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Summary
Summary
JAMES BEARD AWARD WINNER . This is low and slow TexasBBQdone right- a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles-based Bludso'sBBQ.
ONE OF THE BEST COOKBOOKS OF THE YEAR- The New York Times, Bon Appetit, Los Angeles Times
Kevin Bludso was born and raised in Compton, California, by a Black Panther-supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny's legendaryBBQstand. In 2008, Kevin opened his own Bludso'sBBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia.
In this honest and engaging cookbook, Kevin teaches you everything you need to know aboutBBQ- from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such asBBQLamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom's Banana Pudding, Buttermilk Pie, and Kevin's famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso'sBBQCookbook is also a story about Kevin's family and community. It's a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue.
This is more than a cookbook; it's Kevin's incredibly personalstory of family, food, and how following your passion sometimes leads you back home.
Author Notes
Kevin Bludso is a chef, television personality, and two-time Steve Harvey Neighborhood Award winner. In 2008, he opened Bludso's BBQ in Compton, California, and it has since grown into an international empire, with a flagship restaurant, Bludso's Bar & Que, in Hollywood, a concession stand at the LAFC soccer stadium, a location in Proud Bird by LAX, and a sprawling restaurant and bar called San Antone by Bludso's BBQ in the Crown Casino in Melbourne, Australia. He is returning for a second season as a the star of Netflix's hit BBQ competition show The American Barbecue Showdown, and has multiple television appearances on shows such as Diners, Drive-Ins and Dives and Bong Appetit, and as a recurring guest judge on Bar Rescue. Kevin currently resides in Corsicana, Texas, regularly traveling both nationally and internationally for his pop-up events and television appearances.
Noah Galuten is a chef, restaurant consultant, and James Beard Award-nominated cookbook author. After working as a food writer, he trained in Compton under Kevin Bludso and became the chef of the ever-popular Bludso's Bar & Que in Los Angeles. Noah went on to work on the launches of beloved Los Angeles restaurants Cofax Coffee, Prime Pizza (now with four locations), and Yojimbo. He also co-authored Phaidon's On Vegetables- Modern Recipes for the Home Kitchen with Jeremy Fox-and his debut solo cookbook, The Don't Panic Pantry Cookbook , is coming out in the fall of 2022.
Eric Wolfinger is a James Beard Award-winning photographer whose idea of a good time always involves fire and food. When not shooting photos, he works as a short-order cook for his partner and their two kids in San Diego.
Demetrius Smith is a wedding, portrait, sports, and event photographer who lives in the West Valley of Arizona. He is inspired by his beautiful wife, Aunjel Smith, from both sides of the lens.
Reviews (1)
Publisher's Weekly Review
The flavors of California and Texas are fired up and served with Southern pride in this top-notch debut from chef and restaurateur Bludso. Drawing from the stories and meals of his childhood in Compton, summers in Corsicana--where, growing up, he worked at his great-aunt Granny's "bootleg BBQ stand"--and his L.A. barbecue joint, Bludso's book is free of artifice, and so is his food. A brisket rub consists only of garlic salt and pepper (with an admonition to "do what the fuck you wanna do"), while other offerings go bold: rib tips are smoked, fried, and doused in Buffalo sauce; gravy is enriched with brisket drippings; and mac and cheese incorporates more than five cups of shredded cheese and two sticks of butter. Though Bludso knows his way around a smoker (and offers clear instructions for using a grill in its stead), his recipes reach beyond barbecue in a hearty breakfast chapter that includes fluffy buttermilk pancakes, and a section of holiday fare that features his restaurant's famed fried turkey. Sweets like bread pudding and cobbler, meanwhile, feel more nostalgic than they do innovative (and, like most of Bludso's recipes, aren't for the cholesterol cautious), but they're delicious, nevertheless. Barbecue lovers are in for a treat--make no bones about it. (Mar.)
