Chiles and smoke :

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Chiles and smoke :

Title :

Chiles and smoke : BBQ, grilling, and other fire-friendly recipes with spice and flavor / Brad Prose.

Title:

Chiles and smoke :

Varying Form of Title:

BBQ, grilling, and other fire-friendly recipes with spice and flavor

Author:

Prose, Brad

Format:

Books

Physical Description:

192 pages : color illustrations ; 23 cm

ISBN:

9780760378113

Production / Publication Information:

Beverly, MA : Harvard Common Press, 2023.

General Note:

Includes index.

Contents:

Let's Heat Things Up -- Brisket, Burgers, Beef, and Lamb -- Wings, Tinga, and Other Chicken Dishes -- Ribs, Chorizo, and Everything Pork -- Halibut, Scallops, Shrimp, Salmon, and More -- Salads, Sides, and Vegetable Main Dishes.

Summary:

"In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables"--

Language:

English

Genre:

Subject Term:

Holds: Copies:

Available:*

Material Type	Library	Call Number	Item Barcode	Location
Book	Searching... Andover - Memorial Hall Library	641.76 PRO	31330009327796	Searching... Unknown
Book	Searching... Lowell - Pollard Memorial Library	641.7 PRO	31481005663609	Searching... Unknown
Book	Searching... Tewksbury Public Library	FOOD & DRINK / METHODS / PRO	32132003378174	Searching... Unknown

Bound With These Titles

On Order

Summary

Ignite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavors of chiles with smoke and fire.

Reviews (1)

Publisher's Weekly Review

Prose brings his Chiles and Smoke barbecue website to print in his winning debut, a collection of creative recipes "grounded in two simple but amazing things: chiles and smoke." He offers a brief introduction to different chili varieties while exploring their individual tastes, among them the Mexican guajillo and its "slight tang of cranberries" or the "leathery, fruity-flavored" ancho. He covers chili powders and sauces as well, showcasing standouts like a smoky coffee rub with ground espresso and cocoa powder, and an adobo sauce that's a "cornerstone" in his cooking. In a nod to his preference for combining flavors from different cultures, Prose unveils a gochujang chili con carne made with Korean chili paste, and Africa-inspired harissa beef tacos assembled from a chuck roast that's smoked for six hours. Adventurous readers will savor the vindaloo-spiced lamb lollipops and tandoori grilled lobster with lemon parsley aioli, while ribs fans will appreciate Prose's chili verde baby back pork ribs and beef ribs with an earthy barbacoa sauce. Those looking to change things up will find his take on Nashville hot chicken intriguing: the bird is brined in pickle juice before being smoked with a spicy rub, then bathed in a ketchup-based sauce. Backyard chefs will find plenty of unique and delicious eats here. (Mar.)