Weber's New American Barbecue: A Modern Spin on the Classics by Jamie Purviance

  • Sea breeze barbecued oysters (page 22)

    from Weber's New American Barbecue: A Modern Spin on the Classics Weber's New American Barbecue by Jamie Purviance

    • Categories: Grills & BBQ; Sauces for fish; Appetizers / starters; American
    • Ingredients: oysters with shells; navel oranges; cranberries; vodka; limes
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Notes about Recipes in this book

  • Smoked pork tenderloins with blackberry-sage sauce

    • Foodiewife on July 04, 2017

      We used 2" thick cut boneless pork loins. Instead of blackberries, I used our home grown olallieberries (since they are similar to blackberries...but maybe a touch more tart). The sauce was very easy to make, and I could taste the sage...but it wasn't overpowering. As for the pork... my husband grilled it on our Weber (of course) a tad longer than I would have liked-- only because I like a little pink. Well, the pork turned out super juicy and the smoky flavor was out of this world! Absolutely loved the rub, that gave such a great flavor to the pork. The whole recipe worked and will become a keeper, for sure. Next time, I'll try pork tenderloin but either way, this recipe works.

  • Grilled salmon BLT sandwiches

    • Pamsy on July 20, 2024

      I've wanted to make this for ages but it wasn't quite as good as I hoped it would be! Salmon is filling so I feel 100gr pp would suffice, similarly I don't think you need thick cut bacon, regular rashers are okay. Our avocado was large and too much for 2 portions. I didn't have sourdough so used brioche burger buns but I think sourdough would be better. That said, Mr P enjoyed it and I'll give it another go with the alterations above.

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  • ISBN 10 0544715276
  • ISBN 13 9780544715271
  • Linked ISBNs
  • Published May 03 2016
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes

To define American barbecue as “ribs and roasts cooked low and slow in the Southern style” doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation—an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives—and each time we do, the meaning of barbecue changes a little. Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American Barbecue™ celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime—barbecue.

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