Page 34 - Barbecue News April 2020 Issue

barbecue books
Backyard BBQ, Showstopping BBQ, & How to Cocktail
Doug Mosley
Resident Book Guru
doug_mosley@hotmail.com
Apologies, dear reader, that I have been absent of late. The new year found me under the knife for a new knee and since returning to my day job after the convalescence I have been desperately playing catch up.
But suddenly I have LOTS of free time - probably like many of you – working from home as we wait out this pandemic. Here’s hoping that each and every one of you
come through this unscathed. In the mean- time, I guess we all have plenty of time to read new books. So let me tell you about a few.
Andy Hus-
bands is no
stranger to
this space;
his previous
books have
been posi-
tively re-
viewed here
and he collaborated with Chris Hart to be a two-time hon- oree for The Barbecue News Magazine Book of the Year. His latest book, “The Smoke Shop Backyard BBQ: Eat, Drink, and Party Like a Pitmaster ($30, Fair Winds Press, 224 pp.) is this time co-authored with Will Salazar, his chef de cuisine at The Smoke Shop.
The book takes up an intriguing premise, using the idea of a themed gathering and building a menu around it. For in- stance, in the chapter Taco Tuesday they provide recipes for entrees – Brisket Ropa Vieja Tacos and Pulled Pork Quesadillas; appetizer – BBQ Empanadas; sides – Street Corn, Scallion Rice, and Refried Beans; cocktails – Verde Fresca, Oaxacan Milk Punch; and desserts – Tres Leches Minicakes, and Mexican Chocolate Pana Cotta. Neat con- cept, eh? The same approach is offered for themes like The Backyard BBQ, The Cocktail Party, The Big Brunch, The Fancy Party, Tailgate and The Holiday Party.
Honored to be official cutlery of
www.GunterWilhelm.com
BarbecueNews.com - 34
APRIL 2020