My guest this week is Grilling Guru and award winner author Steven Raichlen. We’ll be talking about Steven’s new book “The Brisket Chronicles – How to Barbecue, Braise, Smoke and Cure the World Most Epic Cut of Meat.”
Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.
In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. Get a copy NOW!
Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His latest book is Project Fire (Workman Publishing). His 31 books include the international blockbusters The Barbecue Bible and How To Grill, and the New York Times bestselling Planet Barbecue, Project Smoke, and his new Project Fire (Workman Publishing). His books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages.
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Good Life Guy’s Wine of the Week:
2016 Juggernaut Hillside Cabernet Sauvignon
Steep hillside vineyards present the ultimate challenge, but the results are extraordinary. The harsh conditions yield fewer clusters and smaller berries. The intensely flavored grapes come from four different California appellations; Livermore Valley, Sierra Foothills, Alexander Valley and Lake County. The wine is aged in new French oak barrels for 12-18 months. Aromas are rich, ripe and complex with black fruit, anise and integrated toasty oak tones that lead to a rich mouthfeel with fine tannin and a bold enticing finish that lingers. This wine would be perfect for many of Stevens Brisket recipes!
Pick up a bottle at Jacob Liquor Exchange or your local wine store…
…and turn me on this Saturday – Food, Wine and FUN for your ears.