The Unofficial Traeger Grill Smoker Cookbook by Murray, Daniel -- Read -- Imperial Library of Trantor

Index

INTRODUCTION CHAPTER 1: BEEF RECIPES

BBQ BEEF RIBS WAGYU TRI-TIP BBQ SHORT RIBS BRAISED FEED SHORT RIBS SMOKED TRI-TIP

CHAPTER 2: PORK RECIPES

TRAEGER SMOKED SAUSAGE SMOKED SPICY DRY RUBBED RIBS GRILLED THICK CUT PORK CHOPS SMOKED BABY BACK RIBS STICKY BBQ PORKAND PINEAPPLE SKEWERS

CHAPTER 3: LAMB RECIPES

MOROCCAN GROUND MEAT KEBAB BRAISED LAMB SHANK GRILLED BUTTERFLIED LEG OF LAMB WHOLE RACK OF LAMB ROASTED RACK OF LAMB

CHAPTER 4: CHICKEN RECIPES

TANDOORI CHICKEN WINGS ASIAN BBQ CHICKEN BAKED CRANBERRY CHICKEN SMOKED TURKEY WITH FIG BBQ SAUCE GRILLED ASIAN LETTUCE WRAPPED TURKEY BURGER

CHAPTER 5: FISH RECIPES

GRILLED TROUT WITH CITRUS AND BASIL WHOLE VERMILLION RED SNAPPER CITRUS SALMON

CHAPTER 6: SEAFOOD RECIPES

FRIED HALIBUT FISH STICKS GRILLED MUSSELS WITH LEMON BUTTER SPICY ASIAN BBQ SHRIMPS

CHAPTER 7: VEGETABLE RECIPES

BUTTER BASED GREEN BEANS SMOKED SCALLOPED POTATOES BAKED CHEESY CORN PUDDING

CHAPTER 8: SMOKING TIPS

TYPES OF SMOKERS

ELECTRIC SMOKERS GAS SMOKERS CHARCOAL SMOKERS PELLET SMOKERS

TYPES OF SMOKER WOODS THE DIFFERENT TYPES OF CHARCOAL AND THEIR BENEFITS

LUMP CHARCOAL: CHARCOAL BRIQUETTES:

CONCLUSION GET YOUR FREE GIFT OTHER BOOKS BY DANIEL MURRAY THE DIFFERENCE BETWEEN BARBECUING A MEAT AND SMOKING IT?

BARBECUING MEAT: SMOKING MEAT:

THE CORE DIFFERENCE BETWEEN COLD AND HOT SMOKING THE CORE ELEMENTS OF SMOKING THE BASIC PREPARATIONS FOR SMOKING MEAT

CHOOSING SMOKER CHOOSING FUEL TYPE OF SMOKING METHOD SOAKING CHIPS OF WOOD SET SMOKER SELECTING MEAT FOR SMOKING GETTING MEAT READY PLACING MEAT INTO THE SMOKER BASTING MEAT