3 New BBQ Cookbooks To Help Up Your Game
These Three New BBQ Cookbooks Will Help You Up Your Game
More and more people are cooking at home these days and backyard barbecue is more popular than ever. A number of new cookbooks are slated for publication this spring that will provide inspiration for backyard cooks and barbecue enthusiasts. If you’re looking for recipe ideas or want to hone your skills, look no further.
Here are three great new barbecue cookbooks you need on your bookshelf this season.
The Four Fundamentals of Smoking by Chris Sussman a.k.a. The BBQ Buddha
For those curious about what’s going on under the surface of great BBQ, this introductory guide lays out fundamental techniques in detail, helping even the most novice griller transform into a confident pit master. Chris demystifies concepts like controlling air flow and humidity to perfectly capture smoke flavor in food, as well as maintaining the ideal BBQ zone temperature, and the secrets to knowing when a cook is complete, which go beyond internal temperature. Chris gives readers a sturdy foundation of knowledge, then shares foolproof recipes demonstrating these techniques in action with additional tips, so their BBQ comes out perfectly tender with incredible smoky flavor every time. Order here.
Hot & Fast BBQ on Your Weber Smokey Mountain Cooker by Bill Gillespie of Smokin’ Hoggz BBQ
Bestselling author and award-winning pitmaster Bill Gillespie teaches grillers how to get great BBQ as fast as possible on their Weber Smokey Mountain. The book starts by teaching readers the basics of getting started with a Weber Smokey Mountain including components of the grill itself, differences between the size options, and the most important ingredients for smoking success (charcoal, smoke wood, brines, marinades, etc.) to ensure they have the groundwork laid out before hopping into one of Bill’s award-winning recipes. Order here.
Weeknight Smoking on Your Traeger and Other Pellet Grills by Adam McKenzie of This Jew Can Cue
Grilling doesn’t have to be a hobby reserved for the weekend. It’s something you can easily include in your busy life for a weeknight meal, thanks to Adam’s recipes that take advantage of the hands-off, fast-cooking features of the popular Traeger grill and other wood pellet grills. With the simple push of a button and a short start-up time — often faster than doing the prep itself — you can have amazing wood-fired flavor on the table in a matter of minutes. From traditional favorites like a whole roasted chicken to smash burgers and the perfect reverse-seared steak, readers will find something that suits their appetite any day of the week. Order here.
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See this week’s Recipe of the Week for a special recipe from Chris Sussman and stay tuned for more special recipes from these books in future issues of The Smoke Sheet. Be sure to follow us on Instagram, Facebook, and Twitter for a chance to win a copy of these titles!
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
FOGO Premium Lump Charcoal lights quickly and burns hotter and longer. Click here to learn more about FOGO Charcoal.
—Curry Boys BBQ offers up a new take on barbecue in San Antonio, Texas. (Photo via Curry Boys BBQ / Facebook)—
HOT OFF THE PRESS
Daniel Vaughn of Texas Monthly recently spotlighted Curry Boys BBQ in San Antonio, which is now on the radar as one of the most exciting new barbecue joints opened in the past year. Curry Boys BBQ blends Texas barbecue with Southeast Asian flavors, with curries served with barbecue on top being the primary menu items. It also serves regular specials such as Vietnamese ribs on Saturdays. “As more big-city barbecue joints trend toward sameness in menus, techniques, and aesthetic, Curry Boys brings a new energy that I hope will inspire continued growth in Texas barbecue,” Vaughn writes. READ HERE.
Another unusual-but-exciting barbecue joint was profiled this week: Black Star Pirate BBQ in the San Francisco area. SFGate notes that this hidden gem feels like being on another planet, despite only being 20 minutes outside SF. The menu at the joint features standard barbecue staples but the atmosphere is unlike anything else. “When we arrived, Black Star had the slightly overwhelming, almost vibrating energy of an underground art show — the kind of event everyone who attends talks about for days after,” writes SFGate’s Freda Moon. “It was a feeling I hadn’t experienced in over a year.” READ HERE.
