OT - The Brisket Chronicles (cookbook)

HeavyG

A book I pre-ordered months ago was released/arrived today. The book was written by one of the US's favorite bbq authors (and forum favorite) Steve Raichlen.

His "Project Smoke" series (TV and books) touched on brisket but this book goes beyond just the low 'n slow in a smoker method popular/favored by many folks.

Mmmm, boiled brisket! Chapter 5 includes "bollito misto" a boiled brisket made with beef and veal briskets and a chicken and cotechino (a variety of pork sausage). Interesting, but I've never seen a veal brisket in a store (not that I've ever really looked for one) but I assume that could be special ordered.

Like many cookbooks the first few pages provide a quick guide to some of the gear and grills that might be used. Of course he has a section on kamados and there it is - a pix of a BGE. It appears to be a stock photo and not one just lifted from this forum. 😎

Raichlen has used kamados before so they are not a complete unknown to him but I'm sure some will take issue with what he lists under "Disadvantages".

One of the grill types he includes is the hibachi which would seem like an odd choice for cooking brisket but again, this book is far more than the low 'n slow bbq brisket. On page 83 he has a recipe for "Korean Grilled Brisket" where the point of a frozen point is cut across the grain into paper thin slices on a food slicer and cooked very quickly on a hibachi (or the firey vessel of your choosing of course).

Many folks cook a pan of beans as a side to go with their brisket but Raichlen provides a recipe for "Brisket Baked Beans" which includes chopped brisket (and bacon) among the ingredients. The recipe calls for four varieties of beans. Unfortunately the instructions on how to mix the four varieties of beans were missing. If one needs assistance on achieving that proper "four bean blend" don't forget that this guy has his video on achieving that proper "three cheese blend". While it pertains to cheese, and just three varieties, it has techniques that probably translate to bean blending just fine.

https://www.youtube.com/watch?v=nfxpwbWBNuU

Anyway, I'm a Raichlen fan and have copies of most (if not all) of his previous books over the last couple decades and am glad to add this one to the pile. The Amazon "look inside" feature of the print version includes quite a bit of the book in case anyone else is interested and may want to give it a flip thru. It's available in Kindle/Paperback/Hardcover from $9.99-$19.99.

If anyone else is in a cookbook buying mood another book I think is worthy of a look (even tho there does not appear to be a pix of a BGE inside) is one I got last week - the "Operation BBQ" cookbook which compiles 200 recipes from some competition winning champions. Some tasty looking stuff in there and some of the proceeds from the sale of each book go to Operation BBQ Relief.

saluki2007

Oh man I thought you were finally going to post a cook.

Legume

https://eggheadforum.com/discussion/comment/2428145#Comment_2428145

Nah, he posted a pic of a book written by a guy that uses pics of other people’s cooks.

What I can’t figure out is how Raichlen gets people too cook and post pics of the things he’s going include in a book without them knowing. It’s damn near inception as far as I can tell. Wait for the kick.

billt01

guys a hack