Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill.
If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto.
Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.
Includes A Variety of Delicious And Easy To Make Smoked Meat Recipes!
Get This Smoked Meat Cookbook For A Special Discount (40% off) Smoking meat is a fun and easy cooking experience that everyone should try. There are a variety of different kinds of smokers, and different methods for smoking meats. Smoking meats is one of my favorite cooking methods because it gives your meats much more flavor than your regular barbeque can. Below are a few tips for getting started. Beginner Tips For Smoking Meat: Carefully choose your type of wood for smoking based on your taste and meat selection. You can use wood from almost any kind of fruit tree for smoking meat. Two of the most common woods used for smoking meats are hickory and apple wood. Hickory is a very strong and intense flavor, I mainly use hickory for pork, ribs, and beef. Apple wood is a much milder and sweeter flavor. I recommend experimenting with different kinds of woods to find your preference. It is best using wood that is six months old from when it was cut, this will provide better flavors. Use a instant read thermometer to check if meat is done. Insert the thermometer in the center of the meat for the best accuracy. Use heat resistant cooking gloves, your smoker will be very hot. Smoke your meat outdoors away from trees or buildings. Soak your wood chips in water to prevent flare ups. To prevent burning, apply the sauce on the meats in the last 15-30 minutes of cooking. In this cookbook, I will share my favorite smoked meat recipes with you, there are a wide range of smoked meat recipes you can try.
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.
Product Features
Project Smoke Seven Steps to Smoked Food Nirvana Plus 100 Irresistible Recipes from Classic Slam Dunk Brisket to Adventurous Smo
Irresistible Recipes for Smoked Fish Tuna, Trout, Salmon and Other Fish
Smoking fish or grilling it is not only a means of cooking but this is a form of Art or a form of Lifestyle! Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is. This is an ultimate how-to guide for smoking all types of fish. This book on smoking fish for beginners is the guide to mastering the low and slow art of smoking tuna, trout, salmon, and other fish at your home. This guide is an essential book for beginners who want to smoke fish without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of fish. The book includes from well-known ALDER PLANK SMOKED TUNA to APPLE SMOKED SALMON STEAKS smoked fish recipes. Whether you are a beginner fish smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked fish.
Pellet Grills from all your favorites, Traeger, YOYO, inlcuding grill covers and grill grates!
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