Read project smoke seven steps to smoked food nirvana plus 100 irresistible recipes from classic slam dunk brisket to adventurous smoked bacon bourbon apple crisp by Steven Raichlen Online

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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 alchemFrom 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.  ...

Title : project smoke seven steps to smoked food nirvana plus 100 irresistible recipes from classic slam dunk brisket to adventurous smoked bacon bourbon apple crisp
Author :
Rating :
ISBN : 29371050
Format Type : Kindle Edition
Number of Pages : 336 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

project smoke seven steps to smoked food nirvana plus 100 irresistible recipes from classic slam dunk brisket to adventurous smoked bacon bourbon apple crisp Reviews

  • P.e. lolo
    2018-12-31 16:15

    This was a good cook book, going over different types of smokers, wood, or charcoal, and then temperatures to cook the different types of meat for the smoke flavor. He also goes over what happens when it is to hot and how it destroys the flavor. He has a guide for each meat group on the temps that you are looking for to know when the food is done. He also gives you recipes on many different items you can make using the smoker. Some I would not have thought of like making bread, or dessert. The pictures are excellent and he gives easy to follow directions on the recipes he gives in the book. I also thought on all the different types of smokers was very useful. Overall a good book. I got this book from netgalley. I gave it 5 stars. Follow us at www.1rad-readerreviews.com

  • Joyce
    2018-12-28 11:04

    We have been smoking meats for years with little guidance and with mixed results. This book gives excellent guidance and the results (brisket, ribs and stuffed onions) have been delicious. Steven Raichlen has obviously researched the subject well and has presented a book which eliminates the mystery and makes smoked meats as well as side dishes, even dessert, attainable. Love it. Can't wait to try more recipes.

  • Chris Webber
    2019-01-03 10:27

    That's it. Time to buy a smoker.

