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 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-colour
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.
Author Biography
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible
® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs,
and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of
5 James Beard awards and 3 IACP awards, his books have been translated into
17 languages. His TV shows include the PBS series Steven Raichlen's Project
Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and
the French language series Les Incontournables du BBQ and Le Maitre du Grill.
Raichlen has written for the New York Times, Esquire, and all the food
magazines; he teaches sold-out Barbecue University classes at the Broadmoor in
Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His
website is www.barbecuebible.com.