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Explains how to select equipment and utensils; flavor smoke with mesquite and wood chips; and season poultry, beef, lamb, pork, seafood, and vegetables cooked on the grill--
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Previews available in: English
Subjects
BarbecuingEdition | Availability |
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Book Details
Edition Notes
Previous ed.: Foster City, Calif.: IDG, 1998.
Includes index.
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Feedback?April 6, 2022 | Edited by ImportBot | import existing book |
August 2, 2020 | Edited by ImportBot | import existing book |
June 14, 2012 | Created by LC Bot | import new book |