How to smoke everything, from appetizers to desserts! 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. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.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, author, chef/owner of Crafted Hospitality, and host of Top Chef Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book. Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
Thank you to NetGalley for the advanced copy of this book in return for an honest review.
I'm a cooking show junkie, and Steven Raichlen's shows on PBS (Barbecue University, Primal Grill and Project Smoke) are some of my favorites. I love his straightforward, easy to understand style and his enthusiasm for all things grilling is infectious.
The Project Smoke cookbook is no different. There's a lot of information packed into this book, including tips on selecting the right woods, the equipment and tools you will need, and recipes and tips for smoking all kinds of meats, fish, poultry, vegetables and even cocktails! I plan on giving many of the recipes this summer. I want to try the made-from-scratch bacon, and my stepdad has been wanting to smoke a brisket for ages. The smoked potato salad looks like a pretty good side dish to go with it.
The only thing that would make this book better is if it was scratch and sniff. Can you imagine?
I can't wait for this book to come out so I can buy a hardcopy. Ihave a feeling this book will be well used in my family for many years to come.
Reading updates
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23 April, 2016:
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23 April, 2016:
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