Recently, I received my copy of Jamie Purviance new BBQ book purchased from amazon.com. The above picture was posted on Jamie’s facebook page by me and I got a witty reply back from him…very cool. He encouraged me to write a review on amazon, I thought that was an excellent idea. So, after I took the time to review the book I wrote my thoughts about it and submitted it to amazon.com.
Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
Expand your outdoor cooking horizons and waistlines with Weber’s “Smoke”! The latest cookbook from Jamie Purviance is the first (as far as I know) undertaking into the world of low and slow authentic BBQ. The book is helpful for those who want to transition from high heat grilling into low and slow smoky BBQ on a kettle or smoker. To speed up this transition, the books composition is easy to follow and exciting to explore. An overabundance of vibrant photography and illustrations serves to help the reader soak up information like a sponge.
Even a BBQ enthusiast like me has found many useful tips, tricks and nuggets hidden between the lines. Moreover, the recipes are inspiring…traditional and non-traditional BBQ dishes challenge beginners to experts. Also, the inclusion of Latin cuisine is my favorite theme about this book. I grew up with parents who cooked authentic Mexican cuisine and I have incorporated that into my BBQ for years. Jamie Purviance’s experience in Latin cuisine brings a whole new level of flavor to the table…literally! If you haven’t tried BBQ tamales, you’re missing out…this book has the recipe!
Some hardcore pitmasters may be disappointed to find that this book is not like the “storyteller” BBQ books that have come out recently or that Jamie does not touch on long standing low and slow debates such as…”should the brisket go fat side up or down?” But for the casual backyard weekend warrior, the tutorial and recipes in this book will guide you to impress your family, friends and neighbors. Well done!
Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.
A momentous day it was when I smoked a pretty damn good brisket for a Super Bowl gathering. In the frigid night, every 2 hours I kept the charcoal piled high and the smoke bellowing from the vents. Alas, 17 hours later…moist, tender beef umami was achieved.
Without question, my favorite cut of steak is the ribeye. I picked this mammoth 1 inch thick, 16oz steak up from Jeremy’s Meat Market in O’Fallon. The steak was dusted with some onion & garlic Grill Mates seasoning and that’s it!. The rest of the flavor came from the steak.
Cooked the steak on full blast high heat until it reached medium rare, only a few minutes on each side. It’s so simple a caveman can do it….and this caveman was hungry. Paired up with broc florets, grilled potato and a glass a red wine…delicioso!
Winter is just not the same if I’m not BBQing. I was up all night with this 7lb pork butt, 13 hours to be exact. Nothing gets me more amped up than a perfectly cooked apple cider pulled pork sandwich topped with a tangy, creamy cole slaw.
At the time, I had some Grill Mates Zesty Herb Marinade and 2 lbs of skirt steak, so why not combine them. End result is a Herb Marinated Grilled Skirt Steak Sandwich. The sandwich is slathered with cilantro-jalapeno aioli.
- 1/2 cup Mayo
- 1 Jalapeno (most seeds removed)
- 1tbsp Chopped cilantro
- 1/2tsp Dijon mustard
- 1tbsp Lime juice
- Sea salt & coarse ground pepper
- Put all ingredients into a food processor and blend until smooth.
- Refrigerate until ready to use.
The past few years, I’ve been keeping the family tradition going of making tamales for Christmas. Of course, I make mine with a twist…smoked pork. This years was my best yet and I was able to hand out a few to family and friends. My boys helped me assemble the tamales which is extra special so they may one day want to do these too.
A juicy hoisin-apricot glazed chicken breast. Served with stir fry rice and grilled scallions. I brined 3 pieces for four hours, then marinated them in the glaze for a couple of hours. Not one of them was dry!
I’m a big fan of Jamie Purviance, he is the well renowned chef, pitmaster and author of Weber’s cookbooks…it’s too bad, however, that he is a Cardinal alum. One of his recipes appealed to me on Weber’s website. This Mexican seasoned Pork Tenderloin was fantastic. I’m looking forward to making this again, maybe try it with salmon!
Squash is bountiful this time of year…I picked up an acorn squash to cook on the grill. First, I nuked it whole (poked several times with knife too) for 7 minutes. Cut in half, scoop out the seeds and guts. Then dusted the flesh with some Dizzy Pig Pineapple rub. Place it on the grill, flesh side down, in direct heat with the lid on for about 5 minutes until I saw grill marks. Put the squash on the cool side of the grill and baste the flesh with a mixture of butter, apple cider and spicy pepper jam every 5 minutes until tender.