Get 20% off + free shipping with promo code GREAT18, today only! Shop Now »

The Brisket Chronicles

How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat

By Steven Raichlen

Product details

Published By
Workman Publishing Company
Categories
Number Of Pages
256
Publication Date
April 30, 2019
ISBN
9781523507832

The Brisket Chronicles

How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat

By Steven Raichlen

Available at

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.
 

Read more

Product details

Published By
Workman Publishing Company
Categories
Number Of Pages
256
Publication Date
April 30, 2019
ISBN
9781523507832

Share with your friends