Free PDF , by Steven Raichlen
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, by Steven Raichlen
Free PDF , by Steven Raichlen
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Product details
File Size: 83635 KB
Print Length: 304 pages
Publisher: Workman Publishing Company (May 10, 2016)
Publication Date: May 10, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B015X2PGFI
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Amazon Best Sellers Rank:
#56,884 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If firing up the smoker is losing its thrill - maybe, the family complains about eating pulled pork for two weeks?! Then you need this book! Even if you just want to cook a Pork Butt and drink beer, there are still tons of sides, deserts and various other dishes that you can be doing at the same time, make the most of that same good smoke. You will also be able to make the most of lesser known cuts of meat if you find them on sale at the market.
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.
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!
If you are interested in smoking, this book is fantastic. The cherry-glazed baby backs alone are worth the price of this incredibly informative book. I have been smoking for nearly 10 years and I learn something new every time I pick up Project Smoke. So far, EVERY recipe that I have tried has been exceptional. The St. Louis Style Ribs with Brown Sugar, Butter, and Vanilla glaze are beyond anything you will find at a restaurant. Whether you are a beginner or a seasoned smoker, I recommend this book for you.
Bought this as a Kindle book, and am very disappointed that it only has book sections (beef, pork, desserts etc) that you can click on, not the actual recipe, or a recipe listing. To find a recipe, you have to go, page by page by page through every single recipe to see what the book has. If you find a recipe you like you better bookmark it right away or forever go through pages until you find it again. Doesn't even have an index of recipes in the back of the book. I hate cookbooks like this but come across them every now and then in Kindle format.
Like so many other people, I've long been a fan of Steven Raichlen's BBQ mastery, both from his PBS shows and his many cookbooks. Certainly, I've learned to rely on his recipes over the years. So when we purchased a second smoker (having worn out our first, inexpensive one), it was a no-brainer to buy this.One reason I reached for this book first was the certainty that Raichlen would give solid, reliable advice to help me get started. For example, he explains the options for flavoring the raw food (salting, curing, brining, marinades, etc.); he makes the differences in smoking methods sound simple; and he includes easy-to-read charts for identifying which woods are used for smoking regionally. Best of all, he keeps you relaxed through all this education, so you can remember that the point of all this is to enjoy yourself.Ultimately, you turn to a book like this for the recipes -- both the basics ("just tell me how to make a brisket") and more exotic items. And as usual, Raichlin is a winner in every category. Chapters are devoted to basics and "the seven steps to smoking nirvana" and explanations of smoker types (35 pages on that, so it's far more than a vague arm-wave); starters; beef; pork; lamb; burgers, sausages, and more; poultry, seafood; vegetables, side dishes, and meatless smoking; desserts; cocktails.We've only had the book (and the new smoker) for a few weeks, but we already have made several items -- intentionally starting small, as I prefer to make mistakes when it doesn't say "serves 10." Our Thanksgiving meal started with smoked planked Camembert with jalapeños and pepper jelly -- though in respect for the spice wimps we used kumquat jelly and pushed the peppers to the side. It was super-simple, yummy, and yet unexpected-tasting. I've also made the smoked eggs (originally with the intention of using 'em in his smoked chopped-liver appetizer, until the liver-haters talked me out of it). And although the "red hot wings with Pac-Rim seasonings" is marked as an appetizer, it was a good (and easy to throw together!) meal for the two of us (plus leftovers). His simple recipe for smoked tri-tip (a dry rub of salt, pepper, garlic powder, dried rosemary) was just the ticket for a lazy Sunday afternoon meal, wherein I could spend more attention fiddling with the new gizmo's controls (such as learning that the smoker is JUST out of Bluetooth range of my home office, ah well).It's obvious that we have to try his "slam dunk brisket" (how could we not?). I already have a duck in the freezer, so next up is apt to be the recipe for tea-smoked duck. I also bought the cold-smoker attachment, so surely I also have to make the Bornholm cold-smoked lax, right?No matter which recipe Raichlen is sharing, though, he's darned good at the job. His own voice comes through loud-and-clear -- you know his preferences! -- but the instructions never make you guess, or realize too late that you were supposed to put something on to soak 20 minutes ago.It's a winner.
Project Smoke was a god send for me. Not only does it give some really good recipes, it also gives information on how to smoke different meats with different woods, with different smoker types. Want to smoke a pork loin (And I highly recommend doing so) but don't have a specific recipe for one? No problem. There is a section on what types of wood works best with what types of meats. In each chapter there is a chart that shows what temperature to set you smoker and what target you should hit for internal temperature. So in the pork chapter, all that I had to do was look for pork loin in the meat chart, set my smoker. The intro discussed the various wood types and how well they pair with a meat type. Easy as pie. This cook book encouraged me to expand my horizons, and do chicken breasts, pork loins, even a turducken! I going to try the Whiskey double smoked turkey tomorrow night for a pot-luck at work on Thursday. I included a pic of a pork loin that I smoked that I was inspired to do with this cook book. It had a very nice smoke ring, and the flavor was incredible. It took a very poor tasting hatfield barbecue pork loin and made it in to one of the best things I got out of my smoker! That wasn't even a recipe in the book, just went off the discussion on wood types, and temperature guides. The recipe's themselves are also pretty good.
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