Steven Raichlen

Project Smoke (eBook, ePUB)

Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

• Format: ePub

Produktbeschreibung

The Barbecue Bible for Smoking Meats A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipesevery one a game-changer for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and haytry it with fresh mozzarella. USA Today says, ';Where there's smoke, there's Steven Raichlen.' Steven Raichlen says, ';Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.' And Aaron Franklin of Franklin Barbecue says, ';Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake.' Time to go forth and smoke. ';If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.' Tom Colicchio ';Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.' Myron Dixon

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Produktdetails

• Verlag: Workman Publishing Company
• Erscheinungstermin: 10. Mai 2016
• Englisch
• ISBN-13: 9780761189077
• Artikelnr.: 44907771

Autorenporträt

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is .

Inhaltsangabe

CONTENTS
Introduction: A Crash Course in Smoking . . . 1
The Seven Steps to Smoking Nirvana . . . 3
Starters . . . 33
Beef . . . 61
Pork . . . 87
Lamb . . . 123
Burgers, Sausages, and More . . . 135
Poultry . . . 149
Seafood . . . 173
Vegetables, Side Dishes, and Meatless Smoking . . . 201
Desserts . . . 227
Cocktails . . . 243
Conversion Tables . . . 259
The Various types of Smokers . . . 61
Additional Smoking Essentials . . . 278
Photo/illustration Credits . . . 281
Index . . . 283