Steven Raichlen, America’s Master Griller, returns once again to take you on a culinary adventure into the world of ‘smoke cooking’ or ‘smoking.’
After the success of ‘How To Grill,’ Steven turns his hands to educating the public in the best ways to take control and add a smoked aspect to your dinner delights.
From introducing hot-smoking, cold-smoking, stovetop smoking, and even tea-smoking, Project Smokehouse moves on to provide detailed and illustrated instructions to prepare food like you’ve never tasted before.
Broken down into an easy-to-follow journey, you’ll learn about the soul of the barbecue – the smoke – and about using the numerous elements found within this smoke to infuse your food. You’ll be taking steps towards smoking Nirvana in no time.
You’ll also learn about the numerous preparations available, including essential brines, rubs, marinades, and barbecue sauces. All of these have their own unique way of adding mouth watering aspects to your kitchen concoctions.
Furthermore, Steven reveals the importance of the choice of fuel used when creating smoked delights, as well as the advantages and disadvantages of each.
With a collection of 100 recipes included, by the end of this book, you’ll find yourself capable of producing every type of smoked dish ranging from starters to desserts.
Irresistible additions include Slam-Dunk Brisket, Jamaican Jerk Chicken, Smoked Chocolate Bread Pudding, and the ever popular Bacon-Crab Poppers.
In “Project Smoke,” America’s Master Griller shows that he is also the ‘Master Smoker.’ Open your eyes to a whole new world of smoked delights with this easy-to-follow smoker recipe book.
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