The Brisket Chronicles - How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat (Paperback)

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-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.

General

Imprint:	Workman Publishing
Country of origin:	United States
Series:	Steven Raichlen Barbecue Bible Cookbooks
Release date:	February 2024
Authors:	Steven Raichlen
Dimensions:	229 x 178 x 15mm (L x W x T)
Format:	Paperback
Pages:	256
ISBN-13:	978-1-5235-0548-7
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General Books > Food & Drink > General
LSN:	1-5235-0548-6
Barcode:	9781523505487

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