Synopses & Reviews
Virgils is a grilling/smoking/barbecue book that takes the best from Texas, North Carolina, Kansas City and Memphis styles of ‘cue. This is a complete barbecue cookbook: if you want to get serious and do some smoking, simple and foolproof home instructions and recipes are here (for use in a basic kettle grill or dedicated smoker), and for everyday, the top grilled beef, rib, chicken, fish and vegetable recipes are all here.
Whether youre a practiced barbecue hand or new to the grill, the dry rubs, marinades and sauces will be instant classics that can transform a simple piece of chicken or slab of ribs into succulent heaven-on-a-plate. Virgils is also uniquely dedicated to its side dishes: the cookbook is worth studying and cooking from for the potato dishes, biscuits, pickles and cobblers alone. Virgils features recipes for:
Starters & Salads: from Outrageous Barbecued Nachos to Savannah Salad with Hot Bacon Dressing
Drinks: from Pitmasters Sweet Black Tea to Fresh Watermelon ‘Rita to beer matches for barbecue
Beef: from True Texas Brisket to Kansas City Burnt Ends Sandwich
Pork: from Baby Back Ribs to Boston Butt (the Virgils Way) to Slow-Smoked Ham
Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken
Sweets: from Sweet Potato Pecan Pie to Down Home Chocolate Chess Pie
Full of tips, menu and party ideas and with 60 full-color finished dish photos, Virgils is a category-busting cookbook.
"Latin scholars take heed: this is not the Virgil of the Aeneid, it is the Virgil of the BBQ. Which is not to say that there isn't a certain kind of poetry to be found among the nearly 100 recipes offered here. It is a poetry of the masses, a vast overview of barbecue reflecting the cuisine found at Virgil's restaurant in New York City. And just as the name Virgil is a Times Square fiction, a mythical savant of all things smokehouse, this collection does its best to be a country-wide know-it-all. Corman, the corporate executive chef of the company that owns Virgil's (and its Italian brother eatery, Carmine's), tackles Memphis-, Carolina-, Texas-, and Kansas City style menus, with healthy doses of Cajun and East Coast delicacies thrown in for good measure. So, the chapter on beef offers dry rubbed Texas brisket, a Kansas City burnt ends sandwich, and smoked pastrami. Memphis spare ribs and Boston Butt are among the half-dozen pork offerings, while the seafood selections include crawfish Ã©touffÃ©e and fried catfish. A chapter on drinks tends toward the sugary, with choices like Georgia sweet tea spiked with peach schnapps. But beer, by far, is the beverage of choice, with a 'right beer' recommended pairing accompanying nearly every food recipe." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Open Virgils Barbecue Road Trip Cookbook
and youll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgils has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.Virgils Barbecue Road Trip Cookbook
has the instructions you need for anything youre in the mood for: get serious and do some smoking, in either a basic kettle grill or dedicated smoker, or stay casual and sample some rubs and marinades for succulent grilled meat, fish or vegetables. Youll make
--Beef: from True Texas Brisket to Chicken Fried Steak with Country Gravy to a Kansas City Burnt Ends Sandwich
--Pork: from Baby Back Ribs to Boston Butt (the Virgils Way) to Slow-smoked Ham
--Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken
--Rubs, Marinades and Sauces: from Virgils meal-making Universal Flour to Carolina Vinegar Sauce to Alabama White Barbecue Sauce
Surrounded by unstoppable sides and sweets, such as Southern Accent Cheddar Grits, Georgia Pecan Rice and Virgils Perfect Banana Pudding, Virgils barbecue is about to change the way you eat and entertain: this food will make you happy!
About the Author
NEAL CORMAN is the Corporate Executive Chef of the Alicart Restaurant Group, where he's been since 2010. He is responsible for maintaining the quality of every piece of meat that comes out of Virgils 1,400-pound Southern Pride smokers.
CHRIS PETERSON is a writer and editor based in Ashland, Oregon. He led cookbook development for three publishers over 20 years. Peterson is the author of twelve books, and has written books with Sabrina Soto, Carter Oosterhouse, and Brian Boitano.
Table of Contents
Table of ContentsForewordIntroduction1. The Art (and a Little Bit of Science) of Barbecue 2. Starters & Salads 3. Drinks4. Sides5. Rubs, Marinades and Sauces6. Beef7. Pork8. Poultry9. Seafood10. Sweets11. Suggested Menus