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Ed Mitchell's Barbeque

  • Mã sản phẩm: 006308838X
  • (14 nhận xét)
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  • Publisher:Ecco (June 6, 2023)
  • Language:English
  • Hardcover:288 pages
  • ISBN-10:006308838X
  • ISBN-13:978-0063088382
  • Item Weight:2.38 pounds
  • Dimensions:8 x 0.9 x 10 inches
  • Best Sellers Rank:#70,374 in Books (See Top 100 in Books) #77 in Barbecuing & Grilling #85 in Southern U.S. Cooking, Food & Wine #418 in Celebrity & TV Show Cookbooks
  • Customer Reviews:4.9 out of 5 stars 10Reviews
1,257,000 vnđ
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Ed Mitchell's Barbeque
Ed Mitchell's Barbeque
1,257,000 vnđ
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From the Publisher

Creamy Deviled Eggs


Creamy Deviled Eggs

“Creamy deviled eggs are Ryan’s personal favorite dish that Mama would make every Thanksgiving. She made several dozen because she knew he would happily eat a dozen by himself.”

Mama Mitchell’s Oven-Cooked Barbequed Shoulder


Mama Mitchell’s Oven-Cooked Barbequed Shoulder

“Savory spices, red pepper vinegar sauce, and crispy cracklin’ pieces were a taste of heaven.”

Ed’s Mouthwatering Baby Back Ribs


Ed’s Mouthwatering Baby Back Ribs

“These are the baby back ribs I used to defeat Bobby Flay on Throwback with Bobby Flay…moist, fall-off-the-bone, winning ribs.”

Okra Poppers


Okra Poppers

“I love okra—fried, grilled, and in stews. We ate okra a lot back in the old days when my grandparents were alive.”

Rooter-to-Tooter Pork Chops


Rooter-to-Tooter Pork Chops

“We were taught to cook every part of the hog, from the rooter to the tooter, and my mother’s pork chops are still a favorite in our home.”

Smoked Green Dip


Smoked Green Dip

“In an effort to move collard greens beyond their place as a side dish, my son, Ryan, developed this Southern take on the ever-popular spinach dip.”

Hoop Cheese Biscuits

Hoop Cheese Biscuits

Serves 8

Preheat your oven to 450°F. Oil a baking sheet.

In a medium bowl, combine 2 cups of the self-rising flour, the cheese, the buttermilk, and the lard. Mix the dough together with your hands or with an electric or handheld mixer. Add more buttermilk if needed to achieve the correct dough consistency. Flour a clean work surface and roll out the dough with a floured rolling pin to a medium thickness. Cut the dough with a standard biscuit cutter. Place the cut biscuits on the prepared baking sheet. Bake for 12 to 15 minutes, until the biscuits are golden brown.

Ingredients:

  • Vegetable oil
  • 2 1/2 cups sifted self-rising flour, plus more for dusting
  • 1 cup grated North Carolina hoop or smoked Gouda cheese
  • 3/4 cup buttermilk, plus more if needed
  • 2 tablespoons lard, or 4 tablespoons (1/2 stick) unsalted butter

 

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