The Brisket Chronicles

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

    • $11.99
    • $11.99

Publisher 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.
 

GENRE
Cookbooks, Food & Wine
RELEASED
2019
April 30
LANGUAGE
EN
English
LENGTH
256
Pages
PUBLISHER
Workman Publishing Company
SELLER
Hachette Digital, Inc.
SIZE
26.8
MB

More Books by Steven Raichlen

2017
2014
2015
2017
2018
2013

Other Books in This Series

2013
2012
1993
2016
2001
2003