Christmas came early this year. The good people at ‘Southern Living’ have published a brand new book called ‘Ultimate Book of BBQ”. Yours truly was sent a copy to read and test drive. This book is an all inclusive book of everything bbq with ‘Southern Flair’. Pitmaster Christopher Prieto of North Carolina’s restaurant ‘Prime’ and television personality (BBQ Pitmasters) is driving this book with his expertise. He does get a little help with cooking tips from other seasoned pitmastes like Troy Black, Mryon Mixon and Robb Walch. There are over 200 recipes in this book with 200 mouth watering images to match. Pull up a beef rib and let’s take a look at this book.
I need to warn you that you may acquire an undeniable urge to eat bbq after thumbing through this book. The illustrations speak thousands of silent words tempting your appetite. I do not like the phrase ‘Food Porn’ but, the images do titillate, seduce, entice and provide plenty of temptation. I have not even begun to actually read the text of the book because of all the wonderful illustrations. It is time to read all about bbq.
This book is very thorough in its all encompassing look at Southern BBQ styles. We start with bbq definitions, history, and various cuts of meat to bbq. Christopher Prieto discusses different type of cookers, cooking fuel and smokers. We then move on to the meat of the matter. Recipes, recipes and more recipes are categorized by meat categories; chicken, pork, brisket and etc. Each recipe has a beautiful mouth watering illustration to accompany. Is it raining outside? No problem because there is a chapter in cooking bbq inside using the oven and or a slow cooker. We then move on to sides. There are lots of regional dishes that I definitely will be making. There is a section on sauces and even making pickles. There is a recipe for everyone.
One thing I like about Pitmaster Prieto” recipes are the simple instructions and un-complication of method. .It was a tough decision to choose a couple of recipes to share with you. We are going to make some ‘Grilled Molasses Flank Steak’ and accompany it with a ‘Eastern Carolina Slaw’. Come on over and lets fire up the grill.
- Grilled Molasses Flank Steak
¾ cup of molasses
1/3 cup soy sauce
¼ cup canola oil
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. grated fresh ginger
3 garlic cloves, minced
1 tsp dried crushed red pepper.
1 2lb flank steak
1. Place first 8 ingredients in a 2-gal. zip-top freezer bag; squeezed bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade, discarding marinade.
2. Preheat grill to 400 to 450 (high) heat. Grill steak covered with grill likd, 9 minutes each side or to desired degree of doneness. Remove form grill and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with table salt and fresh ground pepper to taste.
Eastern North Carolina Slaw.
- ½ cup vinegar
¼ cup sugar
1 tsp kosher salt
¼ tsp. freshly ground black pepper
½ head cabbage grated
½ cup chopped celery
1. Whist together vinegar and next 3 ingredients. Add cabbage and celery; toss to coat.
2. Let stand 1 hour before serving, tossing occasionally. Serve with hot sauce.
Both of these recipes are simple but so rewarding in taste. The Molasses flank steak was deep and rich with beef flavor. The molasses added a sweet component with the ginger, garlic, Worcestershire and soy adding a savory finish. The slaw was a good accompaniment to add a freshness and compliment to the rich beef.
This is a fun and colorful book. It would go great on any bbq enthusiast’s coffee table. The illustrations are ‘darn tootin’ dangerous if you are on any kind of diet. Christopher Prieto gives a very full and comprehensive take on Southern BBQ. This book is a great reference book for any and all bbq questions. With so many tasty recipes to try, this book will keep you busy for awhile. Fathers Day is not to far away and this would be a wonderful gift for Dad. Good bye for now. I have more recipes to try.
Ultimate book of BBQ: The Complete Year Round Guide to Grilling, Smoking & Barbecuing.
By The Editors of Southern Living and Chris Prieto
April 7, 2016