  • Lili
    2019-01-04 14:59

    I received this book as an advance reader copy from NetGalley.I don’t own a smoker but my brother loves his electric smoker. So it is through his eyes that I read this cookbook. Of course, by the end of the book, I was pretty much convinced that I probably need to acquire a stovetop smoker or figure out how to smoke on a gas grill (because I live in a condo in a densely populated area with very little personal outdoor space).The cookbook basically begins with Seven Steps to Smoking Nirvana, which is an almost thirty page primer on how to smoke food, beginning with choosing your smoker and ending with knowing when your food is done. In addition to the written explanations, this section is chock full of useful diagrams and tables, including the anatomy of a smoker, a table of the forms of wood available, a table of the types of woods used for smoking, a table of key smoking temperatures, and a table of internal temperatures for various degrees of doneness. I like that there is another almost twenty pages of additional information on various types of smokers (and how to use them) put at the back of the book, after the recipes.After the introduction to smoking, the book proceeds into recipes for the various types of foods that can be smoked: starters, beef, pork, lamb, burgers/sausages/more, poultry, seafood, vegetables/side dishes/meatless smoking, desserts, cocktails. Each recipe begins with an introduction that gives the reader some background on the recipe. Each recipe is formatted so that the yield, method of smoking, prep time, brining time (if required), marinating time (if required), smoking time, grilling time (if required), resting time (if required), chilling time (if required), drying time (if required), fuel, gear, shopping tips and other tips are clearly discernible in the sidebar. For recipes that do not require smoking (but use smoked ingredients), the yield and prep time are given underneath the recipe title. The ingredient list is clearly visible in a different colored text box. Most of the ingredients are commonly available items. When an item – be it an ingredient or a fuel - isn’t readily available, sourcing information (such as store names or websites) is provided in the recipe. For the more exotic meats, such as lamb, alternate meats are suggested as well. Brand names are recommended when it makes a difference. The recipe steps are clearly written and easy to follow. However, you need to be sure that you didn’t discard or misplace the manufacturer’s instructions that came with your smoker, since those are referenced throughout the cookbook for set up of the smoker. Sometimes the recipe is followed by a variation to use a different smoking method, different cut of meat, or different equipment. There is good light-hearted humor throughout the recipes.The variety of recipes is pretty impressive. The starters include smoked deviled eggs, smoked mozzarella, smoked bread (made by smoking the flour), and smoked gazpacho. The meat recipes run the gamut from a whole beef tenderloin to made from scratch bacon, and from lamb belly to Chinese tea smoked duck. The seafood recipes are similar in their breadth: from oysters smoked in the half shell to smoked planked trout (with bacon!). The meatless recipes include traditional barbecue sides, such as smoked coleslaw and smoked creamed corn, but also some very unexpected recipes, such as smoked mushroom bread pudding and smoked vegetable cassoulet. The six dessert recipes seem to be pretty straightforward recipes that just happened to go into a smoker. Except for the smoked ice cream, I could easily do any one of them in my kitchen – but without the lovely smoky flavor. Most of the eight cocktail recipes are super creative, and rely on either a blast from a handheld smoker or a smoked spirit for the smoky element. In addition to his original recipes, the author also has coaxed recipes out of a number of famous barbecue restaurants from Texas, Oklahoma, Missouri, Kentucky, the Carolinas, and elsewhere in the United States, Canada and Europe to include in the volume. One of the recipes from San Antonio uses cherry syrup as their secret ingredient – who would have thought it! Interspersed among the recipes are call out boxes that provide additional information on related topics. For example, there is a call out box that lists ingredients that add smoke flavor to recipes without using a smoker. (Of course, bacon and chipotles top that list!) There are also beef, pork, lamb, ground meat, poultry and seafood smoking charts, which indicate the smoker temperature, time and internal temperature for the degree of doneness for each major cut of meat. There is a terrific call out box on food safety for smokers. And there is even a call out box on how to smoke a whole hog! I really appreciated the pictogram of the cuts