Here's a hard to find comb bound cookbook from 1994 titled...
Barbecuing and Sausage Making Secrets: How to Buy Beef, Pork, Poultry, Lamb, Fish and Sausage
This cookbook is in very lightly used condition for its age with minimal wear to the covers from use and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or writing.
This book is the "bible" of smoke cooking. Charlie and Ruthie lead you systematically through the benefits of charcoal and electric smoke cookers then give you a blueprint of how to achieve the best smoked meats, fish, vegetables, etc. They go through what to look for when choosing meat, what temperature to bring the meat to for done-ness and how to check for done-ness. There is a complete section on rubs to choose/use with various meats (including recipes for making your own rubs). As a bonus, the book also includes time honored recipes that will make your mouth water (try the garlic roasted pecans)! Great book for smoke cooker too!
REMEMBER----cookbooks are mailed via media rate mail to give you the best deal on shipping. The down side is that media rate mail can take up to three weeks for delivery!
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Thanks for reading all of this!
