Seriously Good Barbecue Cookbook (eBook)

Over 100 of the Best Recipes in the World

Brian Baumgartner (Autor)

eBook Download: EPUB

2024 | 1. Auflage
176 Seiten
Fox Chapel Publishing (Verlag)
978-1-60765-974-7 (ISBN)

Infos

Brian Baumgartner's (aka Kevin Malone from The Office), Seriously Good Barbecue Cookbook traveled the world far and wide to bring you a collection of some of the world's most mouth-watering, outrageous, and delicious barbecue recipes. This ultimate collection of over 100 barbecue recipes includes famous regional styles including Texas BBQ, Kansas City BBQ, Carolina BBQ, and Memphis BBQ. You'll also find international barbecue recipes and an entire section dedicated to side dishes, including a variety of vegetarian sides - all submitted by home cooks, award-winning chefs, and well-known pitmasters from all corners of the earth. Over 100 recipes will include detailed instructions on how to make the perfect rubs, sauces, and sides. With more than 100 barbecue recipes, instructions for making the perfect rub, sauces, and sides, informative content on grilling versus smoking, cooking times and the history of barbecue, Seriously Good Barbecue is the definitive must-have cookbook for ever home cook and aspiring pitmaster.

Brian Baumgartner became a household name as one of Dunder Mifflin's accountants 'Kevin Malone' on NBC's Emmy-winning TV series, The Office. Just like his fictional character, Brian is equally passionate about chili. Brian continues his partnership with BUSH'S® Beans as an official spokesperson for the company, who also takes chili seriously. Additionally, Brian was invited by the International Chili Society to be one of their World Championship Chili Cook-Off judges in 2021. Seriously Good Chili Cookbook is Brian's first published cookbook that reflects his deep-rooted love for this classic comfort food, features his very own 'Perfect Pot of Chili' recipe, and contains the world's best chili recipes contributed by celebrity chefs, restaurant owners, industry leaders, and chili cook-off champions. Brian is also a New York Times best-selling author of his latest book, Welcome to Dunder Mifflin, as well as host of the hit podcasts, The Office Deep Dive with Brian Baumgartner and Off The Beat with Brian Baumgartner.

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ALL ABOUT BARBECUE

When we think of barbecue, it’s pretty likely that the big four US regional styles come to mind first: Texas, Carolina, Kansas City, and Memphis. You might also think “America!”, but barbecue stretches all across the globe, and way (and I mean way) further back in time. Before we dive into its history, let’s allow its formal definition to set the stage:

Bar•be•cue: verb

1. to roast or broil (food, such as meat) on a rock or revolving spit over or before a source of heat (such as hot coals or a gas flame)

2. to prepare (food, such as beef, pork, or chicken) by seasoning (as with a marinade, a barbecue sauce, or a rub) and cooking usually slowly and with exposure to low heat and to smoke

Source: Merriam-Webster

MAN MEETS FIRE

We’re talking the earliest days of human history and, yup, that means cavemen. Once they discovered fire, the rest really was history. Cooking their food over open flames was essentially how barbecue was born. (To try it yourself, see here for a caveman-style recipe!) While there’s a lot of debate, the barbecue we know and make today in the US began in the Caribbean—cooking meat over a grill with spices and sauces—and is also where the word “barbecue” comes from: barbacoa. The first known recording of “barbacoa” on paper appeared in 1526, written by a Spanish explorer, and thus began its “official” history.

BARBECUE ARRIVES IN AMERICA

The Spanish explorers who arrived in the Caribbean and witnessed this method of cooking took it with them on their continued expeditions. They traveled north and in 1540, close to present-day Mississippi and along with the Chicksaw tribe, they cooked a giant pork feast. From there, the technique snaked its way up through the colonies.

OUTSIDE INFLUENCE

As for all the varying regional styles? Well, let’s just say there was a lot of influence and innovation from all over the place. Adding vinegar-based sauces to pork (North Carolina style) came from the British, who were partial to tart flavors. Using mustard-based sauces (South Carolina) was in thanks to the French and German settlers and their cultural preferences. (Dijon mustard and bratwursts anyone? It adds up.) Moving west, the Germans who settled in Texas were raising cattle, which introduced a new animal, giving pork a break. In Memphis, the easy access to molasses, which chefs mixed with tomato-based sauces, introduced a sweeter kind of barbecue. And by the early 1900s, a man named Henry Perry from Memphis moved to Kansas City, opened a restaurant, and began using his sweet-and-spicy Memphis roots to cook all kinds of meats instead of just pork, thus creating another regional style. And there you have it; how the big four schools of barbecue began.

BARBECUE TIMELINE

1526:

The word “barbacoa” was written for the first time by Spanish explorer and historian Gonzalo Fernández de Oviedo y Valdés.

1540:

Spanish explorer Hernando de Soto and the Chicksaw tribe cooked the first barbecue feast together in modern-day Mississippi.

1650s:

One of the first laws passed in the colony of Virginia made the discharge of guns at a barbecue illegal.

1769:

George Washington references going to “Alexandria for a barbecue” and “staying all night” in his diary.

JULY 4, LATE 1700s:

Barbecues on this day became an annual party to celebrate America’s victory in the Revolutionary War.

