By Steven Raichlen
Smoke is the soul of barbeque, the alchemy that occurs while burning wooden infuses its magical flavors into meals. Project Smoke tells you ways to make the alchemy ensue, with Raichlen’s seven steps to smoking nirvana; an in-depth description of some of the people who smoke; the basic brines, rubs, marinades, and fish fry sauces; and a whole consultant to gasoline, together with how each one form of wooden subtly seasons a dish. Then the recipes for a hundred attractive, succulent, boldly-flavored smoked dishes, together with Bacon-Crab Poppers, Cherry-Glazed child again Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.
Illustrated all through with full-color pictures, it’s a e-book that conjures up starvation at each look, and satisfies with each recipe tried.
Read or Download Project smoke: seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp) PDF
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Additional resources for Project smoke: seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp)
Example text
How to Light a Wood Fire Teepee method: Crumple a sheet of newspaper into a loose ball the size of an orange. Alternatively, use a paraffin fire starter (see page 13). Steeple small sticks around and over the paper or fire starter like a teepee. Arrange larger sticks around and over these—again, like a teepee. Finally, arrange 3 small • The food will have a handsome brown patina of wood smoke. Left: Over crumpled newspaper, arrange sticks and split logs like the poles of a teepee. Right: Light the paper to start your fire.
See page 22 for more on cold-smoking. Hot-smoking: Smoking food at a high enough temperature so that it cooks in addition to acquiring a smoke flavor. Hot-smoked foods include Pork Shoulder (page 88) everything from Kippered Salmon (page 187) to Slam-Dunk Brisket (page 66) to Chinese Tea-Smoked Duck (page 168). Hotsmoking is done at a wide range of temperatures, each suited to particular foods and dishes. Hotsmoking further divides into: • Warm-smoking (aka hot-smoking at a low temperature), which is done around 165°F and only minimally cooks the food.
Serve on crackers or grilled or toasted Smoked Bread. STARTERS | 47 Smoked Nachos YIELD: Serves 6 to 8 METHOD: Hot-smoking PREP TIME: 20 minutes SMOKING TIME: 12 to 15 minutes FUEL: Hickory, or hardwood of your choice—enough for 15 minutes of smoking (see chart on page 6) T he year was 1943, and a group of Americans straggled into the Victory Club in Piedras Negras, Mexico, after closing time. The chef had left, but the maitre d’, Ignacio “Nacho” Anaya, topped some tostadas with jalapeños and cheese and melted it under the broiler.