Chiles and Smoke: BBQ, Grilling, and Other Fire Friendly Recipes with Spice and Flavor

Prose brings his Chiles and Smoke barbecue website to print in his winning debut, a collection of creative recipes “grounded in two simple but amazing things: chiles and smoke.” He offers a brief introduction to different chili varieties while exploring their individual tastes, among them the Mexican guajillo and its “slight tang of cranberries” or the “leathery, fruity-flavored” ancho. He covers chili powders and sauces as well, showcasing standouts like a smoky coffee rub with ground espresso and cocoa powder, and an adobo sauce that’s a “cornerstone” in his cooking. In a nod to his preference for combining flavors from different cultures, Prose unveils a gochujang chili con carne made with Korean chili paste, and Africa-inspired harissa beef tacos assembled from a chuck roast that’s smoked for six hours. Adventurous readers will savor the vindaloo-spiced lamb lollipops and tandoori grilled lobster with lemon parsley aioli, while ribs fans will appreciate Prose’s chili verde baby back pork ribs and beef ribs with an earthy barbacoa sauce. Those looking to change things up will find his take on Nashville hot chicken intriguing: the bird is brined in pickle juice before being smoked with a spicy rub, then bathed in a ketchup-based sauce. Backyard chefs will find plenty of unique and delicious eats here. (Mar.)