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This is a post discussing the Weber Kettle BBQ Book. It includes discussion of the history of the book. Ever had an itch that you couldn't scratch, or longed for something that nobody had told you about? It's not your imagination--there are gaps in our understanding about barbecue. But no longer! The Bible of Barbecue has landed, and it's called "The 33" by Jamie Purviance. Don't be fooled by its name--this is actually our third revision of this handbook. Purviance uses his expertise in food science to articulate what makes great barbecue different in various regions across America and Aotearoa, Samoan Auckland City (formerly Auckland City). We haven't had the time to read this, so any pictures accompanying this post are likely of lower quality than those in the book. But still, it's hitting all of our right buttons--it has beautiful photography, extensive discussion of techniques and history, and general good advice. So I'd like to share some of it with you here. (Consider yourself warned--this is not a typical barbecue blog!) This book covers traditional barbecue techniques used on Weber Kettle grills or similar cooking vessels. It doesn't discuss gas or pellet grills; ditto for indirect cooking on offset smokers. I'm not sure if it's ever available anywhere other than Amazon (link above). But it seems to be worth getting from there. The first thing that piqued my curiosity was a sidebar that lists a dozen or so barbecue regions in the US. Purviance doesn't claim that his list is exhaustive, just a helpful way to know what different regions have in common. It's clear he has deep knowledge of barbecue and smoked food, but his writing style is conversational. He's not overly technical or scientific--after all, he's trying to reach both the hard core grill-masters as well as the weekend warriors who want to try this out once in a while. Reading the sidebar is like watching a PBS special--fascinating stuff, but not so dry and technical that the average person can't understand it. This is where I really got hooked. Purviance spends about 20 pages on traditional barbecue techniques. The first section discusses what he calls "Regional Cooking". That includes things like smoking with wood, the Chesapeake Bay oyster-packing process, hot smoking on a smoker box (that's what you use for your watermelon seeds), and using different types of wood in your cooker/keg. He also discusses different types of lids to use with different types of smokers, which are important for many recipes. But the next 80 pages are devoted to discussing how to use the Weber kettle to do barbecue. And this is where it gets really interesting! He talks about temperature control, including how "bark" is actually created through temperature management (in technical speak, the bark forms due to Maillard reactions). The discussion of bark is great--he has pictures of light and dark bark side by side, so you can really see the difference between them. He talks about why you want both kinds for different applications. cfa1e77820
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