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Since we were having a book discussion,this is one out today.

I have not seen it.

I have posted about Adam's NYC restaurant operations earlier.

He has appeared on Iron Chef America,is the Chef for National Pork Council,hangs with our own Ray Lampe/drbbq,as well as many of the other bbq greats.

A couple posted comments from bbq competitors.

Posted by JDG on May 06, 2009 at 22:23:52:
hey, all!

adam's bbq book came out yesterday! i helped him write it. it's got a recipe for just about every cut of pork, beef, lamb, and chicken out there. grilling and barbecue. in case you're not familiar with him, he runs Daisy May's BBQ USA in new york city, he buys and dry ages beef for mario batali, and he was grand champion at the barbeQlossal and his pork shoulder won first place at the american royal!

He also scored a perfect 180 on his brisket at the Huntsville, AL KCBS contest a couple of years ago. That was after the "new" scoring system was in effect and there were very few 180 scores in the meat categories.

Mark D.

I have no interests in the book,just sharing a new publication on Amazon.
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Not to jump the gun on SmokinOkie, but in spite of smelling like I'd just rolled in pork fat, I picked up a copy of "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" tonight on my way home from dropping off some BBQ for a party.

I really didn't want to think about BBQ for a couple of days, but the pictures in the book pulled me in. I ended up looking through it while eating an Italian dinner, and by the time I was finished I headed to BJ's to pick up some ribs. The recipes sound good, and the pictures look GREAT.

Big Bob Gibson's BBQ Book
Well,when they cook that big rack of half chickens ,at the restaurant,they dip them in a bucket of the stuff,so you don't notice it.

A few years ago,Ribdog and I got our regular order of Championship Red in gallons,the Mustard Sauce,and that great relatively mild Habenero sauce,and Chris slipped in a couple cases of the bottles of white sauce.

I guess we aren't smart enough to use it,but we never did find something that worked for us.

Tried tater salad,macaroni salad,everything Chris recommended.

Of course,if we cooked yardbirds,Cookshack Mild dominated the comp circuit for years. Wink
Ich liebe zu lesen, um zu kochen und zu grillen.
Das Buch ist eines der besten Bücher geschrieben Cook ich je gelesen habe.
Die Geschichte von Big Bob Gibson erzählt in der gesamten Buch, gewebt sich nahtlos in die verschiedenen Lebens-Abschnitte.
Die Rezepte und Techniken sind fabelhaft.
Ich habe einige der Rezepte und schwärmt von der Familie hat.
Ich empfehle das Buch. For real!
Yes, same book, here's the list from the link, I've got the book and in my going through it, I didn't necessarily agree with him. Hey, he's a CHEF who learned to BBQ. And he's very good at it too, but when he lists Jamie Oliver as a Partner, now I worry...

I'm a BBQ'er Big Grin

Twelve Myths About Barbecue


1. Putting meat on a hot grill seals its juices.
It just ain't so, though a nice char or flavor-packed mahogany crust will make you salivate, making the meat seem more juicy.


2. In Southern barbecue, more smoke means better meat.
Too much smoke overpowers other flavors, numbs your tongue, and can even mess with your digestion. The ideal is even smoke evenly delivered over a long period of time. (see page 20 for more on wood).


3. Cook past 160 °F and you've overcooked your meat.
If you're grilling a rib eye, sure. But the magic of Southern barbecue typically takes place around 160 °F and above.


4. Meat that's falling off the bone is a good thing.
Hey, if you're into it, but to me, it's overcooked. Rather, you should be able to bite through, say, a baby back rib with little resistance but the meat should never give up its delicate chew.


5. Southern barbecue is dangerous, because you cook it at a low temperature for a long time.
Trust me, you're safe. But if you need more reassurance, see Science page 374.


6. Seasoning with salt before cooking makes meat dry.
If you don't, you just won't get the same flavor. Just add your salt right before you throw the meat on the grill.


7. Real grillmasters use only super-high heat.
Not if they know what they're doing. For thinner cuts, this is a good rule of thumb. But thicker cuts often need moderate heat, so the outside of the meat doesn't over-char before the inside is done.


8. Always cook with the fat side up.
I've heard so many times on the barbecue competition circuit that this helps keep meat moist, and I just don't buy it. It's not like the fat passes through the meat; rather, it just drips off. I actually prefer cooking with the fat side down, so it makes contact with the hot grates and renders more readily.


9. Never put cold meat on a hot grill.
I've heard all sorts of reasons for this rule, including that the grill will shock the meat, making it tough. I actually think grilling meat while it's cold can be quite useful. That way, the centre takes a bit longer to cook past rare, and you're able to add an even darker, more beautiful crust. In fact, as I mentioned in the Introduction, unless I've said otherwise, the details of every recipe rely on your starting with the meat cold.