Excerpts
Excerpts
Introduction I was born and raised in Compton, California, with a police officer father and a Black Panther-supporter mother. Every summer to stay out of trouble, I went to Corsicana, Texas, to work at my granny's illegal, bootleg BBQ stand. I always just say that I'm so lucky to live the life I've lived. To be from Compton, to be born and raised with people like Dre and them in the city, in the concrete jungle, but then on the flip side to be able to be in the country every summer, to walk around barefoot, and go crawfishing and all that. Getting to grow up in both California and Texas gave me a whole different outlook than if I had just been raised in one place, and that's something I've been able to carry throughout my life. I just really think everything happens for a reason. Now I look back, and I've opened BBQ restaurants all over the world, I've gotten rave reviews from legends such as Jonathan Gold, I've hosted TV shows, I'm a two-time winner of the Steve Harvey Neighborhood Awards for Best Barbecue Place in America, and now I get to chill out and live in the country in Texas. In this book, I want to teach you how to kick back, have fun, and make some good-ass BBQ. Then I also want to show you how I get down in the kitchen, too, cooking up way more than just BBQ. But for me this isn't just a cookbook. I also want to tell a story. I want to tell you about the family history, how we started, how we came to this, and a few of the things I've learned in my fifty-five years. Shit Talking, Cooking, and Partying Lessons with Willie Mae Fields I call her my granny, but Willie Mae Fields was really my daddy's auntie. She's the one who taught me how to BBQ. I swore up and down to her that I'd never go into the restaurant business. But Granny always said, "You're gonna have to own your own business because you're too much of an asshole to work for anybody else." That first summer I went to Texas to stay with Granny, I was eight years old. I'll always remember that ride in her '74 gold, four-door Lincoln Continental. I was in the car with her, Aunt Alice, and Mr. Fred. (I still have no idea who Mr. Fred was. I don't even think he was family!) They were just partying, drinking, and driving, blues all in the car. The cooler was full of hog headcheese and sandwiches, and I was like, "What the f*** did I get myself into?" Then in the house was Granny's crazy-ass husband, Johnny B., who was shell-shocked from the Korean War. So she'd say, "You want to stay here with this crazy motherf***er or you want to work with me in the morning?" So I started working with her, getting up at six o'clock in the morning and going to her illegal BBQ restaurant on the weekends, with gambling going on, with no permits or health department or anything. She called it Little Rascals, and I watched her work that stand with Aunt Jean and Aunt Alice. It was just the three of them running this restaurant so incredibly. And all they did was cuss out each other all day. As a kid I'm watching this shit, like "Wow." I wasn't used to sitting there with somebody cooking, telling a story, talking shit, laughing, playing the music all loud. I wasn't used to that, and that's what made it better. You see, my parents were young. They were still working, still humping, so when I would go out to Texas, it was something special. I was hooked right away, and I went back every summer. Granny did so much for so many people. She put people up, fed people. She was a legend in Corsicana. She was ninety-five years old when she died. Something like fifteen thousand people lined the streets of the town for her funeral procession. Everybody knew Willie Mae Fields. But don't get me wrong, Granny was a hustler too. She ran her little businesses in the back--her after-hours club, some other little red-light shit. No matter what, Granny didn't believe in being broke. She also had a small juke joint next to her house where she could probably fit fifty people at a time, selling BBQ, Crown Royal, Schlitz Malt