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BOOK FEATURE : : : : |
Anyone can cook on a gas grill. |
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But how many people can smoke a turkey in an old refrigerator, craft a dutch oven from a casket (not used, thank you), or use an oven made from a 250-gallon oil tank? If you think that's extreme, we'd like to know how you propose slow-roasting a 60 lb. hog. EXTREME BARBECUE is a tribute to outrageous, inventive and creative grilling contraptions and grillers. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipity. From the Zen-like simplicity of a tin can on two heated flat stones to the awesome two-story mobile smoker complete with winding staircase, authors Dan Huntley and Lisa Lednicer introduce readers to a previously overlooked subculture of grilling aficionados. "I was raised around this type of cooking," says Huntley. "My dad used to host pig pickings, or make a big batch of catfish stew. Early on, I became interested in the culture of these outdoor gatherings. Because you don't cook an entire pig or spend 12 hours on a brisket just for yourself. These are things that are meant to be done outdoors, and for a group of friends to share." The people Huntley and Ledincer discovered when writing this book aren't the same guys you'll find on the championship barbecue circuit. "The guys in the book aren't doing it for renown," says Huntley. "They just have fun with it. They cook on rigs and delight in them. It's what cooking ought to be. It's the personification of comfort food." An intriguing rig wasn't enough to make it into this book. "I met a guy who made a smoker out of an Estonian phone booth," says Huntley. "I would have loved to have included his rig in the book, but his meat just didn't taste good. It was dry and oversmoked. For me, the ultimate test was how it tasted on the tongue, not how crazy the rig was." It goes without saying that there is a certain element of adventure involved with this cooking. "It's mostly guys who cook on rigs like these, because I think women are too smart to," says Huntley. "I've had rigs blow up on me before. You can tell the guys who regularly cook on these things—they never have hair on their forearms. It's all been burned off." Even if you don't have the space or desire to design your own rig, you'll still be able to enjoy the delicious family recipes found in the book, including Smoked Pork Loin with Raspberry Chipotle Glaze, Squash Casserole, Frankly Fantastic Seafood Gumbo, and Smoked Brisket. We've included recipes here for Kim's Simple-Mind Barbecued Chicken, Bruce's Brisket, and Island Pulled Pork. WIN SOME BARBECUE SAUCE |
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More Cooking Titles |
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A PIG IN PROVENCE Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs—and so began a life-affirming journey. |
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CLASSIC STARS DESSERTS Renowned pastry chef Emily Luchetti has updated and compiled 150 of the best recipes from her hugely popular (and out of print) treasures Stars Desserts and Four-Star Desserts into one delectable cookbook. |
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KILLER PIES Killer Pies presents 50 fresh-baked recipes from award-winning bakers across North America. |
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TARTINE Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one.
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