Where There's Smoke, there's Flavor

His comprehensive guide to smoke cooking gets down to basics with a dozen lipsmacking recipes for "the essence of American barbecuing": ribs, ribs, and more ribs. You'll also find traditional as well as imaginative approaches to barbecuing all kinds of meat, from beef Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries)...poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella)... seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax)...roti and kabobs (Combination gyros, Skewered Scallops, Vegebobs)...and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk). With step-by-step instructions, tips galore, and the lowdown on a wide variety of sauces and  paniments,  Where There's Smoke, There's Flavor is an essential guide to real barbecue that will delight anyone who cooks outdoors.