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
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Chicken: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled C
Table of Contents
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
