Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire — a stunning, full-colour celebration of the best of contemporary grilling from America’s master of live-fire cooking.
No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic — T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us — reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavour. Of course, there’s a Caveman Sirloin — meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.
According to the latest Roy Morgan Research data, almost two-thirds of Australian households own a barbecue. In certain places, this figure rises to more than three-quarters of households, with country South Australia emerging as the nation’s highest-density barbecue-owning region, just ahead of the ACT.
From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
Heat and Smoke - Mastering the Dark Art of Real Barbecue
This is, quite simply, the best, most spectacular and most accessible barbecue book ever written.
It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.
Big Bob Gibson's BBQ Book
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.
Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.
Bob Hart's Barbecue Unplugged
This is the book Australian barbecue enthusiasts have not only been waiting for, but have been dreaming about: a comprehensive and inspirational celebration of the joys of cooking, brilliantly, out of doors and over solid fuel. And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, Heat & Smoke and Heat & Smoke II. Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. Inevitably, it is exquisitely photographed by Melbourne ace Manuela Cifra and deliciously designed by Dot Alcaide – the dream team! And then there is the food...
There are techniques and creations here that no other barbecue book has tackled, all shaped around Hart's passion for flavours, textures and revelations: try his lobster tails roasted over hickory, or his reverse-seared steaks with Japanese or even Thai inflections; or the ways in which he works a touch of wood-smoke into prawn-and-corn tacos, or into flawless Peking duck. Or even into the best tandoori chicken you have ever eaten. Brisket is slow-cooked to Asian perfection over charcoal, and an impeccable peach cobbler, also, is gently baked over the coals: it’s all here, and it's unplugged! And yes, you will be entertained. But you will also be entranced. And inspired. We promise!
Finding fire : cooking at its most elemest
The Brisket Chronicles
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.
In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to 'cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers.
Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right.
Includes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.
Food Safari Fire
From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series, which aired in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fire. With this book, Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks, pit masters and chefs from Asia, Europe, the Americas and the Middle East, who are all passionate advocates of cooking with fire. Cooking with fire goes way beyond the barbecue. Discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your BBQ, and seeing how a tandoori oven works. Food Safari Fire includes 90 recipes for cooking up a firestorm. Maeve elaborates on the regional ingredients and influences of the cuisines she visits throughout the book while explaining the techniques in a practical and accessible way, as she has in all her cookbooks. Whether you're a revered Argentine asador or someone who just loves to barbecue, this book speaks of a love of fire and eating caramelized crustiness caused by extreme heat. Full of sparks and flavours Maeve’s compilation of recipes explores age-old techniques and tools.
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