Back on WBZ Connoisseurs Corner and here are some highlights.
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| Primo XL with Pitmaster IQ120 1:00a.m. on May 22, 2016 |
If it ever gets warm here in Massachusetts, we
will enter grilling and barbecuing season, and like every year, there is a
proliferation of equipment, books and other items that tend to capture the
imagination of the grill master; I thought we would talk a little bit about one
of my favorite springtime pastimes, reading all the new bbq books…(Full
disclosure-I do NOT benefit in any way of you purchase these books, whether
through the Amazon link or otherwise. I
promote them because I think they are worthy of your time, but I receive
nothing in return, other than your satisfaction with the recommendation-If you
read any of these, I’d love to hear from you at criticalpalate@gmail.com).
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| Steven Raichlen and me |
“Project Smoke” by Steven Raichlen is a great book released May 10, 2016. Steven
is the host of “Project Smoke”, broadcast nationally on PBS and has written New
York Times bestselling books on barbecuing and grilling, including “How to
Grill” and “Planet Barbecue” and now smoking.
He has won multiple James Beard awards, and actually will be joining us
on WBZ, Newsradio 1030 to discuss the release of this new book, a beautifully
written and illustrated companion book to his television show, with great
pictures and easy to follow recipes. Tune in on
June 18 at midnight for this mouth-watering interview.
I have spent a lot of time deep in this book…but the
cover alone sets you up with a mouthwatering picture of beef ribs. The book really educates the reader about the
science of smoking, and teaches you about the flexibility of the craft, from
smoking vegetables and tofu, meats, sides, dessert and even cocktails. You can’t go wrong with this book, whether
novice or an advanced smoker.
Any fan of BBQ Pitmasters on the America
Channel is familiar with Myron Mixon, allegedly the most-winning man in
bbq. He has gone old school with his
book “BBQ Rules”, where he teaches us how to build an old-fashioned brick pit,
burn down our own coals, and shares some of his Georgia “wisdom”. Myron is a character and that comes through
in his book. If you want to know how to
cook a whole hog, with some nice action photos, this is the book for you.
Will Budiaman, a writer for Bon Appetit and
Epicurious.com, has written his second book, “Be a BBQ Pitmaster”. I think this is an interesting book for
recipes, some traditional like beef ribs, and beer can chicken, to barbecue
nachos and banana nut pie. While it
doesn’t have a lot of photos, and we eat with our eyes as much as our mouths,
it does has a lot of detailed text, written in a light style.
We are lucky that right here in Brookline is
the home of the great PBS show, “America’s Test Kitchen” and their publishing
arm. As any fan of the show knows, they
test, and re-test, and test again any recipe they promote, and wrap it all in a
big bundle of science. When they produce
a cookbook, and there are many, you cannot go wrong and though dense, the
recipes are usually fool-proof. So I was
excited when they published this years “Master of the Grill”. The book features great recipes, step-by-step
instructions (some with step-by-step photos), a lot of explanations and plenty
of reviews of gadgets and gear. This is
a must-buy for your griller or pitmaster.
Another book I am excited about is Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn. Meathead has been running a phenomenal bbq-ing
website, amazingribs.com, for years, and has published a book that part review,
part science, part recipe, and all-out fun.
I strongly recommend Meathead’s website and book for anyone interested
in smoking and grilling, and learning what equipment is important (instant read
thermometer) and what is not (a grill brush-we will talk about that later.) Meathead’s book is for meat-lovers.
Until next time...keep it meaty!
