Consider M. Symon's "Playing With Fire."

gdenby

The titled book showed up at library a week or two ago, and I picked it up. Lots of good recipes, lots of drool worthy pics. Introductory statements by Jacques Pepin, Bobby Flay and Mike Mills. Ten contributions from other pit masters.

Symon is starting what he calls the "Cleveland style," often using a brown baseball park mustard from the area. Fine pork , beef & chicken recipes, but also seafood and lamb. The vegetables and sides are mostly not traditional. 1 I want to try soon are the smoked beets w. horseradish. Should go great w. sausage. The poppy seed slaw sounds really good too.

There are some fine sauce recipes, and a few rubs.

jabam

Gonna have to check it out  

whldch

I just got this from my library as well. I can't stop looking and drooling at the beef rib photo. This will be my first recipe of his to try.

gdenby

whldch said:

I just got this from my library as well. I can't stop looking and drooling at the beef rib photo. This will be my first recipe of his to try.

I looked up some customer photos from the offerings at "Mabel's BBQ" Evidently, one can order pans covered w.beef, pork, & lamb ribs, w. trimmings. And there also appears to be a whole laundry list of Bourbon, etc. $$$ to be sure, but looks like one might happily fall over on the sidewalk after a meal there.