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Project Smoke, by Steven Raichlen
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From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.
Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.�� �
Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.
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- Sales Rank: #631 in Books
- Published on: 2016-05-10
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .70" w x 8.00" l, .0 pounds
- Binding: Paperback
- 336 pages
Review
“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.”
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
“If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.”
--Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef�
“Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.”
--Aaron Franklin, author and chef/owner Franklin Barbecue
“In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South
“The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food & Wine online
“Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist
“Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch
"Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post
About the Author
Steven Raichlen is the author of How to Grill, The Barbecue! Bible�, and live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon App�tit, and he teaches sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently going into its second season); Primal Grill; and Barbecue University.
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Most helpful customer reviews
25 of 26 people found the following review helpful.
All you need to get started and perfect your smoking!
By KingPrawn1
Fantastic book, all you need to get started and perfect your smoking.
This and Franklin Barbecue: A Meat-Smoking Manifesto should be all you need to smoke anything you can think of and do it well.
PS: Unlike some self-loving "I am the best, buy my books because they tell you how good I am" super BBQ champions, these two authors provide complete recipes and techniques that actually work and produce amazing results.
Best of luck with your smoking.
2 of 2 people found the following review helpful.
Awesome recipes, great for both novices and experts!
By Amy D.
I highly recommend this book, whether you are new to smoking or have been at it for a while. Due to where I live I need to use an electric smoker, and all of the recipes I have tried so far have worked great and translate well to electric. The smoked deviled egg recipe is fantastic. I have been wanting to make smoked deviled eggs for a long time but couldn't think of a way to make it worth without overlooking the egg, and this book has the perfect solution. The brisket and pulled pork recipes are also solid. So many recipes to choose from, ans they range from basic to very creative. I highly recommend this book!
1 of 1 people found the following review helpful.
Excellent, Excellent Guide
By M. Curtin
Pretty new to smoking but I have been curing meats and vegetables for a while. Broke down and got a smoker over the 4th and bought this book given the stellar reviews. Those reviews were correct. This is an excellent all around guide to smoking and not just recipes. The machines, the woods, everything is in here. If anyone is thinking about getting into smoking I would advise them to buy this book first as you will learn a lot that can guide you in the decisions you will need to make.
I split a heritage pig with a friend and the first thing I made out of this book was the double cut loin chops. Easily the best chops my wife or I ever had (the pig had a lot to do with that). Pork belly and bacon next. I can see wearing this copy out and having to buy another down the road.
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