BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen

By Steven Raichlen

Steven Raichlen, a countrywide barbeque treasure and writer of The barbeque! Bible, how you can Grill, and different books within the barbeque! Bible sequence, embarks on a quest to discover the soul of yankee barbeque, from barbecue-belt classics-Lone big name Brisket, Lexington Pulled red meat, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate events, competitions, and native restaurants.
In 450 recipes overlaying each kingdom in addition to Canada and Puerto Rico, BBQ united states celebrates the easiest of nearby live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in mins or slaved over throughout the evening, American fish fry is the place hearth meets obsession. There's grill-crazy California, the place every little thing will get fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri online game Hens and Mojo-Marinated beef on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are countless numbers of counsel, ideas, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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Additional resources for BBQ USA: 425 Fiery Recipes from All Across America

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We began by cutting the chicken into small pieces that could be browned in batches. To develop additional flavor, we sweated the browned pieces in a covered pot with an onion, then simmered them for less than half an hour. Now we had a stock that just needed some salt and a bay leaf to round out its flavor. We reserved some of the skimmed fat from the stock to sauté aromatics and carrots for the soup, and we added in tender chicken breast pieces that had already been poached in our stock. For extra flavor, we cooked the egg noodles right in the soup pot so they could absorb rich, meaty flavor from the stock.

Allow the liquid to settle about 5 minutes and skim off the fa t (see note). (The strained stock can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months. ) 3. FOR THE SOUP: Return the stock to a Dutch oven set over medium-high heat. In a small bowl, combine the water and cornstarch until a smooth slurry forms; stir into the stock and bring to a gentle boil.

STOCK 1 1 1 1 1 2 4 2 2 tablespoon vegetable oil pound ground chicken small onion, chopped medium medium carrot, peeled and chopped medium celery rib, chopped medium quarts low-sodium chicken broth cups water bay leaves teaspoons table salt 2 (12-ounce) bone-in, skin-on chicken breast halves, cut in half crosswise SOUP ¼ cup cold water 3 tablespoons cornstarch 1 small onion, halved and sliced thin 2 medium carrots, peeled, halved lengthwise, and cut crosswise into ¾-inch pieces 1 medium celery rib, halved lengthwise and cut crosswise into ½-inch pieces 1 medium russet potato (about 8 ounces), peeled and cut into ¾inch cubes 1½ ounces egg noodles (about 1 cup) 4–6 Swiss chard leaves, ribs removed, torn into 1-inch pieces (about 2 cups; optional) 1 tablespoon minced fresh parsley leaves Table salt and ground black pepper 1.

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