Thank you for smoking : fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker

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Title:

Thank you for smoking : fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker

Author:

Disbrowe, Paula, author.

Autry, Johnny, photographer.

Summary:

"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"-- Provided by publisher.

General Note:

Includes indexes.

Edition:

First edition.

Contents:

Where there's smoke, there's flavor -- Smoking 101 -- The smoked larder -- Smoky cocktails -- Grains -- Nuts & seeds -- Dried peas, beans & legumes -- Tofu, vegetables & leafy greens -- Fish & seafood -- Poultry & pork -- Beef & lamb -- The sweet side of smoke.

Physical Description:

233 pages : color illustrations ; 25 cm

Genre:

Cookbooks.

Subject Term:

Smoking (Cooking)

Author(s):

Autry, Johnny,

Publisher:

Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC,

Publication Date:

2019

ISBN:

9780399582134

Publication Information:

California : Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, [2019]

Call Number:

641.76 DISBROWE

Holds: Copies:

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Item Barcode	Collection	Call Number	Status	Item Holds
33607003400465	Adult Nonfiction	641.76 DISBROWE	Searching... Unknown	Searching... Unavailable

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Summary

Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.

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. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now- Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.

Author Notes

PAULA DISBROWE writes about the endless adventure of food and travel, from vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Her work has appeared in the New York Times , Bon Appetit , Coastal Living , Food & Wine , Texas Highways , and Delta Sky , among other national publications. Disbrowe has written or co-written six cookbooks, including Food52's Any Night Grilling; Cowgirl Cuisine; Crescent City Cooking with Susan Spicer; Down Home with the Neelys with Patrick and Gina Neely, a New York Times bestseller; Real Cajun with Donald Link, a James Beard Award winner for Best American Cookbook; and Down South with Donald Link, an IACP Award winner for Best American Cookbook. She lives in Austin, Texas.

Reviews (2)

Publisher's Weekly Review

"Smoke is part of the seasoning process, adding character and complexity to every dish," writes Disbrowe (Food52 Any Night Grilling) in her introduction to this guide to imparting a smoky flavor to everything from mains and sides to cocktails. In some cases, key ingredients for Disbrowe's dishes can be smoked while the meaty main dish is also on the grill, such as chiles and tomatillos for salsa or blood oranges for her Burnt Orange Margarita. Linguine with smoked walnut pesto; smoked cannelini beans with tuna; smoked tomato soup; and a swiss chard slab pie with smoked peppercorn crust are just a few dishes readers can look forward to. Recipes calling for beans, nuts, and seeds require a bit of planning (for several recipes they all need to be soaked in water first), but cooks will likely find mesquite-smoked pecan rolls and spicy smoked nuts with rosemary to be worth the effort. Cocktail highlights include a smoked cherry old-fashioned, and a dirty martini with smoked olives. All readers need is an outdoor grill for most of the recipes, though a handheld smoker gun will come in handy, for example, to finish off Disbrowe's apple pie. This is an outstanding collection that deserves a slot on any self-respecting griller's bookshelf. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

