Project Smoke

Project Smoke
Available:
Author: Steven Raichlen
Pages: 320
ISBN: 9780761189077
Release: 2016-05-10
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

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

Project Smoke

Project Smoke
Available:
Author: Steven Raichlen
Pages: 304
ISBN: 9780761181866
Release: 2016-05-10
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

The Barbecue Bible for Smoking Meats 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. 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 “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Dixon

Project Fire

Project Fire
Available:
Author: Steven Raichlen
Pages: 304
ISBN: 9781523503926
Release: 2018-05-01
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann

How to Grill

How to Grill
Available:
Author: Steven Raichlen
Pages: 512
ISBN: 0761159568
Release: 2001-05-01
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

The Brisket Chronicles

The Brisket Chronicles
Available:
Author: Steven Raichlen
Pages: 256
ISBN: 9781523507832
Release: 2019-04-30
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

Man Made Meals

Man Made Meals
Available:
Author: Steven Raichlen
Pages: 1155
ISBN: 9780761181330
Release: 2014-05-06
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

The New York Times–bestselling author of Project Smoke goes beyond the barbecue and takes men into the kitchen—with tools techniques, and 300 recipes. Steven Raichlen’s Barbecue! Bible books have sold millions of copies—and now he leads his readers from the grill into the kitchen. Man Made Meals covers: tools and techniques (guess what, grillers, you still get to play with knives and fire) adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go understanding flavor and flavor boosters, like anchovies and miso essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness a repertoire of great recipes, from breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure Included are 300 recipes from the James Beard Award winner, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups. “An armada of burgers, chops, and steaks, as well as chili, fried turkey, five-hour duck, pasta, soups, seafood, quinoa pilaf, and candied bacon sundaes. Interviews with major foodies of the male persuasion are sprinkled throughout.” —Publishers Weekly

Healthy Wood Pellet Grill Smoker Cookbook

Healthy Wood Pellet Grill   Smoker Cookbook
Available:
Author: Nancy Loseke
Pages: 176
ISBN: 9781615649105
Release: 2020-05-05
Editor: Penguin

DESCRIPTION OF THE BOOK:

"...Nancy has more than a decade of experience with pellet grills. She'll teach you how to get maximum performance out of your grill." --Steven Raichlen, award-winning cookbook author and host of Barbecue University, Primal Grill, Project Smoke, and Project Fire If you're looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavor that enhances the texture and taste of your BBQ dishes. With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to e-guide for healthy, competition-level results, you'll be making lower-carb versions of all your BBQ favorites for summer picnics, backyard BBQs, and family pitch-ins. This ebook features: - 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides - Full-color photography of mouth-watering recipes - Expert advice on how to choose the best wood pellets for grilling and smoking - A temperature e-guide to help you cook foods to the desired doneness - Nutritional data that includes carbs, calories, total fat, fiber, and protein

Weber s Smoke

Weber s Smoke
Available:
Author: Jamie Purviance
Pages: 192
ISBN: 9780544859432
Release: 2016-01-01
Editor: Houghton Mifflin Harcourt

DESCRIPTION OF THE BOOK:

If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill

BBQ USA

BBQ USA
Available:
Author: Steven Raichlen
Pages: 784
ISBN: 9780761159582
Release: 2003-04-22
Editor: Workman Publishing

DESCRIPTION OF THE BOOK:

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Southern Living Ultimate Book of BBQ

Southern Living Ultimate Book of BBQ
Available:
Author: The Editors of Southern Living
Pages: 368
ISBN: 9780848746544
Release: 2015-04-14
Editor: Time Home Entertainment

DESCRIPTION OF THE BOOK:

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.

Holy Smoke

Holy Smoke
Available:
Author: John Shelton Reed,Dale Volberg Reed
Pages: 336
ISBN: 9781469629674
Release: 2016-06-30
Editor: UNC Press Books

DESCRIPTION OF THE BOOK:

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Pitmaster

Pitmaster
Available:
Author: Andy Husbands,Chris Hart
Pages: 224
ISBN: 9781592337583
Release: 2017-03-15
Editor: Fair Winds Press (MA)

DESCRIPTION OF THE BOOK:

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Franklin Barbecue

Franklin Barbecue
Available:
Author: Aaron Franklin,Jordan Mackay
Pages: 224
ISBN: 9781607747215
Release: 2015-04-07
Editor: Ten Speed Press

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Barbecue Bible

Barbecue Bible
Available:
Author: Anonim
Pages: 192
ISBN: 0753724928
Release: 2013-06-08
Editor: Bounty Books

DESCRIPTION OF THE BOOK:

A great way to feed a crowd, or as a simple family meal, there's more to barbecues than burnt burgers! Barbecuing is an enjoyable and relaxing way to prepare a meal, bringing family and friends together. And because it is such a simple way of cooking, everyone can join in. At the first whiff of food cooked over a live flame everyone wants to get involved with preparing the meal, even if it is just to offer the benefit of their wide barbecuing experience. Barbecuing over coals is also a healthy way of cooking and one that makes food both look and taste good. Somehow food always seems to taste better if it has been cooked out-of-doors, and there is the added bonus of the tantalizing aromas to add to the anticipation. Many different types of food are suitable for barbecuing and barbecues are great for a whole host of different occasions, whether it is a weekend brunch with your neighbours, an intimate supper for two al fresco, a sophisticated dinner for friends or a lunchtime feast for the family. The barbie really lends itself to entertaining - it is probably the combination of hot, sizzling food, cool crisp salads, chilled drinks and the relaxed feeling of the great outdoors. So get everyone together and start sizzling. Rights: UK & General Export

