Featured Cookbook

ORDER/INFO

1. Berry Fine Baby Back Ribs with Berry Glaze (or Southwestern Prickly Pear Glaze)

2. Brandy-Smoked Turkey Breast

3. Fragrant Tea-Smoked Duck

Book Description

No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in their fifth cookbook, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamison's now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.

... (more)

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

Authors: Cheryl and Bill Jamison

Date: April 2004

ISBN: 1558322922

Publisher: Harvard Commons Press

Paperback

ORDER/INFO

Servings: 3 to 4

• 3 1/4 cup brandy

• 1/4 cup orange juice

• 1/4 cup vegetable oil

• 5-pound to 7-pound bone-in turkey breast

• Paste:

• 1/2 medium onion, chunked

• 2 tablespoons orange juice

• 2 tablespoons brandy

• 2 tablespoons bacon drippings or butter

• 1 tablespoon coarse salt

• 1 tablespoon brown sugar

• 1 tablespoon ground black pepper

• 2 garlic cloves, minced

1. The night before you plan to smoke the turkey breast, mix the brandy, orange juice, and oil in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey breast in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions.




2. In a food processor, combine the paste ingredients. Massage the breast with the paste, working some of the paste as far as possible under the skin without tearing the skin. Place the breast in a plastic bag and refrigerate it overnight.




3. Bring your smoker to its appropriate cooking temperature.




4. Remove the turkey breast from the refrigerator and let it sit at room temperature for 30 minutes. Cut a 3-foot length of cheesecloth and dampen it thoroughly with water. Wrap the breast in the cheesecloth and tie the ends.




5. Transfer the breast to the smoker skin side up (you should be able to feel through the cheesecloth). Plan to cook the turkey until the internal temperature reaches 180 degrees F, about 50 to 65 minutes per pound at a cooking temperature of 225F to 250F. Wet the cheesecloth down with more hot water at 1-hour intervals, if needed to keep the cloth moist. After about 3 hours, remove the cheesecloth, snipping it with scissors, and discard it. Continue smoking the turkey until done.




6. When the turkey is cooked, tent it with foil and let it sit at room temperature for 10 minutes. Carve and serve.

Serving Suggestion:
Start your meal with steamed artichokes and a lemon dipping sauce, and then accompany the turkey with scalloped or au gratin potatoes and roasted beets. After the main course, clear the palate with a salad of mixed lettuce with walnut oil vinaigrette, and then offer a choice of cheeses and fresh fruit for dessert.

More From This Book:

1. Berry Fine Baby Back Ribs with Berry Glaze (or Southwestern Prickly Pear Glaze)

2. Brandy-Smoked Turkey Breast

3. Fragrant Tea-Smoked Duck

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