The Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours
By Frank Thomas
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About this ebook
Hall of Famer and Chicago icon Frank Thomas shares his passion for grilling and cooking with baseball fans everywhere for the first time. Grilling is perhaps as essential and synonymous with American culture as baseball itself, and Frank Thomas is ready to share all of his home run recipes. Whether you're looking for barbecue basics or grilling greatness, these sizzling steaks, slow-cooked smoked ribs, and mouthwatering burgers are sure to please every palate, from healthy fare to hearty indulgences. Beautiful full-color photographs and easy to follow instructions set you up for culinary success alongside legendary former White Sox player Frank Thomas.
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Book preview
The Big Hurt's Guide to BBQ and Grilling - Frank Thomas
Contents
Introduction
Grilling Basics
Appetizers
Grand Slam Grilled Grapes
Grilled Avocados with Tomato and Cheese
Grilled Pizza with Prosciutto and Arugula
Grilled Oysters with Chorizo
Grilled Veggie-Stuffed Portobello
Tomato and Herb Frittata
Bruschetta with grilled bell peppers, zucchini, olives, and mozzarella
Spiced and Smoky Nuts
Cheesy Grilled Mussels
Sides
Grilled Asparagus with Parmesan and Sea Salt
Grilled Potato Salad
Grilled Tomato Gazpacho
Grilled Sweet Potatoes
Mexican Street Corn
Skillet Mac and Cheese
Foil Pouch Green Beans and Onions
Hot
Grilled Broccoli
Burgers, Hot Dogs and Sausages
Beer-Braised Brats with Sauerkraut
Bison Burger
Chicago-Style All-Beef Char Dog
Fried Egg Bacon Burger
Sirloin-and-Brisket Burger with Roquefort Cheese and Caramelized Onions
Roasted Poblano Cheeseburgers with Avocado
Southern Style Burger with Collard Greens and Green Tomatoes
Zesty Black Bean Pumpkin Burgers
Southern Favorites
Barbecue Chicken with Alabama White BBQ Sauce
Buttered Cast-Iron Cornbread
Classic BBQ Baked Beans
Grilled Gumbo
Grilled Okra with Chipotle Sauce
Hoppin’ John
Louisiana Deep-Fried Ribs
Grilled Green Tomatoes Caprese Salad
Beef
Beef Ribs
Beef Tenderloin with Arugula and Shaved Parmesan
Cold-Smoked New York Strip Steaks
Grilled Smoky Meatloaf
Mustard-Crusted Steak Kebabs
Red-Wine-Marinated Ribeye
Herb-Crusted Rib Roast
Easy Grilled Brisket
Pork
Grilled Lemon-Basil Pork Chops
Pork Gyros with Tzatziki Sauce
Smoked Pork Shoulder with Spicy Tomatoes
Pulled Pork Sandwiches
Spicy Tacos al Pastor
Spicy Southwestern Ham Steak
Grilled Pork Tenderloin Sandwich with Carolina Mustard Sauce
Poultry
Big Hurt’s Beer Can Chicken
Devil’s Chicken Thighs
Grilled Turkey Legs
Grilled Chicken and Peaches Salad
BBQ Chicken Sandwich with Bacon Paste
Honey Sriracha Chicken Drumsticks
Lemon-Lime Soda Chicken Wings
Sweet Chili Bacon-Wrapped Chicken Tenders
Grilled Organic Turkey Breast
Seafood
Blackened Shrimp Tacos
Grilled Catfish with Quinoa and Radish Salad
Grilled Octopus Skewers
Tuna Steak with Wrinkled Potatoes
Maple-Glazed Salmon
About the Author
Introduction
For as long as I can remember, food has been a huge part of my life. And now, with my playing days behind me, food has become my passion.
As I look back on my career, I realize just how many of my tastes have changed. My very understanding of food has evolved. With this book, I hope to take the wonderful dishes that I have grown to love—those grilling recipes that make summer amazing—and share them with you.
I grew up in the South, where eating is everything. At the center of that eating experience was the cookout. My dad loved it—he even made his own tub for grilling. And we’d be out there three, four days every week. Ribs and barbecue chicken every weekend. All my dad wanted was to get that grill smoking and have himself a day.
One of the dirty little secrets about growing up in the South though, with our love of hearty food and big portions: it’s not exactly the healthiest way to live. The only vegetables we ate were corn and black-eyed peas. Which, at the time, was fine with me. Who likes vegetables as a kid? But at some point we all learn that you can’t eat like that forever.
As I’ve gotten older I’ve learned so much more about eating well and making sure that the food I eat is the right kind of fuel. Today, I like my diet to be full of lean chicken and fish, of fruits and vegetables and interesting combinations that a kid from Georgia never would have imagined. Asparagus, broccoli, spinach—I love my greens. And now, I want to share this love with you.
Learning to find balance in your diet is vital. I’m a big Southern boy. I had to learn what foods were best for my body and how to better determine healthier portion sizes. You shouldn’t eat in order to be full—you should eat to enjoy the food and feel good about yourself when you’re done. With the right-sized helping of nutritious food, you can eat a perfectly healthy meal and still enjoy it.
I owe much of my love for and knowledge of food to baseball. Baseball really is a beautiful thing. It let me travel the country, meet different kinds of people, and try unique types of food as I encountered new cultures. Take sushi, for example. I hardly even knew sushi existed as a child, but now I eat it all the time! And it wasn’t until the season I played in Oakland, where a great sushi scene exists, that I grew to truly love it. I consider myself lucky to have traveled and experienced so much, to have grown up in Georgia and spent so much of my life in Chicago. With each place I’ve been, I’ve taken a bit of the culture and food with me. That’s what I want to share with you in this book.
I created The Big Hurt’s Guide to BBQ and Grilling for the same reason that I opened the Big Hurt Brewhouse in Berwyn,