Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World PDF
Preview Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World
WICKED GOOD BARBECUE FEARLESS RECIPES FROM TWO DAMN YANKEES WHO WON THE BIGGEST, BADDEST BBQ COMPETITIONS IN THE WORLD ANDY HUSBANDS AND CHRIS HART WITH ANDREA PYENSON PHOTOGRAPHY BY KEN GOODMAN FOR OUR FAMILIES. CONTENTS Foreword Introduction CHAPTER 1 THE BASICS OF BARBECUE Styles of Barbecue Cooking with Fire Cookers Vertical Smokers Offset Smokers Kettle Grills SIDEBAR: GRILL ROASTING Gas Grills General Tips for Success Equipment Thermometers Charcoal and Wood CHAPTER 2 TAKING HOME THE PRIZE: HOW A GROUP OF FRIENDS FROM THE NORTH WON THE WORLD CHAMPIONSHIP OF BARBECUE 25-Step Championship Chicken White BBQ Rub SIDEBAR: MEAT GLUE The Ribs That Won the Jack Daniel’s World Championship IQUE Dry Rub Pork Marinade Sauce SIDEBAR: CHARACTERISTICS OF A SUCCESSFUL COOK IQUE BBQ Sauce Wicked Pulled Pork Savory Pork Marinade Injection Spicy Lexington Red Slaw North Carolina Creamy Vinegar Dressing Bacon Bit Buns SIDEBAR: FINDING THE MONEY MUSCLE The American Royal 1st Place Beef Brisket Beef BBQ Dry Rub Beef BBQ Marinade Beef Marinade Injection SIDEBAR: BRISKET SELECTION, WET-AGE, AND TRIM INSTRUCTIONS Spatchcock Chicken with Top-Secret Blue Ribbon Brine SIDEBAR: THE TRUE MEANING OF SPATCHCOCK CHICKEN Top-Secret Blue Ribbon Brine CHAPTER 3 TAILGATING AND PLAYING OUTSIDE Seven-Layer Dip of Disbelief Layer 1: Old Bay Shredded Beef Short Ribs Layer 2: Crab Remoulade Layer 3: Beef Tartare Layer 4: Smoked Salmon Spread Layer 5: Creamed Spinach Layer 6: Celery Root Purée SIDEBAR: CELERY ROOT Layer 7: Blue Cheese Crumble French Bread Croutons Smoked Buffalo Turkey Wing Explosion UnYawn’s Cajun Napalm Parking Lot Gumbo Muffin Tin Smokin’ Sliders with 647 Secret Sauce 647 Secret Sauce Buttermilk Slider Rolls Wood-Grilled Party Panini Steak and Cheese Hot Poppers TNTube Steak from Hell Chili from Hell Habanero Mash Whole Smoke-Roasted Striped Bass and Rocket Pesto Rocket Pesto Cheesy Grilled Corn Ultimate Steak Bomb Cheese Dizzle Atomic Buffalo Quail Turkey Skin Chips with Blue Cheese Vinaigrette Blue Cheese Vinaigrette CHAPTER 4 TWISTED TRADITIONALS The $100 Meatloaf Fried Mac ’n Cheese Pops Surf ’n Turf Lobster Chowder Hickory-Smoked Beef on Weck BBQ Scotch Eggs Fire-Cooked Cornbread with Bacon Jam and Honey Butter Bacon Jam Honey Butter Colossal BBQ Shrimp with Crab Cake Stuffing IQUE Hollandaise Sauce SIDEBAR: BELLY UP D.I.Y. Corndogs Spicy Mustard BBQ Gravy Fries with Stinky Cheese Sauce Smoked Pork Stock Basic Pulled Pork Stinky Cheese Sauce Minted Molten S’mores Cake Minty Marshmallows Pecan Pie–Stuffed Cheesecake Pecan Pie Refrigerator Cheesecake Bacon Almond Bark and Banana Rum Mousse Banana Rum Mousse Kenny’s Smokin’ Butter Cake SIDEBAR: BAKING IN A SMOKER CHAPTER 5 D.I.Y. BBQ (FRANKENCUE) “Smoke-Vide” Beef Ribs with Blues Hog Foam Dalmatian Rub Blues Hog Foam Whole Hog, Porchetta Style Herb Marinade Pork Jus Collard Chips Andy’s Famous Collards Make-Your-Own Chorizo and BBQ Clams Casino Pot Likker and Cornmeal Dumplings SIDEBAR: PORK BUTT, BY ANY OTHER NAME . . . Tender Kentucky-Style Lamb Shanks with Tangy Mutton Dip Tangy Mutton Dip Jerk Chicken, Flowerpot Style Papaya Salad New York Strip in a Flowerpot and Veggie Packs Veggie Packs Tandoori Shrimp in a Flowerpot Spicy Tamarind Sauce Coconut Basmati Rice CHAPTER 6 WAIT ’TIL YOU TRY THIS (UNBELIEVABLE RESULTS THAT TAKE TIME) Six-Day Bacon of the Gods Three-Day BBQ Kimchi Duck, Duck, Smoke Duck Duck Smoke Po’ Boy Duck Pastrami Duck Pastrami Brine Duck Pastrami Rub SIDEBAR: TO BUTCHER A DUCK (OR TWO) Smoked Duck Confit SIDEBAR: TIME MANAGEMENT WITH DUCKS Duck Cracklin’s Braised Red Cabbage Jamie’s Pig Ear Terrine Yuzu Aioli Campfire Cassoulet SIDEBAR: WHAT’S A SAUSAGE FATTY? Grandma Wolff’s Super Smoked Scrapple Bacon-Cheddar Biscuits Popcorn Ice Cream Sandwiches D.I.Y. Vanilla Wafers Popcorn Ice Cream Whiskey Caramel Sauce CHAPTER 7 ROAD TRIP Al Pastor Tacos Diabolo Salsa Roja SIDEBAR: BEWARE OF GHOST (CHILE)S “Lord of the Flies” Roast with Jungle Curry Lettuce Wraps Jungle Curry Korean-Style BBQ Beef Sandwich Korean Beef Marinade Korean BBQ Sauce Yakitori-Glazed Fish Collar Sesame Crackers SIDEBAR: FISH COLLAR Pork Jowl Tortilla Parsley Aioli Smoked Oxtail and Cheesy Potato Gratin MacGyver Julep SIDEBAR: MAKING SIMPLE SYRUP AND OTHER COCKTAIL NECESSITIES IN YOUR MOTEL ROOM Motel 6 Old-Fashioned Tea Time Blue Lips The Mexican Resources About the Authors Acknowledgments Index FOREWORD I first met Andy Husbands at the East Coast Grill, the celebrated restaurant in Cambridge, Massachusetts, that launched the revolution in contemporary American grilling. We reconnected last year at a barbecue I staged for the crew of the USS Constitution (“Old Ironsides,” the world’s oldest commissioned warship afloat), where Andy did a terrific job preparing a meal from my book, Planet Barbecue (Workman, 2010)—a feat that was equally remarkable for the fidelity with which he executed my recipes and the skill with which he turned them out on his custom-built smoker. After that experience, I vowed that the next time I met Andy it would be over his food. I was particularly interested in some of the dishes he and his coauthor and IQUE barbecue teammate, Chris Hart, made to win some of the biggest, toughest barbecue competitions in the world. Like the Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, Tennessee, where IQUE took the Grand Championship with their astonishingly succulent, smoky spare ribs. (You can read all about them on page 29.) Or the American Royal in Kansas City, where
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