1878:

A butcher shop in Bastrop, Texas releases the first recorded advertisement to the public selling barbecue.

1921:

The first charcoal briquet factory was designed by Thomas Edison and built by Henry Ford.

1920s:

Bob Gibson invents the iconic Alabama white sauce, which he served over smoked chicken.

AIN’T NOTHING LIKE A BARBECUE PARTY

As is obvious, barbecue has long been a favorite American pastime. George Washington was especially fond of cookouts—his diary teemed with them, including a mention of a barbecue that lasted for days! Major American milestones—including when we won the Revolutionary War, built significant bridges, and laid the first foundational cornerstone of the Capitol building—were all celebrated afterward by way of barbecues.

A WORLD FULL OF BARBECUE

It’s important to note that while barbecue is an American favorite, it by no means is exclusive to the US of A, of course. Nearly every country has been doing it for generations and takes pride in how they do it (something you’ll get a taste of within these pages, even if it’s just a small portion). Because it’s so globally widespread, I could be here all day attempting to capture every amazing international barbecue style and how they came to be. But the one thing I will say is how wonderful it is that food, barbecue in particular, can bring all of us together. We all do it differently, but we also all have it in common and are more than happy to swap notes.

SHARING IS CARING

I hope you will have as much fun as I did recreating these delicious dishes. Whether you stick with a favorite style, a classic go-to, or branch out and discover something new, barbecue is all about community—as long as you serve up these meals surrounded by good company, you’re doing it right.

BARBECUE ESSENTIALS

From pantry essentials to grilling tools, the following are must-haves when it comes to BBQ. I could go on and on with this list, but to keep things simple, this is a great place to start for beginners:

PANTRY

• Pure Vegetable Oil/Cooking Oil Spray. This is essential for lubricating meat and grill grates.

• Kosher or Sea Salt. The larger crystals of kosher or sea salt are wonderful because you can actually see where you have salted.

• Garlic (granulated and fresh). This is a basic flavor for most grilling sauces and rubs.

• Cumin. This is the secret spice of all great barbecue cooks.

• Onions (powdered, granulated, or fresh). Onions enhance most every barbecue recipe.

• Apple Cider Vinegar. This provides the flavor of apple cider without the sugar and is the choice of most master grillers. Use by itself as a spray or as a liquid component of wet rubs, mops, and sauces. It’s also great for soaking your wood chips before you use them.

• Ketchup. This versatile ingredient is perfect for forming a quick sauce and plays well with other ingredients.

• Brown Sugar. Great for dry rubs. When combined with ketchup, it creates a sweet glaze for pork or chicken. I even sprinkle a touch on steaks.

EQUIPMENT

• Knives. A quality knife is essential to prepping and carving meat. Choose one that feels good in your hand, can work for different tasks, can be used outdoors, doesn’t cost a fortune, and are easy to clean and sharpen.

• Spatula. Find one with a wooden handle and a sturdy blade that supports a good-sized steak that can easily slide between the grate and the food.

• Tongs. Tongs come in a variety of colors to indicate their purpose. I use red ones for raw meat and black ones for meat that’s cooked.

• Fork. They come in handy with tongs and a spatula when a little extra help is needed. Never use it to poke or turn meat.

• Basting Brush. A silicone cooking utensil is crucial. The angle is great for getting to hard-to-reach places, and the brush holds sauce and clarified butter really well.

• Thermometers. Instant-read thermometers are very useful for quickly testing meat in various areas to see if it’s cooking evenly.

• Heat-Resistant Leather Gloves. These are intended for heavy industrial use and can take sparks, heat, and hot metal. They are very useful when you need to move hot grates and cast iron pans, and when working around your grill, smoker, or barbecue.

ALL ABOUT HEAT

The roots of modern grilling go back to prehistoric times when our ancestors placed a chunk of meat on a stick and held it in the fire. Judging by the number of people who love outdoor cooking today, there’s something in the way the intense heat crisps the meat’s surface that still appeals to our deeply rooted DNA.

While we’ve refined the caveman’s cooking tools and techniques a bit over the ensuing eons, there are certain things that haven’t changed. The most important of these is the management of heat. This is probably the most basic skill required of any good cook, whether they’re preparing a meal in the kitchen or the backyard. But because this book is about outdoor cooking, let’s start with some basic facts about the heat we use to grill, barbecue, and smoke food.

In outdoor cooking, the heat source we use most often is fire. Whether its source is the propane in a gas grill, the charcoal in a smoker, or...

Produkt-Details

• Erscheint lt. Verlag: 11.6.2024
• Verlagsort: Mount Joy
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: baked barbecue chicken recipe • barbecue chicken recipe • barbecue cookbook • barbecue sauce recipe • barbecue sauce recipes • baumgartner brian • bbq chicken recipes • bbq meatball recipe • bbq shrimp recipe • brian baumgartner actor • brian baumgartner barbecue • brian baumgartner book • brian baumgartner books • brian baumgartner book signing • brian baumgartner chili • Carolina style bbq • Kansas City style bbq • Memphis style bbq • seriously good barbecue • seriously good barbecue cookbook • Texas style bbq
• ISBN-10: 1-60765-974-3 / 1607659743
• ISBN-13: 978-1-60765-974-7 / 9781607659747