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Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World [Mīkstie vāki]

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  • Formāts: Paperback / softback, 224 pages, height x width x depth: 229x203x19 mm, weight: 717 g, 70
  • Sērija : Wicked Good
  • Izdošanas datums: 01-Mar-2012
  • Izdevniecība: Fair Winds Press
  • ISBN-10: 1592334997
  • ISBN-13: 9781592334995
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Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the WorldPalielināt
  • Formāts: Paperback / softback, 224 pages, height x width x depth: 229x203x19 mm, weight: 717 g, 70
  • Sērija : Wicked Good
  • Izdošanas datums: 01-Mar-2012
  • Izdevniecība: Fair Winds Press
  • ISBN-10: 1592334997
  • ISBN-13: 9781592334995
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781592334995.html
Keywords:
Unique recipes that will liven up any barbecue whether the cook is a novice or an expert.

"Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ." &;Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society

"A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy&;s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they&;ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised." &;Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings

"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is Wicked Good Barbecue. The audacious and tasty recipes showcase everything from the modern classics to serious in-your face-barbeque. Wicked Good Barbecue is a must for every grill aficionado." &;Chris Schlesinger, coauthor of Thrill of the Grill and owner of East Coast Grill & Raw Bar in Cambridge, MA

How did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel's World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but "wicked good" as they say in New England.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue&;from the actual recipe that won the Jack Daniel's World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it's done right.

Wicked Good Barbecue ain&;t your daddy&;s barbecue. It&;s just the best you&;ve ever tasted. So if you want to cook competition-worthy chow, and you think you've got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you're from.



"Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ." —Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society

"A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they’ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised." —Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings

"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is Wicked Good Barbecue. The audacious and tasty recipes showcase everything from the modern classics to serious in-your face-barbeque. Wicked Good Barbecue is a must for every grill aficionado." —Chris Schlesinger, coauthor of Thrill of the Grill and owner of East Coast Grill & Raw Bar in Cambridge, MA

How did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel's World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but "wicked good" as they say in New England.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel's World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it's done right.

Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you've got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you're from.

Recenzijas

"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab rémoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal

