9781523505487-1523505486-The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat (Steven Raichlen Barbecue Bible Cookbooks)

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat (Steven Raichlen Barbecue Bible Cookbooks)

ISBN-13: 9781523505487
ISBN-10: 1523505486
Edition: Illustrated
Author: Steven Raichlen
Publication date: 2019
Publisher: Workman Publishing Company
Format: Paperback 256 pages
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Book details

ISBN-13: 9781523505487
ISBN-10: 1523505486
Edition: Illustrated
Author: Steven Raichlen
Publication date: 2019
Publisher: Workman Publishing Company
Format: Paperback 256 pages

Summary

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat (Steven Raichlen Barbecue Bible Cookbooks) (ISBN-13: 9781523505487 and ISBN-10: 1523505486), written by authors Steven Raichlen, was published by Workman Publishing Company in 2019. With an overall rating of 3.8 stars, it's a notable title among other Meat & Game (Barbecuing & Grilling, Outdoor Cooking, Regional & International, Kosher, Special Diet, Cooking by Ingredient) books. You can easily purchase or rent The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat (Steven Raichlen Barbecue Bible Cookbooks) (Paperback) from BooksRun, along with many other new and used Meat & Game books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.67.

Description

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen.

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
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