While working on her previous book, Food52 Any Night Grilling, award-winning cookbook author Disbrowe (with Donald Link, Real Cajun; Down South) found that she enjoyed the smoky nuances of using a grill. Here she delivers a fresh method of incorporating that flavor into new recipes, explaining that smoke is part of the seasoning process rather than the method of cooking. Disbrowe begins with a helpful overview of how to add smoke flavor using various techniques and products. Recipes are broken down by food grouping, such as grains, nuts and seeds, and fish and seafood, all are prepared using a grill or a smoker. Many include adding one smoked ingredient as a subtle addition rather than an entire meal. Disbrowe also offers useful advice on creating a smoked larder for keeping items prepared for any recipe to achieve a distinct level of smokiness. VERDICT Readers who enjoy trying new cooking techniques, and those looking for creative ways to incorporate smoky flavor into their foods will find this a treasure.-Jason L. Steagall, formerly with Gateway Technical Coll. Lib., Elkhorn, WI © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Where There's Smoke, There's Flavor	p. 1
Smoking 101	p. 3
How to Rig Your Grill as a Smoker	p. 3
Guide to Smokers	p. 5
Smoke Sources	p. 7
Cooking with Wood	p. 10
Other Sources of Smoke	p. 11
Essential Equipment	p. 12
And Some Nonessential but Fun-to-Have Tools	p. 14
Chapter 1 The Smoked Larder	p. 17
Smoked Spices, Herbs, Salts, Dried Fruit & Dried Chiles	p. 18
Smoked Olive Oil, Maple Syrup & Honey	p. 22
Smoked Garlic	p. 23
Cowgirl Salt	p. 24
Pickled Mustard Seeds	p. 24
Smoked Arbol Honey	p. 25
Spicy Curry Salt	p. 26
Green Olive Tapenade	p. 26
Smoked Anchovy Butter	p. 27
Green Chile Salsa	p. 29
Ranch Hand Salsa	p. 30
Grilled Pickled Jalapenos	p. 31
Smoked Onion Marmalade	p. 32
Smoked Garlic Aioli	p. 33
Chapter 2 Smoky Cocktails	p. 33
Smoked Simple Syrups	p. 36
Lapsang Souchong Syrup	p. 36
Charred Jalapeño-Rosemary Syrup	p. 36
Shooting Star Syrup	p. 37
Smoked Cinnamon Syrup	p. 38
Smoked Kumquat Syrup	p. 38
Smoked Castelvetrano Olives	p. 39
Smoked Pickled Cherries	p. 41
Border Dust	p. 42
Bloody Mathilda	p. 42
Smoked Kumquat Cordial	p. 43
Romeo's Limonatto	p. 43
Burnt Orange Margarita	p. 44
Lefty's Mezcal Sting	p. 46
Smoke & Flowers	p. 46
Buck Snort	p. 47
Five O'clock Somewhere	p. 48
Little Chestnut	p. 49
Kern Ramble	p. 49
Dirty Martini with Smoked Castelvetrano Olives	p. 50
Yuyo's Gin & Tonic	p. 53
Smoked Cherry Old-Fashioned	p. 53
Chapter 3 Grains	p. 55
Smoked Grains	p. 56
Creamy Steel-Cut Oats with Salted Honey	p. 57
Smoky Granola with Chocolate & Cherries	p. 58
Smoked Scottish Oatcakes	p. 60
Red Quinoa, Egg & Avocado Salad	p. 61
Quinoa & Carrot Salad with Meyer Lemon Vinaigrette	p. 63
Smoked Farro with Wild Mushrooms & Halloumi	p. 64
Smoked Barley with Blistered Tomatoes & Burrata	p. 66
Black Rice Bowl with Roots & Radishes	p. 69
Chapter 4 Nuts & Seeds	p. 71
Smoked Nuts & Seeds	p. 72
Curry-Chile Peanuts	p. 73
Birdseed Muffins	p. 74
Mesquite-Smoked Pecan Rolls	p. 76
Smoked Almond Loaf with Raspberry & Coconut	p. 80
Spicy Smoked Nuts with Rosemary	p. 81
Linguine & Smoked Walnut Pesto with Yellow Tomatoes	p. 82
Pimento Cheese with Smoked Pecans	p. 84
Soba Noodle Salad with Almond Butter Dressing	p. 85
Three Life-Changing Nut Butters	p. 86
Smoked Marcona Almond Butter	p. 86
Spicy Harissa Cashew Butter	p. 86
