Viande & BBQ

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Le guide étape par étape ultime pour fumer, traiter et sécher la viande et le poisson chez soi : depuis le délicieux gravlax de saumon jusqu'aux appétissantes ailes de poulet piquantes fumées et au lard fumé chez soi.
A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North Carolina
With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations.
From the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.
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