Hete Rook
Smoking is a tradition that is associated with fish, in Northwest Europe, especially with fish: think of smoked salmon and mackerel. In America, a mixture of European tradition and the local way of grilling and slow cooking over a wood fire has arisen: the American barbecue kitchen. Jeroen Hazebroek and Leonard Elenbaas went on a trip to learn more about this low & slow barbecue method. In this book they explain the basis step by step so that you can now start working at home.
Which equipment can you use? What kind of hand tools do you need and which fuel is best? Which types and which parts of meat and fish are good smokers? Jeroen and Leonard, who previously wrote Hot Coals and Hot Fires together, highlight the subject thoroughly and showcase all facets of low & slow barbecue.
Jeroen Hazebroek is a barbecue cook and cooks on an open fire from an early age. With his company Het Kookvuur, he provides catering, demonstrations and workshops with barbecues and kamado's. Jeroen manages the popular website BBQ Forum.
Leonard Elenbaas is cook and owner of Pure Passion On Tour. He cooks with the Big Green Egg on location from Westland to Asia.
Specifications:
| Language: | Dutch |
| Pages: | 224 |
