America’s Best Barbecue
Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket and More
By Arthur Aguirre
When I was asked to do a review/giveaway of this cookbook, I jumped at the chance because I clearly need help when it comes to grilling. I can handle hot dogs and hamburgers, but my steaks need a lot of work and I tend to overcook chicken breasts. In my house, Dave likes his steaks medium rare and I like them medium-well. I find it hard to get them just right for the both of us.
With the help of Arthur’s cookbook, I’m learning to use “indirect heating” which makes for a more tender piece of chicken and steak. Not sure about “indirect heating?” Let me give you an example of one of the recipes from the book.
I’m not kidding. These Asian Grilled Chicken Thighs were cooked to perfection! By searing the chicken long enough to get grill marks on each side and then cooking it over indirect heat, we were able to enjoy chicken that is done on the inside and not overly-charred on the outside. Of course, you really need to check the internal temperature of the meat if you want it to come out right. I really like this technique and will be sure to do it this way from now on.
I have permission to share this recipe from the book. Give it a try!
- ½ cup honey
- ½ cup freshly squeezed or canned Mandarin orange juice
- ½ cup soy sauce
- ¼ cup sesame oil
- ¼ cup rice wine vinegar
- 2 tbsp fresh grated ginger
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- salt and pepper, to taste
- 6 - 8 chicken thighs, skin on
- Place chicken thighs in a resealable storage bag.
- Combine all remaining liquid and dry ingredients in the storage bag. Place in the refrigerator to marinate 1 to 4 hours.
- Prepare the grill for indirect heating with the lid off for searing at 500+ degrees F. Remove chicken thighs from the marinade and place skin side down over hot, glowing charcoal or medium-high gas grill.
- Grill for approximately 2 minutes or long enough to get defined grill marks and good color on skin side (with any marinade containing high sugar content, be careful not to burn).
- Turn and grill for another 2 minutes.
- Once both sides have been high-heat grilled, move thighs to an indirectly heated portion of the grill and continue to cook with cover on until their internal temperature reaches 145 to 155 degrees F.
This cookbook really has some interesting recipes. I can’t wait to make the ribs, pulled pork, brisket, and many of the Mexican dishes!
There is a whole chapter on Award-Winning barbecue recipes, rubs and sauces, beef, chicken, Mexican, family cook-out favorites, side dishes, seafood and even desserts. Every recipe has a photo and the directions are super easy. I’m going to enjoy grilling my way through this book this summer!
I’m happy to tell you that I’m giving away
3 copies of
America’s Best Barbecue!
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(Open to the U.S. only.)