Topped with a freshly chopped Shishito Gremolata, you really have to taste the author's Coffee-Rubbed Tri Tip. It's pure spicy goodness in every bite. With the cookbook Chiles and Smoke, professional recipe developer and pit master Brad Prose delivers a BBQ book that's going to rock your grill…and your palate.
Brad walks readers through how to char, grind, pickle, grill, and smoke chiles, demonstrating endless ways to liven up meals. Sweet bell peppers are pickled with spices, topping mouthwatering meats and crisp vegetables. Fruity anchos are toasted, hydrated, and ground into pastes for flavorful marinades. Pork ribs are smoked slow and nestled into a stew of poblanos and bright vegetables before melting in the mouth.
I think you'll like the way the author provides unique ways to bring big smoky flavors to beef, pork, chicken, seafood, and vegetables. Each chapter incorporates a variety of chiles, from spicy Jalapenos to bitter Shishito Peppers. Crank up the heat and bring these bold flavors to your next BBQ.
The Recipes
Recipes in the beef and lamb category include: Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb and Barbacoa Banh Mi.
If you're in to chicken try one of these spice layered recipes: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled Chicken Tinga, Enchilada Wings, Bacon-Wrapped Cheesy Chicken Poblanos.
The pork recipes are spicy goodness including : Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce, Chile Verde Spare Ribs, Smoked Chorizo Meatballs, Roasted Chile Meatball Hero-Grilled Pork Tenderloin Al Pastor
My favorite category is the Seafood: Corn-Husk Wrapped Halibut with Jalapeno Basil Butter, Grilled Scallops with CharredPoblano Cream, Huli Huli Shrimp, Shishito, and Pineapple Skewers, Hatch Chile Smoked Shrimp Skillet, Tandoori Grilled Lobster, Planked Pomegranate Harissa Salmon. If your mouth isn't watering by now, I am worried about you.
Sides: Desert Deviled Eggs, Southwest Creamed Corn, Harissa Sweet Potato Salad, Creamy Jalapeno Popper Mac and Cheese, Lemon Serrano Grilled Summer Squash, Crispy Skillet Potatoes with Mojo Rojo and Verde, Chipotle Bacon Twice Baked Potatoes
About the Author
Brad Prose is a longtime professional recipe developer, food writer, and culinary photographer. More recently, he has struck out on his own as the founder and force behind Chiles and Smoke™. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Making his mark in the wide world of BBQ, Brad produces high-quality, unique recipes to challenge and expand the home cook's comfort zone. He inspires readers to use new techniques, ingredients, and ideas, applying them to the everyday food we know and love.
Here's a recipe for you to try courtesy of Pit Master Brad Prose.
Smashburger Tacos
Layers of crispy beef, melty cheese, and all of the classic toppings are folded in flour tortillas, creating irresistible Smashburger Tacos. Fire up a hot griddle and get ready to eat, these sear up quickly!
Layers of crispy beef, melty cheese, and all of the classic toppings are folded in flour tortillas, creating irresistible Smashburger Tacos. Fire up a hot griddle and get ready to eat, these sear up quickly!
Ingredients
1 pound ground beef, 80/20, portioned into 2-ounce balls
Salt & pepper to taste
8 small flour tortillas
8 slices American cheese
Burger Sauce (recipe below)
Sweet and Spicy Pickles
Shredded lettuce
Burger Sauce
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons pickle relish
1 teaspoon apple cider vinegar
Ground black pepper to taste
Cook Mode Prevent your screen from going dark
Instructions
Portion the beef and prepare the workstation. Make sure the beef is about a small golf-ball size, roughly 2 ounces. Have the tortillas, cheese, and everything ready to go as this process happens quickly.
Heat up the griddle to a high heat for searing. Don't turn on all of the burners, just the one you'll need to sear. This will give your tacos a cool landing place for when they are flipped.
Season the beef and place on the griddle. Sprinkle salt and pepper onto one side of the beef and place it face down on the griddle. Do this for all of the portions, spacing them far enough apart so you can smash them down.
Add the tortilla to the top and smash down. Quickly place a flour tortilla on top of the beef and smash it down using a press or your spatula. Press down to make sure it's extremely thin. It's not a problem if the burger is a little bigger than the tortilla. Let the meat cook for about 2-3 minutes or until the color of the beef has darkened and it's crisp on the bottom.
Scrape and flip the tacos. Using a bench scraper or spatula, forcefully scrape the meat off the griddle and flip the tortillas to the cooler side. Do not sear the tortillas on the hot surface, or they will crisp up. Add your cheese and cover the taco with a bowl or a lid to assist in melting if needed.
Top and serve immediately. No need to wait for the meat to rest, these smashburger tacos are waiting for your toppings. Enjoy!
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Published March 21, 2023
US $26.99 / CAN $35.99
192 pages I Hardback
Heat Things Up with the very Spicy
Chiles and Smoke Cookbook