2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale
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Product Description

Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque

Flame, smoke, and meat―these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone―five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants―has mastered it.

Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including:

- How to choose the right cooker
- The best way to trim a cut of meat
- How to prepare your own brines, rubs, and sauces
- Insider tips and hints for taking on the competition circuit
- Over 100 creative, delicious recipes to make you a barbecue master

The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie.

For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over.

With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.

Review

“Enjoyable…accessible…Stone is an exuberant, knowledgeable guide to backyard barbecuing.”
Publishers Weekly

"Barbecue-champion Stone delivers a thorough, well-organized, liberally illustrated handbook that will fully serve readers at any skill level, from casual weekend grillers to serious chefs whose sights are set on competing....Stone’s enthusiasm and competence jump off the page." ―Alan Moores, Booklist

"In this brave new world of short attention spans, genuine mastery informed by passion is a rare commodity. I traveled to The Mideast with Tuffy to cook true BBQ for thousands of troops, produced television shows featuring him, even competed against the man in contests (no contest), and, unflappably, his clear-eyed command of this culinary art has transformed him into a sensei of smoked meat. Even more remarkably, he’ll share with you his lifetime of knowledge just for the asking. Other pitmasters famously cling to that one secret, but Tuffy Stone always opens wide his vault, which is deep and bountiful. And that’s what makes his first cookbook a genuine treasure."

John Markus, co-creator of BBQ Pitmasters, chief cook of competition team Central Pork West, and an Emmy and Peabody award-winning writer


"The art of making world class Barbecue is deep rooted in “The Process”. Thousands of hours spent tending fires, designing recipes, and studying the science. Tuffy’s book is a brilliant journey through all those painstaking hours."
―Billy Durney, Hometown Bar-B-Que


"There are very few people in this world that know BBQ live BBQ and can actually teach you about the art of BBQ. Tuffy Stone is definitely one of those people!"


―John Tesar, Chef and owner of Knife Steak and Knife Burger, author of Knife: Texas Steak House Meals at Home


"TuffyStone is the hardest working person in barbecue, always perfecting his craft, looking for the utopian bite. His dedication to the art of cooking makes him a master of not only barbecue, but any genre of cooking. I am always amazed by his food and can taste his heart and soul in every bite. Quite simply, he is the gold-standard of barbecue and an inspiration to me."

―Melissa Cookston, World Champion Barbecue Pitmaster, Chef and Owner of Memphis Barbecue Company and Barbecue Hall of Fame Inductee


“This timeless collection of recipes from a live fire master is a must have for any serious cooking enthusiast. Cool Smoke not only delves into the championship-winning barbecue Tuffy is famous for, but pushes well beyond the realm of pulled pork with a host of interesting ingredients and thoughtful dishes. A perfect mashup of chef and cook―Tuffy’s cooking is like a professional palate unleashed at a campfire.”
―Jess Pryles, cook, author, TV host, and co-founder of the Australasian Barbecue Alliance


"A successful barbecue is a communal event, as is Tuffy Stone’s first book. Tuffy’s inviting charm welcomes the reader into his world of fire, smoke, and outdoor cooking. His recipes and techniques are a mix of tradition, science, creativity, and art, explained as a friend would, while sharing a grill."
―Chris Lilly, World Championship Pitmaster, Big Bob Gibson Bar-B-Q


“DAVID!!!DAVID! What in the world??? Are you licking that book??? My wife catching me licking the pages of Tuffy Stone’s new cookbook―it takes a real man to admit that he’s done something as foolish as getting caught licking the pages of new cookbook! Folks if you love great tasting barbecue and if you ever wanted to learn all the deepest dark secrets of mastering your grill from one of America’s most revered, award-winning barbecue pitmasters then you absolutely need to get this gorgeous barbecue cookbook. The recipes are beyond delicious, the pictures will cause you to drool, and what you smoke-up or grill-up will make you instant barbecue royalty in your neighborhood! Get you this cookbook now―you’re gonna love it “I guaran-damn-tee it!”
―Famous Dave Anderson, America’s Rib King and BBQ Hall of Famer, Founder of Jimmey’s Old Southern BBQ Smokehouse, and Famous Dave’s Legendary Pit Barbecue


"Being a third generation barbecue man myself, I appreciate, and am proud of the folks who preserve the tradition of what it really means to cook it in it’s purest form. Tuffy Stone is one of those people. His book is a peek inside what it truly means, and where it comes from. Not just where to source protein, or ingredients, but where it really comes from, and that is the heart. Tuffy has a big heart, and his food comes from the soul. When you find talent, integrity, kindness, and passion in a person, you have a treasure. Tuffy Stone is that treasure, and I am honored to call him a friend."
―Sam Jones, Third Generation Barbecue Man, Legendary Whole Hog Cook, and Owner of Sam Jones BBQ


