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Index
Cover Title Page Contents Introduction BASICS STARTERS
Sea Breeze Barbecued Oysters Char-Grilled Oysters with Bacon-Bourbon-Ginger Butter Smoked Scallops with White Wine Butter Sauce Spicy Shrimp with Charred Poblano Romesco Hot-Smoked Salmon with Whipped Horseradish Cream Smoked Chicken Nachos with Chipotle Cream and Avocado Barbecued Buffalo Wings with Blue Cheese Dip Smoked Louisiana Chicken Wings with Cajun Rub Warm Artichoke Dip with Parmesan Crust New Pimiento Cheese Spread Bacon-Onion-Bourbon Spread Smoked Deviled Eggs Spinach Salad with Smoked Vegetables and Pimentón Vinaigrette Charred Iceberg Salad with Buttermilk Dressing Grilled Broccoliniwith Bucatini Pasta and Lemon Bread Crumbs Eggplant Parmesan with Toasted Bread Crumbs Smoked Olives with Lemon, Chiles, and Thyme Hickory-Roasted Almonds with Rosemary and Sea Salt
PORK
Lessons from the Legends: Pulled Pork Kansas City–Style Pulled Pork Smoked Pulled Pork Shoulder Pork Shoulder with Sweet Carolina Mustard Sauce Rotisserie Lechón Asado Slow-Roasted Pork Bo Ssam with Carrot-Scallion-Ginger Slaw and Chili Sauce Pulled Pork Breakfast Burritos with Eggs and Cheese Memphis Pulled Pork Spaghetti Chicken-Fried Pork Ribs Lessons from the Legends: Baby Back Ribs Basic Baby Backs Baby Back Ribs with Sweet and Spicy Barbecue Sauce PB and J Ribs Lessons from the Legends: Spareribs Aloha Spareribs with Coconut-Ginger Glaze Rotisserie Spareribs with Root Beer–Bourbon Glaze Cherry-Smoked Spareribs with Cranberry-Ginger Barbecue Sauce Barbecued Char Siu Pork Loin Spiedies Pork Loin Sandwiches with Green Chiles, Gruyère, and Grilled Onions Rosemary-Lemon Pork Chops with Ember-Smoked Butter Pork Chops with Sweet Soy Glaze and Scallion-Sesame Rice Smoked Pork Tenderloins with Blackberry-Sage Sauce Bacon-Wrapped Pork Tenderloins with Cider-Balsamic Reduction Double-Smoked Ham with Strawberry-Mango Salsa Country-Style Pork Ribs with Louisiana Hot Sauce Garlic- and Lemon-Brined Bacon Boston Bacon Fatties Pizzas with Prosciutto, Parmesan, and Provolone Three-Cheese Pizzas with Sausage, Mushrooms, and Peppers
RED MEAT
Bacon Cheeseburgers with Kentucky Bourbon Sauce Triple Beer Burgers Gastropub Lamb Burgers Ground Rib Eye Steak Sliders with Caramelized Onions and Tomato-Bacon Jam Cowboy Steaks with Smoked Shallot Butter Mesquite T-Bones with Smoked Tomato Salsa Coal-Cooked Strip Steaks with Balsamic Glaze Reverse-Sear New York Steaks with Red Wine Butter Santa Maria–Style Tri Tip with Garlic Bread Steak Sandwiches on Texas Toast with Espresso Barbecue Sauce Homemade Pastrami with Coriander-Pepper Rub Beef Debris Po’Boys Ancho Beef and Bean Chili Hickory-Smoked Prime Rib with Shallot-Cabernet Reduction Sauce Racks of Lamb with Mustard-Caper Board Dressing Lamb Chops with Moroccan Rub and Tomato-Garbanzo Salad Lamb and Bell Pepper Kabobs with Pickle Jar Marinade Mesquite-Smoked Beef Ribs with Beer Mop Korean Short Rib Tacos with Kogi Sauce and Pickled Cucumbers New Mexico Short Ribs Central Texas Beef Short Ribs Lessons from the Legends: Brisket Beginner Brisket Barbecued Brisket with Dalmatian Rub American Kobe Brisket with Burnt Ends San Antonio Brisket Enchiladas
POULTRY
Lemon Chicken with Charred Corn, Tomatoes, and Farro Smoked Chicken Banh Mi with Pickled Jalapeños Duck Breasts with Smoky Peach and Ginger Chutney Drunken Noodles with Chicken and Basil Lessons from the Legends: Chicken Thighs Chicken Thighs with Sweet Apricot–Hoisin Glaze Brined Chicken Thighs with Black Cherry Barbecue Sauce Chicken and Sausage Gumbo Jerk Chicken Spatchcocked BBQ Chicken with Alabama White Sauce Rosemary-Lemon Brick Chicken with Bread Salad Beer Can Chicken with Chipotle Spice Rub Rotisserie Chicken Brined in Herbs and Buttermilk Honey-Glazed Game Hens Smoked Turkey Pastrami on Rye State Fair Turkey Legs Smoked Turkey with Herb Gravy
SEAFOOD
Cedar-Planked Salmon with Pickled Fennel Salad and Horseradish Cream Salmon in Tomato-Andouille Broth Grilled Salmon BLT Sandwiches Smoked Tuna Provençal Sliders Seared Tuna with Olive-Caper Vinaigrette Swordfish Steaks with Quick Tomato-Anchovy Sauce Blackened Red Snapper Tacos with Grilled Pineapple Salsa Ziti and Smoked Trout with Peas and Cream Shrimp Cobb Salad with Smoked Tomato–Buttermilk Dressing Shrimp and Grits Grilled Scallops with Cauliflower Puree and Crispy Kale Smoked Mussels with Beer, Shallots, and Garlic Coal-Roasted Clams with Blistered Chiles and Linguine
SIDES
Hasselback Potatoes Stuffed Potatoes Roasted Fingerling Potatoes Baby Red Potato Salad Mango-Radish-Jicama Slaw with Cilantro-Lime Dressing Fennel and Cabbage Coleslaw Crunchy, Tangy Coleslaw Broccoli Slaw Macaroni and Cheese Creamy Chipotle Macaroni Salad with Grilled Corn and Tomatoes Sesame-Peanut Noodle Salad with Roasted Lemon Juice Zucchini-Pea Pappardelle with Grilled Onion and Feta Not Your Grandma’s Succotash Borracho Beans Sweet and Sticky BBQ Beans Greek White Beans Grill-Roasted Leeks Pot Likker Collard Greens Naan Buttermilk Biscuits Moist and Tender Corn Bread Iced Cinnamon Rolls
SEASONINGS
Sauces Marinades Brines Rubs
SPECIAL FEATURES
American-Made Korean Barbecue Nouveau 'Cue Ribs Barbecuing without Boundaries in New York City Making Texas Barbecue New Again Santa Maria–Style Barbecue Staging a Comeback with Lamb and Bison Chicago: There’s a New ’Cue in Town New Orleans’ Seafood Barbecue Barbecue Crossroads in Kansas City
RESOURCES INDEX
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