Virgil's Barbecue Road Trip Cookbook
The Best Barbecue From Around the Country Without Ever Leaving Your Backyard
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5.0 • 1 Rating
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- $11.99
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- $11.99
Publisher Description
Open Virgil's Barbecue Road Trip Cookbook and you'll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil's has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.
Virgil's Barbecue Road Trip Cookbook has the instructions you need for anything you're in the mood for: get serious and do some smoking, in either a basic kettle grill or dedicated smoker, or stay casual and sample some rubs and marinades for succulent grilled meat, fish or vegetables. You'll make
--Beef: from True Texas Brisket to Chicken Fried Steak with Country Gravy to a Kansas City Burnt Ends Sandwich
--Pork: from Baby Back Ribs to Boston Butt (the Virgil's Way) to Slow-smoked Ham
--Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken
--Rubs, Marinades and Sauces: from Virgil's meal-making Universal Flour to Carolina Vinegar Sauce to Alabama White Barbecue Sauce
Surrounded by unstoppable sides and sweets, such as Southern Accent Cheddar Grits, Georgia Pecan Rice and Virgil's Perfect Banana Pudding, Virgil's barbecue is about to change the way you eat and entertain: this food will make you happy!
PUBLISHERS WEEKLY
Latin scholars take heed: this is not the Virgil of the Aeneid, it is the Virgil of the BBQ. Which is not to say that there isn't a certain kind of poetry to be found among the nearly 100 recipes offered here. It is a poetry of the masses, a vast overview of barbecue reflecting the cuisine found at Virgil's restaurant in New York City. And just as the name Virgil is a Times Square fiction, a mythical savant of all things smokehouse, this collection does its best to be a country-wide know-it-all. Corman, the corporate executive chef of the company that owns Virgil's (and its Italian brother eatery, Carmine's), tackles Memphis-, Carolina-, Texas-, and Kansas City style menus, with healthy doses of Cajun and East Coast delicacies thrown in for good measure. So, the chapter on beef offers dry rubbed Texas brisket, a Kansas City burnt ends sandwich, and smoked pastrami. Memphis spare ribs and Boston Butt are among the half-dozen pork offerings, while the seafood selections include crawfish touff e and fried catfish. A chapter on drinks tends toward the sugary, with choices like Georgia sweet tea spiked with peach schnapps. But beer, by far, is the beverage of choice, with a "right beer" recommended pairing accompanying nearly every food recipe.
