You may know champion ‘que man Christopher Prieto from seeing him on Barbecue Pitmasters. Earlier this year, he was the guiding force behind the tome, Southern Living Ultimate Book of BBQ. It’s not just a collection of recipes, though. Chris spent a lot of time pouring the lessons he’s learned at the pit into the book, sharing information that in some cases runs counter to conventional wisdom, but in a good way. Here’s what he had to tell me when I pinned him down for an interview.
Greek Lollipops
This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips are softened on the grill.
Grilled: Sriracha and Apricot Preserves’ Love Child
Friday night I crossbred Sriracha with apricot preserves. While that statement sounds like I created a bogus sex ad on Craigslist, then bopped the red rooster on its head when it showed up, it’s actually less creepy than that. Search the internet for “wouldn’t it be cool if” and you’ll find all kinds of video for dumb ideas gone wrong. Sift through video after video of ER trips in their infancy, however, and you can find some good ideas that turned out pretty well. This is one of those times.
Scovie Spotlight – Palo Alto Firefighters Grilled Corn and Black Bean Salad
This refreshing summer salad recipe from 2015 Scovie Awards winner Palo Alto Firefighters is the perfect dish to bring to a hot summer party… [yumprint-recipe id=’7′]
Amberfyre: Manhattan Black Cherry Bourbon BBQ Sauce: Burn! Tested
Amber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It’s a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you’d expect to find in many barbecue sauces.
Superhot Marinated Jamaican Jerk Pork
The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.
