The Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out!
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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.
fuel, which has a tendency to build up and smother the coals. Lump Charcoal Lump charcoal is made by cooking hardwoods in a low-oxygen chamber. The process can take several days to burn off the water, methane, and hydrogen from the wood. The end result is pieces of hardwood char that have been reduced by about 25 percent from their original wood state. Unlike briquettes, hardwood lump charcoal will pass the smoke flavor to your foods. Charcoal doesn’t typically smoke, but the lump charcoal
with brining, you can start to add additional ingredients, such as herbs and spices. The most important thing to remember is to keep the salt-to-water ratio the same. INGREDIENTS | YIELDS 1⁄2 GALLON 1⁄2 cup kosher salt 1⁄2 cup sugar 1⁄2 gallon water Heat water, sugar, and salt in a large saucepan over medium heat, stirring often, until the solids have dissolved, about 10 minutes. Cool to room temperature before brining. See chart in the beginning of this chapter for brining instructions.
the flour, salt, and white pepper. Slowly add the milk, stirring constantly. Cook until thickened and bubbly, about 15 minutes. Add the cheeses a little at a time, stirring between batches until all the cheese is melted and blended together. Stir in the chicken and cooked pasta. Carefully transfer the chicken and pasta mixture to the greased casserole. In a small bowl, mix together the bread crumbs and 2 teaspoons melted butter. Sprinkle bread crumb mixture over the top of the chicken and pasta.
indirect heat cooking and preheat to high heat. Spray an 8-inch baking dish with nonstick cooking spray. In a small skillet over medium heat, melt 3 tablespoons butter. Add onion, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Cook, stirring occasionally, until onion is softened (about 8 minutes). Combine cream, eggs, flour, sugar, 2 cups corn, and the remaining butter, salt, and pepper in a blender or food processor. Blend until smooth. Add cooked onion and remaining corn; pulse once. Pour the
cinnamon, and nutmeg in a large bowl. Roll dough into two 11-inch circles. Place one pastry circle in a 9-inch pie plate. Brush pie dough with the melted apple jelly. Add the apples to the pie shell. Top with second pie circle. Seal edges. Make a few slits in the top crust. Lightly brush the top of the pie with the cream. Bake in the smoker or on the grill for about 40 minutes or until the top is brown and apples are cooked through. Serve warm or at room temperature. Smoked Apple Pie Smoked