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- Title: Brother Jimmy’s BBQ: More than 100 Recipes for Pork, Beef, Chicken and the Essential Southern Sides
- Autor: Josh Lebowitz
- Publisher (Publication Date): Stewart, Tabori and Chang (June 1, 2012)
- Language: English
According to owner Josh Lebowitz and executive chef Eva Pesantez, the foundation of Brother Jimmy’s success is the food. Incredible ribs. Country-fried steak. Pulled pork sandwiches. Blackened chicken. And of course, the delicious sides, from mac ’n cheese to black-eyed peas. But beyond the food, there’s something more—Brother Jimmy’s is the place where people go to have a good time. Now, the restaurant’s recipes are presented for the first time, with more than 100 recipes for Starters, Sides, Beef, Pork, Chicken, Seafood, Rubs & Sauces, and Drinks & Cocktails. From Hush Puppies with Maple Butter to Shrimp and Corn Fritters to Classic Pulled Pork with Slaw, these are the only recipes you’ll need to re-create your favorite restaurant recipes in your own kitchen.
About the Author
Josh Lebowitz is the owner of Brother Jimmy’s and has over 20 years of experience in the restaurant business. Eva Pesantez is the executive chef of Brother Jimmy’s. Lebowitz and Pesantez live in New York. Sean Evans is a writer based in New York.
Not sure why Amazon has this book so heavily discounted, but Christmas is coming – Merry Christmas to me! The pictures in this book really make your stomach growl, and your mouth water. Honestly, do not look at this book if you are hungry, or you will be hitting up your favorite BBQ joint after browsing this book. But, that may not be such a bad thing except it will be really hard to wait for the food. How is the book structured… They start by talking briefly about the basics of BBQ – types of woods, types of grilling and smoking, brines, rubs, tools, cutting meat, saucing meat. If you are looking for a “how-to-BBQ” cookbook, this is not your best choice. The way information is presented in this book, it assumes that you are experienced at BBQ, grilling, and general cooking. After this general BBQ information, they give you some awesome recipes for rubs and sauces – all made from scratch. The assortment is large enough to keep you busy and hopefully, very happy! The next chapter is condiments, pickles and slaws where you have variety and flavor packing sides. There is a large chapter on drinks to make a happy BBQ’er! Another chapter on all the expected sides plus some. Awesome section on Soups, Stews and Chilis to warm your soul. Next section is Pork, and did they go Hog wild – seriously, if you like pork, the book is worth the price for this section alone. Next is an extensive section on Beef, followed by a crazy “good” chapter on Chicken (pollo loco eat your heart out), landing with a full chapter on Seafood. The books ends on Sides with a grand finale of scrumptious dessert classics. If you had to pick one really down home BBQ book with a modern update, this would be it with over 100 well devised recipes from all that I can tell after spending some time with the book. This book is probably not for the hardcore smokers since there are many grilled recipes and more novel versions of some modern American favorite dishes. These might include Pineapple Rum-Glazed Pork Tenderlion, grilled Chipotle-Orange Porkloin, Cuban Pork Sandwich, Fried Chicken and Waffles, Fried Catfish, Po’Boys, Grilled Lobster Roll, Shrimp and Grits, Wild Stripe Bass with Smoked Tomato Compote, Wild Rice Salad, Sweet Potato salad, Deep Fried Mac ‘n Cheese, 4 other Mac ‘n Cheese recipes, Grilled Plantains, Grilled Vegatables Key Lime pie, Chocolate Bourbon Pecan Torte, Red Velvet cake, Brown Sugar Banana Bread pudding, Peach Cobbler, and more, so much more. So you see, this is not a Hillbilly BBQ book, or anything like a traditional BBQ smoking book. Yes, it has plenty of traditional BBQ like pulled pork, brisket, ribs, BBQ beans, coleslaw, etc. but it mixes things up with a more modern update on some food classics from thoughtout the US, mostly Southern however. If you like BBQ, and you are a modern foodie, and not a BBQ smoke purist, then this book is for you! If you are a hardcore BBQ purist looking for recipes, or techniques to aid you in your competition endeavors with an edge, this is not the book for you. Now, would I pay $20 for this book. Probably not. I think getting a copy at the library would be wise, try some recipes, and judge for yourself. Their creamy coleslaw recipe was too sour in our opinion. I like a sweet and sour non-mayo coleslaw from Cook’s illustrated, but this sour mayo slaw did not provide a Wow factor for us. It did seem a bit better the next day, if that is any consolation.