Pig Beach BBQ Cookbook
Smoked, Grilled, Roasted, and Sauced
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- ¥2,400
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- ¥2,400
発行者による作品情報
“I love Matt and Shane and the rest of the gang at Pig Beach. It’s not Father’s Day for me and my family if I’m not chowing down on some Pig Beach BBQ. Now, with this book, every day can be a Pig Beach Father’s Day. You’re welcome, America.”-Al Roker, Weatherman/Co-Anchor on NBC’s Today Show
A delicious deep dive into the world of barbecue from the celebrated chefs behind the popular restaurants Pig Beach
Matt Abdoo and Shane McBride cut their teeth preparing three-star Italian and French cuisine, but in their spare time, what they really loved cooking (and eating) was barbecue. Eventually, they traded in their Michelin star kitchens for a smoker and opened their dream restaurant: a laid-back eatery that pays homage to the culinary traditions of American BBQ but isn’t afraid to experiment with worldly influences.
Now, you can master Matt and Shane’s smoky meats and championship-winning sauces at home. With more than 50 mouthwatering recipes, Pig Beach BBQ Cookbook includes everything from traditional favorites like buffalo wings and smoked beef brisket, to groundbreaking new dishes like Mojo-Marinated St. Louis Ribs and Secret Spice Pecan Candied Bacon.
An essential read for every at-home pitmaster, Pig Beach BBQ Cookbook is also a definitive barbecue tour of the United States. By sharing tricks of the trade from experts in every region, it explains once and for all how North Carolina ’cue differs from Texas ’cue, and teaches you how to recreate those distinct and delicious flavors no matter where you live.
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Abdoo and McBride meld their "haute cuisine" chops with the techniques of a "centuries-old craft" in this scattered collection inspired by their popular Brooklyn barbecue joint. Star menu items, such as glazed ribs and pastrami brined for two weeks, are patiently explained, and a chapter salutes New York's diverse flavors, including Lebanese-style ribs drizzled with a yogurt-based white sauce inspired by what's served at the local "meat-and-rice food carts found all over ." But when Abdoo and McBride go beyond the grill, results are mixed. A "very involved... free-form lasagna" with smoked duck confit is puzzlingly assembled on a sheet pan and cut into individual portions that are then pan-seared and finally baked—a restaurant method that makes little sense at home. Shredding brisket to fill ravioli and scattering pastrami cubes on ramen offer delicious ways to elevate the usual, but more delicate dishes—including cod in smoked tomato water—seem out of place alongside 16-ounce pork chops and mammoth tomahawk steaks. While the many barbecue-related tips (omit wrapping the shoulder for pulled pork if you like crispy "bark") are handy, some, including a note that yuzu juice is "available at some specialty stores and online," read like fillers. This cookbook's lack of focus dilutes the potency of its best recipes.