of pork, as I often forget what cut comes from where. Of course, I had to laugh at the call out box for 28 Foods You Never Dreamed You Could Smoke because he’s right that some of those (like ice and water), I would not even think of smoking. The food photography in this book is stunning, although there are too little of it for my taste. On occasion, such as at the beginning of a chapter, it is difficult to tell which recipe the photograph is depicting. The instructional photographs are spot on, and very helpful.The Index to this book is amazing. All the basic recipe ingredients are listed so if you are looking for a recipe with say, Scotch whiskey, you can find that under “S” for Scotch whiskey or “W” for whiskey. All the basic equipment mentioned in the book is also listed in the index, so you can look up page numbers to read about wood, thermometers, and gas smokers. You can even find the page number for how to smoke ice by looking under “I.”Because I don’t have a smoker, I was reluctant to try any of the recipes from Project Smoke. But then I figured, if the recipe turned out well without the smoke component, it would be super amazing with the smoke component. So I bought the ingredients to make the Smoked Gazpacho, the Chinatown Spareribs with Beijing Barbecue Sauce and the Montreal Meatballs. First up was the Smoked Gazpacho. This was easy to adapt to a smokerless household: I just skipped the step of smoking the tomatoes, cucumber, peppers and onion, and put them straight into the blender raw. I didn’t peel or seed my cucumber as directed because I’m lazy and I never do that for gazpacho. But it was really good! Of course, after I had eaten two bowls of it, I checked the recipe again and realized that I forgot the garlic, salt, and pepper, but I didn’t really mind. With the addition of the smoked flavor, I can easily see this recipe rivaling the best gazapacho I’ve ever had.Next up were the Chinatown Spareribs with Beijing Barbecue Sauce. These were a little trickier to adapt to a smokerless household, because the recipe called for spraying the ribs with a mixture of apple cider vinegar and shaoxing rice wine during the long smoking time to keep them moist. But I had a recipe for Chinese style baby back ribs from my mom, which calls for baking in the oven for 45 minutes and basting halfway through, so I decided to try that method. I had a minor oopsy with the 5-4-3-2-1 rub, in that I ran out of ground black pepper and accidentally used garlic powder instead of onion powder. The Beijing Barbecue Sauce was amazing! It was the perfect balance of Asian flavors, with that sriracha kick at the finish. The introduction to the recipe was right – I was ready to eat it straight off the spoon. In fact, it was so good that I didn’t want to risk contaminating it with raw/undercooked pork so I decided to skip the halfway baste and just slathered on the Beijing Barbecue Sauce once I pulled the ribs out of the oven. The combination of the rub and the sauce was so good that I almost ate the entire two pounds of ribs right off the baking tin while standing at the oven. I can only imagine how absolutely incredible these would be if the meat was smoked to the point that it was melting off the bone.Finally, I made the Montreal Meatballs. I didn’t make the recommended Maple-Mustard Barbecue Sauce accompaniment because I’m not a fan of mustard. Coming from an Italian family, I’ve perfected the technique for oven-baked meatballs so the adaptation for a smokerless household was no problem. I doubled the bacon required because I was using Oscar Meyer instead of artisanal, and I tripled the garlic required because mine was old. I skipped the instructions for shaping – opting for the splat method instead – and also skipped the chilling step because they were going into the oven. Yet again, I forgot the salt and pepper! In accordance with the book’s fabulous doneness chart, I baked the meatballs to an internal temperature of 160F and then tried one hot off the baking tin. It was so good! The chipotle flavor definitely came through, without being overpowering. A really nice change from the usual bland Italian meatball, and unquestionably something that I would serve at a dinner party (although I would have to make them much smaller!). Again, I can only imagine how much better these would have been had they been smoked.Overall, I loved this cookbook both as an instructional manual and as a compendium of recipes. I learned a lot just by reading the call out boxes in between the recipes in the book. The three recipes that I tried had easy to acquire ingredients, had easy to follow instructions, were easy to adapt to a smokerless household, and still yielded terrific results. This book will make the perfect birthday present for my brother, and I can only imagine how much fun he will have using it with his electric smoker.

