Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... (Steven Raichlen Barbecue Bible Cookbooks) Paperback – May 10, 2016

Ah, my fellow flavor voyagers! Gather 'round the smoky campfire, for I’ve got a tale to tell—a sizzling saga of culinary alchemy that’ll leave your taste buds doing the happy dance.Project Smoke: Seven Steps to Smoked Food Nirvana is more than a cookbook; it’s a passport to flavor nirvana. Steven Raichlen, our smoke-whisperer extraordinaire, beckons us into the hallowed halls of smokedom. Picture this: a secret society where briskets and bacon meet, high-fiving over a well-charred cedar plank.Step 1: The Smoker’s Oath “I solemnly swear to honor the smoke ring, cherish the bark, and never—NEVER—overcook my ribs.”Raichlen unveils the sacred art of choosing the right smoker. Whether you’ve got a gleaming stainless-steel beast or a trusty old kettle grill, he’s got your back. And if you’re desperate, he’ll even turn your microwave into a smoke machine. (Okay, maybe not, but he’s that resourceful.)Step 2: Wood Whispers “Listen closely, young padawan. The wood holds the secrets.”Oak, hickory, mesquite—they’re like the Hogwarts houses of the smoking world. Each imparts its unique mojo to your meats. And yes, there’s a chapter on smoking with unicorn tears. (Okay, fine, it’s actually tea leaves and hay, but close enough.)Step 3: The Flavor Matrix “Think of it as jazz for your taste buds.”Raichlen orchestrates flavor symphonies. Smoked nachos? Check. Chinatown spareribs? Double check. And the pièce de résistance: Smoked Bacon-Bourbon Apple Crisp. It’s like a love letter from your grandma’s cast-iron skillet.Step 4: The Smoke Whisperer’s Toolbox “Real men don’t just grill; they wield tongs like Excalibur.”Hot-smoking, cold-smoking, rotisserie-smoking—Raichlen’s got moves. He even smokes his morning coffee. (Okay, maybe not, but I wouldn’t put it past him.) And the smoked cheesecake? It’s like a velvet hug from the Dairy Queen herself.Step 5: The Brisket Chronicles “Brisket: the holy grail of smoked meats.”Raichlen’s brisket wisdom is legendary. He whispers brisket secrets to the moon, and it listens. His Slam-Dunk Brisket? It’s like biting into a cloud made of smoky dreams.Step 6: Bacon-Bourbon Revelations “Bacon and bourbon: the ultimate power couple.”Picture this: crispy bacon, bourbon-infused apples, and a dash of magic. It’s like a campfire sing-along in your mouth. And the best part? No hangover.Step 7: The Smoked Bacon-Bourbon Apple Crisp “Prepare to ascend to dessert Valhalla.”This dessert defies gravity. It’s like a caramelized cloud floating on a bourbon breeze. One bite, and you’ll hear angels humming the theme song from Top Chef.So there you have it, my fellow flavor adventurers. Project Smoke isn’t just a book; it’s a flavor manifesto. Raichlen’s recipes? They’re like whispered secrets from the smoke gods themselves. But hey, I’m not recommending anything. I’m just saying, if you want to dance with flavor dragons, this book might be your ticket.Now go forth, my smoky disciples, and may your plates forever roar with flavor!Note: This review is purely fictional and meant for entertainment purposes. No actual smoke machines or unicorn tears were harmed in the making of this response.

Already had this but bought a copy for my son when he got his smoker. Best book on the market.

Great book for learning how to smoke your food. Recommended

good book

Like so many other people, I've long been a fan of Steven Raichlen's BBQ mastery, both from his PBS shows and his many cookbooks. Certainly, I've learned to rely on his recipes over the years. So when we purchased a second smoker (having worn out our first, inexpensive one), it was a no-brainer to buy this.One reason I reached for this book first was the certainty that Raichlen would give solid, reliable advice to help me get started. For example, he explains the options for flavoring the raw food (salting, curing, brining, marinades, etc.); he makes the differences in smoking methods sound simple; and he includes easy-to-read charts for identifying which woods are used for smoking regionally. Best of all, he keeps you relaxed through all this education, so you can remember that the point of all this is to enjoy yourself.Ultimately, you turn to a book like this for the recipes -- both the basics ("just tell me how to make a brisket") and more exotic items. And as usual, Raichlin is a winner in every category. Chapters are devoted to basics and "the seven steps to smoking nirvana" and explanations of smoker types (35 pages on that, so it's far more than a vague arm-wave); starters; beef; pork; lamb; burgers, sausages, and more; poultry, seafood; vegetables, side dishes, and meatless smoking; desserts; cocktails.We've only had the book (and the new smoker) for a few weeks, but we already have made several items -- intentionally starting small, as I prefer to make mistakes when it doesn't say "serves 10." Our Thanksgiving meal started with smoked planked Camembert with jalapeños and pepper jelly -- though in respect for the spice wimps we used kumquat jelly and pushed the peppers to the side. It was super-simple, yummy, and yet unexpected-tasting. I've also made the smoked eggs (originally with the intention of using 'em in his smoked chopped-liver appetizer, until the liver-haters talked me out of it). And although the "red hot wings with Pac-Rim seasonings" is marked as an appetizer, it was a good (and easy to throw together!) meal for the two of us (plus leftovers). His simple recipe for smoked tri-tip (a dry rub of salt, pepper, garlic powder, dried rosemary) was just the ticket for a lazy Sunday afternoon meal, wherein I could spend more attention fiddling with the new gizmo's controls (such as learning that the smoker is JUST out of Bluetooth range of my home office, ah well).It's obvious that we have to try his "slam dunk brisket" (how could we not?). I already have a duck in the freezer, so next up is apt to be the recipe for tea-smoked duck. I also bought the cold-smoker attachment, so surely I also have to make the Bornholm cold-smoked lax, right?No matter which recipe Raichlen is sharing, though, he's darned good at the job. His own voice comes through loud-and-clear -- you know his preferences! -- but the instructions never make you guess, or realize too late that you were supposed to put something on to soak 20 minutes ago.It's a winner.