“New York’s favorite go-to barbecue chain is revealing its best-kept secrets” ( New York Daily News ). According to owner Josh Lebowitz and executive chef Eva Pesantez, the foundation of Brother Jimmy's success is the food. Incredible ribs. Country-fried steak. Pulled pork sandwiches. Blackened chicken. And of course, the delicious sides: from mac 'n' cheese to black-eyed peas. But beyond the food, there's something more―Brother Jimmy's is the place where people go to have a good time.,/p> Now, the restaurant's recipes are presented for the first time, with more than one hundred recipes for starters, sides, beef, pork, chicken, seafood, rubs & sauces, and drinks & cocktails. From Hush Puppies with Maple Butter to Shrimp and Corn Fritters to Classic Pulled Pork with Slaw, these are the only recipes you'll need to re-create your favorite restaurant recipes in your own kitchen. Josh Lebowitz is the owner of Brother Jimmy’s and has over 20 years of experience in the restaurant business. Eva Pesantez is the executive chef of Brother Jimmy’s. Lebowitz and Pesantez live in New York. Sean Evans is a writer based in New York. Brother Jimmy's BBQ More Than 100 Recipes For Pork, Beef, Chicken, and the Essential Southern Sides By Josh Lebowitz, Eva Pesantez, Sean Evans, Lucy Schaeffer Abrams Books Copyright © 2012 Josh Lebowitz All rights reserved. ISBN: 978-1-58479-954-2 Contents LETTER FROM JOSH, INTRODUCTION: BASICS OF 'CUE, 1 CORE RUBS, SPICES & SAUCES, 2 CONDIMENTS, PICKLES & SLAWS, 3 DRINKS, 4 STARTERS, 5 SOUPS, STEWS & STURDY SALADS, 6 PORK, 7 BEEF, 8 POULTRY, 9 SEAFOOD, 10 SIDES, 11 DESSERT, BOOKS FOR FURTHER READING, * CONVERSION CHARTS, INDEX OF SEARCH TERMS, * ACKNOWLEDGMENTS, CHAPTER 1 CORE RUBS, SPICES & SAUCES RUBS WERE ORIGINALLY APPLIED OUT OF NECESSITY, NOT FOR FLAVOR. Developed in the days before refrigeration, heaps of salt and sugar were rubbed on cuts of meat to help preserve the slab for as long as possible. When the meat was cooked, there was an unexpected and delicious by-product — it was bursting with flavor. In the centuries since, the rub has come to define the flavor of any barbecue, as they're now a matter of personal preference, geographical region, and taste. Although any barbecue aficionado will tell you that the meat itself makes for great barbecue, they all acknowledge that the rub adds your signature flavor and personality to the meat. The basic rub often, but not always, includes salt, sugar, ground black pepper, and spices, such as cumin, paprika, chili powder, granulated garlic, and granulated onion (garlic and onion powders taste too medicinal). The spices are dubbed "transitional" spices because they help smooth out, fill in, and add dimension to what would otherwise be a sharply contrasting set of flavors if only sweet, salty, and peppery notes were used. Sugar is great because it adds another layer of taste, igniting fireworks in your mouth and on your tongue. Rubs vary for the type of meat, particularly between pork and beef. For the best flavor, you'll want more sugar on pork than on beef. When you add the salt and other spices, it's even more action for your taste buds to savor because you're hitting all various palate sensations. For example, we introduced our Brother Jimmy's Southern Rub about four years ago, based on a Memphis-style dry rub. It's sweeter than our Brother Jimmy's Dry Rub thanks to dark brown sugar, yet it's still got some kick from the ancho chile powder and ground yellow mustard. For our pulled pork, the pork butt we're smoking is encased in the signature Brother Jimmy's Dry Rub, which uses seasoned salt as a base and is heightened by about twenty dried spices, including fennel seed and rosemary. The resulting flavor profile ends up being close to sausage, in part owing to the fennel seed, a very unique approach to the dry rub. The cool thing about rubs, and barbecue in general, is that although there is a fundamental set of constants, how you adapt a recipe within your kitchen is entirely up to you. We're here to give you our take and methods, but you can do whatever makes you happy. Southern cooking is often about family recipes, passed down on note cards in weathered boxes over the generations. Everyone has his or her unique take on a particular Southern staple and no one recipe is ever better or worse. It's all about personal preference, so you should get as creative as you'd like. This chapter will highlight core rubs that we're dredging our cuts of meat in at each Brother Jimmy's location. Feel free to whip them up as outlined or to get innovative. The rub creation process is entirely a trial-and-error one. Simply start with a solid base of salt, sugar, and black pepper, and pick some flavors you like, such as chili powder or paprika, adding them teaspoon by teaspoon to create the final flavor you want. If you overdo one spice, cut it down by adding more base. Taste it while dry after each additio