Pig Beach BBQ Cookbook - Abdoo, Matt; McBride, Shane
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A delicious deep dive into the world of barbecue from the celebrated chefs behind the popular restaurants Pig Beach 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…mehr

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Produktbeschreibung
A delicious deep dive into the world of barbecue from the celebrated chefs behind the popular restaurants Pig Beach 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 Secret Spice Pecan Candied Bacon. An essential read for every at-home pitmaster, Pig Beach BBQ Cookbook is also a definitive barbecue tour of the United States. By sharing tricks of the trade from experts in every region, it explains once and for all how North Carolina 'cue differs from Texas 'cue, and teaches you how to recreate those distinct and delicious flavors no matter where you live.
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Autorenporträt
Matt Abdoo was the Chef de Cuisine of Del Posto and during his tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Prior to opening his own restaurants, Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue circuit with team Salty Rinse. The team received 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship. Today, Matt is a frequent guest chef on The Today Show and has appeared on many national cooking shows as well as DirecTV’s Fantasty Zone.