Pitmasters, chefs, a blogger and a Brit share recipes and advice for grilling up a storm this summer.
‘Tis the season. Outdoor cooking season, that is. Normally that’s a year-round activity in California, but many backyard grill masters and pitmasters may feel the need to make up for lost time, if our recent months of cold, blustery weather kept them inside. The publishing world is happy to oblige with a fresh crop of inspirational cookbooks. There are recipes and advice for everyone here, whether you are a casual griller or smoking like a pit pro.
“Las aguas” and “las salsas” are also reimagined by Lopez and Cabral. Check out their innovative Toasted Corn Horchata, Watermelon and Lime Zest Agua Fresca and Bone Marrow Salsa. And even if you think your pico de gallo recipe is the best, who isn’t always looking for what the authors call A Better Pico?
Heralded as North Carolina’s most famous pitmaster, Ed Mitchell has been practicing the art of smoking meat for more than 30 years, so you know he has plenty of wisdom to impart in this, his first book. Although he starting smoking meat as a teenager, he traces his official history to 1991, when he went down to the Piggly Wiggly to buy a hog to cook at his family’s market, and the irresistible aroma drew onlookers.
Barbecue advice from a Brit? Sure, when it comes from Marcus Bawdon, an expert devoted to transforming the United Kingdom’s traditionally dismal backyard barbecue — “poor-quality supermarket meats, cremated on the outside and raw on the inside,” he writes — into palatable meals. By the way, If you’re an outdoor cook with an adventurous palate, you might want to try assembling and smoking Bawdon’s signature dish, the Dirty Meatenburg, a massive log of pork sausage and black pudding wrapped entirely in strips of bacon.
This hand-size “barbecue in a box” is designed for the backyard or campground griller who wants some fresh ideas and wants them fast — save the long reads for another time.
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