Page 29 - OCT 2020 Barbecue News Magazine

those Maple Bacon Oatmeal Cook- ies are pictured.
A BGE is a lot of fun to cook on, es- pecially with the right sort of ideas from which to start. It’s no surprise that Tabor’s book is a perfect ac- companiment to the BGE because it is full of creative ideas that will no doubt be the inspiration for your own creative ideas. If you don’t yet have your own BGE (or other similar ceramic/kamado cooker), then what are you waiting for? There’s a whole community waiting to welcome you.
So my wife is my harshest critic. I
have had a houseful of people over
with each one of them raving about
the ‘cue I put on the table and my
wife will likely be picking at a rib,
saying “this isn’t tender enough” or
stabbing a slice of brisket while
lamenting “this is overcooked”. This
used to create a certain level of con-
sternation in our usually happy
home but I’ve come to accept what she says as tough love con- structive criticism (OK, not really, the truth is I just ignore her now and recall the glowing compliments instead). Occasionally I would reply that she is welcome to try her hand at the cooker and see what sort of barbecue she could turn out. I never thought she’d take me seriously but wouldn’t you know it she has accepted the challenge. But it came with a caveat – she wants her own cooker. And that caveat came with a surprise – she wants an elec- tric smoker.
I have to admit that she really tossed me for a loop on this. While I have had a few books come
through this space that were
well done takes on electric
smokers, I have never owned an electric smoker myself nor have I ever cooked on one. I had a work colleague once who had one and swore by it, but I also practically choked trying not to choke on the sample he brought me. Still, I take that Seinfeld stance of “not that there’s anything wrong with that” when it comes to electric smokers although I never thought I’d see the day when I’d be purchasing one for my household. So with all that in mind, I figured I’d better get on the learning curve fast.
Fortunately for me there was an expert ready with a new book. Robyn Lindars, who is the grill girl behind the web site GrillGirl.com and has been
on the competition barbecue circuit, chose to write about electric smokers for her first book, titled “Healthy Electric Smoker Cookbook: 100 Great Recipes with All-Natural Ingredients and Fewer Carbs” ($19.95, Alpha, 176 pp.).
Right away when I picked up this book I knew I was in trouble. Lindars first points about using electric smoker where how they are more convenient in terms of temperature control over the duration of the cook and more efficient in how much it cost to operate them and in fuel use. Then she makes her case for how you can turn out amazing yet healthy dishes. And then she dove into the recipes and hit a home run with what she offered: Bourbon & Coke Short Ribs, Jamaican Jerk Chicken Leg Quarters, Whole Smoked Chicken with Alabama White Sauce, Rum Pineapple Pork Ribs, Smoked Shrimp & Grits, and Chipotle Cherry Beef
Jerky, just to name a few. Each recipe page layed out in an way that makes them easy to follow.
More convenient, more efficient, healthy, great options...my next thought was I have to hide this book from my wife or else she’ll be making a pitch to free up a lot of space in the backyard. Nonethe- less, I do recommend this book and even suggest you keep an eye on what next may come for Grill Girl. And I would also kindly ask that if you see my wife posting for sale any of my wood- and char- coal-burning cookers that you do not offer to buy them.
OCTOBER 2020
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