Don Holm s Book of Food Drying Pickling Smoke Curing

Don Holm s Book of Food Drying  Pickling   Smoke Curing
Available:
Author: Don Holm,Myrtle Holm
Pages: 160
ISBN: 0870042505
Release: 1978
Editor: Caxton Press

DESCRIPTION OF THE BOOK:

Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

The BBQ Rules

The BBQ Rules
Available:
Author: Myron Mixon
Pages: 224
ISBN: 1101883464
Release: 2017-05-16
Editor: Ballantine Books

DESCRIPTION OF THE BOOK:

Myron Mixon, star of BBQ Pitmasters and bestselling author of Everyday Barbecue, lays out the real rules of barbecue that have earned him award after award and will guarantee you mouthwatering, lip-smacking, finger-licking ’cue every time. IF YOU LIKE COOKING WITH FIRE, GET IN THE PIT. Myron Mixon is the ultimate pitmaster and the winningest man in barbecue: Since he was old enough to walk, he’s been stoking a pit and cooking meat over fire in the plain old-fashioned way his daddy taught him. Myron believes that barbecue is a delicious and ultimately simple art, and for the first time in his storied career he’s laying down the origins of barbecue. No shortcuts, no tricks, no substitutions, no holding back. Just everything you need to know about the right way to smoke meat—from crafting your own backyard pit to formulas for cooking all the tried-and-true staples in it, from whole hog to ribs, brisket, and chicken—and rounded out with classic Southern favorite fixings such as greasy sweet taters, hog-skin collards, and cracklin’ cornbread. Alongside his killer recipes, Myron shares personal stories and anecdotes about his introduction to barbecue through his father, and his life and times on the competitive barbecue circuit. A unique how-to manual peppered with photos and handy illustrations, The BBQ Rules will put you just a lick of a flame away from the best-tasting barbecue on earth.

Smoke Signals

Smoke Signals
Available:
Author: Martin A. Lee
Pages: 528
ISBN: 9781439102619
Release: 2013-08-13
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

The best-selling co-author of Acid Dream traces the dramatic social history of marijuana from its origins and its emergence in the 1960s culture wars through the 1996 legalization of medicinal marijuana in California, profiling the multibillion-dollar marijuana industry and how it is reshaping health care. 35,000 first printing.

Inventing Pollution

Inventing Pollution
Available:
Author: Peter Thorsheim
Pages: 320
ISBN: 9780821446270
Release: 2018-04-16
Editor: Ohio University Press

DESCRIPTION OF THE BOOK:

Going as far back as the thirteenth century, Britons mined and burned coal. Britain’s supremacy in the nineteenth century depended in large part on its vast deposits of coal, which powered industry, warmed homes, and cooked food. As coal consumption skyrocketed, the air in Britain's cities and towns filled with ever-greater and denser clouds of smoke. Yet, for much of the nineteenth century, few people in Britain even considered coal smoke to be pollution. Inventing Pollution examines the radically new understanding of pollution that emerged in the late nineteenth century, one that centered not on organic decay but on coal combustion. This change, as Peter Thorsheim argues, gave birth to the smoke-abatement movement and to new ways of thinking about the relationships among humanity, technology, and the environment. Even as coal production in Britain has plummeted in recent decades, it has surged in other countries. This reissue of Thorsheim’s far-reaching study includes a new preface that reveals the book’s relevance to the contentious national and international debates—which aren’t going away anytime soon—around coal, air pollution more generally, and the grave threat of human-induced climate change.

The Dust Rose Like Smoke

The Dust Rose Like Smoke
Available:
Author: James O. Gump
Pages: 222
ISBN: 9780803278639
Release: 2016
Editor: U of Nebraska Press

DESCRIPTION OF THE BOOK:

In 1876 Lakota and Cheyenne warriors annihilated Custer’s Seventh Cavalry at Little Bighorn. Three years later and half a world away, a British force was wiped out by Zulu warriors at Isandhlwana in South Africa. In both cases the total defeat of regular army troops by forces regarded as undisciplined barbarian tribesmen stunned an imperial nation. Although the similarities between the two frontier encounters have long been noted, James O. Gump’s book The Dust Rose Like Smoke is the first to scrutinize them in a comparative context. “This study issues a challenge to American exceptionalism,” he writes. Viewing both episodes as part of a global pattern of intensified conflict in the latter 1800s resulting from Western domination over a vast portion of the globe, Gump’s comparative study persuasively traces the origins and aftermath of both episodes. He examines the complicated ways in which Lakota and Zulu leadership sought to protect indigenous interests while Western leadership calculated their subjugation to imperial authority. The second edition includes a new preface from the author, revised and expanded chapters, and an interview with Leonard Little Finger (great-great-grandson of Ghost Dance leader Big Foot), whose story connects Wounded Knee and Nelson Mandela.

Smoke Spice Revised Edition

Smoke   Spice   Revised Edition
Available:
Author: Cheryl Jamison,Bill Jamison
Pages: 496
ISBN: 1558322620
Release: 2003-03-05
Editor: Harvard Common Press

DESCRIPTION OF THE BOOK:

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.