Get Planet Barbecue!: 309 Recipes, 60 Countries, an Electrifying PDF

By Steven Raichlen

ISBN-10: 0761159193

ISBN-13: 9780761159193

The main bold booklet but through America’s bestselling, award-winning grill professional whose Barbecue! Bible books have over four million copies in print. environment out—again—on the fish fry path 4 years in the past, Steven Raichlen visited 60 countries—yes, 60 countries—and accrued 309 of the tastiest, so much tantalizing, easy-to-make, and guaranteed-to-wow recipes from each nook of the globe.

Welcome to Planet Barbecue, the booklet that may take America’s passionate, obsessive, smoke-crazed live-fire chefs to the subsequent point. Planet Barbecue, with full-color images all through, is an remarkable marriage of nutrition and tradition. the following, for instance, is how the realm does red meat: within the Puerto Rican nation-state chefs make Lechon Asado—stud a beef shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine area of Germany comes Spiessbraten, thick red meat steaks pro with nutmeg and grilled over a low, smoky fireplace. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced beef abdominal. From Montevideo, Uruguay, Bandiola—butterflied red meat loin crammed with ham, cheese, bacon, and peppers. From Cape city, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it is going for red meat, fish, greens, shellfish—says Steven, "Everything tastes larger grilled."

In addition to the recipes the e-book showcases artistic how you can use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted red meat Tenderloin Grilled in Cloth), and from the Charantes sector of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do do this at domestic. What a planet—what a e-book.

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Additional info for Planet Barbecue!: 309 Recipes, 60 Countries, an Electrifying Journey around the World's Barbecue Trail

Example text

Indd 23 Chum “Keta” Salmon 23 12/7/10 10:35 AM Sweet Potato–Crusted Keta Salmon with Sprouted Broccoli, Roasted Fingerling Potatoes, and Citrus Sabayon For the Sweet Potato Crust 3 orange sweet potatoes, peeled and shredded on cheese grater 2 quarts canola oil For the Roasted Fingerling Potatoes 11⁄2 pounds French fingerling potatoes, halved lengthwise 3 tablespoons canola oil 3 shallots, peeled and quartered Pinch kosher salt and pepper, to taste For the Citrus Sabayon 3 egg yolks 1 ⁄4 cup white wine Zest and juice 1 lime Zest and juice 1 lemon 3 tablespoons honey 1 bunch fresh chives, minced For the Salmon 3 large eggs 2 tablespoons dijon mustard 6 5-ounce fillets fresh Keta salmon Pinch kosher salt and pepper, to taste 3 bunches fresh broccolini How to make the sweet potato crust: Squeeze the excess liquid from the sweet potatoes.

Cool and reserve. How to make the salmon: Sear the salmon on both sides, cooking to medium. For the Salmon How to plate: Spread the aioli on one side of each of the slices 6 4-ounce fillets fresh Alaskan keta salmon 12 slices brioche, lightly toasted 6 ounces arugula Pinch kosher salt and white pepper, to taste of brioche. Lay out 6 brioche slices, top each with a salmon fillet, then top with the marmalade and arugula. Top with the remaining 6 brioche slices. Serve with the pickled vegetables. indd 20 How to make the Pinot Noir gastrique: In a very clean medium-size saucepan, add the water.

3 cup coarse salt ⁄2 onion, sliced 3 tablespoons brown sugar 3 bay leaves 1 tablespoon mustard seeds 1 1-inch piece fresh ginger, sliced thinly 1 teaspoon black peppercorns 1 ⁄4 teaspoon whole allspice 1 ⁄4 teaspoon whole cloves 1 cup water 1 cup packed with ice cubes and cold water How to make the home-smoked salmon: Make a stovetop smoker with that big old pot you’ve been meaning to throw away. ) Place the hickory chips in the bottom of the pot and place a rack above them. Place the pot on a burner over high heat.

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Planet Barbecue!: 309 Recipes, 60 Countries, an Electrifying Journey around the World's Barbecue Trail by Steven Raichlen


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