Found some decent (I think) cookbooks at used bookstore.
KC BBQ Society 25th Anniversary Edition Cookbook, The Barbecue Bible by Steven Raichlen, The Prophets of Smoked Meat by Daniel Vaughn, Sublime Smoke by Cheryl and Bill Jamison, How to Grill by Steven Raichlen. Spent approximately $31 for all.
Looking forward to reading and learning from them!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I have a well worn copy of The Barbecue Bible by Steven Raichlen here. It was the start of my journey to better BBQ. Just ignore the stuff he says about cooking to feel, and use your instant read thermometer.
My kids ages 24 to 29 still ask for two recipes from that book - the Hong Kong Honey Glazed wings, and the Australian Beer BBQ Wings.
Most of the time they were growing up I would use those recipes with chicken drumsticks, as they are cheap and the kids like them, and they always begged for them. The honey glazed one is much less work than the Australian Beer BBQ recipe though, as preparing the bbq sauce is time consuming, but can be done the night before on the stove. That is what I usually did - prep the wings/drumsticks the night before, and the sauce or marinade.
I have that as well, it’s a good cookbook. A few years ago, a whole raft of his "grocery store" books went on sale at Amazon in the $1-$2 range, stuff like "Burgers, Burgers, Burgers", "Tailgating", "BBQ USA", etc. He does a nice job of stressing mise en place and his instructions are clearly written. That said, I get more from his overall aesthetic, I don’t think I’ve ever attempted a recipe. I love reading them, though.
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