Cookbook Club

Smart Smoking

By: The Local Palate

In her latest cookbook, Paula Disbrowe makes the case for weeknight grilling

For most people, the smell of meat cooking over a live fire is a transporting experience. I’m lucky enough to live in Austin, where the aroma of Central Texas barbecue is as pervasive as the piercing caw of grackles. When it’s done right, the deep flavor and melting texture of, say, slow-smoked brisket is a bucket-list meal. Few of us have the time to babysit a piece of meat for twelve to eighteen hours (hence the line around the block at Franklin Barbecue). Given the frenetic pace of modern life, the simple pleasure of grilling tends to be relegated to a Saturday night ribeye.

A couple years ago, my friend Amanda Hesser asked me to write a different kind of grilling book for Food52 (the website she founded with Merrill Stubbs). Some cookbook projects are short term pursuits—I devour the backstory needed to capture the topic accurately, then move on to the next deadline. This one was different.

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Date Published: 05.17.19
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