INSPIRED BY TRADITION.

FREED BY CREATIVIT Y.
THIS IS NEW AMERICAN

BARBECUE.

All across the nation, people from different places, different

cultures, and different perspectives are bringing something
new to the grill. Webers New American Barbecue is an
exciting, participatory exploration of how American barbecue is
evolving. Fresh, modern, and totally original, this book explores
some of the most interesting trends in barbecue today.
TM

Learn the tried-and-true methods of traditional barbecue

from accomplished pit masters
Explore how notable chefs are putting a new spin on the classics
Experiment with the spices and global influences that
are shaping what we make on the grill
150+ recipes with photos
Extensive step-by-step instruction
Fireside chats with chefs and pit masters

PUBLICITY AND
MARKETING
National Media
National Author Tour
National Print and

NEW AMERICAN

Online Advertising

Online Marketing and

Social Media Promotion

Cross-Promotion with Weber

A MODERN SPI N ON THE CL ASSI C S

PUBLICITY
REBECCA LISS

Email: rebecca.liss@hmhco.com
Call: (212) 598-5729
Price: $24.99
Pub Date: April 19, 2016
Trim Size: 8" x 10"
Page Count: 304
ISBN: 978-0-544-71527-1
Book Format: Flexibound
Full color throughout

ABOUT THE AUTHOR

JAMIE PURVIANCE is Webers master griller. He graduated from the Culinary
Institute of America, and has written for publications such as Bon Apptit, Fine
Cooking, and the Los Angeles Times. He is the author of numerous cookbooks
including Webers Way to Grill , a New York Times best seller.
TM

FOOD PHOTOGRAPHY BY TIM TURNER

LIFESTYLE PHOTOGRAPHY BY MICHAEL WARREN

FOLLOW US @HMHCOOKS

WWW.HMHCO.COM/COOKING

WEBER.COM

JA MIE PURVIANCE

CONTENTS
MISSOURI

10 BASICS
22 APPETIZERS
58 PORK

76

The Next Chapter of

Kansas City Barbecue
(Kansas City, MO)

124 RED MEAT

166 POULTRY
210 SEAFOOD
240 SIDES
270 SEASONINGS
291 RESOURCES
296 INDEX

SPECIAL FEATURES
CAROLINAS

94

The Brave
New World of
Barbecue Sandwiches
(Carolinas and Deep South)

CALIFORNIA

138

Californias Original
Santa MariaStyle BBQ
(Central Coast, CA)

ILLINOIS

228

Female Competitor
is Game Changer
in Chicago BBQ
(Chicago, IL)

NEW YORK

278

Barbecuing
without Boundaries
in New York City
(NYC, NY)

COLORADO

146

Lamb and Bison

Staging a Comeback
in Denver BBQ
(Denver, CO)

LOUISIANA
TEXAS

188
Tim Byres:
Making Barbecue
New Again in Texas
(Dallas, TX)

256

Latin American BBQ

Seen Through a
New Orleans Lens
(New Orleans, LA)

OREGON

288

Wood-Fired
Grilling Meets
Free-Spirited Portland
(Portland, OR)

PORK

60 Rotisserie Lechon Asado

62 Slow-Roasted Pork Bo Ssam Lettuce Wraps

with Carrot-Scallion Ginger Slaw
64 Memphis Pulled Pork Spaghetti
66 Beginner: Pulled Pork Sandwiches with Vinegary Slaw
68 Intermediate: Apple-Brined Pork Shoulder with Mustard Sauce
70 Advanced: Glazed Pork Shoulder with Red Sauce
74 Pulled Pork Breakfast Burritos with Eggs and Cheese
76 SPECIAL FEATURE:
THE NEXT CHAPTER OF KANSAS CITY BARBECUE
78 Brined and Smoked Fresh Ham
80 Barbecued Ham with Strawberry-Mango Salsa
82 Smoked Ham and Swiss Sandwiches

with Pickled Jalapeos and Onion
84 Chicken-Fried Pork Ribs with Peachy Dipping Sauce
86 Beginner: Baby Back Ribs with Cola Barbecue Sauce
88 Intermediate: Rotisserie Baby Back Ribs
90 Advanced: Baby Back Ribs
94 SPECIAL FEATURE:
THE BRAVE NEW WORLD OF BARBECUE SANDWICHES
96 Beginner: Easy Spareribs
98 Intermediate: Rotisserie St. LouisCut Ribs

with Root BeerBourbon Glaze
100 Advanced: Spareribs Wrapped with Butter, Sugar, and Spices
104 Dirty Pork Chops
106 Pork Chops with Sweet Soy Glaze and Scallion-Sesame Rice
108 Chinatown Pork Loin Char Siu
110 Marinated Pork Loin Spiedies on Hoagie Rolls
112 Bacon-Wrapped Pork Tenderloins with Cider-Balsamic Reduction
114 Peach-Smoked Nawlins Country-Style Pork Ribs
116 Maple-Glazed Homemade Bacon
118 Boston Bacon Fatties
120 Three-Cheese Pizza with Roasted Mushrooms,