Foreword 9(1)
Introduction 10(2)
Chapter 1 The Basics Of Barbecue 12(10)
Styles of Barbecue
14(1)
Cooking with Fire
14(1)
Cookers
14(4)
Vertical Smokers
15(1)
Offset Smokers
16(1)
Kettle Grills
16(2)
Sidebar: Grill Roasting
17(1)
Gas Grills
18(1)
General Tips for Success
18(2)
Equipment
20(2)
Thermometers
20(1)
Charcoal and Wood
21(1)
Chapter 2 Taking Home The Prize: How A Group Of Friends From The North Won The World Championship Of Barbecue 22(32)
25-Step Championship Chicken
25(4)
White BBQ Rub
27(2)
Sidebar: Meat Glue
27(2)
The Ribs That Won the Jack Daniel's World Championship
29(8)
IQUE Dry Rub
32(1)
Pork Marinade Sauce
32(3)
Sidebar: Characteristics Of A Successful Cook
33(2)
IQUE BBQ Sauce
35(2)
Wicked Pulled Pork
37(6)
Savory Pork Marinade Injection
39(1)
Spicy Lexington Red Slaw
39(1)
North Carolina Creamy Vinegar Dressing
40(1)
Bacon Bit Buns
41(2)
Sidebar: Finding The Money Muscle
41(2)
The American Royal 1st Place Beef Brisket
43(8)
Beef BBQ Dry Rub
46(1)
Beef BBQ Marinade
46(1)
Beef Marinade injection
47(10)
Sidebar: Brisket Selection, Wet-Age, And Trim Instructions
48(3)
Spatchcock Chicken with Top-Secret Blue Ribbon Brine
51(2)
Sidebar: The True Meaning Of Spatchcock Chicken
52(1)
Top-Secret Blue Ribbon Brine
53(1)
Chapter 3 Tailgating And Playing Outside 54(36)
Seven-Layer Dip of Disbelief
57(7)
Layer 1: Old Bay Shredded Beef Short Ribs
58(1)
Layer 2: Crab Remoulade
59(1)
Layer 3: Beef Tartare
59(1)
Layer 4: Smoked Salmon Spread
60(1)
Layer 5: Creamed Spinach
60(1)
Layer 6: Celery Root Puree
61(1)
Sidebar: Celery Root
61(1)
Layer 7: Blue Cheese Crumble
62(1)
French Bread Croutons
62(2)
Smoked Buffalo Turkey Wing Explosion
64(2)
UnYawn's Cajun Napalm Parking Lot Gumbo
66(3)
Muffin Tin Smokin' Sliders with 647 Secret Sauce
69(4)
647 Secret Sauce
70(1)
Buttermilk Slider Rolls
71(2)
Wood-Grilled Party Panini
73(5)
Steak and Cheese Hot Poppers
78
TNTube Steak from Hell
77(4)
Chili from Hell
78(1)
Habanero Mash
79(2)
Whole Smoke-Roasted Striped Bass and Rocket Pesto
81(3)
Rocket Pesto
83(1)
Cheesy Grilled Corn
83(1)
Ultimate Steak Bomb
84(3)
Cheese Diane
86(1)
Atomic Buffalo Quail
87(1)
Turkey Skin Chips with Blue Cheese Vinaigrette
88(2)
Blue Cheese Vinaigrette
89(1)
Chapter 4 Twisted Traditionals 90(44)
The $100 Meatloaf
93(3)
Fried Mac 'n Cheese Pops
96(2)
Surf 'n Turf Lobster Chowder
98(2)
Hickory-Smoked Beef on Weck
100(3)
BBQ Scotch Eggs
103(3)
Fire-Cooked Cornbread with Bacon Jam and Honey Butter
106(5)
Bacon Jam
108(1)
Honey Butter
109(2)
Colossal BBQ Shrimp with Crab Cake Stuffing
111(3)
IQUE Hollandaise Sauce
113(1)
Sidebar: Belly Up
113(1)
D.I.Y. Corndogs
114(2)
Spicy Mustard
115(1)
BBQ Gravy Fries with Stinky Cheeps Sauce
116(5)
Smoked Pork Stock
117(1)
Basic Pulled Pork
118(1)
Stinky Cheese Sauce
119(2)
Minted Molten S'mores Cake
121(3)
Minty Marshmallows
123(1)
Pecan Pie–Stuffed Cheesecake
124(5)
Pecan Pie
124(2)
Refrigerator Cheesecake
126(3)
Bacon Almond Bark and Banana Rum Mousse
129(2)
Banana Rum Mousse
130(1)
Kenny's Smokin' Butter Cake
131(3)
Sidebar; Baking In A Smoker
133(1)
Chapter 5 D.I.Y. BBQ (Frankencue) 134(32)
"Smoke-Vide" Beef Ribs with Blues Hog Foam
137(4)
Dalmatian Rub
139(1)
Blues Hog Foam
139(2)
Whole Hog, Porchetta Style
141(5)
Herb Marinade
145(1)
Pork Jus
145(1)
Collard Chips
146(1)
Andy's Famous Collards
147(2)
Make-Your-Own Chorizo and BBQ Clams Casino
149(2)
Pot Likker and Cornmeal Dumplings
151(2)
Sidebar: Pork Butt, By Any Other Name
151(2)
Tender Kentucky-Style Lamb Shanks with Tangy Mutton Dip
153(2)
Tangy Mutton Dip
154(1)
Jerk Chicken, Flowerpot Style
155(4)
Papaya Salad
157(2)
New York Strip in a Flowerpot and Veggie Packs
159(4)
Veggie Packs
161(2)
Tandoori Shrimp in a Flowerpot
163(3)
Spicy Tamarind Sauce
164(1)
Coconut Basmati Rice
165(1)
Chapter 6 Wait 'Til You Try This (Unbelievable Results That Take Time) 166(26)
Six-Day Bacon of the Gods
168(3)
Three-Day BBQ Kimchi
169(2)
Duck, Duck, Smoke
171(8)
Duck Duck Smoke Po'Boy
171(2)
Duck Pastrami
173(1)
Duck Pastrami Brine
174(1)
Duck Pastrami Rub
174(1)
Sidebar: To Butcher A Duck (Or Two)
174(1)
Smoked Duck Confit
175(2)
Sidebar: Time Management With Ducks
176(1)
Duck Cracklin's
177(1)
Braised Red Cabbage
177(2)
Jamie's Pig Ear Terrine
179(4)
Yuzu Aioli
181(2)
Campfire Cassoulet
183(3)
Sidebar: What's A Sausage Fatty?
185(1)
Grandma Wolff's Super Smoked Scrapple
186(2)
Bacon-Cheddar Biscuits
187(1)
Popcorn Ice Cream Sandwiches
188(4)
D.I.Y. Vanilla Wafers
189(1)
Popcorn Ice Cream
190(1)
Whiskey Caramel Sauce
191(1)
Chapter 7 Road Trip 192(26)
Al Pastor Tacos Diabolo
194(3)
Salsa Roja
195(2)
Sidebar: Beware of Ghost (Chile)s
195(2)
"Lord of the Flies" Roast with Jungle Curry Lettuce Wraps
197(3)
Jungle Curry
199(1)
Korean-Style BBQ Beef Sandwich
200(2)
Korean Beef Marinade
201(1)
Korean BBQ Sauce
201(1)
Yakitori-Glazed Fish Collar
202(2)
Sesame Crackers
203(1)
Sidebar: Fish Collar
203(1)
Pork Jowl Tortilla
204(2)
Parsley Aioli
205(1)
Smoked Oxtail and Cheesy Potato Gratin
206(1)
MacGyver Julep
207(4)
Sidebar: Making Simple Syrup and Other Cocktail Necessities In Your Motel Room
209(2)
Motel 6 Old-Fashioned
211(2)
Tea Time
213(2)
Blue Lips
215(2)
The Mexican
217(1)
Resources 218(1)
About the Authors 219(1)
Acknowledgments 220(1)
Index 221
Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Bostons Tremont 647 in 1996 and later, Sister Sorel. His latest venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue. He competed on FOX Television Networks fiery Hells Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which named him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection,and The Fearless Chef.

Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.