"THE NEW SMOKER KITCHEN", by Tom Heinzle | Cookbook
- Das perfekt Grillbuch zum Thema: Grillen-Smoken-Räuchern.
- Smoker-Gerichte: von ausgefallen bis klassisch.
- Lerne die Harmonie von Rauch, Gewürzen und Eigengeschmack kennen.
Good to know
The smoker as a real outdoor kitchen - isn't it possible? It is! In his book, Tom Heinzle presents absolute delicacies that you can prepare in no time at all and without much effort. From smoked char tartare, a flat-iron baguette and smoked gazpacho to the ever-popular pulled pork, the range of recipes in this book ranges from quick-grilled dishes from the side fire box to dishes gently flavored with smoke to a small selection of well-known BBQs - which are anything but classic.
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The classic BBQ that we know came to us from the States some time ago. Brisket, pulled pork, ribs in all variations, tenderly smoked in the smoker over many hours at low, indirect heat, and finished with smoky BBQ sauce. Unfortunately, there is no denying that much of what comes out of the smoker tastes relatively similar - anyone who starts working with smoke knows the challenge of getting the right dosage. That's why it's important to Tom Heinzle that smoke, flavor and spices form a symbiosis and don't overpower each other. The enormous variety of flavors that can shine in smoker delicacies, as well as the versatility of the dishes that can be conjured up in less time, are unique. Creativity, courage and the openness to try something new are very important. Tom Heinzle has summarized all of this in this book and with the unique photographic style of Markus Gmeiner, the eyes are already enchanted before the palate gets its turn.
