WEBER'S NEW AMERICAN BARBECUE™ by Jamie Purviance

Allacrossthenation,peoplefromdifferentplaces,different cultures,anddifferentperspectivesarebringingsomething newtothegrill.WebersNewAmericanBarbecueTMisan exciting, participatory exploration of how American barbecue is evolving. Fresh, modern, and totally original, this book explores some of the most interesting trends in barbecue today.PUBLICITY ANDMARKETING National Media National Author Tour National Print and Online Advertising Online Marketing andSocial Media Promotion Cross-Promotion with Weber PUBLICITY REBECCA LISS Email: [email protected] Call: (212) 598-5729Price: $24.99Pub Date: April 19, 2016Trim Size: 8" x 10"Page Count: 304ISBN: 978-0-544-71527-1Book Format: FlexiboundFull color throughoutJAMIE PURVIANCE is Webers master griller. He graduated from the Culinary Institute of America, and has written for publications such as Bon Apptit, Fine Cooking, and the Los Angeles Times. He is the author of numerous cookbooks including Webers Way to GrillTM, a New York Times best seller. FOOD PHOTOGRAPHY BY TIM TURNER LIFESTYLE PHOTOGRAPHY BY MICHAEL WARRENABOUT THE AUTHORINSPIRED BY TRADITION. FREED BY CREATIVITY. THIS IS NEW AMERICAN BARBECUE.FOLLOW US @HMHCOOKSWWW.HMHCO.COM/COOKING WEBER.COMLearn the tried-and-true methods of traditional barbecuefrom accomplished pit mastersExplore how notable chefs are putting a new spin on the classics Experiment with the spices and global inuences thatare shaping what we make on the grill 150+ recipes with photos Extensive step-by-step instructionFireside chats with chefs and pit mastersJ AMI EPURVI ANCEAMODERNSPI NONTHECLASSI CSNEW AMERICANCONTENTSBASICSAPPETIZERSPORKRED MEATPOULTRYSEAFOODSIDESSEASONINGSRESOURCESINDEX102258124166210240270291296CAROLINAS 94The Brave New World ofBarbecue Sandwiches (Carolinas and Deep South)SPECIAL FEATURESMISSOURI76The Next Chapter of Kansas City Barbecue(Kansas City, MO)CALIFORNIA138Californias OriginalSanta MariaStyle BBQ (Central Coast, CA) OREGON288Wood-FiredGrilling MeetsFree-Spirited Portland (Portland, OR)COLORADO 146Lamb and BisonStaging a Comebackin Denver BBQ(Denver, CO)TEXAS188Tim Byres:Making BarbecueNew Again in Texas(Dallas, TX)LOUISIANA256 Latin American BBQSeen Through aNew Orleans Lens(New Orleans, LA)NEW YORK 278Barbecuingwithout Boundariesin New York City(NYC, NY)ILLINOIS228Female Competitoris Game Changerin Chicago BBQ(Chicago, IL)PORK260Rotisserie Lechon Asado62 Slow-Roasted Pork Bo Ssam Lettuce Wrapswith Carrot-Scallion Ginger Slaw64 Memphis Pulled Pork Spaghetti66Beginner: Pulled Pork Sandwiches with Vinegary Slaw68 Intermediate: Apple-Brined Pork Shoulder with Mustard Sauce 70 Advanced: Glazed Pork Shoulder with Red Sauce74 Pulled Pork Breakfast Burritos with Eggs and Cheese76SPECIAL FEATURE: THE NEXT CHAPTER OF KANSAS CITY BARBECUE78 Brined and Smoked Fresh Ham80 Barbecued Ham with Strawberry-Mango Salsa82 Smoked Ham and Swiss Sandwicheswith Pickled Jalapeos and Onion84 Chicken-Fried Pork Ribs with Peachy Dipping Sauce86 Beginner: Baby Back Ribs with Cola Barbecue Sauce88 Intermediate: Rotisserie Baby Back Ribs90 Advanced: Baby Back Ribs94SPECIAL FEATURE:THE BRAVE NEW WORLD OF BARBECUE SANDWICHES96 Beginner: Easy Spareribs98 Intermediate: Rotisserie St. LouisCut Ribswith Root BeerBourbon Glaze100 Advanced: Spareribs Wrapped with Butter, Sugar, and Spices104 Dirty Pork Chops106 Pork Chops with Sweet Soy Glaze and Scallion-Sesame Rice108 Chinatown Pork Loin Char Siu110 Marinated Pork Loin Spiedies on Hoagie Rolls112 Bacon-Wrapped Pork Tenderloins with Cider-Balsamic Reduction114 Peach-Smoked Nawlins Country-Style Pork Ribs116 Maple-Glazed Homemade Bacon118 Boston Bacon Fatties 120 Three-Cheese Pizza with Roasted Mushrooms,Peppers, Sausage, and Onion122 Pizza with Prosciutto, Parmesan, and Provolone76945RED MEAT1In a large skillet over medium heat, fry the bacon until browned and crisp, 5 to 7 minutes, turning occasionally. Using a slotted spoon, transfer the bacon to a large, heavy saucepan. Set aside. Drain off all but 1 tablespoon bacon fat from the skillet. Add the onion and saut until softened but not colored, 3 to 4 minutes, stirring occasionally. Transfer the onion and the remaining jam ingredients to the saucepan with the bacon. Bring to a boil over medium-high heat, and cook until the sugar dissolves, stirring frequently. Reduce the heat to medium-low and simmer, partially covered, until most of the juices are absorbed and the mixture is thickened to a moist jam consistency, 40 to 45 minutes, stirring frequently. 