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Great addition to your library

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    Great addition to your library

    Excellent Xmas present... -- Ed

    http://www.amazon.com/Cooks-Illustra...ooks+meat+book

    #2
    A few of us here at AmazingRibs have this book, even Meathead. It is an excellent one, you're right!

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      #3
      Looks good, I got one on rubs and sauces that looks promising. I hadn't thought about smoking butter, but there is a recipe that sounds amazing for potatoes.

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      • FLBuckeye
        FLBuckeye commented
        Editing a comment
        I have smoked water for ice. Part of MH's Bloody Mary recipe

        Butter sounds interesting

      #4
      I have Steve Raichlen's Barbecue! Bible Sauces, Rubs, and Marinades. I've used the Lone Star Steak Rub for years - it's a favorite.

      Most of the stuff I use comes from Cook's Illustrated - which I've paid dearly for ( but no regrets ). Also use the recipes found on this website - can't go wrong!

      Below is a link to some NY Strip Steak Rubs from CI.

      http://pitmaster.amazingribs.com/for...-ny-strip-rubs

      Keep on rubbin'!

      --Ed

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        #5
        My biggest problem with CI is they don't like lump charcoal. Great book!

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          #6
          Those folks know what they are doing. My problem with cook books and recipes is me! I can't follow a recipe, halfway reading a recipe I've already changed or moved on. LOL!!

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            #7
            Originally posted by Ernest View Post
            Those folks know what they are doing. My problem with cook books and recipes is me! I can't follow a recipe, halfway reading a recipe I've already changed or moved on. LOL!!
            Hi Ernest,

            Cool, but read Meathead's article and related posts when it come to making your own corned beef! ( I haven't developed the guts to do this - LOL! )

            Yes, CI knows what they're doing - I've learned alot.

            --Ed

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              #8
              OK, Day 2 of CI's "Ultimate Chili". Pretty [email protected]#$% good - I need to get the dried chili's so I can make my own "American Chili Powder" - See Meathead's recipe.

              Don't forget the fond.

              --Ed

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