  • Eric Mesa
    2019-01-14 16:29

    Everything you ever wanted to smoke, plus a bunch of tips. Very clear guidelines on the tools you need and what food to buy. A great intro paragraph or two on why Raichlen likes this food and why his recipe works. Also, sometimes some alternate ways to cook - like grill vs smoker or hot vs cold-smoking. Note, this one is not for tyros. Newbies would be better served by Raichlen's BBQ Bible or Meathead's book: Meathead: The Science of Great Barbecue and GrillingIf I had to give it one fault it's a call for smoking with hay without explaining what kind or where to get it. (Or maybe I blanked out while reading that section) And the internet is no help it's either people saying they think it would stink to high heaven or that restaurants are starting to use it. Also, went to a farm and they only sell straw - is that ok? Book doesn't answer that.Overall, it's a wonderful companion to his PBS show of the same name. It's a great BBQ Smoking cookbook and I have added a lot of recipes to my personal wiki.

  • Michael Russell
    2019-01-13 16:28

    Barbecue enthusiast and BBQ TV host Steven Raichlen offers Project Smoke as a guide to perfecting the craft of smoking meat (and other things). Raichlen spends the early part of the book outlining various smokers that are appropriate for everyone from beginners to those looking to head out on the competitive circuit, and rigs that are appropriate for those in dense urban settings (like apartments) to those with plenty of land to work with. These also get longer explanations and larger photographs in the final pages of the book. He outlines various types of wood and what they’re best used for, and plenty of potential tools, gadgets, and attachments for the BBQ smoker. Raichlen spends a few pages on basics of lighting fires, creating smoke, how to get the best smoky flavor, and a brief section on cleaning your smoker.Just 32 pages into the book, Raichlen dives into recipes. Appetizers start, and just like in his forthcoming companion book Project Fire (review will be posted April 3, 2018, the book hits stores May 1, 2018), the recipes here are certainly something different than what your neighbors are grilling on their porch. The first recipe is for smoked eggs (p. 35). Smoked cheeses make an appearance (p41, camembert, p. 42 mozzarella). Smoked versions of bar food staples like nachos, chicken wings, and jalepeno poppers all get appealing recipes for the smoker.Main course highlights include Big Bad Beef Ribs (p. 62) that weigh in at about 2.5 pounds per rib, and look like something I absolutely have to fire up the smoker to try. Smoked brisket gets six pages. Pork recipes range from tips on smoking the whole hog to specific parts, such as shoulder, ribs, and belly (ie, bacon). A ‘healthier’ bacon alternative, Irish Bacon or Canadian Bacon (p. 115) features a preparation from Alex Pope of Kansas City’s Local Pig (home to Pigwich, the incredible walk-up sandwich shop reviewed here). Raichlen discusses tips on smoking and shares recipes for lamb, burgers, sausages, chicken, duck, and seafood.Vegetable recipes include the smoked vegetable cassoulet (p. 220). Side dishes like the double-smoked potatoes (p. 209) or smoked slaw (p. 202), and desserts like smoked bacon-bourbon apple crisp, (p. 228) or smoked cheesecake (p. 237) round out the book. The final section is dedicated to smoked drinks, featuring a smoked manhattan (p. 246) or bacon bourbon (p. 257).There are numerous suggestions and how-to’s throughout the book and embedded as side-notes to various recipes. Overall, Project Smoke offers a basic introduction to smoking and a nice assortment of recipes for anyone looking to unbox a smoker and get going as soon as possible. Raichlen touches on the science of smoking, and even how to build a smokehouse (p. 179), but doesn’t go very far in-depth.Give this book to anyone who has just bought (or is looking to buy) a smoker, or to someone who’s been smoking for a while but would enjoy some interesting ideas for new things to put on the smoker. If Raichlen has his way, he’d eat every meal from throughout the day with food from the smoker (or the grill), and provides recipes and tips to do just that.For a much more detailed look at the science of smoking meat and building or adapting your own smokers, check out Franklin Barbecue: A Meat Smoking Manifesto.

  • Jonii
    2018-12-20 15:13

    I want to buy a smoker now! Very helpful info about smokers and smoking in the opening section as well as a ton of delicious looking recipes. I checked this out from the library but I'm definitely adding it to my to buy list.

  • Jennifer Canterbury
    2019-01-11 13:25

    This book has a lot of great information on how to smoke different kinds of foods. The recipes are from appetizers to desserts and the expert step-by-step advice on how to smoke is quite exceptional. If you're a foodie and want to use your home smoker in new ways, this book is for you!

  • Kirk Dobihal
    2019-01-12 08:20

    Now I just have to complete my smoker in order to put this book into practice. I have seen the results as my son-in-law has read and has smoked many a brisket with better than expected results. His experience was greatly influenced by this book and gives me a target goal.

  • Cathy
    2019-01-06 13:11

    This man never disappoints me. Wonderful book full of pleasures you will never get tired of.

