VIDEO- Chef Jamie Purviance, Author of Weber's Cookbooks (40 mins)
Chef Jamie Purviance is the well known author of many cookbooks, among them numerous books for Weber, most recently Weber’s New American Barbecue. Jamie graduated from Stanford University and the Culinary Institute of America (with high honors), and his byline appears regularly in Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Fine Cooking, Town & Country, and the Los Angeles Times. He has also appeared on almost all the morning talk shows.
Below are some photos from the discussion. And if you want some more ideas for cooking clams, check Meathead's book.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Great interview. It was interesting to hear Jamie mention slow-primal-cooking... I had a similar thought (feeling) when I checked out the KBQ mentioned in someone's post on this site. At first I was really impressed with the modular design, and absolute simple genius of it. The geek side of my brain was like yea. It even looks like the servers I work with daily. Then the more sensible part of my brain said is that really how you want to BBQ?
Well it might be nice when it is snowing for Thanksgiving
Comment