Smoke, Wine & Brew
Regional Barbecue Paired to your Favorite Wine and Craft Beer.
By Chef Charles Michael Kandutsch
Smoke, Wine & Brew is a cookbook for ‘cue enthusiasts wanting to experience various styles of barbecue to determine their favorite. The book is a little different in that it first covers flavor agent’s recipes from across the United States. The cookbook’s then focuses on applying these flavor agents to competition meats of chicken, brisket, sausage, ribs and pulled pork. Popular styles covered are North and South Carolina, Memphis, St. Louis, Chicago, Texas, Florida, or other local favorites.
Since there is no right or wrong way to make barbecue, pitmasters vary procedures and flavor agents to come up with their signature style and flavor. That style comes from the trial and error of the various meat procedures including brine, fire up smoker, inject, rub, choice of wood, smoke duration, wrap, mop, spritz, rest, and sauce on the side to name a few. It’s hoped that our readers mix & match some of the 100’s of flavor agent options to come up with their own style. Of course, some recipes were so outstanding that we listed them exactly as tested.
Finally, no barbecue is complete without sides. We cover in depth the best BBQ beans, coleslaw, potato salad, mac & cheese, and corn bread. We also cover a gamut of other sides dishes, salads, and desserts we sampled over the years reviewing and eating at BBQ Joints across the U.S. There is plenty of recipes and content for the novice or experienced pitmaster.
Smoke, Wine & Brew
By Chef Charles Michael Kandutsch
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Publisher: Chef Media Publishing Group
On-Sale: July 15, 2022
Language: English
Category: Cookbook Sub: Barbecue
ISBN: 978-0-9825925-2-6
Perfect Bound 8.5 X 11: 293 pages
RRP: $29.95
www.YahooBarbecue.com
Author/Press Contact:
Charles Kandutsch
W5992 Little Chicago Road
Phillips, WI 54555
To Order: 214-690-7715 or
Trade Note: Each category of meat recipes has a standard procedure explained. For example, preparing the brisket may include trimming all fat, removing silver skin, flatting the point etc. Instead of listing this direction in all 15 different brisket recipes, we simple say, Prep Meat, where the reader can refer to the standard procedure to save this direction from being included in each recipe.
About the Author
Chef Charles Michael is a formally trained chef and sommelier who has hosted many culinary events during his lifetime. He is an avid chili and BBQ contestant who has built several smokers over the years while writing Yahoo Barbecue. He currently resides in Phillips, WI., where he enjoys working in his vineyard, hiking waterfalls, building cedar canoes, and smoking meats for friends and family. Visit www.chefcharlesmichael.com for reference to spokesperson, events, TV appearances, courses, videos, and more authored works.