Serious Barbecue

Serious Barbecue

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Many cookbooks touch on the topic of barbecue. Usually they toss you a few recipes that require the use of a grill and then you’re just supposed to have at it. If you’re serious about barbecue, you need Serious Barbecue. The book, from chef Adam Perry Lang, delves deep into the world of charcoal and propane to help you not only cook better food on your Weber but to really understand why certain things work and make sense. The close to 400 page book will take you from the basic info and tools you need all the way through why certain types of meat lend themselves to certain grilling techniques. Of course it also includes crazy good recipes, like a Salt and Pepper Dry-Aged Cowboy Rib Eye, for you to impress with at your next BBQ.

The Cold Bruer Puts Cold Brew on Your Counter The Cold Bruer Puts Cold Brew on Your Counter
The Cold Bruer Puts Cold Brew on Your Counter PARTNER

Cold brew coffee is taking over pretty much every coffee shop in existence, even the big chains. But if you’re the type of person who doesn’t like to spend money on things you can easily make at home, the Cold Bruer gives you that option. It uses a slow-drip method to create a drink that highlights the natural flavors of the coffee bean, while being attractive enough to sit next to (or replace) your traditional coffee maker. If you’re partial to the flavors and smoothness of cold brew and want to start making your own, the Cold Bruer is a good place to start.

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