Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

(Paperback)

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Hes grilled. Hes barbecued. Hes beer-canned, roasted, seared, sauteed, baked, and broiled. And now, hes smoking.

Welcome to Project Smoke , Steven Raichlens comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing

(Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the must-have equipment, and an overview of the available home smokers.

The recipes are adaptable to the smoker or grill that you have. Appearing throughout are lively boxes, such as The Path to Brisket Nirvana, A Crash Course in Jerky, and A Guide to Curing Salts. The result Succulent home-smoked food that intoxicates, i.e., Smoked Beef Tenderloin, Buccaneer Chicken, Double-Whiskey Smoked Turkey, and the perfect rack of ribsdescribed by Steven as smoke-bronzed bones rising from a sizzling pepper-flecked crust. Its okay to drool.

Reviews

Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.
--Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef

Nothin but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.
--Aaron Franklin, author and chef/owner Franklin Barbecue

In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.Taste of the South

The book is loaded with gorgeous, I-need-to-make-that-right now photos, but its also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether youre a novice, an enthusiast, or a total all-out smoked food addict. Theres hot smoking and cold-smoking, smoke-braising, tea-smoking, caveman smoking direct on embers, and stovetop smoking. Who wouldnt want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratchFood Wine online

Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.Booklist

Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. Its not just that he apparently understands every possible element of grilling and smoking, its that he also intuitively knows what kind of flavor combinations go best with grilled food. St. Louis Post-Dispatch

"Raichlens comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. Project Smoke is a tour de force." The Washington Post
Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.
--Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef

Nothin but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.
--Aaron Franklin, author and chef/owner Franklin Barbecue

In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.Taste of the South

The book is loaded with gorgeous, I-need-to-make-that-right now photos, but its also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether youre a novice, an enthusiast, or a total all-out smoked food addict. Theres hot smoking and cold-smoking, smoke-braising, tea-smoking, caveman smoking direct on embers, and stovetop smoking. Who wouldnt want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratchFood Wine online

Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.Booklist

Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. Its not just that he apparently understands every possible element of grilling and smoking, its that he also intuitively knows what kind of flavor combinations go best with grilled food. St. Louis Post-Dispatch

"Raichlens comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. Project Smoke is a tour de force." The Washington Post


Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.
--Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef

Nothin but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.
--Aaron Franklin, author and chef/owner Franklin Barbecue

In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.Taste of the South

The book is loaded with gorgeous, I-need-to-make-that-right now photos, but its also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether youre a novice, an enthusiast, or a total all-out smoked food addict. Theres hot smoking and cold-smoking, smoke-braising, tea-smoking, caveman smoking direct on embers, and stovetop smoking. Who wouldnt want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratchFood Wine online

Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.Booklist

Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. Its not just that he apparently understands every possible element of grilling and smoking, its that he also intuitively knows what kind of flavor combinations go best with grilled food. St. Louis Post-Dispatch

"Raichlens comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. Project Smoke is a tour de force." The Washington Post

Author Bio

Steven Raichlen is Americas master griller (Esquire ). His books have won James Beard and IACP awards and Planet Barbecue! was a New York Times bestseller. Articles by him appear regularly in The New York Times , Food & Wine , an Bon Appetit , and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currentl at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke , launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016. He and his wife live in Miami and on Marthas Vineyard, Massachusetts.