BY SOME POINT within the grilling season, a sure sort of fatigue can set in. One’s jar of that go-to shawarma spice combine has run dry, and neighbors not react with awe on the arrival of 1’s trademark grilled watermelon salad.
Fortunately, a brand new crop of summer season cookbooks delivers elevated approaches to outside cooking, with loads of inspiration to interrupt out of that rut. In “Pig Seashore BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced” (Harvest), cooks Matt Abdoo and Shane McBride, the founders behind the Pig Seashore eating places in Brooklyn and Queens, N.Y., and West Palm Seashore, Fla., share their very own model of recent, inventive barbecue, impressed by each their years at a few of New York’s most acclaimed eating places and their hobbyist and competitors barbecuing.
