(as of Jun 26,2020 08:09:25 UTC – Details)
In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America. 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 name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
From the Publisher
One of my all-time favorite dishes is beautifully simple oven-roasted chicken. But something magical happens when you cook whole chickens in a wood-burning oven. If you don’t have access to a wood-burning oven, you can do what I do here and use a grill with a cover that is equipped to handle real wood fires. I love this method because the screaming-high but indirect heat cooks the chicken incredibly fast, leaving the meat super juicy and the skin dark, rich, and crispy. For the best results, season the chicken the night before.
1. Pat the chicken dry with paper towels, liberally season it inside and out with the salt, and refrigerate, uncovered, for at least 1 hour but preferably overnight.
2. Build a wood fire on one side of the grill.
3. Remove the chicken from the refrigerator and allow it to come to room temperature, about 30 minutes. Lift the skin above each breast and insert 3 lemon slices and 1 bay leaf into the pocket. Put the onion, garlic, thyme, and any remaining lemon slices inside the cavity.
Liberally coat the exterior of the chicken with olive oil.
4. When the temperature inside the grill reaches 500°F, lift the cover and place the chicken breast-side up on the side without the fire. Cover and cook until the chicken reaches an internal temperature of 160°F at the meaty part of the leg, about 1 hour.
5. Transfer the chicken to a cutting board and let rest for 10 minutes before carving and serving.
1 (3- to 4-pound) whole chicken
1 tablespoon kosher salt
1 lemon, sliced into thin rounds and seeded
2 fresh bay leaves
1 small red onion, quartered
3 garlic cloves
1 small bunch fresh thyme
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Smoked Corn on the Cob
Whole Grilled Striped Bass