The Smoke Shop's Backyard BBQ
Fair Winds Press (Verlag)
978-1-59233-902-0 (ISBN)
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Every meal is better with BBQ! Make and enjoy recipes from Boston’s popular Smoke Shop restaurant in your own backyard.
Join Andy Husbands and Will Salazar as they share their secrets in The Smoke Shop's Backyard BBQ. Start off with a classic Backyard Barbecue featuring pulled pork, Twice-Smoked Pulled Chicken, deliciously simple brisket, and New Memphis Ribs. With a selection of the Smoke Shop’s favorite sides, drinks, and desserts, it might seem like all you ever needed. Then they go further afield, as the following chapters bring smokehouse flavor home for every occasion:
Make Taco Tuesday special with Brisket Ropa Vieja Tacos, Pulled Pork Quesadillas, BBQ Empanadas, Street Corn, The Smoke Shop Guac, and Tres Leches Minicakes.
Amp up your next Cocktail Party with Pork Belly Pastrami Skewers, BBQ Peanuts, and smoked Oysters on the Half Shell, paired with a Downtown Derby cocktail.
Get ready for Game Day at home, featuring Salt and Pepper Baby Back Ribs, Pork Belly Burnt Ends, The Smoke Shop’s Famous Wings, and The Ultimate BLT Bar.
Additional chapters include The Big Brunch, a Fancy Party, and even a Holiday Party to keep the BBQ going year round!
Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston’s 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 Network’s fiery Hell’s 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. Pitmaster William Salazar is Chef De Cuisine and director of day-to-day culinary operations at The Smoke Shop BBQ restaurants. Salazar studied Culinary Arts Management at Johnson and Wales University. Wanting to broaden his education and skill, Will staged all over Europe, notably at Guy Savoy and Taillievent. He moved to Boston in 2001 to work under the tutelage of Geoff Gardner and Frank McClelland at L’espalier and Sel de la Terre. Will’s role at the Smoke Shop is to further define Andy Husband’s vision of “City Q” and to help others master the craft of BBQ—one of his favorite parts of the job.
Contents
A Toast from Michael Symon
Meet Andy and Will
CH 1 The Backyard BB!
CH 2 The Cocktail Party
CH 3 Taco Tuesday
CH 4 The Big Brunch
CH 5 The Fancy Party
CH 6 Tailgate
CH 7 The Holiday Party
The Smoke Shop Basics
Ingredient Guide
Thank Qs
About the Authors & Photographer
Index
| Erscheinungsdatum | 02.01.2020 |
|---|---|
| Vorwort | Michael Symon |
| Zusatzinfo | 100 color photos |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-59233-902-6 / 1592339026 |
| ISBN-13 | 978-1-59233-902-0 / 9781592339020 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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