Disclosure: Clarkson Potter is partnering with me for a giveaway!
I cannot tell you how much we love summer! Just last week, since the sun was finally glaring in the sky overhead and the heat was on, we pulled out our grill for the first time this season.
Playing With Fire
Colby grilled burgers while the kids played in the water. It was the quintessential warm weather day for us. We’re definitely looking forward to plenty more in the months ahead as the temperatures warm up and we have more ability to get outside!
One reason Colby is excited about the summer is the fact that he can grill as often as he likes. And, with his new copy of Michael Symon’s Playing With Fire, he can create even more delicious recipes.
As much as Colby enjoys making the food, we enjoy trying it! Therefore, Playing With Fire is actually good news for all of us.
Co-host of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel’s BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America.
The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown.
Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides.
72 new tasty recipes to try! They pretty mush had me at brisket from Texas. I’ve been begging Colby to make a brisket all winter and, well, the time has come!
Learn more about the book at PenguinRandomHouse.com
If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
Prizing and samples provided by Clarkson Potter.
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