10. Wrapping meat in a foil with a little liquid is braising, not barbecue.
Listen, I'm interested in great results, not purity for purity's sake. And when you're cooking in a barbecue that's not fully loaded (and therefore doesn't have a lot of natural humidity), wrapping is essential to getting that characteristic barbecue texture. Wondering why? See Wrapping page 31.


11. Winning barbecue competitions takes a little but of skill and a lot of luck.
Come on, the same guys might not win every time, but they're usually up there in the top ten or the top five.

12. A dirty grill means better flavor.
Nope, dirt is dirt. The blackish gunk on your grill can contribute its bitter, off flavor to any meat that it touches. So please get a sturdy brush and clean your grill grates and racks obsessively.


From Serious Barbecue. Published by Hyperion. Copyright © 2009 by Adam Perry Lang.
quote:
Originally posted by SmokinOkie:
but when he lists Jamie Oliver as a Partner, now I worry...

I'm a BBQ'er Big Grin



I have to agree with you mate. Git with a fake cockney accent (called mockney, he was raised in Cambridge not Shepherd's Bush) who keeps going on about being cockney, when he aint. But what the hell, it worked for Paul Weller.
He writes like the statements are facts/science,which probably comes from the CIA background.

I started the book over the weekend and read about 40 pages.

Don't necessarily agree with all his techniques,but can see how it would produce good Q for him.

I like his emphasis on layering flavors,and using therms.

He does toss in a lot of info that is readible for some very interested comp/high end restaurant folks,that may not appeal to the typical bbq cook.

His use of set ,specific temps to pull meats off the cooker,and resting times may work with his overall technique,but not all techniques.

Sounds like he has had discussions with a number of seasoned cooks.

Jamie Oliver came to Lakeland,Fl -the start of the serious winter circuit ,with his trailer and crew.

He is traveling with a guy that builds cookers and is trying to start the Ga bbq assoc.

He is doing a book and shows on traditional Southern ,American cuisine.

They turned in pork and maybe chicken boxes,and the TV crew was tipped which were his boxes.

The reps said the cameras and mikes hovered over those entries.

Far as I know,they didn't get any walks.

Maybe I'll have a couple more thoughts in a few days.
I just finished reading the book and I’m not unhappy to add it to my collection of 200 to 300 books on cooking, of which only a small number (less than 20) are dedicated to outdoor cooking.

I’d have to agree with Tom’s assessment above, but it was a good read.

Now I don’t have a problem with preparing a meal that has a lot of ingredients or steps which require a lot of time, but for me outdoor cooking is more basic than that.

I cook outdoors for the simplicity of using the basics, heat, smoke and meat and the taste that is created. So I find that all the marinating, seasoning, glazing, foiling, un-foiling and re-glazing is a bit over the top. I’m sure it can create some unique tastes and blow folks away but I just want to follow the KISS principal.

In all it was still a good read and I feel like I did gain some additional knowledge from his book.
Jamie Oliver's series on food in America was actually pretty interesting. He hung out at a cattle ranch up North and the outdoor cooking in cast iron dutch ovens in real fires was really good. His stops thru the South were a bit of a shock to him to see the racism that still exists. He worked his way thru New York City and other large towns, this was a series made for BBC England. Seeing the BBQ competition episode out of the context of the whole series might have thrown you off, in context it was good. (here's a link to the site explaining the areas he visited, click each state - in context it was entertaining

http://www.jamieoliver.com/jamies-america/ )

As for Oliver and other TV Personalities, well most of the time if my wife is watching those doggone shows I go find something else to do around the house. I long for the days when good really informational shows like Molto Mario or The Essence of Emeril actually taught you the how and the WHY of what they were doing. Now all these wanna be celebs are giving you this "indside view" of their home and friends partying. Really boring. I used to turn the sound off and make up a rude dialog of my own. When these shows started they actually taught people something - now they're more reality tv like Keeping Up With The Kardashians.

I'm no competition cook, just a fella that wants to make really outstanding food (Q included) for my neighbors and friends as a sign of my affection for them. So a lot of the dishes I make and the ways I prepare them may not jibe with the competition guys here, or the fellas running restaurants. But doggone I have learned a lot here and I quietly read the threads. Many of the threads remind me of being in chef school, where I'd have some surly old european chef that was a great teacher but believed in the old world way of giving all his charges a cuff on the head just to make sure they knew who was boss.
Last edited by bigmikeinnj

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