Matt Abdoo (formerly of Del Posto) and Shane McBride (formerly of Balthazar) learned from—and beat—seasoned Southern pitmasters at the famous Memphis in May barbecue competition. They went on to open Brooklyn-based Pig Beach. In Pig Beach BBQ Cookbook, they put a multitude of American barbecue styles on the plate.
Abdoo and McBride discuss regional influences which they, as New Yorkers, felt free to adapt, from mayonnaise-based white sauces out of Alabama to basic salt-and-pepper rubs from Texas. As smokers are a requisite for most recipes, they provide recommendations on buying them and instructions for creating your own with an inexpensive kettle grill.
In a hefty chapter on rubs, seasonings, sauces, and marinades, don’t miss recipes for their competition-winning world champion mustard sauce and their NYC White Sauce, an ode to the chicken and rice carts scattered throughout the city.
Readers move through core recipes like pulled pork, smoked pastrami, and chipotle-rubbed beer can chicken, and into the kitchen with dishes like brisket ravioli with truffle butter and red wine jelly.
Hardcover. Color photographs throughout.