Liquor, gin, and whatever else. She called it The Halfway House. The juke joint was really long, kind of like a house on one side where you've got the kitchen and all that. At one end was this tiny waiting room that had a little speakeasy door so she could look through it and make sure you weren't the law. After she'd let you in, you'd walk through the kitchen, where it was hot as hell. Past that there was a bar area with a couple of rooms off to the side in case you wanted to do some . . . other stuff. She had AC in all the rooms and in the bar, but it was all window units. Wasn't no central air. But everybody would party. The back was wide open and had a jukebox, though she would have bands in there sometimes--blues bands and stuff like that. But shit, she wouldn't let me drink with her until I was, like, fifteen or sixteen, and even then it was just a beer or something. But I loved being out there in Texas with her. She taught me cooking, but she also taught me work ethic. She'd be up all night cooking a brisket--and having a cocktail-- until two o'clock in the morning, but she'd still get up at six no matter what; and I'd have to get up with her. "You don't work, you don't eat," she'd say. We'd be smoking brisket, cooking collards, the whole thing. I still cook my greens the same way Granny cooked hers. I cook my brisket the same way. Eventually, I was the only other person she trusted to cook a brisket. Granny also taught me the value of family. When my father or my grandmother--my dad's mom--would come down from LA, that was huge. Granny couldn't wait to show them a good time. She would prep food for a whole week. I'm talking, like, a hundred pounds of chitlins. She would just prep these massive amounts of food for the whole time that people were there. She and my grandmother loved each other to death, but they couldn't get along for more than five minutes. My grandmother would drive all the way out from LA just to argue with Granny. There was so much love, and sometimes they showed it by talking shit with each other. But talking shit was a big part of our family. I was Granny's baby, and she still always used to talk about my big nose. She'd say, "God wanted you to have a big nose so you could smell the bullshit." Some people trip on what they can't really change. In my family you couldn't grow up with a damn complex, because they talk about everything. They talk about each other's kids, each other's wives, each other's husbands, everything . Some of my best jokes come from me being in Texas with my granny, just watching the family clown and talk shit. It goes on to this day. My uncle still calls just so we can cuss each other out and laugh about it. When Granny was growing up in the 1920s, her mom was working for someone on the other side of town--somewhere close to Corsicana, I'm not exactly sure where--so as a kid Granny went along to work with her. Granny started playing with this other kid named Bill, and they developed a friendship at a time when Black and white weren't supposed to be friends. They were five or six--little kids--and they had a friendship that went all the way until Granny passed away at ninety-five. Bill didn't live another year after she died. They were real close. That taught tolerance too. She'd say, "Bill has some good-ass racism jokes." But then she'd tell me, "You don't need to get mad; just flip it around!" They would sit around and just, as grown-ass people, crack jokes on each other. He'd have the nerve to be cracking Black jokes--well, they didn't call them Black jokes, but you know what I mean--and he'd tell one, sitting right next to me and be like, "You get that one?" And then his laugh would just make me laugh. But my granny loved him so much, and I loved him so much. They made it so that I didn't give a f*** if it was a racist joke or whatever, as long as it was from the heart and it was for comedy. There's a difference if you're saying shit and it's from hate. If it comes from hate, it's not a joke. But Granny taught me