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from Food & Wine

Here's Why You Should Start Smoking (Your Meat)

All of Steven Raichlen’s 10 cookbooks have touched on smoked foods, but here in his newest, Project Smoke, he goes deep—real deep.

from Food.com

Memphis Rub by Steven Raichlen

We found this recipe in his amazing cookbook and off his cooking show. This is made for Beer can chicken, but can also be used on ribs. I hate salt,so I never use it in this recipe, but if you are salt lovers, go for it!!

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from NYT Cooking

Turkey Smoked Outdoors

NYT Cooking: There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the…

This BBQ rib sandwich is better than fast food, made with home-smoked baby back ribs. Recipe from Episode 204 of Steven Raichlen's Project Smoke.

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This wood-roasted macaroni and cheese features lobster, bacon, peppers, and a crispy panko top. Recipe adapted from Steven Raichlen's BBQ USA.

from MyRecipes

Fantastic Bourbon Smoked Chicken

After Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had. To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This smoked chicken recipe is so wonderfully moist and flavorful, it doesn't need added embellishment.

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Steven Raichlen's Project Smoke | earlieir episodes at https://www.youtube.com/results?search_query=Steven+Raichlen+Project+Smoke+

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from tastyeverafter.com

Double Rum Smoked Turkey

Be different this Thanksgiving and serve up a smoked turkey. Adapted from a Steven Raichlen Project Smoke recipe.

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A non-traditional ham made with pork loin that you can cure in 4 days and smoke in 2 hours. Here is Steven Raichlen's recipe.

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