Southern Living ultimate book of BBQ : [the complete year-round guide to grilling & smoking]

479 Pages·2015·65.85 MB·English

by  Chris Prieto, Freeman, Ashley Strickland

CONTENTS
FOREWORD
BBQ DEFINED
BONA FIDE BBQ
FUELING THE FIRE
LOW & SLOW
HOT & FAST
RAINY DAY BBQ
FIERY SIDES
SPICE IT UP
METRIC EQUIVALENTS
For a long time, we Southerners were rigidly parochial in our
barbecue preferences, insisting that “real barbecue” was
whatever local style we ate growing up. In recent years, though,
aided by television shows, books, and the Internet, we’re
becoming increasingly well-versed in the abundant and diverse
varieties found across the South. We enjoy sampling a wide
assortment of sauces, meats, and side dishes, and deciding for
ourselves the ones we like best.
This book brings those various recipes together into a single volume that surveys the many
different ways that Southerners cook and enjoy barbecue today. It starts with the basics—the
history, the cuts of meat, the equipment. And then it’s time to get cooking.
For master-level guidance on all things meat, Southern Living turned to Christopher Prieto,
champion pitmaster and proprietor of PRIME Barbecue near Raleigh, North Carolina. Raised in
Houston, Prieto learned early on the beef-centric flavors of Texas-style barbecue. After honing his
skills on the Kansas City Barbecue Society circuit, Prieto set up shop midway between the whole-
hog and pork shoulder regions of North Carolina.
Prieto draws upon this cross-regional experience to give step-by-step instructions for cooking
old standbys like beef brisket and pork butt, as well as more esoteric cuts like beef ribs and
spatchcock turkey. His insights are supplemented by tips from some of the South’s most noted
pitmasters, like Tim Byres of Smoke in Dallas, Justin and Jonathan Fox of Atlanta’s Fox Bros. Bar-
B-Q, and Carey Bringle of Nashville’s Peg Leg Porker.
Low-and-slow may be the traditional barbecue mode, but Southerners love to grill hot and fast,
too, and this book provides an array of ideas for grilling beef, chops, fish, and chicken. There are
insider tips on how to keep vegetables from sticking to the grill, inventive ways to use backyard
grills, and even recipes for grilling pizzas.
We tend to associate barbecue with summer, for that’s the peak season for outdoor dining. But
the bold flavors of barbecue can—and should—be enjoyed any time. Several soups and chilis offer a
touch of smoke for cooler days, and hearty cuts like beef chuck rolls and dishes like grilled balsamic
Brussels sprouts are perfect year-round. There’s even a selection of “ rainy day” recipes for the
stove-top or slow cooker.
No meal would be complete without plenty of side dishes, and the editors have selected the best
Southern Living has to offer. Some are barbecue icons—collard greens, hush puppies, baked beans.
Others, like grilled watermelon with prosciutto, have a more contemporary flair. And, of course,
there are recipes for the full range of regional sauces, from the fiery eastern North Carolina vinegar
sauce to the tangy Alabama white sauce, plus six varieties of coleslaw.
Taken together, it’s a comprehensive survey of the techniques and styles of contemporary
Southern barbecue. Whether you’re looking to entertain with pit-cooked pork shoulders or grill a
few steaks for a casual family meal, there is much to choose from within these pages. So get that fire
going. It’s time to eat.
ROBERT MOSS,
CHARLESTON, SOUTH CAROLINA
JANUARY 2015