Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard
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Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard

5.0 2
by Neal Corman
     
 

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Open Virgil's Barbecue Road Trip Cookbook and you'll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil's has tested and tasted it all until the ninety-eight recipes in

Overview

Open Virgil's Barbecue Road Trip Cookbook and you'll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil's has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.
Virgil's Barbecue Road Trip Cookbook has the instructions you need for anything you're in the mood for: get serious and do some smoking, in either a basic kettle grill or dedicated smoker, or stay casual and sample some rubs and marinades for succulent grilled meat, fish or vegetables.
You'll make
--Beef: from True Texas Brisket to Chicken Fried Steak with Country Gravy to a Kansas City Burnt Ends Sandwich
--Pork: from Baby Back Ribs to Boston Butt (the Virgil's Way) to Slow-smoked Ham
--Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken
--Rubs, Marinades and Sauces: from Virgil's meal-making Universal Flour to Carolina Vinegar Sauce to Alabama White Barbecue Sauce

Surrounded by unstoppable sides and sweets, such as Southern Accent Cheddar Grits, Georgia Pecan Rice and Virgil's Perfect Banana Pudding, Virgil's barbecue is about to change the way you eat and entertain: this food will make you happy!

Editorial Reviews

Publishers Weekly
02/03/2014
Latin scholars take heed: this is not the Virgil of the Aeneid, it is the Virgil of the BBQ. Which is not to say that there isn’t a certain kind of poetry to be found among the nearly 100 recipes offered here. It is a poetry of the masses, a vast overview of barbecue reflecting the cuisine found at Virgil’s restaurant in New York City. And just as the name Virgil is a Times Square fiction, a mythical savant of all things smokehouse, this collection does its best to be a country-wide know-it-all. Corman, the corporate executive chef of the company that owns Virgil’s (and its Italian brother eatery, Carmine’s), tackles Memphis-, Carolina-, Texas-, and Kansas City–style menus, with healthy doses of Cajun and East Coast delicacies thrown in for good measure. So, the chapter on beef offers dry rubbed Texas brisket, a Kansas City burnt ends sandwich, and smoked pastrami. Memphis spare ribs and Boston Butt are among the half-dozen pork offerings, while the seafood selections include crawfish étouffée and fried catfish. A chapter on drinks tends toward the sugary, with choices like Georgia sweet tea spiked with peach schnapps. But beer, by far, is the beverage of choice, with a “right beer” recommended pairing accompanying nearly every food recipe. (Apr.)
Library Journal
04/15/2014
This cookbook's title promises an exploration of regional barbecue styles but its primary focus is on how barbecue is prepared at Virgil's, a restaurant located near New York's Times Square. Writing with cookbook developer and author Peterson, corporate executive chef Corman shares a restaurant and barbecue history, technical tips, and indulgent dishes such as trash ribs, beer-batter onion rings, and perfect smoked pork loin. Many recipes include suggested beer pairings and make frequent references to the restaurant and its customers' preferences. VERDICT Although it's a nice souvenir for Virgil's fans, this cookbook adds little new to the barbecue genre. Buy for demand only.

Product Details

ISBN-13:
9781250041098
Publisher:
St. Martin's Press
Publication date:
04/08/2014
Pages:
352
Sales rank:
466,784
Product dimensions:
7.60(w) x 9.30(h) x 1.20(d)

Meet the Author

NEAL CORMAN is the Corporate Executive Chef of the Alicart Restaurant Group, where he's been since 2010. He is responsible for maintaining the quality of every piece of meat that comes out of Virgil's 1,400-pound Southern Pride smokers.

CHRIS PETERSON is a writer and editor based in Ashland, Oregon. He led cookbook development for three publishers over 20 years. Peterson is the author of twelve books, and has written books with Sabrina Soto, Carter Oosterhouse, and Brian Boitano.

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Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country, Without Ever Leaving Your Backyard 5 out of 5 based on 0 ratings. 2 reviews.
InspirationalAngel531 More than 1 year ago
Title: Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard Author: Neal Corman Publisher: St Martin's Press Published: 4-8-2014 ISBN: 9781250041098 E-Book: B00H6ETE1Y Pages: 352 Genre: Food And Wine Tags: Cooking Overall Rating: Great Reviewed For: NetGalley Reviewer: DelAnne If you did not grow up in the south you may not understand the importance of a good barbeque. Everyone's mind turns to barbeque when Summer comes, but in the south barbeque is to be enjoyed year round. Whether dead of Winter or the Dog Days o f Summer, we enjoy our barbeque and the fun times to be shared with family friends. Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard takes us through the recipes of Virgil's Restaurant in New York. Sweet, tart, spicy or exotic, what ever your taste you are bound to find more than a few recipes that will appeal and tempt you. From rubs to sauces; from starters to beverages add in sides to desserts and there is something for everyone to indulge in. In my home we all love to cook. Virgil's Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard also tells of many different types fuels to use and equipment. I worked my way through a few recipes and found them to be so scrumptious. Yes, Virgil's may be located in New York, but whom ever developed the recipes has to be well versed in southern cuisine to come up with those authentic tasting deviled eggs, collard greens, pecan rice, the many creole dishes and a variety of desserts, including carrot cake and key lime pie. So many more to go but I have not found a bad one yet. Pick up a copy today and try them for yourself.
CLPadgett More than 1 year ago
Yep. We love to cook and we love to eat. And we really love to grill and smoke and slow cook and barbecue. Virgil&rsquo;s Road Trip Barbecue had my mouth watering. From the folks behind Virgil&rsquo;s restaurants, including the flagship on Times Square, NYC, this is a collection of their best recipes. The book is a cookbook but so much more. It opens with an overview of barbecue and grilling basics and techniques. Then the recipes. It finishes up with suggested menus. Every single recipe sounds wonderful. They are divided into sections with drinks and sides not neglected. Chicken, beef, pork and seafood all get a generous portion. And each recipe is annotated about where and how the restaurant staff arrived at the combination of flavors and which barbecue region it best represents (the Carolinas, Memphis, Texas, or Kansas City). As I read about the special spice and rub and marinades, I expected the authors would be proprietary about them and recommend you order the spice blends from Virgil's online, but the full recipes were all included. I'm impressed. That's a company that's confident of two things: the tastiness of their goods and the willingness of the general eating public to continue to visit the restaurants even if (theoretically) they could replicate their favorite at home. I&rsquo;m kicking myself that we didn&rsquo;t visit Virgil&rsquo;s when we were in New York a couple of years ago. We spent a good bit of time around Times Square. We made sure to have pizza and other NY favorites, but somehow, barbecue didn&rsquo;t top the list of New York specialties. The recipes are easy to follow. The book is written in a folksy voice that  makes the reader/cook feel like they&rsquo;re just sittin&rsquo; around talking &lsquo;cue and meats with someone with a bit o&rsquo; learnin&rsquo; about the subject. This is a &ldquo;cookbook&rdquo; that will be spattered and stained in no time. I can&rsquo;t wait to try &hellip; well, all of the recipes. The Universal flour looks like it alone will make my deep-frying disasters a thing of the past. Bon appetit! -- I received a free electronic edition of this book in return for a fair review. I don&rsquo;t know how fair it is that I now have to go buy the book since I can&rsquo;t stand cooking from my Kindle or iPad.  But that&rsquo;s just me. It&rsquo;s a great book and I highly recommend it!