A Sailor's Logbook


Book Description

Thompson navigates the reader through the waters of the Great Lakes and his own life in this very special narrative.




Smoked Perfection


Book Description

Discover the artistry of smoked flavors and the fulfillment of crafting your own artisanal sausages with "Smoked Perfection," the quintessential guide that will transform your kitchen into a smokehouse sanctuary. Every page of this nuanced tome is filled with timeless wisdom that weaves together tradition and innovation, providing a journey through the secrets of creating sausages that will dance upon the palate. From the very first chapter, we unveil the rich tapestry of sausage varieties and dive deep into the cultural heart of this culinary art form. Walk the path of mastery in selecting the ideal cuts of meat, and learn the nuanced art of grinding and seasoning that heralds the beginning of sausage creation. This guide holds your hand through the intricacies of mixing and stuffing, unveiling the secrets to achieving the perfect sausage mix that is both tender and bursting with flavor. But "Smoked Perfection" goes beyond the basics – it unveils the mystic science of curing meats, delicately balancing salt, nitrites, and time itself, to create products that are safe, savory, and infinitely satisfying. As you advance, the chapters will guide you through selecting wood for smoking, ensuring each aromatic hint complements your sausages to elevate them to gastronomic artworks. Revel in the alchemy of advanced smoking techniques–from the gentle wisps of cold smoking to the robust embrace of hot smoking–and understand how each method can be tailored to imbue your sausages with unparalleled taste. Bathe your creations in innovative marinades and brines that penetrate deep into the meat, and craft bespoke dry rubs that lay the foundation for flavors that explode in complexity. In "Smoked Perfection," moisture becomes your ally, with critical techniques that ensure every sausage retains its succulence through the smoking process. Infuse herbal essences into your smokes for a mystical treat that tantalizes every sense, and dare to delve into the world of fermented sausages, where tang meets tantalization in a harmonious flavor crescendo. Your commitment to quality will find a friend in chapters dedicated to understanding precise temperature control, specialized equipment, and the science behind achieving that ideal tender bite. In culmination, learn how to present your masterpieces with flair and how to preserve them for longevity. And because no true craftsperson overlooks their history, "Smoked Perfection" includes an invaluable Sausage Smoking Logbook section, guiding you to document and refine your journey with every smoke-infused batch. Embark on this adventure of smoked artisanship, and let "Smoked Perfection" be your compass to the divine realms of flavor, texture, and the ultimate sausage smoking experience. Your palate will thank you.




Barbecue Log Book


Book Description

Cooking with fire and smoke is at the core of every human being. The Holy Smokes Team has designed and developed a Barbecue Log Book. This log book helps you track meat preparations, seasonings and wood used, as well as temperature charts, note sections, time tracking and post-cook reviews. This book is light and easy to pack. It also comes with a catalog of what types of wood you can use, and safe cooking temperature guide. Holy Smokes Team cooks competitively on the KCBS circuit. With years of cooking and smoking they have developed a tried and true book to help you journal and track your cooks. Fine tune your skills and become a true Pitmaster! 205 pages and 50+ cooks with charts to:Cook dateMeat preparations (types, price, weight, brand)Additives (seasoning, brine, glaze and sauces)Cooking proceduresType of cooker Weather Target temp and rotation timesFuel used (wood, propane, pellets)Time & Temp chart (allows for vent opening, turning and changes)Cook notes and diagramsFull post cook evaluation (bark, tenderness, moisture, etc)Post cook notes and changes for next cook.No matter if you are just getting started or have been cooking professionally, this Barbecue Log Book is for you. Backyard cooks and KCBS competitors have all raved about how this book helps them become a pitmaster.




Paul Kirks Championship Barbecue


Book Description

The secret's in the sauce! Every backyard chef yearns to be known for that special brew that earns him or her a reputation as a barbecue pro. Paul Kirk's Championship Barbecue Sauces gives the outdoor cook a tasty head start. At its heart are over 50 sauces, from Granddad's Hotshot Sauce, Sweet Kansas City Sauce, and The Rib Doctor's Sauce to Smoky Peach Sauce and Berry Berry Sauce. Dozens of marinades get any food ready for the fire, and a bounty of rubs and mops will turn the most casual griller into a certified pitmaster. For extra pleasures once the food is served, there are zesty salsas and relishes, and even homemade mustards and ketchups. Each recipe points to the meats, fish, or vegetables it complements best. And, in several sections called ''Master Classes,'' readers learn how to concoct their own signature rubs and sauces out of the basic components: sugars, salts, acids, and spices.




