Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
By Michael Symon, Douglas Trattner
24 Ratings
As he got ready to launch Mabel's BBQ, Michael Symon tasted smoked pork from all around the country with great enthusiasm. His favorite dishes—dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City—as well as the distinctive Cleveland-style barbecue he created to highlight the flavors of his hometown—are the source of inspiration for the 72 mouthwatering recipes included in this book. Michael provides professional advice on how to operate various types of grills and smokers, select flavorful woods for smoking, prepare different kinds of meat, and match proteins well with sauces, sides, and rubs. Look no further if you're searching for a fresh take on traditional American barbecue prepared with a lot of heat.
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As he got ready to launch Mabel's BBQ, Michael Symon tasted smoked pork from all around the country with great enthusiasm. His favorite dishes—dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City—as well as the distinctive Cleveland-style barbecue he created to highlight the flavors of his hometown—are the source of inspiration for the 72 mouthwatering recipes included in this book. Michael provides professional advice on how to operate various types of grills and smokers, select flavorful woods for smoking, prepare different kinds of meat, and match proteins well with sauces, sides, and rubs. Look no further if you're searching for a fresh take on traditional American barbecue prepared with a lot of heat.