- File Size: 6930 KB
- Print Length: 352 pages
- Publisher: St. Martin's Press (April 8, 2014)
- Sold by: Macmillan
- Language: English
- ASIN: B00H6ETE1Y
Open Virgil’s Barbecue Road Trip Cookbook and you’ll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining.
Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil’s has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.Virgil’s Barbecue Road Trip Cookbook has the instructions you need for anything you’re in the mood for: get serious and do some smoking, in either a basic kettle grill or dedicated smoker, or stay casual and sample some rubs and marinades for succulent grilled meat, fish or vegetables. You’ll make:
--Beef: from True Texas Brisket to Chicken Fried Steak with Country Gravy to a Kansas City Burnt Ends Sandwich
--Pork: from Baby Back Ribs to Boston Butt (the Virgil’s Way) to Slow-smoked Ham
--Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken
--Rubs, Marinades and Sauces: from Virgil’s meal-making Universal Flour to Carolina Vinegar Sauce to Alabama White Barbecue Sauce
Surrounded by unstoppable sides and sweets, such as Southern Accent Cheddar Grits, Georgia Pecan Rice and Virgil’s Perfect Banana Pudding, Virgil’s barbecue is about to change the way you eat and entertain: this food will make you happy!
About the Authors
CHRIS PETERSON is a writer and editor based in Ashland, Oregon. He led cookbook development for three publishers over 20 years. Peterson is the author of twelve books, and has written books with Sabrina Soto, Carter Oosterhouse, and Brian Boitano.
The weather has become warm and all I can think about is barbecue! This cookbook, Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard, does more than satisfy that craving!
This book was inspired by Artie Cutler’s original road trips through the South, to discover the best barbecue in America. Cutler was the original owner of Virgil's Barbecue which is a restaurant in New York. The cookbook starts out with an explanation about the art of barbecuing. It contains chapters on beef, chicken, pork and seafood. Additionally there are chapters on sides, beverages, desserts, starters and salads. The section that interested me the most was the chapter on marinades, sauces and rubs. I'm always looking for new inspiration and this barbecue cookbook definitely provided it! The Kansas City Fried Chicken recipe is very similar to my personal fried chicken recipe but I've never tried brining with equal amounts of buttermilk and hot sauce..we'll have to see.
This cookbook is well laid out with plenty of illustrations. I highly recommend this cookbook which is a great addition to my cookbook collection!