Peppers, Sausage, and Onion
122 Pizza with Prosciutto, Parmesan, and Provolone

76
94

GROUND RIB EYE STEAK SLIDERS

WITH CARA MELIZED ONIONS AND TOM ATO-BACON JA M

MAKES: 12 SLIDERS | PREP TIME: 15 MINUTES, PLUS 48 TO 56 MINUTES FOR THE JAM, AND 25 TO 35 MINUTES FOR THE ONIONS
GRILLING TIME: ABOUT 6 MINUTES

JAM (makes about 2 cups)

8 ounces smoked bacon, cut into
-inch strips
1 cups chopped sweet yellow onion
1 pounds plum tomatoes, chopped
(about 3 cups)
3 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1 tablespoon Sriracha or hot sauce
1 teaspoon kosher salt
teaspoon freshly ground black pepper
ONIONS (makes about 1 cups)
2 tablespoons extra-virgin olive oil
2 sweet yellow onions, about 1 pounds
total, halved lengthwise, thinly sliced
crosswise
1 teaspoon kosher salt
teaspoon freshly ground black pepper
PATTIES
2 pounds ground rib eye steak
1 tablespoon Worcestershire sauce
1 teaspoons kosher salt
teaspoon freshly ground black pepper
12 slider buns, split

Sailors in the US Navy coined the term slider in the early 20th century to refer to burgers so fatty
that they slid across a galley grill when a ship rolled to one side. Nowadays a slider is a small burger that
you can eat in a few bitesand thats plenty for these burgers because they carry a lot of fat (and flavor)
from lusciously marbled rib eye steaks. If you dont have a meat grinder, ask your butcher to grind the
steaks for you.
1 In a large skillet over medium heat, fry the
bacon until browned and crisp, 5 to 7 minutes,
turning occasionally. Using a slotted spoon,
transfer the bacon to a large, heavy saucepan.
Set aside. Drain off all but 1 tablespoon bacon
fat from the skillet. Add the onion and saut
until softened but not colored, 3 to 4 minutes,
stirring occasionally. Transfer the onion and the
remaining jam ingredients to the saucepan with
the bacon. Bring to a boil over medium-high
heat, and cook until the sugar dissolves, stirring
frequently. Reduce the heat to medium-low
and simmer, partially covered, until most of the
juices are absorbed and the mixture is thickened
to a moist jam consistency, 40 to 45 minutes,
stirring frequently.
2 In a large skillet over medium heat, warm the oil.
Add the onions and salt. Cook over medium
heat until the onions begin to turn light golden,
10 to 15 minutes, stirring occasionally. Reduce
the heat to medium-low and cook until the onions
are deep golden brown and caramelized, 15 to
20 minutes more, stirring frequently. Remove
from the heat and stir in the pepper.

TOMATO-BACON JAM
Most great burgers include sweet and smoky
toppings, as in tomato ketchup and bacon.
Here we slowly simmer those elements together
in a decadent jam that begins by caramelizing
onions in bacon fat and finishes with a shot of
Americas favorite new hot sauce, Sriracha.
You may have jam leftovers, buts thats a good
thingits also delicious served with cheese
or spread on grilled crostini. The jam may be
refrigerated for up to 1 week.
RED ME AT
5

3 Prepare the grill for direct cooking over high

heat (450 to 550F).
4 Mix the patty ingredients, and then gently form
12 patties of equal size, each about 2 inches in
diameter and -inch thick.
5 Grill the patties over direct high heat, with the
lid closed, until cooked to your desired doneness,
about 6 minutes for medium, turning once when
the patties release easily from the grate without
sticking. During the last 30 seconds to 1 minute
of grilling time, toast the buns, cut side down,
over direct heat. Build each slider on a bun with
a patty, jam, and onions. Serve warm.