2In a large skillet over medium heat, warm the oil. Add the onions and salt. Cook over mediumheat until the onions begin to turn light golden,10 to 15 minutes, stirring occasionally. Reduce the heat to medium-low and cook until the onions are deep golden brown and caramelized, 15 to20 minutes more, stirring frequently. Remove from the heat and stir in the pepper. 3Prepare the grill for direct cooking over high heat (450 to 550F). 4Mix the patty ingredients, and then gently form 12 patties of equal size, each about 2 inches in diameter and -inch thick.5Grill the patties over direct high heat, with the lid closed, until cooked to your desired doneness, about 6 minutes for medium, turning once when the patties release easily from the grate without sticking. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat. Build each slider on a bun with a patty, jam, and onions. Serve warm. JAM (makes about 2 cups)8ounces smoked bacon, cut into-inch strips 1cups chopped sweet yellow onion 1pounds plum tomatoes, chopped (about 3 cups) 3tablespoons packed light brown sugar 2tablespoons cider vinegar1tablespoon Sriracha or hot sauce1teaspoon kosher saltteaspoon freshly ground black pepperONIONS (makes about 1 cups)2tablespoons extra-virgin olive oil 2sweet yellow onions, about 1 pounds total, halved lengthwise, thinly sliced crosswise1teaspoon kosher saltteaspoon freshly ground black pepperPATTIES2pounds ground rib eye steak1tablespoon Worcestershire sauce 1teaspoons kosher saltteaspoon freshly ground black pepper 12slider buns, splitMAKES: 12 SLIDERS|PREP TIME: 15 MINUTES, PLUS 48 TO 56 MINUTES FOR THE JAM, AND 25 TO 35 MINUTES FOR THE ONIONS GRILLING TIME: ABOUT 6 MINUTESGROUND RIB EYE STEAK SLIDERSWITHCARAMELIZEDONIONSANDTOMATO-BACONJAMSailors in the US Navy coined the term slider in the early 20th century to refer to burgers so fatty that they slid across a galley grill when a ship rolled to one side. Nowadays a slider is a small burger that you can eat in a few bitesand thats plenty for these burgers because they carry a lot of fat (and flavor) from lusciously marbled rib eye steaks. If you dont have a meat grinder, ask your butcher to grind the steaks for you.TOMATO-BACONJAMMost great burgers include sweet and smoky toppings, as in tomato ketchup and bacon.Here we slowly simmer those elements together in a decadent jam that begins by caramelizing onions in bacon fat and nishes with a shot of Americas favorite new hot sauce, Sriracha.You may have jam leftovers, buts thats a good thingits also delicious served with cheese or spread on grilled crostini. The jam may be refrigerated for up to 1 week.6RED MEATFor decades, the barbecue sandwich was a humble and somewhat spartan food: slow-smoked meat on a plain white hamburger bun, topped perhaps with some barbecue sauce and maybe some slaw or a couple of pickle slices. The bun might be toasted or steamed, but the proportions were modest: a one-handed meal you could eat driving fast down a country road without staining your shirt too badly.Lately, though, theres been a seismic shift in the barbecue sandwich landscape. Adventurous pit masters are taking the bun and the meat to be mere starting points for any number of ights of fancy. They swap in Kaiser rolls or hoagie buns, pile lamb on marbled rye, and roll pulled pork in tortilla wraps. They avor the meat with exotic spices and ery peppers and dress them with any number of fusiony sauces.Some go for sheer over-the-top excess, piling on pretty much anything found around the kitchen: jalapeos, pickled