Let's heat things up -- Brisket, burgers, beef, and lamb -- Wings, tinga, and other chicken dishes -- Ribs, chorizo, and everything pork -- Halibut, scallops, shrimp, salmon, and more -- Salads, sides, and vegetable main dishes.
Summary:
"In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables"-- Provided by publisher.
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