‘We remember it well: the first time we stayed up all night for pulled pork. A battery of thermometers and controllers have passed in the intervening years. With more than 15 years of experience in low & slow barbecue, we know the pitfalls. In this book, we are happy to share all our tips & tricks.’<\/p>\n
In ‘Roken doe je op hout’, Jeroen Hazebroek and Leonard Elenbaas tell you exactly what to look out for when preparing brisket and how to give chicken that delicious crispy crust. They know better than anyone the critical moments in low & slow barbecuing: wrapping, saucing, sealing and resting. Nor are they ashamed to tell you how to reheat your dishes the next day. In this book, they start with the Big 4: chicken, ribs, pork and brisket. After that, the rest is a piece of cake.<\/p>\n","protected":false},"excerpt":{"rendered":"
This book is mainly aimed at people who want to learn hot and cold smoking. Meat and fish are mainly smoked hot in a barbecue and vegetables and dairy are smoked cold with the Cold Smoke Generator in this book.<\/p>\n
The function of salt, brining and rubbing in the smoking process is also covered in detail.<\/p>\n
This book is only available in Dutch.<\/p>\n
<\/p>\n","protected":false},"featured_media":55632,"template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[764],"product_tag":[],"class_list":["post-34944","product","type-product","status-publish","has-post-thumbnail","product_cat-tools-cookbooks","first","outofstock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\n