onions, cheese, pineapple, onion rings, even cheese. Others go in the opposite direction, downsizing to pinches of pork tucked inside toasted dinner rolls to make dainty two-bite sliders. These may not be your grandfathers barbecue sandwiches, but they are delicious, lling,and well worthy of notice.SPECIAL FEATURESANDWICHESTHE BRAVE NEW WORLD OF BARBECUEPAPAKAYJOES At Papa Kayjoes (Centerville, TN), the open-faced barbecue sandwich gets a more down-home twist by loading smoky chopped pork on top of two griddled corn bread cakes with a pile of creamy coleslaw across the top. Hefty as the sandwich is, its bulk pales in comparison to the Z-Man Sandwich at Joes Kansas City Barbecue (formerly, Oklahoma Joes). Named for a local sports radio personality, the Z-Man is an exercise in barbecue excess: sliced beef brisket with smoked provolone cheese melted over the top and two deep-fried onion rings loaded onto a toasted Kaiser roll, slathered in tangy brown barbecue sauce. FRANKLIN BARBECUE When it comes to sandwiches, the good folks of the Lone Star State seem intent on proving that everything is indeed bigger in Texas. And they get pretty creative in the process. Celebrity brisket cook Aaron Franklin concocted the Tipsy Texan back when Franklin Barbecue (Austin, TX) was still operating as a mobile food trailer. It was created at the request of a noted local bartender and loyal customer who called himself the Tipsy Texan. Franklin chops lean brisket into shreds and mixes it with espresso barbecue sauce, then combines it with sliced sausage, slaw, pickles, and onions on a big hamburger bun for a mammothsized sandwich drippingwith attitude.SPECIAL FEATURELOREM IPSUM ET LAMET CONSECTETHE SOUTHERN BELLY BBQ The Southern Belly BBQ (Columbia, SC) is serious about the barbecue sandwich. In fact, sandwiches eight of them in totalare all they serve. Each begins with a massive pile of pulled pork on some sort of soft, fresh-baked bread. The Django adds bacon, pepper jack cheese, roasted red peppers, and jalapeos between thick slices of Texas Toast. The King Kahuna features pineapple, cheddar, and bacon on Hawaiian sweet bread with an Asian-inspired Yum-Yum remoulade. And then theres the Wookie: a French roll piled with two layers of pork and two of bacon along with three slices of cheese and grilled onions. A single slice of white bread in the center of the whole thing, club sandwichstyle, makes the sandwich a triple-decker monstrosity. SPECIAL FEATUREPEAK BROTHERSBAR-B-QUEWAVERLY, KY Peak Brothers Bar-B-Que drives things along a much more modest route, making a splendidly basic sandwich from the rare western Kentucky delicacy known aschipped muttonthat is, the drier, smoky outer edges of slow-smoked mutton chopped into shreds and soaked in Kentucky-style barbecue dip. The treatment transforms the meat into something tender and juicy with a tangy vinegar-laced snap. When its layered between slices of spicy rye bread with crisp pickle slices and chopped onions, its a pleasing combination of complementary textures and bold, savory avors.9SEAFOOD1Prepare a charcoal grill with lump charcoalfor direct cooking over medium heat(350 to 450F). 2Grill the red cherry peppers over direct medium heat, with the lid closed, until blistered, not blackened, all over, 3 to 5 minutes, turning as needed. Remove from the grill and, when cool enough to handle, cut the peppers lengthwise in half, discard the stems and seeds, and cut crosswise into thin slices. Set aside.3In a large, deep skillet over medium heat, warm the oil. Add the garlic and red pepper flakes and saut until fragrant, about 1 minute. Add the wine, lemon juice, and salt. Bring to a boil, and then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and cover. 4Arrange the clams in single layer on a perforated grill pan. Wearing insulated grill mitts or gloves, place the pan directly on the coals (the coals should be covered with ash, glowing red, with no black remaining). Close the lid and grill the clams until they open, 4 to 5 minutes. Carefully transfer the pan from the grill to a heatproof surface. Discard any unopened clams. Carefully transfer the clams with any of the juices in the shells to the skillet with the wine mixture. 