Description

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, along with his first cookbook curious about barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel’s BBQ, in his fatherland of Cleveland.

In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across The usa. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to call only some–in addition to the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his fatherland. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking quite a lot of cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you’re on the lookout for a new guide to classic American barbecue with the volume turned to high, look no further.
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, along with his first cookbook curious about barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel’s BBQ, in his fatherland of Cleveland.
In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across The usa. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to call only some–in addition to the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his fatherland.