2024 the best way to smoke ribs review

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(as of Dec 04, 2024 10:32:16 UTC - Details)

How to smoke everything, from appetizers to desserts!

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.

USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

“If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.”
—Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef

“Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.”
—Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

From the brand

Steven Raichlen Cookbooks

Hailed as America’s “Master Griller” (Esquire) and “the Julia Child of BBQ” (Los Angeles Times), Steven Raichlen has written 30+ books, which have won 5 James Beard Awards, 3 IACP Awards, and have been translated into 17 languages. Raichlen hosts four popular television series: Planet Barbecue, Project Fire, Project Smoke, and Primal Grill. He is an inductee into the Barbecue Hall of Fame and Taste Awards Hall of Fame.

Cookbooks

Will these books help a novice griller?

Raichlen's books are in-depth guides for grilling, smoking, and live-fire cooking that not only contain 100s of recipes, but also cover the equipment, tools, and fuels needed.

What if I'm an experienced cook?

Expert advice from the man who literally wrote the Barbecue Bible. From reinventing steak with reverse-seared beef tomahawks to spit-roast beer-brined cauliflower, your grill game will level up!

What else is offered besides how to grill/barbecue?

Step-by-step photos of techniques and recipes, including cultural context about the recipes' origins.

Shop Food & Drink Books

Publisher ‏ : ‎ Workman Publishing Company (May 10, 2016)
Language ‏ : ‎ English
Paperback ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0761181865
ISBN-13 ‏ : ‎ 978-0761181866
Item Weight ‏ : ‎ 1.72 pounds
Dimensions ‏ : ‎ 8.05 x 0.75 x 9.25 inches
Reviewer: D
Rating: 5.0 out of 5 stars
Title: All inclusive
Review: Full of every detail on smoking that one could ever wish to have. The variety of provided recipes is great & will get one going on even more ideas. I got the spiral-bound and for once that was put together with plenty of room for the margin at the spiral. Was packaged good. Great book!

Reviewer: Jennifer Guerrero
Rating: 5.0 out of 5 stars
Title: Really comprehensive, creative, and delicious!
Review: Steven Raichlen’s books are all amazing, and this is my personal favorite of all of them. It’s got all the stuff you already know you want to smoke, and then a bunch of things that you might not have even considered. Great book!My thoughts and pics on the smokes we tried:1Dinner!2) Salmon Candy – p 189. Oh my gosh. If you like salmon, even just a smidge, make this one! The salmon gets brined, rinsed, then air dried a bit in the fridge, and smoked for an hour basting with more maple syrup. It is silky and moist inside and fabulously sticky and flavorful.3) Montreal Meatballs with Maple Mustard Barbecue Sauce – p 141. These are delicious. There’s no egg in the meatballs, which is pretty unusual. We loved the maple mustard sauce. The meatball cage is so much better than chasing them all over a grill mat.4) Smoked Root Vegetable Hash Browns – p 209. Fabulous and super easy. I went with sweet potatoes, carrots, and onions. It’s supposed to smoke at 400 for a short period of time. I had the smoker fired up for barbecue, so I put it in at the much lower temperature for a longer period and it worked just fine.I’ll update this as I play in the book more! I plan on making my way through it, cover to cover.Some others I have flagged to try: Deviled Smoked Eggs – p 36 * Smoked Planked Camembert with Jalapeno Pepper Jelly – p 41 * Smoked Nachos – p 48 * Bacon Crab Poppers – p 55 * Big Bad Beef Ribs – p 62 * Slam Dunk Brisket – p 66 * Pork Shoulder – p 88 * Oak-Smoked Cherry-Glazed Baby Back Ribs – p 95 * Hay Smoked Hamburgers – p 136 * Smoked Bratwursts – p 146 * Rotisserie-Smoked Chicken – p 151 * Jamaican Jerk Chicken – p 154 * Oysters Smoked on the Half Shell – p 174 * Smoked Slaw – p 202 * Double Smoked Potatoes – p 209 * Creamed Smoked Corn – p 213 * Barbecued Onions – p 214 * Smokehouse Beans – p 218 * Smoked Bacon-Bourbon Apple Crisp – p 228 * Smoked Flan – p 233

Reviewer: LancPAGuy
Rating: 5.0 out of 5 stars
Title: Not just recipees, talks about technique and offers tips for everything related to smoking food!
Review: Project Smoke was a god send for me. Not only does it give some really good recipes, it also gives information on how to smoke different meats with different woods, with different smoker types. Want to smoke a pork loin (And I highly recommend doing so) but don't have a specific recipe for one? No problem. There is a section on what types of wood works best with what types of meats. In each chapter there is a chart that shows what temperature to set you smoker and what target you should hit for internal temperature. So in the pork chapter, all that I had to do was look for pork loin in the meat chart, set my smoker. The intro discussed the various wood types and how well they pair with a meat type. Easy as pie. This cook book encouraged me to expand my horizons, and do chicken breasts, pork loins, even a turducken! I going to try the Whiskey double smoked turkey tomorrow night for a pot-luck at work on Thursday. I included a pic of a pork loin that I smoked that I was inspired to do with this cook book. It had a very nice smoke ring, and the flavor was incredible. It took a very poor tasting hatfield barbecue pork loin and made it in to one of the best things I got out of my smoker! That wasn't even a recipe in the book, just went off the discussion on wood types, and temperature guides. The recipe's themselves are also pretty good.

Reviewer: Elbow
Rating: 4.0 out of 5 stars
Title: Great book.
Review: Very informative book. Covers everything you need too know in detail. Lot's of great but expensive recipes.

Reviewer: Esther Schindler
Rating: 5.0 out of 5 stars
Title: What to do with your smoker... okay, you had me at Raichlen.
Review: 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.

Reviewer: B.W. Greene
Rating: 5.0 out of 5 stars
Title: Great book
Review: This is a very informative guide to outdoor cooking. I'm thinking of purchasing a smoker, have been experimenting with wood chips in smoker box with a gas grill. This book has given me the confidence to pursue more complex methods

Reviewer: Arthur Taylor
Rating: 5.0 out of 5 stars
Title: Great recipes
Review: I have not used it yet but will soon. But I am sure it will be great

Reviewer: June
Rating: 5.0 out of 5 stars
Title:
Review: Great explanation, pictures and lots of ideas for different uses?

Reviewer: PAULO MELO
Rating: 5.0 out of 5 stars
Title:
Review: RECOMENDO

Reviewer: JG QUEEN
Rating: 5.0 out of 5 stars
Title:
Review: Lovely book, did a lot of research as this was a gift and this came up tops or very near top. Has a great amount of pictures, recipes and techniques.

Reviewer: Davy
Rating: 5.0 out of 5 stars
Title:
Review: Great book, with loads of advice for novice and expert smokers.

Reviewer: hilly
Rating: 5.0 out of 5 stars
Title:
Review: Tiene la MEJOR información y menús. No puedo recomendar lo suficiente.