  • Jenn Ballmann
    2019-01-11 15:15

    I was sent a print copy of this book for review purposes, as always, all opinions are my own.Because I eat a mostly vegetarian diet I always feel odd sharing books like Project Smoke, but it's one of those books that could turn even the most dedicated vegetarian into a carnivore. I've spent my summer happily trying out the recipes and I have yet to come across a single one I wouldn't add to my grilling and smoking rotation. The selection is absolutely fabulous, especially if you're looking to move beyond the basics of brats, burgers, and ribs.The book starts out with an introduction to different types of smokers and fuel, which is great if you're a beginner, but the information is also valuable to the more seasoned smoker who might want to branch and try something new. There's a great breakdown of which wood is most easily available depending on where you live in the world (and not just the US) as well a huge list what wood is preferable depending on what you want to smoke. If you want to try your hand at smoking things beyond meat then this book has got you covered, it also has suggestions for smoking cheese, veggies, and even seafood.Now one thing I do want to mention, at least to those of you who happen to hate BBQ sauce as much as I do, is that you'll find no shortage alternatives to top your meat with that don't require you to cover everything with an overly sweet vinegar-based sauce. I loved the vanilla-brown sugar glaze on the St. Louis style ribs, it may very well be my favorite recipe in the entire book, but I'm also a fan of the cherry glaze for the baby backs, and sriracha-lime hot sauce (which was suggested for lamb, but is equally tasty on hot wings.) There are some great sauce and glaze alternatives that will encourage even die hard BBQ sauce lovers to branch out. Now to tempt you further, here is a short list of my favorite recipes. If it doesn't inspire you to pick up a copy of this book and try your hand at smoking, then I don't know what else will.Recipes to try:Deviled Smoked EggsSmoked Tomato-Corn SalsaHay-Smoked MozarellaSmoked Fish ChowderCherry-Smoked Strip SteakSt. Louis Ribs with Vanilla-Brown Sugar GlazeMade-From-Scratch BaconSmoked BratwurstsRotisserie-Smoked ChickenDouble Whiskey-Smoked Turkey (I'm hoping to try this out for Thanksgiving dinner)Smoked Duck TacosBornholm Lax - Cold-Smoked Salmon like they make it in DenmarkBarbecued Onions

  • Mystereity Reviews
    2019-01-10 15:24

    Thank you to NetGalley for the advanced copy of this book in return for an honest review.I'm a cooking show junkie, and Steven Raichlen's shows on PBS (Barbecue University, Primal Grill and Project Smoke) are some of my favorites. I love his straightforward, easy to understand style and his enthusiasm for all things grilling is infectious.The Project Smoke cookbook is no different. There's a lot of information packed into this book, including tips on selecting the right woods, the equipment and tools you will need, and recipes and tips for smoking all kinds of meats, fish, poultry, vegetables and even cocktails! I plan on giving many of the recipes this summer. I want to try the made-from-scratch bacon, and my stepdad has been wanting to smoke a brisket for ages. The smoked potato salad looks like a pretty good side dish to go with it.The only thing that would make this book better is if it was scratch and sniff. Can you imagine?I can't wait for this book to come out so I can buy a hardcopy. Ihave a feeling this book will be well used in my family for many years to come.

  • Polly Krize
    2019-01-01 11:27

    I received an ARC of this book in exchange for an honest review.Steven Raichlen, in my opinion the guru of smokiness, presents such a comprehensive guide to smoking foods that there is probably no other book needed on your smoking shelf! My partner and I have been smoking salmon for many years and would recommend this book to anyone interested in either starting smoking foods or continuing and learning with this timely way of preserving food.

  • Rob
    2018-12-18 13:13

    Typical Raichlen material. Solid cookbook with photos and tips & tricks in addition to clear directions for each recipe. Not sure why he bothers to include sections for non-meat and dessert. I mean come'on... meat belongs in a smoker. Period. Otherwise a good book for anybody with a backyard smoker. I plan to try at least a handful of the topics.

  • Douglas
    2019-01-10 11:19

    One word... outstanding! If you were to only buy one smoking cook book, this would be it. Amazing in every way, from recipes to photographs. My favorites in this book are the brisket with 6 pages dedicated to the cut, prime rib, and classic pork shoulder. I have been smoking meat for a few years and learned a ton from this very accessible book.

  • Victoria
    2018-12-29 09:08

    Another awesome addition to Steve's BBQ books. Great info for smoking foods. Great recipes and great tips. The Bacon Sausage Fatty is awesome!

  • Brad T.
    2019-01-05 16:17

    Good collection of recipes and techniques. Great pictures.

  • Nikki
    2019-01-04 10:27

    As usual, good explanations of procedure and solid recipes. Excellent resource

  • Kayt18
    2019-01-03 12:08

    Very extensive and enjoyable. Loads of photos. Great info for anyone that enjoys smoking or wants to know more about it. Very useful

  • Lauren
    2018-12-18 14:23

    This man is brilliant when it comes to smoking and his recipes are wonderful.