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The Brisket Chronicles
How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
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The Brisket Chronicles
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Perfect for cooking enthusiasts, barbecue fans, and anyone eager to master brisket preparation with diverse global flavours and foolproof techniques.
America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.
Book Hero Magic formatted this description to make it easier to read. While it's new and
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Description
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.
The Brisket Chronicles by 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.
Book Details
INFORMATION
ISBN: 9781523505487
Publisher: Workman Publishing
Format: Paperback / softback
Date Published: 30 April 2019
Country: United States
Imprint: Workman Adult
Illustration: four-color photos throughout
Audience: General / adult
DIMENSIONS
Spine width: 16.0mm
Width: 178.0mm
Height: 228.0mm
Weight: 700g
Pages: 256
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About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
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