Project Smoke

Project Smoke

Seven Steps Too Smoked Food Nirvana, Plus 100 Irresistible Recipes From Classic (slam-dunk Brisket) to Adventurous (smoke Bacon-bourbon Apple Crisp)

Book - 2016
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Workman Press.
The Barbecue Bible for Smoking Meats

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every 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 hay—try 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


Baker & Taylor
Provides step-by-step instructions, lists of essential gear and techniques, and one hundred recipes for such smoked foods as bacon-crab poppers, cherry-glazed baby back ribs, smoked chocolate bread pudding, and mezcalini.

Baker
& Taylor

"Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen's seven steps to smoked food nirvana, including: 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines,rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke-cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavored dishes. Bacon-Crap Poppers, Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-color photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried" --
Provides step-by-step instructions, lists of essential gear and techniques, and 100 recipes for smoking a wide variety of food--from appetizers to main courses to desserts--including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Smoked Chocolate Bread Pudding and Mezcalini. Original.

Publisher: New York : Workman Publishing, [2016]
ISBN: 9780761181866
0761181865
9780761189237
0761189238
Branch Call Number: 641.616 R13p
Characteristics: 293 pages : color illustrations ; 24 cm

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