"Cool Smoke is a thoughtful collection of stories, techniques and well tested recipes that reflect the balance between discipline and meticulous craft that makes Tuffy one the best bbq cooks there is..."
―Aaron Franklin, host of BBQ with Franklin and owner of Austin''s Franklin Barbecue


"Tuffy Stone is both a highly skilled chef and a seasoned pitmaster ― a winning combination that has led to unparalleled success on the barbecue circuit. Applying his meticulous and methodical manner and knowledge, he has written a book that will help any aspiring barbecue cook master the art of cooking with fire. This long-awaited tome will be a welcome addition to every barbecuer’s arsenal. Barbecue is as much a culture and a family as it is a food group and Tuffy epitomizes the spirit of barbecue. We are privileged to call him a friend."
―Mike Mills and Amy Mills, authors of Praise the Lard and owners of 17th Street Barbecue

About the Author

TUFFY STONE is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, ?and ?an occasional reality television star. Dubbed “The Professor," Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue.? ?In the 13 years since he founded Cool Smoke Barbeque, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel’s Barbecue World Championship back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, ?he was selected to join Destination America’s show Barbecue Pitmasters, in 2012. ?Tuffy’s life is barbecue has taken him all over the world including cooking for the troops in Kuwait?,? and heading to Meatstock in Australia to teach his famous Cool Smoke ?B?arbeque Class. ? Most recently he cook?ed? for sold out crowds at the James Beard House, a rarity for a barbecue pitmaster.

STEVEN RAICHLEN is a multi-award-winning author, journalist, and television host. His twenty-nine books include the international blockbusters The Barbecue Bible, How to Grill, and the New York Times bestselling Planet Barbecue. His books have won five James Beard Awards and have been translated into 16 languages.  Island Apart is his first novel. A former Watson Foundation Fellow with a degree in French literature, Raichlen hosts Primal Grill and Barbecue University on PBS and the French language TV show Le Maitre du Grill. He has lectured at the Smithsonian Institution and the Library of Congress and has appeared frequently on National Public Radio and the Today show. He and his wife, Barbara, divide their time between Chappaquiddick Island, Massachusetts, and Coconut Grove, Florida.

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Customer reviews

4.7 out of 54.7 out of 5
321 global ratings

Top reviews from the United States

Sterling Ball
5.0 out of 5 starsVerified Purchase
Some dont like the goose pastrami
Reviewed in the United States on May 21, 2018
perplexed by some of the negative reviews. Full disclosure I am a friend of Tuffy''s and Meathead''s (got a shout out in both books) How many times can you get the same four recipes? Some dont like the goose pastrami, fine. some may... But to murder a book that has the... See more
perplexed by some of the negative reviews. Full disclosure I am a friend of Tuffy''s and Meathead''s (got a shout out in both books) How many times can you get the same four recipes? Some dont like the goose pastrami, fine. some may... But to murder a book that has the depth of knowledge and creative non ghost written recipes is not really to fair. What about the 16 rubs, 20 sauces? Spice rubbed brisket? Smoked Brisket Chili? Coffee Rubbed Cowboy Steaks? Rack of Lamb? How about the peach and blueberry crisp. The first chapters explaining smoke fuel and fire are priceless. I''d write more but Im cooking the salisbury steak with shitake mushroom gravy.
33 people found this helpful
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Phil
4.0 out of 5 starsVerified Purchase
Learning from another expert
Reviewed in the United States on May 22, 2018
This is an excellent book for those wanting to learn from another expert. It''s not a replica of some of the more comprehensive books from Meathead and others, but it''s so helpful in learning Tuffy''s techniques, particularly when it comes to rubs and some out of the ordinary... See more
This is an excellent book for those wanting to learn from another expert. It''s not a replica of some of the more comprehensive books from Meathead and others, but it''s so helpful in learning Tuffy''s techniques, particularly when it comes to rubs and some out of the ordinary recipes. Much of the book is focused on recipes, but there''s only so much on basics that you can absorb, and for those looking for that, they might be better covered elsewhere. The images are absolutely stunning, better than anything I''ve ever seen. It''s a great 2rd book to buy for your library. Franklin or Meathead would be number 1 and 2.
16 people found this helpful
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Jennifer Guerrero
5.0 out of 5 starsVerified Purchase
Fabulous! Everyday smokes to competition BBQ
Reviewed in the United States on February 27, 2019
His book is fabulous! It includes every day smokes and competition level barbecue. It’s surprisingly easy to get the results you’re hoping for because his instructions are so very clear. I’m really glad I grabbed a copy. My thoughts and pics of the dishes we... See more
His book is fabulous! It includes every day smokes and competition level barbecue. It’s surprisingly easy to get the results you’re hoping for because his instructions are so very clear. I’m really glad I grabbed a copy.

