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Ignite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavors of chiles with smoke and fire.It’s time to
go beyond salt and pepper brisket! With
Chiles and Smoke, professional recipe developer and pitmaster Brad Prose delivers a BBQ book unlike any other. Spanning
beef,
pork,
chicken,
seafood, and
vegetables, each chapter also
incorporates a variety of chiles, from spicy Jalapenos to bitter Shishito Peppers. Explore the alluring union of smoke and heat with recipes including:
- Beef and Lamb: Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb Barbacoa Banh Mi
- Chicken: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled Chicken Tinga, Enchilada Wings, Bacon-Wrapped Cheesy Chicken Poblanos
- Pork: Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce, Chile Verde Spare Ribs, Smoked Chorizo Meatballs, Roasted Chile Meatball Hero, Grilled Pork Tenderloin Al Pastor
- Seafood: Corn-Husk Wrapped Halibut with Jalapeno Basil Butter, Grilled Scallops with Charred Poblano Cream, Huli Huli Shrimp, Shishito, and Pineapple Skewers, Hatch Chile Smoked Shrimp Skillet, Tandoori Grilled Lobster, Planked Pomegranate Harissa Salmon
- Sides: Desert Deviled Eggs, Southwest Creamed Corn, Harissa Sweet Potato Salad, Creamy Jalapeno Popper Mac and Cheese, Lemon Serrano Grilled Summer Squash, Crispy Skillet Potatoes with Mojo Rojo and Verde, Chipotle Bacon Twice Baked Potatoes
In addition to the recipes, Brad walks you through
how to char, grind, pickle, grill, and smoke chiles, demonstrating endless ways to liven up your meals. Sweet bell peppers are pickled with spices, topping mouthwatering meats and crisp vegetables.
Fruity anchos are toasted, hydrated, and ground into pastes for flavorful marinades. Pork ribs are smoked slow and
nestled into a stew of poblanos and bright vegetables before melting in your mouth.
Crank up the heat and
bring these bold flavors to your next BBQ.
Inhaltsverzeichnis
FOREWORD
INTRODUCTION
CHAPTER ONE: LET’S HEAT THINGS UP
CHAPTER TWO: BRISKET, BURGERS, BEEF & LAMB
CHAPTER THREE: WINGS, TINGA & OTHER CHICKEN DISHES
CHAPTER FOUR: RIBS, CHORIZO & EVERYTHING PORK
CHAPTER FIVE: HALIBUT, SCALLOPS, SHRIMP, SALMON & MORE
CHAPTER SIX: SALADS, SIDES & VEGETABLE MAIN DISHES
RESOURCES
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
RECIPES BY CHILE INDEX
INDEX
Über den Autor / die Autorin
Brad Prose is a longtime professional recipe developer, food writer, and culinary photographer. More recently, he has struck out on his own as the founder and driving force behind Chiles and Smoke™ and the author of its eponymous cookbook. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Making his mark in the wide world of BBQ, Brad produces high-quality, unique recipes to challenge and expand the home cook’s comfort zone. He inspires his readers to use new techniques, ingredients, and ideas, applying them to the everyday food we know and love. Find him online at chilesandsmoke.com.
Zusammenfassung
In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables.
