The angle: Barbecue, both inventive and classic, from the pit master-geniuses behind Pitt Cue Co. in London.
Recipes for right now: Cider Sour, Fennel-Cured Scratchings, Kimchi Hot Wings, Pitt Cue Barbecue Sauce, Pitt Cue Smoked Brisket, Slow-Grilled Denver Cut, Pickled Carrot Salad, Duck & Hominy Hash, Pumpkin Home Fries
Who would enjoy this book? Anyone who owns a grill and isn't afraid to use it.
• Who wrote it: Pitt Cue Co.
• Who published it: Mitchell Beazley
• Number of recipes: Over 120
• Other highlights: Cookbooks like this just make me long — oh, the longing —for the day in the hopefully not-too-distant future when I live some place where I can have my own grill. Because Pitt Cue Co. is the kind of cookbook that makes you want to run cancel all your plans and spend all day in deep communion with your grill. They talk about turning your grill into a smoker, which cuts to smoke and which to grill, how to source the best meat, and oh so much more information that just feeds my wannabe-griller self.
Luckily, there's plenty in this cookbook to keep me occupied until such time as I am grilling ready: bourbon cocktails, nibbles and side dishes, out of this world pickles, choice desserts, and lots of sauces and other condiments. Late summer neighborhood cook-0uts, here I come.
Find the book at your local library, independent bookstore, or Amazon: Pitt Cue Co.: The Cookbook
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