THE BRISKET CHRONICLES
How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat
By STEVEN RAICHLEN
Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95].
At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.
THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sides, there’s even a brisket dessert. Highlights include:
- An in-depth look at the history and culture of brisket
- Essential tips for buying, trimming, seasoning, and carving
- A complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers.
The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters.
A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.
About the Author
Steven Raichlen is the author of the Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; How to Grill; and the New York Times–bestselling Barbecue! Bible® cookbook series. Raichlen has won 5 James Beard Awards and 3 IACP Awards, and his 31 books have been translated into 17 languages. His TV shows include the public television series Project Smoke and Project Fire; Primal Grill; Barbecue University; Steven Raichlen Grills Italy; and the French-language series Les Incontournables de BBQ and Le Maître du Grill. Raichlen has written for the New York Times, Esquire, and every major food magazine. In 2016, he was inducted into the Barbecue Hall of Fame. Founder of Barbecue University at the Broadmoor resort in Colorado Springs, Raichlen has lectured on the history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian. He holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship. He was also awarded a Fulbright. He and his wife, Barbara, live in Miami and Martha’s Vineyard.
Buy the Book
THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat by Steven Raichlen
On sale: April 30, 2019
ISBN: 9781523505487 (Paperback Original) | Price: $19.95
- Paperback: Workman.com | Amazon | Barnes & Noble | Books-A-Million | IndieBound | Powells
- eBook: Amazon | Barnes & Noble | Books-A-Million | eBooks.com | Google Play | iBookstore | Kobo