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    The Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours
    The Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours
    The Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours
    Ebook144 pages52 minutes

    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.

    LanguageEnglish
    PublisherIndependent Publishers Group
    Release dateJun 1, 2016
    ISBN9781633194656
    The Big Hurt's Guide to BBQ and Grilling: Recipes from My Backyard to Yours

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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,

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