Fire up the grill and quickly sear some burgers or francs isn’t the game plan in “Pig Beach BBQ Cookbook,” by Matt Abdoo and Shane McBride, two of the partners at the Pig Beach BBQ restaurants in Brooklyn and Queens. The essence of what they do is smoke, low and slow. Even at its simplest, it is an undertaking that can fill an afternoon. But with the proper equipment and mastery of the two chefs’ meticulous instructions, it’s a technique with almost limitless uses. (They even smoke steaks before grilling.) There are recipes for rubs, sauces, sides, desserts, and drinks; the Chinese-style char siu sauce is here to stay, as are the quick pickles and sautéed Utica veggies.
“Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted and Sauced” by Matt Abdoo and Shane McBride, Mariner Books, $30.
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