A fun, deep dive into the world of delicious barbecue and how to bring it to your own backyard from two celebrated New York chefs (Matt Abdoo of Del Posto and Shane McBride of Balthazar) who gave up their Michelin starred restaurants for the smoke and ribs at 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. After years of apprenticeships with the masters and winning barbecue contests, they opened a pop-up in Brooklyn, Pig Beach, selling ribs, pulled pork, chicken, and strong drinks. Now, it's become full-time restaurants in Brooklyn (over 7,000 square feet serving over 10,000 diners a week), Long Island City, and Palm Beach, and they have a deal with Hormel to use their award-winning sauce on their products. Eater has named Pig Beach “an essential barbecue restaurant” and Southern Living has put it on their “Great American Barbecue Bucket List.”
In homage to their upbringing, Matt and Shane have highlighted the voices of their mentors and peers throughout the book, allowing them to add their insights and wisdom alongside the two chefs’ Pig Beach narrative. Not only does this position the book as a collection of barbecue greats mentoring new pitmasters through the ages, but it also relays a wide breadth of barbecue experience and knowledge. Readers will be taken on a barbecue tour of the United States, learning exactly how North Carolina 'cue differs from Texas 'cue, which of course differs from Alabama 'cue, highlighting and exploring those techniques from the local pitmasters themselves and explaining how anyone can replicate those flavors in their own kitchen.
From tips on buying or making the best smoker, to award-winning riffs on traditional barbecue, Pig Beach BBQ Cookbook is a tour through the world of great smoked meat, chicken, veggies, and sauces. Mixing more traditional mouthwatering dishes like Good Old Buffalo Chicken Wings or Smoked Beef Brisket with groundbreaking new dishes like Za’atar Rubbed Leg of Lamb, and Yuzu Glazed Smoked Duck, and recipes for their championship-winning sauces and rubs, this cookbook will be the one that any griller/smoker worth his salt rub will want to own.