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PROJECT SMOKE

Steven Raichlen is America’s James Beard Award–winning global grilling and smoking authority, author of a library of New York Times bestsellers—from How to Grill to Planet Barbecue!—and host of acclaimed PBS cooking shows that have shaped the country’s fixation with live-fire cooking. Now, Raichlen makes the art of smoking food accessible to the home cook in his eagerly anticipated first book devoted exclusively to the subject—PROJECT SMOKE: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes From Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp).

Ambitious and comprehensive, PROJECT SMOKE includes everything you need to know to smoke delectable meats, vegetables, seafood, poultry, beverages, and, yes, desserts at home. It delivers both a complete step-by-step handbook to mastering the techniques—including how to add smoke flavor if you don’t own a smoker—and a collection of 100 innovative, hunger-inducing recipes for smoking every food imaginable. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its complex flavors into food. PROJECT SMOKE reveals how to make the alchemy happen with Raichlen’s seven steps to smoking nirvana:

1. Choose Your Smoker
2. Source Your Fuel
3. Assemble Your Tools
4. Flavor Your Food
5. Select Your Smoking Method
6. Light Your Fire
7. Know When Your Food Is Done

An in-depth rundown introduces you to all the smokers; the essential brines, rubs, marinades, and barbecue sauces; and the complete roster of smoking fuels. And ingenious ways to smoke—from traditional cold-smoking and barbecuing, to smoke-roasting and smoke-braising, to smoking with hay, tea, spices, and of course, a multitude of woods. The recipes are adaptable to the smoker or grill that you have, and some can be made on a stove-top. Appearing throughout are lively boxes, such as The Ten Steps to Brisket Nirvana, Jerky, and How to Infuse Smoke into a Cocktail.

Raichlen has pursued an enduring fascination with live-fire cooking, visiting over six continents and 60 countries to research the flavors and techniques of smoked cuisine across cultures and translate them into replicable recipes for the American home cook. A magnificent and timely achievement, PROJECT SMOKE shares over 100 recipes distilled from Raichlen’s extensive travels and research.

Raichlen’s enticing, succulent, boldly flavored recipes run the gamut from starters like Smoked Nachos and Smoked Fish Chowder to classics like Home-Smoked Pastrami, Made-from-Scratch Bacon, Honey-Cured Ham Ribs, and Big Bad Beef Ribs, to creative dishes like Tea-Smoked Duck and Smoked Black Cod with Fennel-Coriander Rub. For sides, try Raichlen’s Smoked Potato Salad or Smoked Vegetable Cassoulet, all washed down with a Mezcalini and rounded out by Smoked Chocolate Bread Pudding or Smoked Flan.

PROJECT SMOKE is incredibly versatile—it’s a great resource for people who are ready to graduate from grilling to smoking, and for competition smoke masters seeking creative ideas and new techniques. It provides a wealth of information for those looking to take the traditional route of low and slow, and also for those who want to infuse a dish with smoke flavor in 10 minutes or less.

Sample recipes from PROJECT SMOKE

Cherry-Smoked Strip Steak

Steak is one cut of beef you dont normally smoke. It requires a hot fire to sear the exterior while keeping the inside sanguine and juicy. But there is a way to smoke a steak low and slow, and if youre fortunate enough to start with a monster-thick strip or rib eye, this is one of the best methods I know for bringing its interior to a luscious 135F medium-rare while achieving a sizzling dark crust. You guessed itreverse searing (you slow-smoke the steak first to cook it through, then rest it, then finally sizzle it over a hot fire to sear the crust).

(1 Votes)

Smoked Bacon-Bourbon Apple Crisp

For years, Ive been smoke-roasting blueberry and raspberry crumbles. I even smoked a crumble made with cactus pears on my Primal Grill TV show taped in the Sonoran Desert in Arizona. Here's the smoked version of an American classic apple pie and it was inspired by a restaurant in my summer stomping grounds, the Outermost Inn on Marthas Vineyard. I think apple pie should step on the dark side, says its one-time chef and the recipes creator, Michael Winkelman. Give me bacon. Give me whiskey. Give me smoke. Give me a dessert that means business. I give you Winkelman's smoked apple crisp.

(1 Votes)

Smoked Shrimp Cocktail with Chipotle-Orange Cocktail Sauce

Heres a Mexican twist on conventional shrimp cocktail, with smoke and fire coming at you from all directions. First from the shrimp, which you season with hot red pepper flakes and cumin and smoke over smoldering mesquite. Then from a cocktail sauce that features the sweet, smoky flavors of fresh orange juice and chipotle chiles. Add chiles to your likingone for mildly spicy shrimp, two for pyromaniacs. Beats the traditional cold boiled shrimp cocktail hollow.

(1 Votes)

Deviled Smoked Eggs

You've heard of deviled eggs, but what about Deviled Smoked Eggs? In this delightful twist on the beloved potluck staple, hard boiled eggs are smoked and crowned with an assortment of toppings. If you'd like to up the ante at your next potluck, picnic, or other casual get-together, then you will want to include this recipe for deviled smoked eggs in your repertoire.

(1 Votes)

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