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Pitmaster Chris Lilly shares 100 of his best recipes that teach you how to maximize the grill and smoker

Fire and Smoke: A Pitmaster's Secrets

Pitmaster Chris Lilly shares 100 of his best recipes that teach you how to maximize the grill and smoker

Fire and Smoke

Chris Lilly
  • Imprint: Clarkson Potter
  • On sale: April 22nd, 2014
  • Price: $24.99
  • Pages: 256
  • ISBN: 9780770434380
Contact: Erica Gelbard
212-572-6182
egelbard@randomhouse.com

Grilling and barbecue are two sides of the same coin—hot and fast, low and slow. Harness the powers of both methods in FIRE & SMOKE: A Pitmaster’s Secrets (Clarkson Potter, $24.99, on sale 4/22/14) by award-winning barbecue pitmaster Chris Lilly.

No amount of braising, roasting, or sautéing will get the same smoky, crusty char and deep flavor on foods without the intense heat of an open flame or smoldering wood. Rather than offering weekend-long projects that have you preparing an entire pig, FIRE & SMOKE features recipes that use smaller cuts of meat and are in proportions that are ideal for weeknight meals at home. With Lilly’s guidance, home cooks will learn to butterfly a turkey and perfectly char the skin before roasting it slowly to keep it juicy, to cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish, and to infuse the best of BBQ flavors into foods other than meats, like fruits and vegetables and even cocktails.

Readers will want second helpings of these smoky and satisfying recipes, including:

Grilled Cocktails: Grilled Bloody Mary, Smoked Tequila Margarita, Sweet Bacon and Bourbon

Appetizers: Grilled Chicken Quesadillas, Coal-Fired Pico de Gallo, Grilled Sardine and Artichoke Bruschetta

Salads and Sandwiches: Watermelon and Grilled Tomato Salad, Iron-Skillet Smoked Pork Tenderloin and Spinach Salad, The Perfect Burger

Grilled Pizzas: Grilled Steak and Tomato Pizza, Chicken and Spicy Sausage Pizza

Bellies and Bacon: Smoked Pork Belly, Smoked Pork Belly Confit, Hickory-Smoked Maple and Black Pepper Bacon

Steaks: Cowboy Ribeye, Pan-Seared NY Strip, Peppered Filet Mignon

Mains: Barbecue Beef Brisket Flat, Seasoned Mustard Drumsticks, Bacon-Crusted Cedar-Plank Salmon

Side Dishes: Iron-Skillet Macaroni and Cheese, Drip-Pan Potatoes, Grilled Ratatouille

Desserts: Old-Fashioned Grilled Peach Pie, Iron-Skillet Blackberry Cobbler, Grilled Pineapple Upside-Down Cake

Dry Rubs and Sauces: Crazy Cajun Spice Rub, Big Bob Gibson’s White Sauce #2, Big Hoss’s Cognac Mushroom Cream Sauce

Lilly also serves up plenty of pitmaster tips, from discovering which kind of grill works best for you to choosing the best rubs, brines, and glazes for each dish.

With 75 color photographs, FIRE & SMOKE shares 100 of Lilly’s best recipes that teach how to maximize the grill and smoker, with plenty of expert information for setting up the equipment and getting the flavor you’re looking for.

 

About the Author

Chris Lilly is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has amassed 10 World BBQ Championships, 6 world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson.

 

About the book:

FIRE & SMOKE: A Pitmaster’s Secrets

By Chris Lilly

Clarkson Potter/Publishers

On sale: April 22, 2014 • ISBN 978-0-7704-3438-0 • Price: $24.99


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