RED ME AT

PAPA
KAYJOES

THE BRAVE NEW WORLD OF BARBECUE

SANDWICHES
SPECIAL FEATURE
For decades, the barbecue sandwich was a
humble and somewhat spartan food: slowsmoked meat on a plain white hamburger
bun, topped perhaps with some barbecue
sauce and maybe some slaw or a couple of
pickle slices. The bun might be toasted or
steamed, but the proportions were modest:
a one-handed meal you could eat driving
fast down a country road without staining
your shirt too badly.
SPECIAL FE ATURE

Lately, though, theres been a seismic

shift in the barbecue sandwich landscape.
Adventurous pit masters are taking the bun
and the meat to be mere starting points for
any number of flights of fancy. They swap

in Kaiser rolls or hoagie buns, pile lamb on

marbled rye, and roll pulled pork in tortilla
wraps. They flavor the meat with exotic
spices and fiery peppers and dress them
with any number of fusiony sauces.
Some go for sheer over-the-top excess, piling
on pretty much anything found around the
kitchen: jalapeos, pickled onions, cheese,
pineapple, onion rings, even cheese. Others
go in the opposite direction, downsizing to
pinches of pork tucked inside toasted dinner
rolls to make dainty two-bite sliders. These
may not be your grandfathers barbecue
sandwiches, but they are delicious, filling,
and well worthy of notice.

At Papa Kayjoes
(Centerville, TN), the openfaced barbecue sandwich
gets a more down-home
twist by loading smoky
chopped pork on top of
two griddled corn bread
cakes with a pile of creamy
coleslaw across the top.
Hefty as the sandwich is,
its bulk pales in comparison
to the Z-Man Sandwich at
Joes Kansas City Barbecue
(formerly, Oklahoma Joes).
Named for a local sports
radio personality, the Z-Man
is an exercise in barbecue
excess: sliced beef brisket
with smoked provolone
cheese melted over the top
and two deep-fried onion
rings loaded onto a toasted
Kaiser roll, slathered in
tangy brown barbecue sauce.

FRANKLIN
BARBECUE

When it comes to
sandwiches, the good folks
of the Lone Star State
seem intent on proving that
everything is indeed bigger
in Texas. And they get pretty
creative in the process.
Celebrity brisket cook
Aaron Franklin concocted
the Tipsy Texan back when
Franklin Barbecue (Austin,
TX) was still operating as a
mobile food trailer. It was
created at the request of a
noted local bartender and
loyal customer who called
himself the Tipsy Texan.
Franklin chops lean brisket
into shreds and mixes it with
espresso barbecue sauce,
then combines it with sliced
sausage, slaw, pickles, and
onions on a big hamburger
bun for a mammothsized
sandwich dripping
with attitude.

THE SOUTHERN BELLY BBQ

The Southern Belly BBQ (Columbia, SC) is serious about the barbecue
sandwich. In fact, sandwiches eight of them in totalare all they serve.
Each begins with a massive pile of pulled pork on some sort of soft, freshbaked bread. The Django adds bacon, pepper jack cheese, roasted red peppers,
and jalapeos between thick slices of Texas Toast. The King Kahuna features
pineapple, cheddar, and bacon on Hawaiian sweet bread with an Asian-inspired
Yum-Yum remoulade. And then theres the Wookie: a French roll piled with
two layers of pork and two of bacon along with three slices of cheese and
grilled onions. A single slice of white bread in the center of the whole thing,
club sandwichstyle, makes the sandwich a triple-decker monstrosity.

LOREM
IPSUM ET
PEAK
BROTHERS
LAMET CONSECTE
BAR-B-QUE
WAVERLY, K Y
Peak Brothers Bar-B-Que drives things along a
much more modest route, making a splendidly
basic sandwich from the rare western Kentucky
delicacy known as chipped muttonthat is, the
drier, smoky outer edges of slow-smoked mutton
chopped into shreds and soaked in Kentuckystyle barbecue dip. The treatment transforms the
meat into something tender and juicy with a tangy
vinegar-laced snap. When its layered between
slices of spicy rye bread with crisp pickle slices
and chopped onions, its a pleasing combination of
complementary textures and bold, savory flavors.

SPECIAL FE ATURE

COAL-ROASTED CLAMS
WITH BLISTERED CHILES AND LINGUINE

SERVES: 4 | PREP TIME: 25 MINUTES | GRILLING TIME: 8 TO 10 MINUTES

SPECIAL EQUIPMENT: CHARCOAL GRILL, NATURAL LUMP CHARCOAL, PERFORATED GRILL PAN

4 small red cherry peppers

(pimiento chiles)
2 tablespoons extra-virgin olive oil
3 large garlic cloves, chopped
teaspoon crushed red pepper flakes
1 cup dry white wine
cup fresh lemon juice
1 teaspoon kosher salt
2 pounds littleneck or manila clams
1 pound dried linguine or
spaghetti pasta
4 tablespoons chopped fresh
Italian parsley leaves, divided
cup ( stick) unsalted butter,
softened
2 teaspoons finely grated lemon zest
Freshly ground black pepper

