Barbecue - Fire & Smoke - A Review

[Troutman]

Amazon

[VideoWolf88]

Great review, Troutman! Does anyone have a link to purchase?

[Danjohnston949]

FireMan, What the H--L Did You Expect From Someone Named
" Henrik " Polish ❓❓ Dan

[Spinaker]

It is a great cookbook! I love the look of the whole thing. It almost seems like your holding a piece of steel. Great photos, how to's and recipes!

[Huskee]

One of my 4 favorite food books, one of only two whom I actually know the authors of.

[Troutman]

He does look rather studly ... wonders what photoshop can do ....

[Pirate Scott]

Simple cooks and great results! Well written and worth every Penny.

[JCGrill]

Very well organized book too

[Jerod Broussard]

I don't like the fact that he hired a male model to star in the pit pictures. ​​​​​​

[DWCowles]

I just received his book about 3-4 weeks ago but I haven't had time to read it yet.

[FireMan]

I had just a little difficulty with the accent, but able to get through it.

[Troutman]

Funny I was just about to write this informal review of my thoughts on this book when I noticed JCGrill 's post citing this and Meathead's books as being on his reading list. By now most of you are aware that one of our European members and moderators, Henrik Oscarsson (better known as Henrik ) has written and published his own cookbook. I've been reading through it and find it first of all well written but secondly very thorough in a basic coverage of barbecuing from A-Z.....




As you can see from the table of content, he covers basic grilling and smoking techniques, touches base on the science of both and the use of various fuels. He then gets into specific techniques concerning those things that I see a lot of folks getting wrong; brining, reverse searing, resting meat and the use of faux cambros.

One of my favorite sections is his explanations about marinades, rubs and baord sauces. I've already tried a couple of his ideas and really like the results.



After prepping his reader into HOW to properly cook with fire, he moves into the introduction to the meats and then into recipes. The teaching and techniques don't stop there, he infuses and enhancing proper cooking methodology throughout his recipes.....





As you can see above he shows the proper way to remove the membrane from a rack of pork ribs, not just the saucing and the cooking. He also makes use of some spices that I don't see or use very often here like cinnamon, which I've come to appreciate as a great flavor enhancer.

He wraps things up with a short but illustrative review of his building a large offset cooker out of an old tank (ala Aaron Franklin) where his passion for all aspects of barbecuing shine !!!



Beautifully illustrated and well written, he borrows much of the information that we adhere to on this site. I find it an easy going companion to the Meathead cookbook with the added perspective and flavor of a European. My only objection would be that I really look forward to more recipes !!!

Bravo Mr. Oscarsson and well done !! Thorough and to the point covering topics every beginning barbecuer should know, if he doesn't already. Looking forward to more......