"Chasing Smoke: Cooking Over Fire Around The Levant", by Sarit Packer and Itamar Srulovich. Last week I saw this on a cooking website (the one where I got the Moroccan kebabs recipe from) and thought it sounded like a fun way to learn more about Middle Eastern and Mediterranean foods.
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New Cookbook, A Cigar, Iced Coffee - Heaven
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- Jul 2014
- 4822
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
New Cookbook, A Cigar, Iced Coffee - Heaven
I got a little peace and quiet this morning, so I grabbed a cigar, put together an iced coffee, grabbed my new cookbook and headed out to the backyard for an hour or so.
"Chasing Smoke: Cooking Over Fire Around The Levant", by Sarit Packer and Itamar Srulovich. Last week I saw this on a cooking website (the one where I got the Moroccan kebabs recipe from) and thought it sounded like a fun way to learn more about Middle Eastern and Mediterranean foods.
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Founding Member
- Jul 2014
- 4822
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
Tons of great stuff in this cookbook, and I will definitely be adding this style of food and cooking into the mix. The first one I intend to try, as soon as I can figure out how to get reasonably fresh sardines, is the Sardines in Vine Leaves recipe. And I will be using leaves from my own grape vines, as suggested in the recipe. It sounds amazing …. Sardines, lemon, garlic, pepper wrapped up in grape leaves and then cooked over direct fire
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Club Member
- Dec 2018
- 2833
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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ecowper Ah no I meant Zahav - my wife used to live in Philly so I spent a lot of time there. I am officially now putting Honey & Smoke on my list too though.. I used to live pretty near there, looks like they opened soon after I moved back to the US so I missed them.
(Btw in adjacent neighborhood I would also recommend Lobos, which does an excellent job grilling the Iberico cuts that I've tried at home following Henrik 's advice, but have never found in US restaurant..)
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das85 okay, great, now I have a place in Philly I have to go to and a place in London. Thanks! Last couple times I was in London area I stayed in Westminster and ate dinner multiple times in Fitzrovia. There’s a lot of good food there. Just didn’t discover Honey & Smoke.
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I don’t have it but I am interested in it.
Venezuelan Open fire cooking techniques,,,,parilla,chapa (CI skillet),infiernillo(fire),horno de barro ( clay oven),rescoldo (ashes and embers),asador (iron cross) and caldero ( cauldron )
There was an episode on the Netflix Chefs Table about Francis Mallman and it was very interesting.
he has written a few cook books.
I was curious to find out I’d any of the fire eaters on AR may have it and what their thoughts were.
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I ran across this today and thought of this thread. Not limited to smoking/grilling, it's a great book both for the recipes and the stories
https://www.goodreads.com/book/show/...2uzyC6e&rank=1
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Greygoose , Francis Mallman has two books, 7 Fires which you mentioned & Mallman On Fire. He will take you into "outdoor " cooking like you’ve never thought of. I have tried two cooks by him & I have a friend who has worked 4 or 5 of his cooks. They seem other worldly. Yes, I have both books.Last edited by FireMan; August 4, 2021, 05:28 PM.
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Club Member
- Aug 2017
- 6930
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Apparently, in ye olden medieval days, The Levant referred to the entire eastern end of the Mediterranean, including southern Turkey and Greece. It could even include what is now Syria and Iraq. It is an English term stolen from Italian, and means, roughly, where the sun rises. I didn’t know this until I googled "The Levant" yesterday
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