Pig Beach BBQ cookbook Smoked, grilled, roasted, and sauced

Matt Abdoo

Book - 2022

"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 Secre...t Spice Pecan Candied Bacon"--Page 2 of cover.

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Subjects
Genres
Cookbooks
Published
New York, NY : Mariner Books, an imprint of HarperCollins Publishers [2022]
Language
English
Main Author
Matt Abdoo (author)
Other Authors
Shane McBride (author), Ken (Photographer) Goodman (photographer)
Physical Description
304 pages : illustrations (some color) ; 24 cm
Bibliography
Includes index.
ISBN
9780358651888
  • Discovering barbecue
  • A little barbecue history
  • Barbecue basics
  • The heart of barbecue : signature rubs, seasonings, sauces, and marinades
  • Core barbecue
  • Fun with ribs
  • Signature grills
  • Beyond barbecue
  • Sides, sandwiches, and snacks
  • After the meats, you gotta have sweets
  • Barbecue time is cocktail time!
  • Meet the family
  • Our barbecue teams
  • Where to find our pitmaster friends.
Review by Publisher's Weekly Review

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. (May)

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Review by Library Journal Review

This barbecue cookbook, from Abdoo and McBride's NYC restaurant Pig Beach, is like no other. Covering a range of recipes from a standard brine to smoked-duck lasagna to cheddar cheese gougères, the authors take barbecue far past its traditional roots and add international flavors and haute-cuisine flair. Abdoo and McBride acknowledge enslaved people's historical contributions to barbecue cuisine, but the contemporary pitmasters mentioned in the book are almost exclusively white. There's certainly no shortage of name-dropping. A section on the history of barbecue reads more like a travelogue of BBQ joints across the South, particularly Memphis and Charleston. The most useful section to home pitmasters will be "A Word About Smokers," which covers techniques, terms, and popular brands. VERDICT Libraries near a Pig Beach restaurant or with an extensive barbecue collection may want to purchase. It's too fussy to be of much use to novice barbecuers, but experienced pitmasters might be interested.--Catherine Field

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