Project Smoke Download Ebook PDF Epub Online

Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2016-05-10
Page : 304
Category : Cooking
ISBN 13 : 0761181865
Description :


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


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2016-05-10
Page : 320
Category : Cooking
ISBN 13 : 0761189076
Description :


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


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2018-05-01
Page : 304
Category : Cooking
ISBN 13 : 1523503920
Description :


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


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2019-04-30
Page : 256
Category : Cooking
ISBN 13 : 1523507837
Description :


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.


Author : Jamie Purviance
Publisher : Houghton Mifflin Harcourt
Release : 2016-01-01
Page : 192
Category : Cooking
ISBN 13 : 054485943X
Description :


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


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2017-05-02
Page : 352
Category : Cooking
ISBN 13 : 1523502185
Description :


Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2012-05-28
Page : 250
Category : Cooking
ISBN 13 : 0761173552
Description :


Plain old burgers? No such thing. With Raichlen's Burgers, the doors to burger mastery are flung wide open. There’s the all-American version (seasoned with little more than salt and pepper), but there’s also a New Mexican Green Chile Burger, an Herb Butter Burger, a Oaxacan-Spiced Turkey Burger, a veggie burger and a tuna burger. It’s 25 of the world’s best—featuring the Really Big Bosnian Burger!—from bestselling Barbecue! Bible author Steven Raichlen. Burger heaven awaits.


Author : Anna Olson
Publisher : Appetite by Random House
Release : 2016-09-13
Page : 304
Category : Cooking
ISBN 13 : 0147530229
Description :


Take your baking from simple to sensational with Anna Olson's comprehensive guide to beautiful baked goods. Bake with Anna Olson features more than 125 recipes from her popular Food Network Canada show. From chocolate chip cookies to croquembouche, pumpkin pie to petits fours, Anna Olson's newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic like New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon. Introductory sections on essential tools and ingredients explain how to prepare your kitchen for baking success, and Anna's helpful notes throughout point you towards perfecting key details for every creation. Recipes for cookies and bars, pies and tarts, cakes, pastries, and other desserts give bakers a range of ways to savor their sweet skills, with a chapter on sauces and decors to round out your knowledge, and a chapter on breads to practice your savory savoir-faire. Gorgeous photography illustrates each recipe and guides you through difficult techniques. Baking your way through Anna Olson's favorites couldn't be easier (or more delicious!). Whether you're looking for a classic baking recipe or a new baking challenge, Bake with Anna Olson is your new go-to baking book for all occasions!


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2014-05-06
Page : 1155
Category : Cooking
ISBN 13 : 0761181334
Description :


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


Author : Nancy Loseke
Publisher : Penguin
Release : 2020-05-05
Page : 176
Category : Cooking
ISBN 13 : 1615649107
Description :


"...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


Author : Steven Raichlen
Publisher : Workman Publishing Company
Release : 2021-05-11
Page : 336
Category : Cooking
ISBN 13 : 1523509848
Description :


The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants


Author : Aaron Franklin
Jordan Mackay
Publisher : Ten Speed Press
Release : 2015-04-07
Page : 224
Category : Cooking
ISBN 13 : 1607747219
Description :


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.


Author : Bbq Smokers Press
Publisher :
Release : 2020-06-12
Page : 121
Category :
ISBN 13 :
Description :


That's What I do I Smoke Meat And I Know Things This barbecue logbook is the perfect way to log your BBQ adventures and track your grilling and smoking results! Whether you're a seasoned pro or a beginner, use this Easy and Convenient 6x9 journal to mark down all the important things, including: Title/Date Title/Date Prep notes Type of grill used Rub or marinade used Cooking notes Weather when cooking Additional notes and improvements And MUCH more! Details : SOFT Matte Cover Dimensions : 6 x 9 inches Interior: 120 Total Pages High quality papers Surprise your barbecue chef, BBQ lover, meat smoker; griller with this thoughtful gift idea.


Author : Cheryl Jamison
Bill Jamison
Publisher : Harvard Common Press
Release : 2003-03-05
Page : 496
Category : Cooking
ISBN 13 : 9781558322622
Description :


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


Author : Katie Chin
Publisher : Tuttle Publishing
Release : 2016-04-26
Page : 160
Category : Cooking
ISBN 13 : 1462918344
Description :


"Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare…Thank you Katie Chin!" —Martha Stewart Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook. Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book—an homage to Leeann's mastery of all that Chinese cooking has to offer. This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom. Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home. Favorite Chinese recipes include: Firecracker Shrimp Mu Shu Pork Peking Duck Summer Rolls General Tso's Chicken Tangerine Beef Hoisin Lacquered Ribs Tea-Smoked Sea Bass Banana Wontons Five Spice Chocolate Cake And many more… Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!


Author : Andy Husbands
Chris Hart
Publisher : Fair Winds Press (MA)
Release : 2017-03-15
Page : 224
Category : Cooking
ISBN 13 : 1592337589
Description :


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)


Author : Martin A. Lee
Publisher : Simon and Schuster
Release : 2013-08-13
Page : 528
Category : History
ISBN 13 : 1439102619
Description :


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.


Author : Jennifer Loughmiller-Cardinal
Keith Eppich
Publisher : University of New Mexico Press
Release : 2019-11-01
Page : 312
Category : Social Science
ISBN 13 : 0826360939
Description :


From Classical antiquity to the present, tobacco has existed as a potent ritual substance. Tobacco use among the Maya straddles a recreational/ritual/medicinal nexus that can be difficult for Western audiences to understand. To best characterize the pervasive substance, this volume assembles scholars from a variety of disciplines and specialties to discuss tobacco in modern and ancient contexts. The chapters utilize research from archaeology, ethnography, mythic narrative, and chemical science from the eighth through the twenty-first centuries. Breath and Smoke explores the uses of tobacco among the Maya of Central America, revealing tobacco as a key topic in pre-Columbian art, iconography, and hieroglyphics. By assessing and considering myths, imagery, hieroglyphic texts, and material goods, as well as modern practices and their somatic effects, this volume brings the Mayan world of the past into greater focus and sheds light on the practices of today.


Author : Peter Thorsheim
Publisher : Ohio University Press
Release : 2018-04-16
Page : 320
Category : History
ISBN 13 : 0821446274
Description :


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.


Author :
Publisher : Bounty Books
Release : 2013-06-08
Page : 192
Category : Barbecue cooking
ISBN 13 : 9780753724927
Description :


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