Sub in mango or drizzle on hot sauce for an extra kick.
If you have ever found yourself divagate down Union Street in Gowanus , Brooklyn , you ’re bound to smell wafts of smoked nitty-gritty and hear the clinking of cocktail glassful emanating from the beloved barbecue restaurantPig Beach .
Thecritically spat spot , which began as a minor soda pop - up in the parking batch and now has three location , is helmed by Rob Shawger and classically train chefs Shane McBride ( formerly of Balthazar ) and Matt Abdoo ( formerly of Del Posto ) . With Mcbride and Abdoo ’s first ever cookery book , Pig Beach BBQ Cookbook : Smoked , Grilled , Roasted , and Sauced , they are letting readers in on all of their tip and tricks and welcoming them into their “ united family of barbecue . ”
“ We ’ve always wanted a cookery book that was our own , ” Abdoo says . “ A lot of the barbecue cookery book that have existed have been passably secretive . They ’d give you some of the doors , but not all the winder to the ripe entropy on how to do it . ”
Smoked Jalapeño and Pineapple Slaw|Photo courtesy of HarperCollins
While the nutrient is undeniably the independent attractiveness , Abdoo and McBride seek to boost mass to take the joy receive in their restaurant and recreate it amongst friends and family through the form of delicious food .
crime syndicate is at the heart of McBride and Abdoo ’s barbecue venture . In fact , Abdoo ’s chum - in - jurisprudence and Pig Beach ’s former executive chef , Jeff Michner , who passed away in 2018 , was implemental in develop the recipes for the cookery book ; McBride says the book is “ without a question ” an homage to Michner and his impact on the eating place .
The chefs desire the formula will land citizenry together , from principal dishes like the Memphis - Style Greek - Seasoned Lamb Ribs to thesidessuch as their Smoked Jalapeño and Pineapple Slaw .
Founders of Pig Beach, Shane McBride and Matt Abdoo|Photo by Ken Goodman
“ For me , sides are kind of like the secret part of barbecue . When you go to barbeque competitions , everybody is always proud of their sides , ” McBride say . “ We took some classics like coleslaw and collard greens and added our chef - y skin senses to them ”
With brisk cabbage , seraphic pineapple , and a spicy thrill from the jalapeños , the innovative coleslaw demonstrate to be the arrant counterpoison to the incessant summer heat . The duo encourages at home chefs to customize the side any elbow room they require , whether that ’s throwing in some refreshing mango in place of Ananas comosus or adding hot sauce to heighten the flavor . And if you ’re crunched for time , the chef suggest buying a premade slaw mix from the store . More than anything , McBride and Abdoo just want masses to enjoy themselves .
“ barbeque time of year is n’t just summer . It ’s great every day of the twelvemonth , ” Abdoo enjoin . “ Go out there , bring some family , protagonist , and loved I together , and just eat and have fun . ”
Smoked Jalapeño and Pineapple Slaw Recipe
Yield : Serves 4 to 6
Ingredients:• ½ pound sterling green cabbage , shredded• ½ pound red cabbage , shredded• ½ punt carrot , shredded• 1 loving cup finely cube fresh pineapple• 2 scallions , sliced• 2 cup Coleslaw Dressing ( see below )
Directions:1 . Combine the bread , carrots , Ananas comosus , and scallions in a gravid bowl . Add the fecundation and toss to surface all . compensate and refrigerate for 1 hr to allow the cabbages to relent a bit and the flavors to blend.2 . Serve chilled as a side salad or a garnish on a sandwich , particularly a pulled porc one !
Coleslaw Dressing
Ingredients:• 1 jalapeño• 1 cup mayonnaise• ¾ loving cup Alabama White Sauce ( see below)• ½ cupful chop fresh cilantro• 3 tablespoons sugar• 1 tablespoon apple cyder vinegar• ¾ teaspoon kosher salt
Directions:1 . Using cherry red woodwind instrument , preheat your smoker to 250 ° F.2 . bump off the stem from the jalapeño and , using a sharp-worded knife , carefully cut the pepper in half lengthwise . Remove and cast aside the seeds.3 . When the smoking carriage has reached the desired high temperature , pose the jalapeño into it . Smoke for about 1 time of day or until the chili begin to look soft and wrinkled.4 . Remove the smoked jalapeño from the smoking car and arrange it away to cool.5 . Combine the mayonnaise , white sauce , cilantro , sugar , vinegar , and salt in a food for thought processor . Add the smoked jalapeño and process to a smooth puree.6 . Use as a dressing for any slaw premix or on other vegetable salads . If not using like a shot , transplant to a food - safe container , cover , and storage in the icebox until ready to use , up to 1 week .
Alabama White SauceYield : 2 cup
Ingredients:• 1½ cup mayonnaise• 2 tablespoon sugar• 2 tablespoons apple cider vinegar• 1 tablespoon orchard apple tree juice• 1 tablespoonful fresh lemon juice• 1 teaspoon prepared horseradish• 1 teaspoonful ground black pepper• ½ teaspoonful cosher salt
Directions:1 . Combine the mayo , loot , vinegar , apple juice , lemon succus , and horseradish in a large trough . Using an immersion blender , blend to immix . sum the barbecue flavorer , Madagascar pepper , and common salt and blend until the miscellany is very creamy.2 . spot in a food - safe container , cover , and computer memory in the icebox for up to 1 week . bring in to board temperature before function .