Columnist Chuck Blount of the San Antonio Express-News spoke with several pitmasters and barbecue joint owners about something that doesn’t get discussed often: how do they deal with the smell of smoke and barbecue being on them all the time? One example was David Kirkland, co-owner and fire tamer of Seguin’s Burnt Bean Co. Kirkland admitted that his wife Michelle “has ordered him to keep his oak smoke-scented clothes separated” and left in his work truck. He also has a hamper dedicated solely to barbecue clothes. “I would go to a friend’s house thinking that I was all cleaned up, and they would tell me I smell like a barbecue pit,” Kirkland said. “It’s part of who I am. I like to think of it more as the Texas perfume.” READ HERE.
The Forward Operating Base Brewing Co. in DuPoint, Washington (not far from Tacoma) has a new weekend-only barbecue operation, which takes inspiration from food styles found near military bases. FOB Brewing is starting with Central Texas-style BBQ and it will eventually offer international styles as well. “When I was in Iraq and Afghanistan and eating the local food, it was always such a magical blend of something totally new to me, but there was always an element of it that reminded me of barbecue I grew up eating,” FOB owner and Army veteran Jared Wharton said. “And I always, thought, ‘We should celebrate this more.’” READ HERE.
On a sad note, three notable closures were announced in the past week:
Buddy's BBQ has been a staple in Fayetteville, Arkansas since 1946, serving up home-cooked meals and lots of great memories passed from generation to generation. Current owners Janice and Rick have run Buddy’s the past 30 years but now plan to retire. READ HERE.
Moseberth’s Chicken and BBQ in Portsmouth, Virginia will soon be closing its doors after 81 years. The restaurant has struggled recently with pandemic hardships and newly needed expensive repairs. READ HERE.
Iconic Wilmington, N.C. BBQ joint Parchies is set to close after 36 years in business. Owner Dave Wishon has set the close date for Friday, April 23. READ HERE.
ADDITIONAL READS
2Fifty Texas BBQ in Riverdale Park, Maryland will soon bring its “destination brisket” to Washington D.C. proper with a new stall in Union Market.
Another exciting barbecue addition to the D.C. area is Aunteaboba x Supreme Barbecue, which sells items like 16-hour-smoked Texas brisket alongside boba teas.
Ray Lampe, aka Dr. BBQ, has launched a “not-so-secret” speakeasy called Burnt Ends Tiki Bar, which serves creative appetizers and drinks in St. Petersburg, Florida.
J.C. Reid of the Houston Chronicle writes that Central Texas-style barbecue joint 1701 Barbecue is catching on in Beaumont, Texas, despite the city being resistant to the style.
A “build-your-own” BBQ bowl food truck called Smoke in a Bowl has debuted at the Crossroads Food Truck Park in Midland, Michigan.
Michael Dolan, a former Wall Street trader, has signed a contract to open four franchise locations of Mighty Quinn’s Barbeque in the borough of Queens in New York City.
Community Impact interviewed the fine folks behind Pustka Family Barbeque, which has been serving walk-up barbecue in Hutto, Texas for the past three years.
Carey Bringle from Nashville mainstay Peg Leg Porker has penned a fun new book called BBQ for Dummies. (Read more about it below.)
Food expert Trey Chapman spoke with FOX 4 News Dallas-Fort Worth about some of the best barbecue dishes he’s had in Texas, with mentions of Terry Black’s, Panther City BBQ, Smokeaholics, and more. Read his full list here.
The Pioneer Woman highlighted 15 great barbecue sauce brands to try this summer, which includes some surprising picks.
Join The Smoke Sheet and Grill Girl each Thursday for our new show, This Week In Grilling and BBQ. Watch live on The Smoke Sheet’s Facebook page.
—If you want to learn more about what to do with brisket trimmings and leftovers, Sebastian from FOGO Charcoal has you covered.—
WATCH
How to Use All the Trimmings and Leftovers from Texas Brisket — FOGO Charcoal
After Sebastian from FOGO Charcoal smoked 40 pounds of Texas-style brisket, he thought it would be a great opportunity to create a video on what to do with brisket trimmings and leftovers. He demonstrates how to grind some incredible brisket burgers, then steps it up with what he thinks might be the best tacos ever, and finishes off by making brisket burnt ends and then bao buns with brisket burnt ends. WATCH HERE.
