I have been contacted by a large publishing company and they are wanting me to write a book on smoking meat.. this is very exciting and as I finish up the negotiations I feel the need to get started putting the material together.
If anyone has a great recipe that you would like to submit, I would be more than happy to try it and possibly put it in the book.
I will be working with the designer to include a page where everyone will get credit if they had a part in this book.
I need anything and everything from interesting ways to smoke pork, beef, poultry, lamb, fish and even some wild game if possible to the categories below:
Specialty items - meatloaf, ABT's, sausages, boudin, etc.
Side items - Potato salad, baked beans, ranch style beans, anything that can be served with smoked meat could go into this category even if is made in the house on the stove.
Desserts - I know there are recipes out there for smoked peach pie and such.. if you have one of these and it is too good for words and you are willing to share with the world then please submit it.
Breads - Cornbread, biscuits, etc. Any kind of bread that you might make homemade and serve at a barbecue would be great.
Rubs, Sauces, marinades, brines - There are tons of decent rubs, marinades, sauces, etc. among you guys and I want to have some good variety. I also want to include some various versions of Alabama white sauce if anyone has a good one.
Think outside of the box and send in anything that you feel is a competition winner.
I cannot promise to submit everything that I get but I am sure going to try. I am sure the editors will have to keep me on a short leash as I am already estimating more than 400 pages and that is conservative figures.
Be as detailed as possible with everything.. I will be trying every recipe that is included in the book over the next 8 months or so and I want to know exactly how YOU do it so I can replicate it for photographs and such.
If you have a nifty way of using leftover smoked meats then I want to hear about that as well.
I look forward to seeing all of the submissions.. please send them to my email address at jeff at Smoking-Meat.com and put the name of the dish in the subject heading.
This will help me keep things sorted out a little.
I would like to have all submissions in place within 60 days if at all possible.
The book is scheduled to be in all major book stores in Spring 2011.
Let me know if you have further questions on this project
If anyone has a great recipe that you would like to submit, I would be more than happy to try it and possibly put it in the book.
I will be working with the designer to include a page where everyone will get credit if they had a part in this book.
I need anything and everything from interesting ways to smoke pork, beef, poultry, lamb, fish and even some wild game if possible to the categories below:
Specialty items - meatloaf, ABT's, sausages, boudin, etc.
Side items - Potato salad, baked beans, ranch style beans, anything that can be served with smoked meat could go into this category even if is made in the house on the stove.
Desserts - I know there are recipes out there for smoked peach pie and such.. if you have one of these and it is too good for words and you are willing to share with the world then please submit it.
Breads - Cornbread, biscuits, etc. Any kind of bread that you might make homemade and serve at a barbecue would be great.
Rubs, Sauces, marinades, brines - There are tons of decent rubs, marinades, sauces, etc. among you guys and I want to have some good variety. I also want to include some various versions of Alabama white sauce if anyone has a good one.
Think outside of the box and send in anything that you feel is a competition winner.
I cannot promise to submit everything that I get but I am sure going to try. I am sure the editors will have to keep me on a short leash as I am already estimating more than 400 pages and that is conservative figures.
Be as detailed as possible with everything.. I will be trying every recipe that is included in the book over the next 8 months or so and I want to know exactly how YOU do it so I can replicate it for photographs and such.
If you have a nifty way of using leftover smoked meats then I want to hear about that as well.
I look forward to seeing all of the submissions.. please send them to my email address at jeff at Smoking-Meat.com and put the name of the dish in the subject heading.
This will help me keep things sorted out a little.
I would like to have all submissions in place within 60 days if at all possible.
The book is scheduled to be in all major book stores in Spring 2011.
Let me know if you have further questions on this project
