Holy Smoke BBQ : ingen rök utan kött - Johan Fritzell & Johan Åkerberg

Brisket, ribs and pulled pork - When you taste real American BBQ for the first time, it's easy to understand why people flock to the places where slow smoking is taken very seriously. For a few years now, however, you don't have to go to a shack in Texas for a piece of meat smoked low-and-slow; the first in Sweden was Holy Smoke BBQ in Bräcke outside Höganäs, which has now gathered its know-how for everyone who wants to learn what it takes for a full-fledged BBQ meal.

Here you will find tips for choosing the right smoker, the theory behind smoking, the types of wood, the fire and the meat - and not least the recipes for Holy Smoke's popular BBQ dishes, including all the sides and sauces that go with them. The recipes include both classic Texas Style BBQ and more modern interpretations. The authors also take you on a road trip to some 20 of America's best BBQ restaurants.

Johan Fritzell is a home smoker who, after a 40-year crisis, bought a giant smoker without any real plan. A whim that resulted in what is now Holy Smoke BBQ. His sidekick Johan Åkerberg is a chef trained at the Restauranghögskolan in Grythyttan and the author of a couple of award-winning cookbooks, including Smoke (2015).