Hows this for a new way to cook clamsright over lump charcoal! Its really a contemporary version
of an old Native American tradition called a clambake that involves digging a pit in the sand and
cooking shellfish buried among wood embers, hot stones, and steaming blankets of seaweed.
In this recipe, weve added the charred flavors and fairly mild spiciness of blistered (not blackened)
red cherry peppers. If you like your food hotter, used red jalapeo chiles instead, or add some more
crushed red pepper flakes to the wine sauce.
1 Prepare a charcoal grill with lump charcoal
for direct cooking over medium heat
(350 to 450F).
2 Grill the red cherry peppers over direct medium
heat, with the lid closed, until blistered, not
blackened, all over, 3 to 5 minutes, turning as
needed. Remove from the grill and, when cool
enough to handle, cut the peppers lengthwise
in half, discard the stems and seeds, and cut
crosswise into thin slices. Set aside.
3 In a large, deep skillet over medium heat, warm
the oil. Add the garlic and red pepper flakes and
saut until fragrant, about 1 minute. Add the
wine, lemon juice, and salt. Bring to a boil, and
then reduce the heat to medium-low and simmer
for 5 minutes. Remove from the heat and cover.

COAL-ROASTING CL AMS
This is a case where you want to cook with
entirely natural charcoal. The chemicals and
processed coal sometimes added to briquettes
could get into the clams, so use lump charcoal
that is nothing more than pieces of wood that
have been burned down to charcoal in a lowoxygen environment.

SEAFOOD
9

The smaller and more tender varieties of clams

taste best here. Littleneck clams from the
Atlantic coast are usually the most expensive
because of their brilliantly briny sweetness.
Manila clams from the Pacific coast work well,
too. Try to get the tender ones that are about
an inch wide or less.

4 Arrange the clams in single layer on a perforated

grill pan. Wearing insulated grill mitts or gloves,
place the pan directly on the coals (the coals
should be covered with ash, glowing red, with
no black remaining). Close the lid and grill the
clams until they open, 4 to 5 minutes. Carefully
transfer the pan from the grill to a heatproof
surface. Discard any unopened clams. Carefully
transfer the clams with any of the juices in the
shells to the skillet with the wine mixture.
5 Bring a large pot of salted water to a rolling
boil. Add the linguine and cook until its about
1 minute short of al dente. Drain the linguine,
reserving cup of the pasta water. Add the
linguine, red cherry peppers, 2 tablespoons
of the parsley, the butter, and lemon zest to the
skillet (add some of the reserved pasta water
if needed). Place the skillet over medium-high
heat and toss the pasta until coated with the
sauce and heated through. Season with pepper.
Serve warm, garnished with the remaining
2 tablespoons parsley.

SEAFOOD

10

INSPIRED BY TRADITION.

FREED BY CREATIVIT Y.
THIS IS NEW AMERICAN

BARBECUE.

All across the nation, people from different places, different

cultures, and different perspectives are bringing something
new to the grill. Webers New American Barbecue is an
exciting, participatory exploration of how American barbecue is
evolving. Fresh, modern, and totally original, this book explores
some of the most interesting trends in barbecue today.
TM

Learn the tried-and-true methods of traditional barbecue

from accomplished pit masters
Explore how notable chefs are putting a new spin on the classics
Experiment with the spices and global influences that
are shaping what we make on the grill
150+ recipes with photos
Extensive step-by-step instruction
Fireside chats with chefs and pit masters

PUBLICITY AND
MARKETING
National Media
National Author Tour
National Print and

NEW AMERICAN

Online Advertising

Online Marketing and

Social Media Promotion

Cross-Promotion with Weber

A MODERN SPI N ON THE CL ASSI C S

PUBLICITY
REBECCA LISS

Email: rebecca.liss@hmhco.com
Call: (212) 598-5729
Price: $24.99
Pub Date: April 19, 2016
Trim Size: 8" x 10"
Page Count: 304
ISBN: 978-0-544-71527-1
Book Format: Flexibound
Full color throughout

ABOUT THE AUTHOR

JAMIE PURVIANCE is Webers master griller. He graduated from the Culinary
Institute of America, and has written for publications such as Bon Apptit, Fine
Cooking, and the Los Angeles Times. He is the author of numerous cookbooks
including Webers Way to Grill , a New York Times best seller.
TM

FOOD PHOTOGRAPHY BY TIM TURNER

LIFESTYLE PHOTOGRAPHY BY MICHAEL WARREN

FOLLOW US @HMHCOOKS

WWW.HMHCO.COM/COOKING

WEBER.COM

JA MIE PURVIANCE