My thoughts and pics of the dishes we tried:
1-4) Competition Chicken Thighs – p 174, Chicken Brine – p 70, Cool Smoke Rub – p 49, and Cool Smoke Barbecue Sauce – p 57. These were absolutely fantastic chicken thighs, and definitely the best chicken thighs I’ve smoked. So juicy and flavorful!

5-7) Competition Pork Butt – p 102 with the same rub and sauce. This is fabulous pulled pork. There’s nothing to it once it’s in the smoker, so I painted a little finishing trim while I kept an eye on my fire. There’s an ingredient I didn’t have for the injection, but Amazon carries it.
8-9) Burnt Ends – p 137. These are great and relatively quick for a smoke. You really can’t buy a brisket point at the average supermarket, so I just bought a full packer brisket and saved the flat in the freezer for another day.

I’ll update this as I play in the book more!

Some others I have flagged to try: Smoked Loin Back Ribs with Cherry Barbecue Sauce – p 90 * Spice-Rubbed Brisket – p 129 * Competition Brisket – p 133 * Charred Tri-Tip with Celery Seed Rub – p 145 * Smoked Beef Ribs with Steak Sauce – p 151 * New York Strip with Brown Butter-Bacon Sauce and Balsamic Drizzle – p 155 * Skirt Steak Fajitas – p 157 * Grilled Chicken Breast with Chimichurri – p 173 * Smoked Whole Turkey with Fennel Sausage Stuffing and Herb Gravy – p 178 * Halibut with Pistachio, Lemon, and Herbs – p 206 * Grilled Corn on the Cob with Chipotle White Sauce – p 227 * Macaroni and Cheese with Smoked Paprika – p 235 * Pineapple Hot Dish – p 241 * Apple Coleslaw – p 245 * Salted Caramel Ice Cream – p 253 * Peach and Blueberry Crisp – p 261
7 people found this helpful
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KeoghTop Contributor: Cooking
5.0 out of 5 starsVerified Purchase
Surprisingly ''Good Read'' - more than just recipes
Reviewed in the United States on February 13, 2019
This is a BBQ book that you can actually just pick up and read. Having Steven Raichlen do the intro was a nice bonus (''Project Smoke'' is another great book). I''ve already learned a few new things about keeping moisture in the smoker and making adjustments on the fly.... See more
This is a BBQ book that you can actually just pick up and read. Having Steven Raichlen do the intro was a nice bonus (''Project Smoke'' is another great book). I''ve already learned a few new things about keeping moisture in the smoker and making adjustments on the fly. Notably, some of these recipes have nothing to do with firing up a smoker. You might think that is like being invited to a BBQ and getting served hot dogs / hamburgers... that is a wiener roast not a BBQ. However, in this case, I am good with that - there are some great grilling ideas (for weeknights) and plenty of accompaniments.
3 people found this helpful
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GeorgeB
5.0 out of 5 starsVerified Purchase
Great Insight to Barbecue
Reviewed in the United States on February 15, 2020
The author takes time to explain what is behind each process which includes meat purchase, fuel choice, heat and smoke management based on size and types of meats. Rubs, seasoning and sauces. All aspects are skillfully integrated so the reader has the opportunity to... See more
The author takes time to explain what is behind each process which includes meat purchase, fuel choice, heat and smoke management based on size and types of meats. Rubs, seasoning and sauces. All aspects are skillfully integrated so the reader has the opportunity to connect the dots. He allows the reader to understand the principles so he or she can interpret , incorporate and adjust to their own preference. The recipes are an additional benefit. I have been smoking for 35 years learning from my grandfather. I now cook on a 1/4 inch thick, 600 lb. reverse flow smoker which is far from my early hardware store type smokers. I have read and watched all of the great Pitmasters. This is the first book that explains what is behind the authors techniques. . Not formulas for bbq but great insight with room for thinking about ones cook.
One person found this helpful
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floydd69
5.0 out of 5 starsVerified Purchase
Really liked the variety of recipes
Reviewed in the United States on June 3, 2018
Really liked the variety of recipes. Of course the typical BBQ but also maybe some recipes to take the average pitmaster into other areas of cooking and challenging their cooking abilities. Truly dont get the bad reviews whatsoever. Ive made ribs, pork and brisket a... See more
Really liked the variety of recipes. Of course the typical BBQ but also maybe some recipes to take the average pitmaster into other areas of cooking and challenging their cooking abilities. Truly dont get the bad reviews whatsoever. Ive made ribs, pork and brisket a thousand times, so thanks Tuffy for going outside the box on other recipes
2 people found this helpful
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Alan's Computer Rescue
5.0 out of 5 starsVerified Purchase
Outstanding BBQ Cookbook... Strongly Recommend!
Reviewed in the United States on October 16, 2018
I learned about this cookbook from my local newspaper. I’ve tried several different recipes and have enjoyed each one. The recipes are easy to follow, with detailed information for preparing what looks like complicated meats. I look forward to trying some of... See more
I learned about this cookbook from my local newspaper. I’ve tried several different recipes and have enjoyed each one. The recipes are easy to follow, with detailed information for preparing what looks like complicated meats.

