From Texas brisket and dry-rubbed Memphis ribs to Alabama chicken with white sauce, tender pork butt and everything in-between, Southern Barbecue & Grilling (83 Press, 2017) by Louisiana Cookin’ editor and barbecue enthusiast Daniel Schumacher has a little something for everyone. Barbecue pros will appreciate new takes on classic preparations, and newcomers will benefit from step-by-step guidance on each of the South’s major barbecue styles.
“Open-fire wood grilling has been around for centuries, and it has been an alive and evolving art in the South as long as people have been here,” says Daniel. “There is such a breadth and depth to Southern barbecue and grilling. It’s a cultural phenomenon.”
More than just barbecue, Southern Barbecue & Grilling boasts a selection of fixings, sauces, side dishes, cocktails, and desserts to make unforgettable summer gatherings. Dishes like the Beer-Marinated Chicken Drumsticks illustrate how just a few everyday ingredients, plus a nice char, can elevate a simple protein to a masterpiece.
By starting the meal with Spicy Corn Dip with Bacon and Smoked Cheddar or Rosemary-Lemon Shrimp Skewers, and then serving those tender chicken legs with Grilled Cabbage Wedges (a brilliant take on a classic wedge salad) or Midsummer Succotash, you’ll have outdone yourself with minimal effort. Classic Southern Pound Cake or an Easy Lemon Icebox Pie will round out the meal and have people talking.
In addition to more than 125 recipes, Southern Barbecue & Grilling is peppered with useful tips and tricks, including a variety of spice mixes and sauces, wood combinations for smoking, and an easy guide to convert your charcoal grill into a smoker.
“There are so many regional barbecue and grilling traditions throughout the South, and I wanted to be able to honor them,” says Daniel. “I hope readers will get inspired by these recipes and work them into their tried-and-true family favorites.”
- 2 tablespoons kosher salt
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 teaspoon ground red pepper
- 2 tablespoons olive oil
- 3 pounds chicken drumsticks
- 1 (12-ounce) can beer
- In a large resealable plastic bag, combine salt, brown sugar, paprika, black pepper, and red pepper. Add oil and chicken. Seal bag, and shake until chicken is well coated. Pour beer into bag. Seal bag; refrigerate for at least 8 hours.
- Remove chicken from bag; discard marinade. Let stand at room temperature for at least 30 minutes.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Grill, covered, turning occasionally, until a meat thermometer inserted in thickest portion registers 165°, about 30 minutes.
