Mrvich - Sous vide BBQ: delicious recipes and precision techniques that guarantee smoky, fall-off-the-bone BBQ every time

Box 3440 Berkeley, CA 94703 www.ulyssespress.com ISBN: 978-1-61243-804-7 Acquisitions editor: Casie Vogel Managing editor: Claire Chun Project editor: Claire Sielaff Editor: Renee Rutledge Proofreader: Shayna Keyles Front cover design: Raquel Castro Cover photos: front Elena Veselova/shutterstock.com; back Greg Mrvich Interior design/layout: what!design @ whatweb.com Interior photos: Greg Mrvich except page 13 red kettle grill stockphoto-graf/shutterstock.com, gas grill Pro3DArt/shutterstock.com, offset smoker Daniel Migukov/shutterstock.com Distributed by Publishers Group West IMPORTANT NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or products mentioned or pictured within is claimed or suggested. All trademarks that appear in ingredient lists, photographs, and elsewhere in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands mentioned and pictured in this book. This book is dedicated to my lovely wife Karen,who has always supported me. Contents Its no secret that Im what youd call a foodie. I love eating different things, and its more of an experience for me than simply sustenance. Most of the TV and online entertainment I watch is food related.

I discovered that everyday people like me are sharing their creations on YouTube. I watched plenty of folks cooking barbecue, but noticed that there werent really many YouTube channels dedicated exclusively to outdoor cooking. The videos were more or less random. In September of 2009, my sister and brother-in-law were coming over for dinner, and I was going to smoke a pork shoulder for pulled pork. For whatever reason, I handed my wife our little video camera and said, Would you film me? She did, and to tell you the truth, I had no plans to ever shoot another video. As the video gained views, something happened that I didnt expect.

I started getting comments and questions. Before I knew it, I was even getting private messages from a guy in Japan asking for help on how to cook American BBQ Ribs. I think that was the hook, and I decided to shoot another video. And another, and another Before I knew it, I had an outdoor cooking channel. All it needed was a name. I literally came up with the name Ballistic BBQ just prior to starting one of my videos.

Around this same time, many of my new YouTube friends were also starting their own channels. It was really cool to watch what was going on. We were all helping one another out as we grew together. Before long, there were several dedicated outdoor cooking channels on YouTube. This was a special time for me, and I feel very fortunate to have been a part of it. My channel has grown into one of the top outdoor cooking channels on YouTube, and it has brought me many opportunities that I am very grateful for.

I have shot videos for companies, big and small, and I even took on the role of Grill Master for the 2017 CMT Awards official viewing party in Nashville, Tennessee. The biggest reward I have received from this journey, however, are the friendships that Ive made, including with viewers, fellow creators, and some of the business owners I have worked with. YouTube is truly a community, and this is something I didnt realize at first. Thank you for showing interest in my book! Cheers, Greg Mrvich Ballistic BBQ Some of my happiest memories growing up in sunny San Diego involve simply being outdoors, whether it was running around the fields I used to play in with my neighborhood friends, or hiking and fishing while on vacation in the Sierras with my family. Every day as the sun went down, we would build a fire outside and toast hot dogs and marshmallows on sticks. Cooking with fire was fascinating to me.

At home, this fascination continued when watching my dad or grandpa cook on the grill. I learned techniques as I watched them turn steaks and flip burgers. The aromas of food being cooked this way inspired awe in my young mind. I wasnt just smelling good food; it was reliving my fondest memories of sitting around a fire toasting those hot dogs and marshmallows. To this day, the smell of food being cooked outdoors brings back those wonderful memories of the past. It actually lifts my spirits and gets the endorphins pumping.

As I grew older, I continued this family legacy, and Id like to say that Ive maybe taken it a few steps further. San Diego is a true melting pot of cultures. We are right on the Mexican border, so fresh and vibrant Baja-style influences on our food is huge. San Diego also has a thriving Asian population, with markets catering to immigrants from Southeast Asia, as well as China, Japan, and Korea. A stroll through any of these markets fills my head with so many ideas, and fusing these flavors together can create some pretty exciting dishes! I created the Ballistic BBQ channel as a way to share my passion for outdoor cooking and diverse culinary influences with others on YouTube. And believe me, I had no idea after shooting my first video in September of 2009 where this simple hobby would take me.

So, inside of this book, I am going to take you on a little journey. It is basically primal cooking meets hi-tech. The funny (and cool) thing is, these techniques work very well together, and they bring yet another dimension to the outdoor cooking experience, allowing you to spend more time with the friends and family that you are cooking for. This, to me, is what cooking outdoors is all about. WHAT IS SOUS VIDE?