I look forward to trying some of the deserts.
3 people found this helpful
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Beverly
5.0 out of 5 starsVerified Purchase
Delicious!
Reviewed in the United States on December 16, 2018
The photos in this cookbook are beautiful. If it’s true you eat first with your eyes than yum! The recipes deliver too! Made the smoked paprika Mac and cheese and the dill coleslaw. Both full of flavor and nice twists on classics. Looking forward to making more. We bought... See more
The photos in this cookbook are beautiful. If it’s true you eat first with your eyes than yum! The recipes deliver too! Made the smoked paprika Mac and cheese and the dill coleslaw. Both full of flavor and nice twists on classics. Looking forward to making more. We bought one as a gift as well.
2 people found this helpful
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Top reviews from other countries

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Guilherme Manaças
3.0 out of 5 starsVerified Purchase
Me gustó.
Reviewed in Spain on March 28, 2021
No es el mejor libro de barbacoa que he leído, pero tiene un valor y algunas recetas de calidad. En cuanto a la técnica creo que se adapta más a la barbacoa de competición que a la barbacoa casera.
No es el mejor libro de barbacoa que he leído, pero tiene un valor y algunas recetas de calidad. En cuanto a la técnica creo que se adapta más a la barbacoa de competición que a la barbacoa casera.
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H. Q. Nguyen
5.0 out of 5 starsVerified Purchase
The best BBQ
Reviewed in Canada on March 22, 2019
This book is wow for me and easy to understand about BBQ , I am a beginner but I think I will have a lot of experience from him , he is the best and have a lot of patience for cooking for his life , he deserves it
This book is wow for me and easy to understand about BBQ , I am a beginner but I think I will have a lot of experience from him , he is the best and have a lot of patience for cooking for his life , he deserves it
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Jane C.
5.0 out of 5 starsVerified Purchase
Great reference book for the novice and intermediate BBQ''er and Smoker
Reviewed in Canada on October 12, 2018
Steven Raichlen wrote the forward/introduction to this book, which is a firm thumbs up and a sign of respect. Spend the few dollars, and have this as a reference and a planning book for future grilling and smoking experiments!!
Steven Raichlen wrote the forward/introduction to this book, which is a firm thumbs up and a sign of respect. Spend the few dollars, and have this as a reference and a planning book for future grilling and smoking experiments!!
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Stephane Beland
5.0 out of 5 starsVerified Purchase
Superbe livre
Reviewed in Canada on December 17, 2018
Bien que je ne l''ai pas encore lu au complet je peux néanmoins dire que c''est un très beau livre, bien fait, bien illustré avec de belles recettes, trucs, etc
Bien que je ne l''ai pas encore lu au complet je peux néanmoins dire que c''est un très beau livre, bien fait, bien illustré avec de belles recettes, trucs, etc
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Jaqueline medina
5.0 out of 5 starsVerified Purchase
Extremamente funcional!!!
Reviewed in Brazil on December 13, 2019
O livro tem explicações claras, de fácil entendimento e aplicabilidade, lindas fotos, receitas diferentes e exclusivas que dão um toque a mais no evento que for realizar, super recomendo.
O livro tem explicações claras, de fácil entendimento e aplicabilidade, lindas fotos, receitas diferentes e exclusivas que dão um toque a mais no evento que for realizar, super recomendo.
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2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale

2021 new arrival Cool lowest Smoke: The 2021 Art of Great Barbecue outlet sale