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Yakiniku
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Valhal Outdoor
The Sauce
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No Rubbish
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Angus & Oink
Anchor Bar
Franklin Barbecue
Monolith
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Traeger Grills
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Inkbird BBQ Thermometer
Forno outdoor cooking
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Noskos BBQ
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Tomasu Soy Sauce
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Rooster
Braaimaster
Bricknic
DIRTY JACK
Big Green Egg
Clock
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BBQ-CleanBag™ – Simple and Efficient Grill Maintenance
Bad Byron's - Butt Rub
Beautiful Outdoor Kitchens
American Stockyard
Meat Church
Master of the Championships
Babadoh
Broodjestester
Stoked BBQ
Vonken
Van Lemmen
WeFire
Turnpike
Typhur
Smoking, an art that thrives on wood fire, where the presence of smoke brings with it the promise of fire. This book offers a comprehensive exploration of both hot and cold smoking, with practical guidelines and recipes that will appeal to both the seasoned professional and the novice enthusiast.
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| Language | Dutch |
| Weight | 0.3 kg |
| Width | 14.5 cm |
| Height | 1.5 cm |
| Length | 20 cm |
With more than 15 years of experience in the world of low & slow barbecuing, Jeroen Hazebroek and Leonard Elenbaas know the subtle tricks of the trade better than anyone. From carefully preparing brisket to creating that perfect crispy crust on chicken, they not only share their knowledge of the crucial moments of the barbecuing process, such as wrapping, sauces, finishing and resting, but also show no hesitation in providing useful tips for reheating dishes the next day. This book starts with the essential "Big 4" - chicken, ribs, pork and brisket - after which the rest of the barbecue adventures will be a breeze.
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5916 PB Venlo
Netherlands
06 35640921
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