The Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out!

The Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out!

Larry Gaian

Language: English

Pages: 272

ISBN: 1440572984

Format: PDF / Kindle (mobi) / ePub


Smoking techniques, tips, and recipes from a barbecue master!

Tangy North Carolina–style pulled pork
Meaty, Smoky Brisket
Sweet and Savory Baby Back Ribs

If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about:

  • Basic smoking techniques
  • Equipment safety
  • Regional barbecue styles
  • Indoor and cold smoking
  • Creating smoke without a smoker

And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

using the Weber Smokey Mountain, but the method works with a variety of other styles of smokers. The technique can be used to help control temperatures on kettle-type grills and offset and cabinet smokers. The Minion Method is the process of putting several lit charcoal briquettes on top of a stack or pile of unlit charcoal. Use the vents on the grill and smoker to control airflow and keep the temperatures inside the smoker or grill low and stable. Never Use Lighter Fluid Don’t use lighter

dissolved. Remove from heat and allow to cool completely before use. Cajun Poultry Injection If you’re looking for an injection that will add a lot of flavor to poultry, this recipe is for you. The sweet and salty ingredients add excitement and dimension to every bite. INGREDIENTS | YIELDS 3⁄4 CUP (ENOUGH FOR 1 10–12 POUND WHOLE TURKEY OR 10 POUNDS OF CHICKEN PARTS) 1⁄4 cup apple cider or juice 1 (12-ounce) bottle beer 3 tablespoons Swimming-in-the-Bay Seasoning (see recipe in this

in a medium saucepan over low heat. Stir until all ingredients are melted and blended. Use immediately or refrigerate in a sealed container for up to 30 days. Red-Hot Apple Glaze Cinnamon Red Hots candies make an excellent complement to a meat that has been seasoned with a spicy rub. And if any glaze is leftover, you can pour it over ice cream. INGREDIENTS | YIELDS 21⁄2 CUPS 2 cups apple juice 1⁄4 cup Red Hots candies 2 tablespoons pectin 2 cups sugar Place apple juice, Red Hots, and

brine. Rinse fish and pat dry. Brush the skin side of the fish with oil. Place fish, skin side down, on the grill, away from the heat source. Cover and smoke until the sablefish is firm and opaque (about 15–20 minutes). Cooking time will depend on the thickness of the fillet. Remove from grill, cool slightly, and flake fish into bite-size pieces. Smoked Sablefish Crostini Sablefish, or Alaskan black cod, is a fantastic and easy fish to smoke. Its mild flavor and firm texture takes the heat

SERVES 4 1⁄4 cup lemon juice 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon kosher or sea salt 1 teaspoon freshly ground black pepper 6 ounces Smoked Tofu, diced (see recipe in this chapter) 3 cups cooked quinoa 1 yellow bell pepper, seeded and diced 1 cup halved grape tomatoes 1 cup diced English cucumber 1 cup diced avocado 1⁄2 cup chopped fresh Italian parsley 1⁄2 cup chopped fresh cilantro Add lemon juice, oil, garlic, salt, and pepper to a medium bowl.

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