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Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer.
From the Publisher
Grilled Lamb Steaks with Salsa Verde
Think of this cut as being similar to a pork chop or rib-eye steak but with a delicate texture and sweet taste. Grilling brings down any gaminess of the lamb, and the salsa verde topping makes a fantastic complement to the flavors of the meat.
Smoked Salmon Crostini with Capers, Dill, and Goat Cheese
There are so many great uses for Northwest salmon. If you don’t want to commit to a full meal but still want a salmon fix, this is a great appetizer for parties.
Wine-Braised Smoked Lamb Shanks
Braised lamb shanks make for such an elegant winter meal. By smoking the lamb first for a few hours, you’re imparting incredible flavor to the final dish.
Smoked Poblano Mac and Cheese
This is a rich and creamy mac and cheese with a mix of cheeses plus a bit of heat. You can cook the dish directly on the grill, giving it even more incredible flavor.
Smoked Crown Lamb Roast
A crown lamb roast makes for an incredibly festive centerpiece for any holiday or special occasion. It’s also easy to slice into equal portions for your guests, and nobody is left fighting for a bone piece.
Smoked Whole Chicken
This smoked whole roaster is a favorite Sunday meal for our family. Enjoy the shredded chicken leftovers the remainder of the week, and use the remaining bones to make the most incredible Smoked Chicken Stock.