PILOT LOGBOOK LIES AND MORE


Book Description

"Once upon a time . . ." How else do you start a story on a white blank screen? Do you open the tale with some far-out statement that you, the author, have to maintain chapter by chapter? or do you leave the writer some leeway to spin his or her story? Once upon a time gives the author that privilege. Let's start with a life that began because of some quirk of nature. Normally, when the many halves of a new life struggle their way up the warm, moist channels to meet the other half of a new life, one new life-form develops. However, in this particular sexual encounter, two spermatozoa overcame the odds and managed to penetrate a pair of ovum. Now two new life-forms begin their migration down the channel to fasten their growing cell bodies to the nourishing walls of the womb. Nine months later, two baby boys were born (a traumatic event probably best not remembered) and began their life journey. In the evolving tale, it will be up to the reader to determine if this is a compilation of fact, a mixture of fact and fi ction, or just pure fi ction. the fraternal twins grew up on a farm in the Midwest, and some of the rigors of farm living in the 1920s are part of the tale. However, it is used only to set the stage for one twin's story. But wait! the twins were not alone. Two brothers preceded them so closely in this family that only two years separated the youngest from the oldest. A sister was born when the twins were fi ve. the mother of these fi ve children died shortly after the fi fth baby was born. the father's mother stepped in to care for the newborn and at the same time tackled the task of raising and infl uencing the lives of four rambunctious boys. Five years later, the father remarried, and fi ve children were born to this second marriage, but so much later that they had little to no infl uence on the character of the elder fi ve. the fi rst four were close enough in age to present the same parental challenge as quadruplets. Each brother probably infl uenced another; however, the story is not about some personality trait caused by the close association with one another. A graduate student in psychology could write an A+ term paper on the interaction of the four completely different personalities. No doubt the many daily routines of maintaining a general-purpose farm infl uenced the path each brother would follow in later life. As soon as each boy was big enough (age six or seven), they were assigned chores--that is, feed the chickens, feed and milk the cows, slop the pigs, clean the barn, and so on--to do all the daily menial jobs it takes to operate a small farm stead. the tasks grew harder as the brothers aged and grew stronger. Farming in the early years of the twentieth century required input from every able-bodied individual needing the life-supporting sustenance provided by the land and animals. the father, the Old Man, on this farm had a constant battle to keep everyone carrying their share of the workload.







Pitmaster


Book Description

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)




The Logbooks of the Lady Nelson


Book Description

"The Logbooks of the Lady Nelson" is a historical work written by Ida Lee. Published in 1915, the book focuses on the logbooks of the Lady Nelson, a ship known for its exploration along the coasts of Australia in the early 19th century. Ida Lee, an Australian author and maritime historian, edited and annotated the logbooks of the Lady Nelson, providing insights into the ship's voyages, discoveries, and interactions with Indigenous peoples. The Lady Nelson played a significant role in the exploration of Australian waters during the period. For readers interested in maritime history, early Australian exploration, and primary source documents from the age of sail, Ida Lee's "The Logbooks of the Lady Nelson" offers a valuable resource, shedding light on the challenges and discoveries made by this historic ship.




A Levantine Log-book


Book Description




The Barbecue Smoker's Journal: Take Notes, Refine Your Process, Improve Your Results, 54 Journal Sheets


Book Description

Want to improve your BBQ and smoking results? It's time to start keeping a record! The Barbecue Smoker's journal includes 54 log sheets to track your meat, ingredients and overall process. A great tool to fine-tune and improve your results. A handy, portable pocket sized 110 page notebook. Every journal entry includes a double page spread with page numbers for quick reference and entry sections for logging: Title & Date Meat type and notes Weight Wood Prep notes Marinade/Rub - Mop/Baste Cooking Notes Cooking Time Weather Results & Rating Additional notes and improvements Whether you're a seasoned pro or a beginner, The Barbecue Smoker's Journal will help you achieve your best barbecue yet! It also makes the perfect thoughtful gift for your favorite BBQ lover, grill or pitmaster.