Thank you for smoking Fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker
Book - 2019
"Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance"--
- Subjects
- Genres
- Cookbooks
- Published
-
California :
Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC
[2019]
- Language
- English
- Main Author
- Other Authors
- Edition
- First edition
- Item Description
- Includes indexes.
- Physical Description
- 233 pages : color illustrations ; 25 cm
- ISBN
- 9780399582134
- Where There's Smoke, There's Flavor
- Smoking 101
- How to Rig Your Grill as a Smoker
- Guide to Smokers
- Smoke Sources
- Cooking with Wood
- Other Sources of Smoke
- Essential Equipment
- And Some Nonessential but Fun-to-Have Tools
- Chapter 1. The Smoked Larder
- Smoked Spices, Herbs, Salts, Dried Fruit & Dried Chiles
- Smoked Olive Oil, Maple Syrup & Honey
- Smoked Garlic
- Cowgirl Salt
- Pickled Mustard Seeds
- Smoked Arbol Honey
- Spicy Curry Salt
- Green Olive Tapenade
- Smoked Anchovy Butter
- Green Chile Salsa
- Ranch Hand Salsa
- Grilled Pickled Jalapenos
- Smoked Onion Marmalade
- Smoked Garlic Aioli
- Chapter 2. Smoky Cocktails
- Smoked Simple Syrups
- Lapsang Souchong Syrup
- Charred Jalapeño-Rosemary Syrup
- Shooting Star Syrup
- Smoked Cinnamon Syrup
- Smoked Kumquat Syrup
- Smoked Castelvetrano Olives
- Smoked Pickled Cherries
- Border Dust
- Bloody Mathilda
- Smoked Kumquat Cordial
- Romeo's Limonatto
- Burnt Orange Margarita
- Lefty's Mezcal Sting
- Smoke & Flowers
- Buck Snort
- Five O'clock Somewhere
- Little Chestnut
- Kern Ramble
- Dirty Martini with Smoked Castelvetrano Olives
- Yuyo's Gin & Tonic
- Smoked Cherry Old-Fashioned
- Chapter 3. Grains
- Smoked Grains
- Creamy Steel-Cut Oats with Salted Honey
- Smoky Granola with Chocolate & Cherries
- Smoked Scottish Oatcakes
- Red Quinoa, Egg & Avocado Salad
- Quinoa & Carrot Salad with Meyer Lemon Vinaigrette
- Smoked Farro with Wild Mushrooms & Halloumi
- Smoked Barley with Blistered Tomatoes & Burrata
- Black Rice Bowl with Roots & Radishes
- Chapter 4. Nuts & Seeds
- Smoked Nuts & Seeds
- Curry-Chile Peanuts
- Birdseed Muffins
- Mesquite-Smoked Pecan Rolls
- Smoked Almond Loaf with Raspberry & Coconut
- Spicy Smoked Nuts with Rosemary
- Linguine & Smoked Walnut Pesto with Yellow Tomatoes
- Pimento Cheese with Smoked Pecans
- Soba Noodle Salad with Almond Butter Dressing
- Three Life-Changing Nut Butters
- Smoked Marcona Almond Butter
- Spicy Harissa Cashew Butter
- Seedy Sunflower Butter
- Chapter 5. Dried Peas, Beans & Legumes
- Smoked Peas, Beans & Legumes
- Luck & Money
- Smoked Bean Dip with Pickled Jalapenos
- Smoked French Lentil Salad
- Smoked Yellow Pea Soup with Harissa Oil & Olives
- Smoked Black Beans Five Ways
- Smoky Lentil Tacos with Red Cabbage Slaw
- Smoked Chickpea Salad with Pickled Cauliflower
- Smoked Chickpeas with Spinach & Saffron Yogurt
- Smoked Cannellini Beans with Tuna
- Chapter 6. Tofu, Vegetables & Leafy Greens
- Grilled Tofu Noodle Salad
- Swiss Chard Slab Pie with Smoked Peppercorn Crust
- Smoked Onion & Cheddar Tart
- Smoky Ranch Dip with Charred Kale
- Smoked Carrot Hummus
- Smoked Beet Borscht with Rye Croutons
- Smoked Tomato Soup
- Wild Mushroom Ramen
- Cavatappi with No-Cook Smoked Tomato Sauce
- Smoked Potato Salad with Creole Mustard Dressing
- Coal-Smoked Eggplant Curry
- Chapter 7. Fish & Seafood
- Wood-Fired Oysters with Ras el Hanout Butter
- Peg Leg's Smoked Tuna Dip
- Smoky Lobster Tails with Bay Leaves
- Pappardelle with Smoked Anchovy Butter & Herbs
- Smoked Salmon with Wild Pepper
- Grill-Smoked Dungeness Crab
- Scallop Spaghetti with Charred Lemons & Crème Fraîche
- Smoked Trout
- Smoked Trout Gratin with Potatoes, Spinach & Cream
- Smoky Shrimp with Lemon Orzo, Green Olives & Feta
- Tipsy Mussels & Clams with Grilled Bread
- Smoky Seafood with Green Rice
- Chapter 8. Poultry & Pork
- Grilled Herbed Chicken Breasts with Radicchio
- Wild Wings with Smoked Arbol Honey
- Tortilla Soup with Smoked Chicken
- Chicken Thighs with Smoked Green Olive Tapenade
- Two Smoked Birds
- Smoked Chicken Stock
- Ginger Garlic Chicken
- Sissy's Flautas with Avocado Crema
- South Texas-Style Turkey
- Five-Spice Duck Breasts
- Smoked Duck with Chateau Salt & White Beans
- Jalapeño Pork Shoulder
- Red River Ribs
- Luxembourg-Style Frisée Salad
- Holiday Ham with Red Boat Salt
- Crispy Lemongrass Chops with Charred Green Beans & Noodles
- Cowgirl Bacon
- Pork Tenderloin with Olive-Anchovy Vinaigrette
- Chapter 9. Beef & Lamb
- Cowboy Burgers
- Hot Luck Tri-Tip with Fresh Herbs
- Beef Tenderloin with Smoked Garlic Aioli
- San Antonio-Style Tacos
- Cross-Cut Short Ribs with Herb Sauce
- Togarashi Porterhouse
- Backyard Prime Rib
- Rosemary Lamb Kebabs with Smoky Eggplant
- Smoky Chuck Roast with Coffee & Whiskey
- Herb-Stuffed Leg of Lamb with Tapenade
- Chapter 10. The Sweet Side of Smoke
- Burnt Marshmallow Krispies
- Smoked Cashew & Popcorn Brittle
- Sticky Toffee Pudding with Smoked Dates
- Smoked Pistachio Shortbread
- Almond Butter & Chocolate Cookies
- Smoked Pecan-Chocolate Squares
- Berry Galette with Smoked Pink Peppercorn Crust
- Nine-Apple Pie with Smoked Peppercorn Crust
- Velvety Chocolate Cake with Smoked Pears
- Smoked Pecan-Whiskey Honeycomb
- Chocolate & Rye Bread Pudding with Candied Orange Peel
- Recipe Course Index
- Acknowledgments
- Index
Review by Library Journal Review