5Bring a large pot of salted water to a rollingboil. Add the linguine and cook until its about 1 minute short of al dente. Drain the linguine, reserving cup of the pasta water. Add the linguine, red cherry peppers, 2 tablespoonsof the parsley, the butter, and lemon zest to the skillet (add some of the reserved pasta water if needed). Place the skillet over medium-high heat and toss the pasta until coated with the sauce and heated through. Season with pepper. Serve warm, garnished with the remaining2 tablespoons parsley.4small red cherry peppers(pimiento chiles)2tablespoons extra-virgin olive oil3large garlic cloves, choppedteaspoon crushed red pepper flakes1cup dry white winecup fresh lemon juice1teaspoon kosher salt2pounds littleneck or manila clams 1pound dried linguine orspaghetti pasta4tablespoons chopped freshItalian parsley leaves, dividedcup ( stick) unsalted butter, softened2teaspoons finely grated lemon zestFreshly ground black pepper SERVES: 4|PREP TIME: 25 MINUTES|GRILLING TIME: 8 TO 10 MINUTES SPECIAL EQUIPMENT: CHARCOAL GRILL, NATURAL LUMP CHARCOAL, PERFORATED GRILL PAN COAL-ROASTED CLAMSWITHBLISTEREDCHILESANDLINGUINEHows this for a new way to cook clamsright over lump charcoal! Its really a contemporary version of an old Native American tradition called a clambake that involves digging a pit in the sand and cooking shellfish buried among wood embers, hot stones, and steaming blankets of seaweed.In this recipe, weve added the charred flavors and fairly mild spiciness of blistered (not blackened) red cherry peppers. If you like your food hotter, used red jalapeo chiles instead, or add some more crushed red pepper flakes to the wine sauce.COAL-ROASTI NGCLAMSThis is a case where you want to cook with entirely natural charcoal. The chemicals and processed coal sometimes added to briquettes could get into the clams, so use lump charcoal that is nothing more than pieces of wood that have been burned down to charcoal in a low-oxygen environment. The smaller and more tender varieties of clams taste best here. Littleneck clams from the Atlantic coast are usually the most expensive because of their brilliantly briny sweetness. Manila clams from the Pacic coast work well, too. Try to get the tender ones that are aboutan inch wide or less.10SEAFOODAllacrossthenation,peoplefromdifferentplaces,different cultures,anddifferentperspectivesarebringingsomething newtothegrill.WebersNewAmericanBarbecueTMisan exciting, participatory exploration of how American barbecue is evolving. Fresh, modern, and totally original, this book explores some of the most interesting trends in barbecue today.PUBLICITY ANDMARKETING National Media National Author Tour National Print and Online Advertising Online Marketing andSocial Media Promotion Cross-Promotion with Weber PUBLICITY REBECCA LISS Email: [email protected] Call: (212) 598-5729Price: $24.99Pub Date: April 19, 2016Trim Size: 8" x 10"Page Count: 304ISBN: 978-0-544-71527-1Book Format: FlexiboundFull color throughoutJAMIE PURVIANCE is Webers master griller. He graduated from the Culinary Institute of America, and has written for publications such as Bon Apptit, Fine Cooking, and the Los Angeles Times. He is the author of numerous cookbooks including Webers Way to GrillTM, a New York Times best seller. FOOD PHOTOGRAPHY BY TIM TURNER LIFESTYLE PHOTOGRAPHY BY MICHAEL WARRENABOUT THE AUTHORINSPIRED BY TRADITION. FREED BY CREATIVITY. THIS IS NEW AMERICAN BARBECUE.FOLLOW US @HMHCOOKSWWW.HMHCO.COM/COOKING WEBER.COMLearn the tried-and-true methods of traditional barbecuefrom accomplished pit mastersExplore how notable chefs are putting a new spin on the classics Experiment with the spices and global inuences thatare shaping what we make on the grill 150+ recipes with photos Extensive step-by-step instructionFireside chats with chefs and pit mastersJ AMI EPURVI ANCEAMODERNSPI NONTHECLASSI CSNEW AMERICAN