We brought you an excerpt earlier today,
and now for the book review (and a recipe of course!)
Synopsis: Welcome to the guide for this year’s BBQ season, with detailed instructions on smoking, with a variety of flavoring and fueling techniques. More than smoking traditional meats, celebrity chef and author, Ted Reader, smokes out unusual food recipes. With over 100 recipes for smoking all types of food, as well as for rubs and sauces, the book also features expert tips for smoking success, including common smoking mistakes.
Review: My dad has had a smoker since as long as I can remember, and FINALLY this past year it literally fell apart! I had to laugh when I read the excerpt from earlier today, when it mentioned patience was one of the keys, as I can remember him getting up at 3 am to start meats for the holidays! But oh were the holiday dinners SO worth it! He got himself a new smoker, and I knew he'd enjoy this book, and learning some new techniques and tips from a pro!
I hope you checked out the excellent advice in the earlier post, with the book excerpt! Dad is new to the idea of plank smoking, so he was really interested in that section. important tips: keep a spray bottle of water handy for flare ups, keep garden hose handy for large flareups and a metal container full of water for throwing the plank into, should it catch fire! Check the planks every 4-5 minutes for a flame, and helps if you have pan UNDER the plank, to catch drippings and prevent flare ups! WHEW. And speaking of spray bottles- did you know most grill masters spray their meat with APPLE JUICE? It not only adds flavor, it adds some moisture to the meat. Personally I like Ted's concoctions of AJ, Jack Daniels whiskey or JD and Worcestershire sauce! YUM!
The first part of the book is a real eye opener in the how-tos of smoking all types of meats, and the second part of the book is all recipes. if you love to smoke meat, want to start, or know someone that does, they will LOVE this book!
Now onto the recipes!
Crazy Cajun Rub- well you knew I'd HAVE to share this one with you, right? LOL
Instructions:
3 TB cayenne pepper
2 TB Kosher salt
2 TB sweet paprika
1 TB smoked paprika
1 TB granulated sugar
1 TB hot dry mustard powder
1 TB coarsely ground black pepper
1 TB freshly ground white pepper
1 TB garlic powder
1 TB onion powder
2 tsp, ground cumin
1 tsp. ground oregano leaves
1 tsp. dried thyme leaves
1 tsp. ground coriander
1/2 tsp. dried sage leaves
Instructions:
1. In large bowl,combine all ingredients, until well combined.
2. Store in airtight container, in a cool, dry place, for up to 4 months. Use on veal, pork, beef, chicken,fish or lamb!
And now, taking that rub to good use- use it for a perfect tailgating/Summer BBQ recipe!
Smoked Buffalo Wings with Blue Cheese and Celery
Ingredients:
12 oz. of beer
1/2 cup Chipotle chilli hot sauce
30 Whole jumbo chicken wings (winglet, drummette and tip attached)
6 TB Ted’s Crazy Cajun Rub (above)
1/4 cup crumbled blue cheese (NOTE: don't like blue cheese? You can sub crumbled goat cheese, shredded pepper jack (our fav) or smoked gouda, instead. )
1/4 cup prepared gourmet-style BBQ sauce
2 TB butter
2 green onions, finely chopped
1 stalk celery, finely chopped
Instructions:
1. Open a can or bottle of your favourite beer, and pour it into a large glass. With a spoon give it a stir to remove some of the bubbles. (Tip: The less carbonation the easier it is to inject beer into meats.) Stir in 1/2 cup of chipotle flavored hot sauce (ted recommends Tabasco, but we like Cholula)
2. Place the chicken wings into a large bowl. Season with Cracy Cajun Rub Seasoning, toss to evenly coat.
3. Take the injection syringe and suck up enough of the beer/chipotle hot sauce mixture to fill the syringe. Inject a little squirt into each chicken wing, filling the syringe as needed, until all of the wings have been injected. Place in an even layer on 2 smoker racks.
4. Preheat smoker according to manufacturer’s instructions, setting the temperature for smoking at 220°F, using hickory wood.
5. Insert the thermometer probe into the meatiest portion of a large chicken wing, without touching the bone. Set internal temperature for 170°F, or 180°F, for a really crispy outer texture. Smoke for 2 – 3 hours, or until internal temperature is reached.
6. Transfer wings to a large bowl. Top with remaining 1/4 cp chipotle chili hot sauce, BBQ sauce, butter, blue cheese, celery and green onions. Toss well until the wings are evenly coated, and the butter and the blue cheese have melted into the mixture.
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cookbooks, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck. Check out his website for more (and some superb grilling recipes!)
Disclosure / Disclaimer: I received this book, free of charge, from Enterprise Canada, for review purposes on this blog. No other compensation, monetary or other, has been received or implied for this post. Nor was I told how to post about it
Disclosure / Disclaimer: I received this book, free of charge, from Enterprise Canada, for review purposes on this blog. No other compensation, monetary or other, has been received or implied for this post. Nor was I told how to post about it
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