As spring moves toward summer, the mind starts to wander toward warm-weather traditions, like heading to the beach, overindulging at baseball stadiums and the backyard barbecues. Of course, the average New Yorker may not see grass in a day, much less have a plot of it behind his or her house. In the city, the oven broiler takes the place of the barbecue for many.
That makes it even more cruel, then, to browse the shelves at the local bookstore and see “The Nolan Ryan Beef & Barbecue Cookbook: Recipes From a Texas Kitchen,” the latest celebrity recipe collection (with the food prep instructions by Cristobal Vazquez, the executive chef for Ryan’s Texas Rangers).
How do these recipes translate to indoor preparation? amNY took three to a test kitchen (read: my apartment) to substitute broiling for grilling and find out.
If you go: Nolan Ryan is autographing copies of “The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen” at B&N Fifth Avenue, Wednesday at 12:30 p.m.
555 Fifth Ave. | 212-697-3048