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

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Notes about this book

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Notes about Recipes in this book

  • Smoked planked Camembert with jalapeños and pepper jelly

    • HalfSmoke on March 01, 2017

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

  • 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.

  • 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.

  • 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.

  • 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 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.

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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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