Seedy Sunflower Butter	p. 87
Chapter 5 Dried Peas, Beans & Legumes	p. 89
Smoked Peas, Beans & Legumes	p. 90
Luck & Money	p. 91
Smoked Bean Dip with Pickled Jalapenos	p. 92
Smoked French Lentil Salad	p. 94
Smoked Yellow Pea Soup with Harissa Oil & Olives	p. 95
Smoked Black Beans Five Ways	p. 96
Smoky Lentil Tacos with Red Cabbage Slaw	p. 98
Smoked Chickpea Salad with Pickled Cauliflower	p. 100
Smoked Chickpeas with Spinach & Saffron Yogurt	p. 102
Smoked Cannellini Beans with Tuna	p. 104
Chapter 6 Tofu, Vegetables & Leafy Greens	p. 107
Grilled Tofu Noodle Salad	p. 108
Swiss Chard Slab Pie with Smoked Peppercorn Crust	p. 111
Smoked Onion & Cheddar Tart	p. 114
Smoky Ranch Dip with Charred Kale	p. 116
Smoked Carrot Hummus	p. 117
Smoked Beet Borscht with Rye Croutons	p. 118
Smoked Tomato Soup	p. 121
Wild Mushroom Ramen	p. 122
Cavatappi with No-Cook Smoked Tomato Sauce	p. 123
Smoked Potato Salad with Creole Mustard Dressing	p. 124
Coal-Smoked Eggplant Curry	p. 125
Chapter 7 Fish & Seafood	p. 127
Wood-Fired Oysters with Ras el Hanout Butter	p. 128
Peg Leg's Smoked Tuna Dip	p. 130
Smoky Lobster Tails with Bay Leaves	p. 132
Pappardelle with Smoked Anchovy Butter & Herbs	p. 133
Smoked Salmon with Wild Pepper	p. 134
Grill-Smoked Dungeness Crab	p. 136
Scallop Spaghetti with Charred Lemons & Crème Fraîche	p. 137
Smoked Trout	p. 140
Smoked Trout Gratin with Potatoes, Spinach & Cream	p. 142
Smoky Shrimp with Lemon Orzo, Green Olives & Feta	p. 143
Tipsy Mussels & Clams with Grilled Bread	p. 146
Smoky Seafood with Green Rice	p. 147
Chapter 8 Poultry & Pork	p. 151
Grilled Herbed Chicken Breasts with Radicchio	p. 152
Wild Wings with Smoked Arbol Honey	p. 153
Tortilla Soup with Smoked Chicken	p. 155
Chicken Thighs with Smoked Green Olive Tapenade	p. 157
Two Smoked Birds	p. 158
Smoked Chicken Stock	p. 161
Ginger Garlic Chicken	p. 163
Sissy's Flautas with Avocado Crema	p. 164
South Texas-Style Turkey	p. 166
Five-Spice Duck Breasts	p. 169
Smoked Duck with Chateau Salt & White Beans	p. 170
Jalapeño Pork Shoulder	p. 172
Red River Ribs	p. 174
Luxembourg-Style Frisée Salad	p. 176
Holiday Ham with Red Boat Salt	p. 177
Crispy Lemongrass Chops with Charred Green Beans & Noodles	p. 180
Cowgirl Bacon	p. 182
Pork Tenderloin with Olive-Anchovy Vinaigrette	p. 184
Chapter 9 Beef & Lamb	p. 187
Cowboy Burgers	p. 188
Hot Luck Tri-Tip with Fresh Herbs	p. 190
Beef Tenderloin with Smoked Garlic Aioli	p. 192
San Antonio-Style Tacos	p. 193
Cross-Cut Short Ribs with Herb Sauce	p. 194
Togarashi Porterhouse	p. 197
Backyard Prime Rib	p. 198
Rosemary Lamb Kebabs with Smoky Eggplant	p. 200
Smoky Chuck Roast with Coffee & Whiskey	p. 203
Herb-Stuffed Leg of Lamb with Tapenade	p. 204
Chapter 10 The Sweet Side of Smoke	p. 207
Burnt Marshmallow Krispies	p. 208
Smoked Cashew & Popcorn Brittle	p. 209
Sticky Toffee Pudding with Smoked Dates	p. 210
Smoked Pistachio Shortbread	p. 213
Almond Butter & Chocolate Cookies	p. 214
Smoked Pecan-Chocolate Squares	p. 215
Berry Galette with Smoked Pink Peppercorn Crust	p. 216
Nine-Apple Pie with Smoked Peppercorn Crust	p. 218
Velvety Chocolate Cake with Smoked Pears	p. 221
Smoked Pecan-Whiskey Honeycomb	p. 223
Chocolate & Rye Bread Pudding with Candied Orange Peel	p. 224
Recipe Course Index	p. 226
Acknowledgments	p. 228
Index	p. 229

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Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Table of Contents