Back together for their second cookbook, powerhouse German foodies
Steffen Eichhorn, Stefan Marquard, and Stephan Otto tackle grilling
and smoking everything from oysters to mini beer keg suckling pigs.
Through many hours spent BBQing and tasting, the trio has developed
34 excellent recipes including pierced perch, melon and halibut
skewers, beech plank salmon, and antipasti, as well as classics for
the smoker-pulled pork and beef brisket. Accompanied by excellent
food photography and a practical guide to choosing the best
proteins and other ingredients, this is the cookbook for the BBQ
purist.
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