Wicked Good Burgers ain't your daddy's patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel's World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level - whether it's the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You'll learn the art and science of freshly grinding meats - from beef to lamb to goat - for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.
| Foreword |
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9 | (1) |
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Chapter 1 The Basics Of Burgers |
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10 | (12) |
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12 | (2) |
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14 | (1) |
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14 | (1) |
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15 | (2) |
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17 | (1) |
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17 | (3) |
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Griddle/Skillet (Chris's Favorite) |
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17 | (1) |
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Wood-Fired and Charcoal Grilling (Andy's Favorite) |
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18 | (1) |
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Why Does My Burger Need To Rest? |
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19 | (1) |
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20 | (2) |
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20 | (1) |
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20 | (1) |
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20 | (1) |
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21 | (1) |
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21 | (1) |
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22 | (42) |
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25 | (7) |
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26 | (1) |
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27 | (2) |
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29 | (2) |
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Gram's Bread-and-Butter Pickles |
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31 | (1) |
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Our Perfect Turkey Burger |
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32 | (5) |
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35 | (2) |
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37 | (4) |
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39 | (2) |
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Wicked Killer Burger Toppings |
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41 | (18) |
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41 | (1) |
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42 | (3) |
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45 | (1) |
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46 | (2) |
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48 | (1) |
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Spiced and Creamed Shimeji Mushrooms |
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49 | (1) |
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50 | (1) |
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Espelette And Togarashi Peppers |
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51 | (1) |
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52 | (1) |
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53 | (1) |
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54 | (1) |
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55 | (1) |
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56 | (1) |
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57 | (1) |
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58 | (1) |
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Triple Creme Stinky Cheese |
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59 | (1) |
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Rich, Decadent...Like Budduh |
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59 | (1) |
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60 | (3) |
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63 | (1) |
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Chapter 3 New American Classics |
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64 | (46) |
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67 | (3) |
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68 | (1) |
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Mindy's Pepper Jack Cheese Sauce |
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69 | (1) |
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Hill Country Brisket Burger |
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70 | (4) |
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72 | (1) |
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72 | (1) |
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73 | (1) |
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73 | (1) |
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Tortilla-Wrapped New Mexican Chile Burger |
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74 | (5) |
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Josh Ozersky's Favorite Burger |
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79 | (1) |
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80 | (4) |
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82 | (1) |
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83 | (1) |
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84 | (5) |
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87 | (2) |
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Homage to Island Creek Oysters Burger |
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89 | (3) |
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90 | (1) |
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91 | (1) |
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92 | (2) |
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93 | (1) |
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Belted Cow Bistro Veal Parmigiana Burger |
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94 | (5) |
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97 | (1) |
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97 | (2) |
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99 | (1) |
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100 | (3) |
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Diner-Style Steamed Cheeseburgers |
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103 | (2) |
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105 | (3) |
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107 | (1) |
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108 | (2) |
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Chapter 4 Where's The Beef? |
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110 | (34) |
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113 | (2) |
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114 | (1) |
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115 | (3) |
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118 | (5) |
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121 | (1) |
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121 | (1) |
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122 | (1) |
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Mole-Spiced Turkey Burger |
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123 | (3) |
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125 | (1) |
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125 | (1) |
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126 | (3) |
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128 | (1) |
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128 | (1) |
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All-American Double Bison Cheeseburger |
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129 | (3) |
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132 | (3) |
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Black Bean Portobello Burger |
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135 | (2) |
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136 | (1) |
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137 | (3) |
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140 | (2) |
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142 | (2) |
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143 | (1) |
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Chapter 5 Burgers Beyond Borders |
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144 | (24) |
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147 | (3) |
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149 | (1) |
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150 | (3) |
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152 | (1) |
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153 | (3) |
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155 | (1) |
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155 | (1) |
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156 | (3) |
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158 | (1) |
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158 | (1) |
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159 | (3) |
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161 | (1) |
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161 | (1) |
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162 | (2) |
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163 | (1) |
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164 | (4) |
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Sea Scallops: We Take Ours Dry |
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165 | (1) |
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166 | (1) |
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167 | (1) |
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Chapter 6 You Want Fries With That? |
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168 | (16) |
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171 | (3) |
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173 | (1) |
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173 | (1) |
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174 | (2) |
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175 | (1) |
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176 | (1) |
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176 | (1) |
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177 | (1) |
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178 | (3) |
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180 | (1) |
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Harpoon IPA Beer Batter Onion Rings |
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181 | (1) |
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Delpha's BBQ Potato Chips |
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182 | (1) |
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Malted Salt-and-Vinegar Potato Chips |
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183 | (1) |
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Chapter 7 That's A Frappe! |
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184 | (16) |
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187 | (2) |
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188 | (1) |
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189 | (1) |
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189 | (1) |
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190 | (2) |
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190 | (2) |
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Chocolate-Almond Banana Smoothie |
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192 | (1) |
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193 | (1) |
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194 | (3) |
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195 | (2) |
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197 | (3) |
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197 | (1) |
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198 | (1) |
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199 | (1) |
| Resources |
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200 | (2) |
| About the Authors |
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202 | (1) |
| Acknowledgments |
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203 | (1) |
| Index |
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204 | |
Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Bostons Tremont 647 in 1996 and later, Sister Sorel. His latest venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue. He competed on FOX Television Networks fiery Hells Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which named him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection,and The Fearless Chef.
Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.
