Smoke: New Firewood Cooking: How to Build Flavor with Fire on the Grill and in the Kitchen by Tim Byres

  • BBQ paprika pork spice (page 27)

    from Smoke: New Firewood Cooking: How to Build Flavor with Fire on the Grill and in the Kitchen Smoke by Tim Byres

    • Categories: Spice / herb blends & rubs
    • Ingredients: curry powder; dark chilli powder; smoked paprika; granulated garlic; ground cumin; ground cayenne pepper
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  • ISBN 10 0847839796
  • ISBN 13 9780847839797
  • Published Apr 30 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors—such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch—not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.