{"product_id":"pig-beach-bbq-cookbook-matt-abdoo-cookbook","title":"Pig Beach BBQ by Matt Abdoo \u0026 Shane McBride – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 304 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Matt Abdoo and Shane McBride, chefs and partners behind New York's Pig Beach BBQ\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvest (HarperCollins), 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 50 recipes, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive sides, plus a tour of America's regional barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smokers, pork shoulder and ribs, backyard cookouts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780358651888\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePig Beach BBQ Cookbook is a hardback barbecue book by Matt Abdoo and Shane McBride, the fine-dining chefs behind New York's Pig Beach BBQ, with more than 50 recipes for smoked meats, sauces and sides plus a guide to America's regional barbecue styles.\u003c\/strong\u003e Think championship sauces, proper technique and a few wild cards.\u003c\/p\u003e\n\u003ch2\u003eFine-dining chefs who went all in on smoke\u003c\/h2\u003e\n\u003cp\u003eMatt and Shane cooked in Michelin-starred Italian and French kitchens before trading their whites for a smoker and opening Pig Beach. That training shows: the recipes are precise and the flavours bold, but the vibe stays laid-back. The book also explains how regional styles like North Carolina and Texas barbecue differ, so you know what you're cooking and why.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe foundations come first: rubs, spritzes and sauces you'll use again and again, like Pig Beach All-Purpose Barbecue Seasoning and a Tangy Hatch Vinegar Barbecue Sauce. Then come barbecue's greatest hits alongside wings, sides and some genuinely creative plates.\u003c\/p\u003e\n\u003cp\u003eThe pork shoulder recipe alone is a masterclass, with clear advice on wrapping through the stall and choosing juiciness or bark. Elsewhere you'll find smoked brisket, buffalo wings, Mojo-Marinated St. Louis Ribs, Secret Spice Pecan Candied Bacon, beef rib gnocchi and pastramen, a pork-broth ramen topped with pastrami.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who've nailed the basics and want restaurant-level flavour, and anyone curious about the differences between America's barbecue regions. Keen beginners will cope fine, especially if they start with the pork shoulder.\u003c\/p\u003e\n\u003ch2\u003eAbout Matt Abdoo \u0026amp; Shane McBride\u003c\/h2\u003e\n\u003cp\u003eMatt Abdoo and Shane McBride trained in top Italian and French kitchens before opening Pig Beach BBQ, which now has locations in Brooklyn and Queens. Their sauces have picked up wins on the competition circuit, and Pig Beach has become a fixture of New York's barbecue scene.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/119_joyful-pulling-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly, and this one earns it: two fine-dining chefs who went to the smoke and wrote down everything they learned. Their pulled pork method, wrapped tight through the stall for maximum juice, is worth the cover price on its own. Get it, and your next cook-up will taste like a New York pit. Pair it with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott’s World of BBQ\u003c\/a\u003e for the Carolina whole-hog story and \u003ca href=\"\/products\/texas-q-cheryl-jamison-cookbook\"\u003eTexas Q\u003c\/a\u003e for the other side of the debate, then start your shoulder with \u003ca href=\"\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pork-Rub Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pitmaster's side, and the potato's finest hour.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 750g baby potatoes, 3 tbsp olive oil, 1 tbsp pork rub, a splash of apple cider vinegar, chopped parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for about 15 minutes until tender, then drain and let them steam dry.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray, drizzle with the oil and dust with the pork rub.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C (or in a hot covered barbecue) for 25–30 minutes until crisp, then splash with vinegar and scatter parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smashing creates craggy edges that crisp up, the rub's sugar caramelises, and a hit of vinegar brightens it like a Carolina sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pig Beach BBQ Cookbook?\u003c\/h3\u003e\u003cp\u003eIt was written by Matt Abdoo and Shane McBride, the chefs and partners behind Pig Beach BBQ in New York.\u003c\/p\u003e\u003ch3\u003eHow many recipes are in Pig Beach BBQ Cookbook?\u003c\/h3\u003e\u003cp\u003eMore than 50, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive dishes like pastramen.\u003c\/p\u003e\u003ch3\u003eIs Pig Beach BBQ Cookbook good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The pork shoulder is a forgiving place to start, and the book explains wrapping, the stall and how to read doneness.\u003c\/p\u003e\u003ch3\u003eIs Pig Beach BBQ Cookbook a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 304-page hardback published by Harvest, an imprint of HarperCollins, in 2022.\u003c\/p\u003e\u003ch3\u003eDoes Pig Beach BBQ Cookbook cover different barbecue styles?\u003c\/h3\u003e\u003cp\u003eYes. It tours America's regional barbecue, explaining how styles like North Carolina and Texas differ and how to recreate them.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pig Beach BBQ Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Matt Abdoo and Shane McBride, the chefs and partners behind Pig Beach BBQ in New York.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pig Beach BBQ Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 50, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive dishes like pastramen.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pig Beach BBQ Cookbook good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The pork shoulder is a forgiving place to start, and the book explains wrapping, the stall and how to read doneness.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pig Beach BBQ Cookbook a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 304-page hardback published by Harvest, an imprint of HarperCollins, in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Does Pig Beach BBQ Cookbook cover different barbecue styles?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It tours America's regional barbecue, explaining how styles like North Carolina and Texas differ and how to recreate them.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805347380,"sku":"9780358651888","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pig-beach-bbq-cookbook-matt-abdoo-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/pig-beach-bbq-cookbook-matt-abdoo-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}