BBQ Bash: The Be-all, End-all Party Guide, from Barefoot to by Karen Adler, Judith M. Fertig

By Karen Adler, Judith M. Fertig

The be-all, end-all BBQ celebration consultant; with complete colour pictures throughout.

Karen and Judith understand how to occasion and the way to fish fry. Their awareness to big information -- sooner than, in the course of and after the bash -- plus inventive get together issues and knock-out recipes, will make your subsequent fish fry get together a bash to be remembered. --Ardie A. Davis, aka Remus Powers, Ph.B., founder, The Greasehouse collage and writer of the nice fish fry Sauce Book

If you must throw open air events with pizzazz, BBQ Bash is a must have. Karen and Judith have prepare a lovely choice of recipes, counsel, menus, and concepts for barbeque events that certainly sizzle! --Jack Fiorella, proprietor, Jack Stack barbeque, Kansas urban

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Off the heat, grease the skillet thoroughly with the remaining 1 tbsp of butter by swirling it around the bottom and up the sides of the pan. Dump the stuffing mixture back into the skillet and spread it out in an even layer. (The stuffing can be prepared up to 2 days in advance of baking. Store, covered, in the refrigerator. ) Bake the stuffing until it is brown and crusty on top, about 1 hour. Serve immediately. COOK’S NOTE: Fresh chestnuts are an autumnal treat. If you’re not up to the task of roasting and peeling them yourself, it is just fine to substitute preroasted and peeled chestnuts, which come in a jar or an airtight plastic bag.

The arms are not tapered to thin strands of dough like pretzels in the traditional Swabian shape, but rather are kept plump. To achieve this, follow the instructions for shaping the pretzels in the master recipe, making the following changes: Divide the dough into six equal portions. Shape each portion of dough into a 36-in/91-cm rope, applying even pressure as you roll from the center of the dough to the ends to avoid tapering them. Proceed as instructed in the recipe. Makes 6. into a 26-in/66-cm rope, applying even pressure as you roll from the center of the dough to the ends to avoid tapering them.

Prepare the dipping solution while they rise. Refrigerate the croissants, covered, for at least 20 minutes before dipping. At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 425°F/220°C/gas 7. Using the lye or baked baking soda solution, dip the pretzels following the instructions for dipping on page 28, but do not heat the solution before dipping the croissants. Just stir it to dissolve the lye or baking soda in cold water.

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