Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]

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Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you’re new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
  
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. 

Pitmaster features:

Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker stylesA backyard cooking chapter offering the basics of becoming a successful barbecue cookSpotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef RibsAn exploration of new styles of barbecue developing in the NorthChris and Andy’s secret competition barbecue recipes that have won them hundreds of awardsRegional side dishes, cocktails, and simple dessertsA guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen  (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis  (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

From the Publisher

Pickled Jalapenos

Prep time: 10 minutes Cook time: 5 minutes, plus 10 minutes cooling and a 1-day cure

This might be the most-used pickle in our kitchens. We use them in eggs, salsas, sandwiches, Micheladas (see page TK), slaws, and on pretty much anything else we can think of. It’s best to always have a batch in your refrigerator. Yield: About 1 quart (946 ml).

Method

Place the sliced jalapeños in a quart-sized (946 ml) Mason jar and set aside.

Combine the remaining ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the kosher salt and sugar have dissolved. Remove the brine from the heat and let it sit for 10 minutes.

Pour the brine over the jalapeños, making sure they are entirely covered by brine. Let cool to room temperature, cover, and refrigerate overnight.

Storage

Cover and refrigerate for up to 3 weeks.

Ingredients: 40 jalapeños, cut into 1∕8-to ¼-inch (3 to 6 mm) rings 2 cups (475 ml) white vinegar 2 cups (475 ml) water 3 tablespoons (42 g) kosher salt 2 teaspoons granulated sugar 1 large clove of garlic, peeled and smashed 1 teaspoon mustard seeds 1 teaspoon ground black pepper 2 bay leaves ¼ teaspoon dried thyme

Publisher ‏ : ‎ Fair Winds Press; Illustrated edition (March 15, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1592337589
ISBN-13 ‏ : ‎ 978-1592337583
Item Weight ‏ : ‎ 2.05 pounds
Dimensions ‏ : ‎ 8.4 x 0.85 x 10.3 inches