The history of grilling is an ancient one, with people throughout the world enjoying grilled food dating back thousands upon generations. One place, in particular, has a fascinating story to tell about how this simple cooking technique became so popular. The herring industry in Bornholm, Denmark was once so prevalent that it brought about the construction of over 120 smokehouses and their whitewashed brick chimneys can still be seen today.
Italian researchers discovered a technique that produces incredible results when curing meat. The Italian Alps are home to some of the best prosciutto in all of Europe, with a smoky variety called speck that’s typically made using salt-cured hams smoked with juniper wood for two weeks. The Edwards family has been smoking hams since 1926 in Surrey, Virginia. This is a similar scene to the Italian one.
There’s something about the smoke that makes spirits taste so much better. On Islay Island in Scotland, where barley is smoked over peat to make Scotch whisky; or around Oaxaca Mexico where agave cactus hearts are roasted by fire pits and then consumed during a traditional celebration.
Or the American Royal World Series of Barbecue in Kansas City is a three-day event where 600 barbecue teams from all over the world come together to compete. The smokers send fragrant clouds over Arrowhead Stadium as they cook their delicious meats and leave visitors hungry for more!
The backyard is where I start my book about grills. Looking out over the backyard, one can’t help but be impressed by all of my hard work. There’s a salmon smoking in its own juices (I hope), scallops, and beef jerky waiting for me to cook them on the grill next door; not forgetting about Ricotta cheese with mustard seeds or hot sauce that is so good. The smoke from my grill fills the air as I write this book, so I want to start here.
Smoke flavors are so powerful and distinct that they can make you crave food with a similar taste. Think of some world-class cuisine such as ham, bacon, or pastrami – all these meats have their signature flavor due to the smoking process!
The smell of smoke is one that can evoke strong memories. It reminds us of campfire stories, backyard barbecues, and family get-togethers around the dinner table where you’re guaranteed to find smoked foods on your plate whether they be hot-smoked kippers or cold mozzarella affumicata. This book features various types such as American barbecue from Texas brisket all way up through Carolina pulled pork while also exploring other forms like Chinese tea-smoked duck or Jamaican jerk chicken which has been delicately infused with spices before being grilled over an open flame for extra flavor during its cooking process.
The difference between the “old” barbecue books and what you’ll find inside will make your mouth water with excitement. Well, it’s the only one that has been written from a Pitmasters perspective. This book is the ultimate guide to smoke. Whether you’re looking for ideas on how best to use your smoker, or just want some new recipes and cocktails made with smoked ingredients – this comprehensive resource has it all. You’ll learn about different types of smoking like cold smoking (which keeps food fresher longer) as well as hot. It will teach you how to smoke anything and everything, including iconic foods like cheesecake or ice cream. You can also make mayonnaise in your smoker.
The only thing better than a delicious smoke is the smell of one in your hand. Project Smoke will bring back memories for years to come, so grab some friends and let’s start this thing!
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