Great Deal On Tuffy Stone’s Book.

[Sid P]

I don’t know why it took me so long to get to it, but I just read Tuffy Stone’s Cool Smoke, and loved it. The Kindle version is available for $3.99, and I jumped on it.

[Ace]

His book is great. I have it in hardcover and I've learned some really helpful things from it.

[LA Pork Butt]

Sid P I have a ton of BBQ books and to me they are mostly redundant. So for example, everyone does Boston Butt but differently. Does this book cover stuff that you won’t typically find in others? If so what?

[Sid P]

Hey Sunny, since you have a bunch of books you’re probably not the target audience. I only had four prior to this. Tuffy is known for being quite "cheffy", and the book reflects that. For instance, there are 13 different dessert recipes. There’s a recipe for ginger/peanut pork belly, a pork burger, and fennel/garlic pork shoulder, and the Seafood/Other section has 11 recipes including 4 with venison. In case you’re not aware of it, Kindle users can download free samples of books.

[LA Pork Butt]

Thanks Sid P and @ Lynn Dollar That’s helpful. The bargain price is tempting, but I am going to pass.

[Lynn Dollar]

I like recipe books just to find some inspiration to try something new or different.

[Lynn Dollar]

I have the hard cover, turn your hymnals to page 63 , and sing the glories of the Cherry Barbecue Sauce ................. oh my.

The only problem with this sauce, it only lasts 3 weeks in the fridge, but man, is it good.

[Sid P]

It certainly sounds amazing.

[Ace]

Lots of rubs and sauces that I like. Just a few are:
Cherry Barbecue Sauce
Chipotle white sauce
Mustard sauce
Celery seed white sauce
Game hen rub paired with spicy apricot glaze for chicken
And more...
I like it... As always, YMMV

[Lynn Dollar]

Ace I've been using a lot of chipotle lately, I'll have to revisit the book for Chipotle White Sauce.

[Lynn Dollar]

The Cherry sauce is on his web site, in the loin back ribs recipe

Cherry Barbecue Sauce
makes 1 quart

What you need:
3 cups ketchup
1 cup packed light brown sugar
3/4 cup distilled white vinegar
2 tablespoons molasses
1 Tablespoon Worcestershire sauce
1 teaspoon chipotle chili powder
1 tablespoon chili powder
1 tablespoon sweet paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup cherry preserves
1/2 cup sun-dried cherries

What to do:

1. In a 4-quart saucepan, combine all the ingredients with 1/2 cup water over medium heat. Bring to a simmer and cook, stirring continuously, for 20 minutes, until the sauce thickens. Set aside to cool slightly.

2. Puree the cooled sauce in a blender until smooth, and set aside until ready to use, or transfer the sauce to an airtight container and refrigerate until ready to use, up to 2 weeks.