These three new releases from Time Inc. Books are must-haves for any cookbook collection and are guaranteed to get you fired up to grill over the holiday weekend.
Texas BBQ by the Editors of Southern Living (April 11, 2017, $19.99)
From the Editors of Southern Living, this ode to Lone Star flavor highlights diverse barbecue styles from east to west and panhandle to coast. You’ll learn how the pulled pork of East Texas is different from the spice-rubbed beef of South Texas and how the beer-poached grilled sausage of Central Texas varies from the garlicky grilled sausage of Southeast Texas.
Recipe Excerpt: Spicy Grilled Wings
Serve these satisfyingly spicy wings paired with the creamy Blue Cheese Sauce and a selection of locally brewed IPAs.
Hands-on 1 hour Total 1 hour, 10 minutes, including sauce Serves 12
2 teaspoons ground chipotle chile pepper
2 teaspoons black pepper
2 teaspoons table salt
41⁄2 to 5 pounds chicken wings
1 tablespoon olive oil
11⁄2 ounces (3 tablespoons) butter
1⁄2 cup chopped onion
2 garlic cloves, pressed
1 cup apple cider vinegar
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Blue Cheese Sauce
1. Light 1 side of grill, heating to 350° to 400°F (medium-high). Combine the first 2 ingredients and 1 teaspoon of the salt. Cut off the chicken wing tips, and discard; cut wings in half at joint. Toss the wings with oil. Sprinkle the chicken with pepper mixture, and toss. Arrange the wings over the unlit side of grill. Grill, covered with grill lid, 18 to 20 minutes on each side or until done.
2. Meanwhile, melt the butter in a saucepan over medium-high; add the onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add the vinegar, next 5 ingredients, and remaining 1 teaspoon salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
3. Transfer the wings to a clean bowl; add half of the butter mixture, reserving remaining mixture. Toss the wings gently to coat. Place the wings on the lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss the wings with reserved butter mixture. Serve with the Blue Cheese Sauce.
Blue Cheese Sauce
Hands-on 10 minutes Total 10 minutes Makes about 2 cups
1 (8-ounce) container sour cream
1⁄3 cup buttermilk
1 (4-ounce) wedge blue cheese, crumbled
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon coarse-grained mustard
1⁄2 teaspoon table salt
1⁄4 teaspoon black pepper
Stir together all the ingredients until well blended. Cover and chill until ready to serve.
The South’s Best Butts by Matt Moore (April 25, 2017, $26.95)
Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pit masters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.
Recipe Excerpt: B-Daddy’s Pork Tacos and Chipotle Slaw
You can’t visit Texas without having a taco, or three, as they are served at B-Daddy’s. The deliciously tender and slightly sweet pulled pork is heaped in a warmed tortilla with creamy chipotle slaw.
Serves 1 • Hands-on: 10 minutes • Total: 10 minutes
1 ounce (2 tablespoons) unsalted butter
2 (6-inch) corn tortillas
6 ounces pulled pork, warmed
1⁄2 cup B-Daddy’s Chipotle Slaw
2 tablespoons barbecue sauce (such as Head Country Barbecue Sauce)
1. Melt the butter in a large cast-iron skillet over medium-high until it foams. Add the tortillas, and cook until bottoms are lightly charred, about 30 seconds. Turn and top evenly with the pork; cook 30 seconds.
2. Remove the tortillas, and slightly fold. Top each with about 1⁄4 cup of the slaw and 1 tablespoon of the barbecue sauce, and serve immediately.
B-Daddy’s Chipotle Slaw
B.R. and his son Kyle have perfected this creamy, spicy slaw to serve not only as a topping for a sandwich or taco, but also as a formidable side. If you can’t find chipotle salsa, simply blend up canned chipotle peppers in adobo sauce until smooth. If you have time, it’s best to put this together a few hours before serving to really let the flavors meld.
Serves 8 • Hands-on: 15 minutes • Total: 15 minutes
1⁄2 head red cabbage, cored and finely shredded
1⁄2 head green cabbage, cored and finely shredded
1⁄2 red onion, thinly sliced
1⁄2 bunch fresh cilantro, finely chopped
1⁄2 bunch scallions, finely chopped
1 cup matchstick carrots
3⁄4 cup mayonnaise
1⁄2 cup chipotle salsa
2 tablespoons honey
11⁄2 tablespoons Sriracha chili sauce
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1⁄2 tablespoon garlic powder
1 lime, juiced (about 2 tablespoons)
Combine all the ingredients in a large bowl. Using tongs or clean hands, thoroughly toss mixture until combined. Cover and chill until ready to serve.
Coleman: The Outdoor Adventure Cookbook (April 11, 2017, $22.99)
Leave the canned beans and simple sandwiches at home. The Outdoor Adventure Cookbook will take your next campfire meal from ordinary to extraordinary. With this book’s expert advice combined with a couple of key outdoor pots and appliances as well as some careful prep and packing, you can wow your friends and family with your outdoor chef ingenuity.
Recipe Excerpt: Bourbon-Honey Baby Back Ribs
Bourbon-Honey Baby Back Ribs
Hands-on: 20 minutes | Total: 1 hour, 50 minutes | Serves 6
Take a lesson from your local barbecue joint and hand out hand wipes at the end of the meal. A cold water tap isn’t going to cut it with these finger-lickin’ ribs.
1 cup bourbon
1⁄2 cup honey
3 tablespoons apple cider vinegar
2 teaspoons black pepper
2 teaspoons onion powder
2 (3-pound) slabs pork baby back ribs
1 tablespoon kosher salt
1⁄4 cup plus 1 tablespoon olive oil, divided
1. Heat a camping stove or grill to high (about 400° to 450°F).
2. Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about 1⁄2 cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally, until slightly syrupy, about 5 minutes. Remove the pan from the heat.
3. Reduce the heat to medium-low (about 300° to 325°F). Rub the ribs with the salt and 1⁄4 cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet. Place on grilling grate, and cook until the ribs are tender and done, about 11⁄2 hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon oil, and increase the heat to medium-high (about 375° to 400°F). Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.