The Brisket Chronicles How To Barbecue And Braise It, Smoke It And Cure It, Turn It Into Tacos, Hash, And Pastrami, Too

Author: Steven Raichlen
Homepage_9781523505487

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General Fields

  • : $49.99(NZD)
  • : 9781523505487
  • : Workman Publishing Company, Incorporated
  • : Workman
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  • : April 2019
  • : --- length: - '9' width: - '7' units: - Inches
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  • : 49.99
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  • : books

Special Fields

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  • :
  • : Steven Raichlen
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  • : Paperback
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  • : English
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  • : 256
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Barcode 9781523505487
9781523505487

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.

In The Brisket Chronicles, Steven Raichlen--"The Julia Child of BBQ" (Los Angeles Times)--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-color 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.