Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe

  • How to rig your grill as a smoker (page 3)

    from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker Thank You for Smoking by Paula Disbrowe

    • Categories: How to...; Grills & BBQ
    • Ingredients: charcoal
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Notes about Recipes in this book

  • Ginger-garlic chicken

    • tekobo on December 30, 2020

      Used same quantity of marinade for a 3kg capon. Came out really good on the BBQ.

  • Pork tenderloin with olive-anchovy vinaigrette

    • sosayi on May 11, 2019

      Absolutely loved this dish. The olive dressing is to die for and paired with good heritage pork tenderloins and super fresh farmers market arugula... it was simply delicious. Prep is minimal and would be a great weeknight dish.

  • Cross-cut short ribs with herb sauce

    • sosayi on June 06, 2019

      Fabulous herb sauce, it was perfectly balanced as-is, with no need to adjust. We'll be making this again (especially with an overactive oregano plant), but will probably substitute a skirt or flank steak for the flanken-style short ribs, as my husband wasn't a huge fan.

  • Smoked peas, beans & legumes

    • sosayi on June 06, 2019

      Super easy to always have a batch on hand, if you just toss some on the grill when the smoker is already running. Really adds a great, but subtle, smoky flavor to the beans!

  • Smoky lentil tacos with red cabbage slaw

    • sosayi on June 06, 2019

      If you've smoked the lentils in advance, this is a pretty easy weeknight dinner. I used black lentils (in place of brown) and cut the cholula from the lentil portion (to placate a small person, but left it in the slaw since that was never going to be eaten by said small person anyways). Otherwise, I followed directions besides adding additional salt. It makes many more lentils than needed, but it's suggested to freeze them for another day, which I did. A great, smoky, spicy, fresh tasting dinner, we'd have this again in a heartbeat.

  • Swiss chard slab pie with smoked peppercorn crust

    • sosayi on July 15, 2019

      This was a great, and easy to prep, vegetable pie. I halved the recipe (and saved half of the crust in the freezer for a second dinner) and needed 3 bunches of swiss chard to hit the 1.5 lbs that I needed. So you'd need around 6 bunches for a full recipe. Very flaky crust, with nice pepper flavor, and delicious filling. Did not change any ingredient amounts except to add a few extra pine nuts.

  • Smoked potato salad with Creole mustard dressing

    • sosayi on May 11, 2019

      Excellent potato salad. Subtle smoke flavor and great balance of flavors. Used regular whole grain mustard, not creole, and didn’t add hot sauce to please little people and didn’t regret that. Very easy to prep, too, as long as you’re already running the grill. Would make again.

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  • ISBN 10 0399582134
  • ISBN 13 9780399582134
  • Published Mar 26 2019
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.

Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.

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