Project Smoke - Hardcover

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 Todaysays, “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 ofTop 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 ofBBQ Pitmasters,Smoked, andBBQ Rules

Steven Raichlen is the author of theNew York Timesbestselling Barbecue! Bible® cookbook series, which includes the newBrisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades;Project Smoke;The Barbecue Bible; andHow to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television seriesSteven Raichlen’s Project Fire, Project Smoke;Primal Grill; andBarbecue University; the French language seriesLe Maitre du Grill, and the Italian seriesSteven Raichlen Grills Italy. Raichlen has written for theNew York Times,Esquire,and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website iswww.barbecuebible.com.

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