LISTEN
Mighty Joe Yim from Knox Ave. BBQ — New School Barbecue
Evan from Leroy & Lewis BBQ talks with Joe Yim of Knox Ave BBQ about his new YouTube series "BBQ Talk" where Joe breaks down the finer details of cooking barbecue. Originally from Chicago, Joe has worked at Terry Black's, Truth, and Leroy & Lewis BBQ. His pop-up series, Knox Ave BBQ is set up at Mars Brewing in Chicago and will hold events this summer. The guys also break down their top five tips for cooking barbecue. LISTEN HERE.
READ
BBQ for Dummies — Carey Bringle
The new book BBQ for Dummies is the complete year-round guide to BBQ and smoking. Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the top BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. If you’re looking for a new guide to classic barbecue and more, look no further. ORDER HERE.
When it comes to measuring cooking temperatures with speed and accuracy, Thermapen Mk4 is in a class by itself. Click here to learn more about the Thermapen MK4.
—This recipe for reverse-seared tri-tip incorporates flavors from Korean cuisine. (Photo by Chris Sussman)—
Reverse-Seared Korean Marinated Tri-Tip
By Chris Sussman
For this week’s Recipe of the Week, we chose this recipe for Reverse-Seared Korean Marinated Tri-Tip from the book The Four Fundamentals of Smoking by Chris Sussman. This recipe incorporates the flavors of Korean cuisine, which are the perfect accompaniment for tri-tip. This cut is cooked low and slow and then finished at high heat to achieve a tender center with a delicious crust.
Reprinted with permission from The Four Fundamentals of Smoking by Chris Sussman; Page Street Publishing, Co.; April 2021.
Dalstrong creates best-in-class tools at unrivaled price points. Click here to learn more about Dalstrong Knives.
—Early 2021 may be light on larger barbecue events, but we expect many to happen later in the year.—
April 21, 2021: Brisket King NYC — Brooklyn, New York
If you love brisket, you won’t want to miss Brisket King NYC 2021 in Brooklyn. The event will be held this year at the outdoor space at Pig Beach NYC in Brooklyn. More than 15 chefs and pitmasters will be there serving up their takes on brisket and pastrami, including Blue Smoke, Central City BBQ, Morgan’s Brooklyn Barbecue, and others. MORE INFO HERE.
May 7-8, 2021: The BBQ Fest on the Neuse — Kinston, North Carolina
The 39th annual BBQ Festival on the Neuse kicks off soon in Kinston, NC. The 2020 version of the event was canceled due to COVID-19, but it’s back in 2021 with a slightly different setup for safely. The festival will include barbecue, food competitions, shopping, arts and crafts, wine garden, children’s activities, and more. Expect a good time for families and BBQ enthusiasts. MORE INFO HERE.
May 12-15, 2021: Memphis in May World Championship Barbecue Cooking Contest — Memphis, Tennessee
This four-day competition will be held in Tom Lee Park on the banks of the Mississippi River in downtown Memphis. Teams travel from around the world to compete for the title of World Champion and a share of the more than $115,000 in prize money. Teams will compete in the championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” MORE INFO HERE.
June 4-5, 2021: Hogs For the Cause — New Orleans, Louisiana
The bug Hogs For the Cause barbecue competition and festival is back in 2021 with a few changes. Proceeds still go to fight pediatric brain cancer, but this year's event will be held at a 15-acre site in Belle Chasse on the east side of the city. Organizers are limiting ticket sales to only 25% of the venue's capacity, and they will make the event cashless. MORE INFO HERE.
July 9-11, 2021: Windy City Smokeout BBQ & Country Music Festival — Chicago, Illinois
Get ready for beer, BBQ, and country tunes, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago. The Windy City Smokeout is one of the largest barbecue festivals in the U.S. and typically features the world’s best pitmasters and more than 15 musical acts. Read our to learn about the experience. MORE INFO HERE.
NOTE: Due to the pandemic, it’s possible these dates and details might change. For the latest details, please check out our full events calendar.
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