile a beef burger high with your favorite toppings, seek out supreme brisket with an impressive smoke ring, or cook a warming beef stew on a winter night. The meat for these timeless (and, we’d say, essential) recipes comes from the animal with the most primal cuts, each of which cooks a bit differently.
Veal
Veal has long been revered in Europe for its supreme tenderness and delicate flavor; here in the United States, it’s not as popular and is seen in restaurants more often than home kitchens. But veal doesn’t have to be fancy (or pricey); you can make veal dishes easily at home. The delicate meat takes well to delicate flavors—often those from France—and more collagen-rich veal cuts, like those from the shoulder and shank, are nice when stewed.
Pork
Pork is the most beloved meat internationally, though it’s the runner-up to beef in popularity in the United States. While beef’s flavor lives on a simple spectrum from milder with little fat to beefier with more fat, pork possesses a range of flavors, depending on where the cut is from: Pork can be mild and almost poultry-like if from the loin, fatty and unctuous around the belly, sweet and robust from the shoulder, meaty and rich from the back end.
