By Barton Seaver
This moment cookbook from Barton Seaver—following For Cod and Country—sends the emerging authority on sustainable meals to the candy, smoky grill, the place he showcases his love of unpolluted, natural produce, fish, pork, and bird. Emphasizing seasonal greens and accompaniments up to the protein, Seaver serves up recipes designed to rejoice the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian chook, Chimichurri Marinated brief Ribs, and Pickled Smoked Peaches. as well as mouthwatering dishes, Seaver offers the nitty-gritty on fueling your fireplace; coaching and cooking; recipes for sauces, spice mixes, and marinades; and how you can devour neatly and healthily.
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Additional resources for Where There's Smoke: Simple, Sustainable, Delicious Grilling
Because beef casings tend to be tough, they are usually peeled away and discarded before the sausage is eaten. Collagen casings are natural in the sense that they are made from edible protein from animal connective tissues and formed mechanically into casings. Collagen casings are made in small sizes ideal for breakfast links, and they can be used for fresh, smoked, and dried sausages. Collagen casings do not stretch the way natural casings do, so you must take care not to overfill them. Collagen casings are usually sold sealed in plastic.
Medium grind pepper should be in flakes that will pass through a pepper shaker; coarse grind pepper pieces should be larger and may be ground in a mortar and pestle instead of a pepper grinder. Sugar, often added to sausage mixes to balance the sharp taste of salt and other flavorings, contributes its own qualities to the finished product. Plain granulated sugar will do the job, but when you experiment with recipes, you might try brown sugar, honey, or maple syrup for a subtle change of flavor.
When this book was first published in 1981, there was great confusion over the role of these chemicals in making cured sausages. Some people advocated eliminating them altogether; others declared them necessary because they retard spoilage (they are particularly effective in stopping the formation of botulism in processed meats) and give cured meat its pleasing rosy color. They also contribute to the flavor of the finished product. Today, commercial sausage makers must meet strict regulations for the amounts of nitrate and nitrite they add to cured meats.