that there's humor in everything. Certain things are serious. There's no doubt about it. Certain shit is serious as hell. But you've got to find some humor. Just like you find the pain and you deal with it, you've got to find the humor in everything too. At Granny's funeral, Bill came up and he couldn't talk. Our family, Unc and everybody, they came up and held him so he could speak. He loved us so much and loved Granny so much. He could barely talk. He just said, "No more jokes," and everybody knew what that meant. There wasn't going to be any fun anymore. Then he just kept saying, "She was my friend . . . she was my sister . . . she was my friend." They were real friends. People say, "Oh she lived to ninety-five, she lived a good life." And yeah, she did, but that doesn't make it easier for the people she left behind. I had that woman in my life for nearly fifty years, and I thank God for that. Excerpted from Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul by Kevin Bludso All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Introduction | p. 1 |
What's in My Kitchen? | p. 31 |
How to BBQ-Kev's Way | p. 33 |
Slap It, Flip It, Rub It Down | p. 45 |
Bludso's Brisket Rub | p. 48 |
Bludso's Steak Rub | p. 48 |
Bludso's Pork Rub | p. 50 |
Bludso's Lamb Rub | p. 51 |
Bludso's Chicken Rub | p. 52 |
Fish-Fry Seasoning | p. 52 |
Bludso's BBQ Sauce | p. 54 |
Granny's Gravy | p. 55 |
OG BBQ | p. 59 |
Brisket | p. 62 |
Pork Spareribs | p. 68 |
Sausages | p. 74 |
Pork Shoulder | p. 77 |
Rib Tips | p. 81 |
Beef Short Ribs | p. 85 |
Chicken | p. 89 |
Flipping the Script | p. 95 |
Smoked Lamb Leg | p. 99 |
Smoked Oxtails Birria | p. 100 |
Spicy Curried Oxtails | p. 102 |
LA Tips | p. 105 |
Smoked Tri-Tip Tacos with Pico de Gallo and Guacamole | p. 107 |
Smoked Chicken Wings | p. 111 |
Spicy Wood-Grilled Chicken | p. 112 |
Grilled Steak | p. 113 |
Spicy Hot Dog Chili | p. 114 |
Red Chili Burritos | p. 117 |
Rasheed's Smoked Pork Pho | p. 120 |
Soul Food Sundays | p. 123 |
Red Beans and Rice | p. 126 |
Pinto Beans with Smoked Neck Bones | p. 129 |
Smothered Turkey Wings | p. 130 |
Smothered Chicken and Gravy | p. 132 |
Fried Chicken | p. 137 |
Fried Pork Chop Sandwich | p. 139 |
Fried Ribs | p. 141 |
Sunday Short Ribs | p. 143 |
Monique's 7-Day Rooster | p. 144 |
Chilling at the Lake or the Beach | p. 149 |
Oysters BBQ Fella | p. 152 |
Grilled Mojo Shrimp | p. 155 |
Shrimp and Crawfish Étouffée | p. 156 |
Shrimp and Grits | p. 158 |
Seafood, Sausage, and Chicken Gumbo | p. 161 |
Seafood Boil | p. 165 |
Smoked Crab Legs | p. 168 |
Fried Whole Crappie | p. 171 |
Fried Catfish Fillet | p. 172 |
Blackened Catfish | p. 173 |
Kalin's Fish Tacos | p. 174 |
The Robin Section (My Sidekicks) | p. 179 |
Potato Salad | p. 182 |
Coleslaw | p. 184 |
Mashed Potatoes | p. 185 |
Collard Greens | p. 188 |
Brisket Baked Beans | p. 191 |
String Beans with Red Potatoes and Smoked Turkey Necks | p. 192 |
Black-Eyed Peas | p. 193 |
Spicy Creole Cabbage | p. 194 |
Down-Home Mac and Cheese | p. 196 |
Cornbread | p. 199 |
The Beginning of a Beautiful Day | p. 201 |
Perfect Grits | p. 204 |
Spicy Maple Breakfast Sausage | p. 207 |
Bacon and Sausage Gravy with Biscuits | p. 208 |
Buttermilk Pancakes | p. 211 |
Noah's Chorizo and Smoked Potato Breakfast Burrito's | p. 212 |
That Special Time of Year | p. 219 |
Smoked Turkey Breast | p. 222 |
Smoked Turkey | p. 224 |
Fried Turkey | p. 229 |
Smoked Prime Rib | p. 232 |
Candied Yarns | p. 234 |
Cornbread Dressing | p. 237 |
Giblet Gravy | p. 238 |
Thanksgiving Broth | p. 239 |
Sweetest Things I've Ever Known | p. 241 |
Hennessy on the Rocks | p. 244 |
Mom's Baked Banana Pudding | p. 247 |
Julie's Bourbon-Pecan Bread Pudding | p. 248 |
Shirley Ann's Buttermilk Pie | p. 252 |
Mom's Blackberry Cobbler | p. 253 |
Thelma's Cheesecake | p. 256 |
Nancy's Red Velvet Cake | p. 258 |
Mom's Strawberry Cake | p. 261 |
How I Like to Chill | p. 264 |
A Note from the Coauthor | p. 268 |
Notes from the Photographers | p. 270 |
Acknowledgments | p. 271 |
Index | p. 274 |