Project Smoke: Seven Steps to Smoked Food Nirvana by Steven Raichlen

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  • Double whiskey-smoked turkey

    • Aggie92 on February 06, 2017

      Made this recipe for Super Bowl Sunday using a bone-in turkey breast. Absolutely delicious, but a tad salty. Brined the turkey for approximately 15 hours and rinsed well before adding to the smoker. Smoked at 225 degrees and after 6 hours and well into the second half of the game, we finally had to crank the smoker up to 350 to get the breast up to 165 degrees. Could have been high altitude, turkey seems to take forever and a day to cook at 6100 feet. We loved how juicy this turned out and the flavor of the whiskey barrel chips was fantastic. Had a great smoke ring too, went half way into the breast. Can't wait to make this with a whole turkey for Thanksgiving.

  • Kippered salmon

    • Aggie92 on February 15, 2017

      Delicious! And really easy too. My fillet was closer to 2.5 lbs so I cured the salmon for 6 hours. Rinsed well and smoked with alder. My smoking time was considerably longer (approximately 3 hours) than what the recipe states. It was only in the low 40s outside and my smoker had a hard time trying to maintain 225 degrees. I also liberally sprinkled cracked black pepper onto the fillet before smoking. I loved that you could still taste the dark rum. I think bourbon or whisky would be just as good too.

  • Smoked shrimp cocktail with chipotle-orange cocktail sauce

    • Pizzacat13 on November 08, 2021

      Not really sure what to make of this recipe. Worth noting upfront is that the quantity of ingredients for the chipotle cocktail sauce makes a huge vat of the stuff. It's delicious, but even if you halved the recipe you would have ample leftovers, I am trying to work out what to do with what is left (Mexican pizza...?). Also, the whole smoking shrimp thing- I understand it is a trade-off between grilling high and fast and not having much smoke flavour or smoking the shrimp and having a slight "rubbery" texture. I went with the latter approach to maximize the smoke flavour and the texture was pretty gross, I would say more mushy than rubbery. The flavour is amazing though. This would be really great in a taco, but just on its own...not sure. Will I make this again.....also not sure.

  • Smoked beef tenderloin

    • HalfSmoke on November 22, 2018

      Simple and fantastic. Outshone the turkey on Thanksgiving. Smoked with cherry wood. A nice, subtle touch.

    • DFarnham on October 19, 2021

      Incredible--must use the triple hot horseradish on the side. Served with a twice-baked potato and salad. Smoked bacon apple crisp for dessert. Dinner guests were blown away.

  • Three hots horseradish sauce

    • HalfSmoke on November 22, 2018

      Where there is beef, there must be horseradish. This is a perfect accompaniment to smoked roast beef.

  • Chinese barbecued pork (Smokehouse char siu)

    • HalfSmoke on March 01, 2017

      Just ok. Would probably use a leaner cut, like pork loin, next time.

  • Made-from-scratch bacon

    • HalfSmoke on March 01, 2017

      This is an EXTREMELY salty bacon. There are other, better recipes out there for curing and smoking your own bacon.

  • Smoked planked Camembert with jalapeños and pepper jelly

    • HalfSmoke on March 01, 2017

      This is super simple and super delicious. A real crowd pleaser.

  • Tea-smoked duck

    • HalfSmoke on March 01, 2017

      Fantastic duck. I modified this just slightly. I wasn't fond of the idea of throwing rice and brown sugar into the belly of my expensive grill, so I used a smoke pot. What's a smoke pot? Take a 2 quart cast iron Dutch oven, drill three 1/8" holes in the bottom, put your smoking ingredients inside and seal,the top with a flour paste. Nestle this into your charcoal with the holes pointing directly into the flame.

  • Smoked duck tacos

    • HalfSmoke on March 01, 2017

      Made these with the tea Smoked Duck. Fantastic.

  • Barbecued onions

    • HalfSmoke on June 02, 2018

      Easy and tasty side dish for very little effort.

  • Smoked bacon-bourbon apple crisp

    • HalfSmoke on March 01, 2017

      This doesn't seem like it should work. Smoke on a fruit crisp? Must be tried to believe. It is incredible.

    • DFarnham on October 19, 2021

      Words cannot describe....just try this. Used a mix of tart apples from family orchard; gingersnaps and topped with high-end vanilla ice cream. One to impress the company!

  • Smoked cheesecake

    • DFarnham on November 07, 2021

      There are some things that shouldn't be smoked. Cheesecake is one of them. This was AWFUL. The smoke flavor made the whole thing taste rancid. We took one bite and tossed the entire thing.

  • Home-smoked pastrami

    • DFarnham on October 09, 2021

      Followed recipe as written. Brined two brisket at once for 12 days, turning regularly. The outcome was worth the time--delicious pastrami. Made a great hash and mouth-watering pastrami sandwiches.

  • Red hot wings with Pac-Rim seasonings

    • DFarnham on October 09, 2021

      Fantastic! Especially if you like jalapeños!

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  • ISBN 10 0761189238
  • ISBN 13 9780761189237
  • Published May 10 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Workman Publishing Company

Publishers Text

From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.

Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    

Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.


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