Purviance - Webers Barbecue Bible

WEBERS BARBECUE BIBLE is an allinone masterclass in every aspect of outdoor cooking. Whether you barbecue with gas or charcoal, this comprehensive guide contains everything your avid barbecue enthusiast needs to know.

Over 150 tripletested recipes for meat, poultry, seafood, vegetables and fruit

1,000 stepbystep photographs to guide you through every process

Invaluable ideas for rubs, marinades and sauces

Expert answers to common questions about barbecuing

Tips and advice on safety, upkeep, fuel and lighting methods

From simple kebabs to elaborate rotisseries, the perfect steak or a tasty fruit dessert, this book is packed with delicious recipes for allyearround barbecuing.

Published in 2016 by Murdoch Books, an imprint of Allen & Unwin

First published by Weber-Stephen Products Co, 2008

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ISBN 978 1 74336 900 5 (hbk.)
ISBN 978 1 95253 511 6 (ebook)

Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria

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acknowledgements

The idea for this book emerged from the agile publishing minds of Mike Kempster, Susan Maruyama and Christina Schroeder. With the help of Jim Childs and Bob Doyle, they outlined an ambitious project and honoured me with the job of tackling it. I am grateful to each of them for their confidence and support.

When it came down to managing all the words and pictures here, Marsha Capen was a thoughtful and remarkably hard-working editor. She always found a gracious way to herd the flock of pigeons involved in this creative process.

The sheer quantity of photographs required for this book would strike fear into the hearts of many photographers, but Tim Turner, who is a master of light and lens (and quite a good griller, too), thrived on the challenge. He was assisted by a particularly talented crew, which included food stylists Lynn Gagn, Nina Albazi and Christina Zerkis, as well as photo assistants Takamasa Ota, Christy Clow, David Garcia and Justin Lundquist.

There is another excellent reason why the meat in this book looks so irresistibly fabulous. Almost all of it came from Lobels of New York (www.lobels.com). Evan, Stanley, Mark and David Lobel, along with David Richards and all their colleagues, maintain standards so high for meat quality and customer service that whenever I open a box with Lobels on the label, I am always delighted.

For the recipes, I relied on a sharp team of culinary minds. Many thanks to April Cooper, who handled most of the testing and tweaking, and thank goodness for the many other barbecuers involved, too. I especially want to acknowledge Patty Ada, Emily Baird, Gary Bramley, Neal Corman, Jerry DiVecchio, Ryan Gardner, John Gerald Gleeson, Joyce Goldstein, Gary Hafer, Jay Harlow, Rita Held, Susan Hoss, Ellen Jackson, Elaine Johnson, Carolyn Jung, Alison Lewis, James McNair, Andrew Moore, Merrilee Olson, Jeff Parker, David Pazimo, Craig Priebe, Anne-marie Ramo, Justin Roche, Rick Rodgers, James Schend, David Shalleck and Bob and Coleen Simmons.

I love what Shum Prats and Elaine Chow did with the design of this book, managing to strike a gorgeous balance between clear instructions and imaginative aesthetics.

I want to thank Webers Creative Services department for improving the look of every last page. Thank you, Becky LaBrum, for a very useful index.

For lots of good advice and generous support all along, I offer special thanks to Sherry Bale, Brooke Jones, Nancy Misch and Sydney Webber.

While working on this book, I referred to many other books for solid culinary information. I found the following ones very helpful: The Complete Meat Cookbook , by Bruce Aidells and Denis Kelly; The Cooks Illustrated Guide to Grilling and Barbecue , by the editors of Cooks Illustrated ; The New Food Lovers Companion , by Sharon Tyler Herbst; The Barbecue Bible , by Steven Raichlen; and How to Cook Meat , by Chris Schlesinger and John Willoughby.

In the final weeks of production, I had impeccable editing help from Sarah Putman Clegg and Carolyn Jung.

This book took me out of town for many days and nights, away from my wife, Fran, and our children, Julia, James and Peter. I missed some family holidays and quite a few weekends with the people that matter most to me. I owe them a lot for remaining patient and supportive throughout the whole process.

Finally, I want to thank a few mentors who gave a great deal of themselves to me early in my culinary career, Antonia Allegra, Esther McManus and Becky and David Sinkler. With selfless generosity, each one of them set me on the right course and encouraged me to get going.

CONTENTS

INTRODUCTION

I wasnt born with a complete understanding and mastery of barbecue techniques. As a kid growing up in suburban America, I had to pick up the basics from my dad and other weekend barbecuers. Eventually, when it was my turn to barbecue, I had to imitate what Id seen and I had to develop my own style by doing what so many other barbecuers do. I had to experiment. I had to wing it. Sometimes it worked, and other timeswell, it did not.

To be honest, I didnt really learn to barbecue until I was about thirty years old. Thats when I tackled the subject in a much more methodical way. Obsessed with good food and frustrated by the limitations of winging it, I enrolled at the Culinary Institute of America. There I immersed myself in a rigorous curriculum of the hows and whys of topics like meat butchering, food chemistry, sauce making and charcuterie. Under the supervision of demanding chefs, I learned serious science-based lessons like how heat affects the structure of meats and fats, how sauces are held together and how marinades can unravel proteins.

Since my graduation about fifteen years ago, Ive focused my attention on how advanced culinary ideas relate to barbecuing. With the help of many experts at Weber, Ive done extensive research on this particular way of cooking and Ive written five books on the subject. Each book was an opportunity to learn more about what works on the barbecue and why some techniques work better than others. This book is a culmination of all the lessons Ive learnt.