I saw Nate mention a couple of bbq books he recommends in another thread, and it got me to wondering what other books some of you have found useful and enjoyable. Other than Meathead's, naturally.
Announcement
Collapse
No announcement yet.
BBQ Books, other than the obvious one
Collapse
X
-
Competition Pitmaster & Moderator
- Jul 2014
- 2031
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
There are so many...Franklin Barbecue is good, Famous Dave's Barbecue Party Cookbook, Diva Q, any book by Dr. BBQ, Ray Lampe. If you want to go smoking specific, there's a number of good books on that topic. One of them is Mastering the Craft of Smoking Food by Warren Anderson. Any book by Jamison, Raichlen, Paul Kirk. Peace, Love & BBQ by Mike Mills. KCBS 25th anniversary cookbook is good too. Boy Meets Grill by Bobby Flay. I consider cookbooks like taking cooking classes, but lots cheaper and I can learn at my own pace.
-
Competition Pitmaster & Moderator
- Jul 2014
- 2031
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
But I gave as gifts 2 x Meathead, How to Bake Everything by Bittman, the new Lodge book on cast iron cooking and gave myself Morimoto's Japanese home cooking book and EveryDayCook by Alton Brown.
- Likes 1
Comment
-
When I first got into BBQ my first two books were Peace, Love, & BBQ by Mike & Amy Mills and Big Bob Gibson's BBQ by Chris Lilly. Those two books will always hold a special place in my BBQ Book Collection. Since then I have acquired a lot more books and many more new ones have come out. The two I mentioned above though are must haves in my opinion. Here are a few of my favorites (besides Meathead) and maybe some less obvious ones and why:
1. Peace, Love, & Barbecue by Mike & Amy Mills - The book cover also includes the sub title "Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue" I think that is one of the things that makes this book so much fun. There are a bunch of stories from and about various pit masters and Q joints that really add to the folklore of BBQ and give you some interesting information. I don't know if you will find such a collection of people and places BBQ related in any other spot. There are a ton of great recipes from not only Mike, but a lot of great pit masters. More than a cookbook and just an all around fun book.
2. Big Bob Gibson's BBQ Book by Chris Lilly - I think Chris holds the record for Memphis in May Pork Butt Wins or something along the line. He has won even more since the book was published. This book is a great book about the history of Big Bob Gibson's and is chalked full of some great recipes. I'm pretty sure anytime I open the book now it goes to the page Eight-Time World Championship Pork Shoulder. It is probably my favorite for pulled pork (adjusted slightly for my palate preference). Chis also has another book called Fire & Smoke that contains the Ham Glaze recipe Meathead recommends. It is a great book as well but start with Big Bob Gibson's
3. Famous Dave's Barbecue Party Cookbook - I had the privilege of getting to meet Famous Dave Anderson earlier this year at an Operation BBQ Relief fundraiser in Louisville at which he made some big contributions to. He personalized and signed copies of the book of which the funds went to OBR. Also got the chance to meet David David Parrish Parrish and his wife, but since he hasn't released a cookbook yet I will try to stay on point. One of the cool things about this book is the "Party Cookbook" theme. He spends 20 pages on BBQ Party and Hosting ideas and creating an awesome atmosphere. I mean ideas like a Towering BBQ Sauce Fountain (how can you have a BBQ party without one of these now?), party lighting, food presentation, etc... Also has all kinds of recipes and such...
Obvious and popular books: Well I obviously have Meathead's book. Aaron Franklin's book is great because of the story he tells as well as the knowledge he imparts. I also have some of Myron Mixon's books which have some good nuggets for some competition stuff and if you are a person who likes to break the traditional 225 rule. I also have Steve Raichlen stuff... but I tend to lean heavily towards Meathead of Raichlen when it comes to BBQ and Grilling advice. Food Lab is another great book but there is a heck of a lot to digest...
Point being that I like to read a bit and one of the topics I love reading about is Food, BBQ, and Entrepreneurs as well as other things... So when it comes to BBQ books I like to get history, background stories, failures and successes, etc and more than just recipes. Recipes in my opinion are just suggestions and opinions of what somebody (or maybe a lot of somebodies) thinks taste good. You may like it and you may not. I take them with a grain of salt. Use, borrow, or shig from them and make them your own to your palate's liking.
Just a few thoughts I guess... Enjoy and look up some of them if you can. Interested to see what other folks come back with.
- Likes 3
Comment
-
I got Food Lab last christmas, and the only thing I've read in it straight through was the first chapter about eggs. Has changed how I do scrambled eggs, which annoys the wife since it involves 15 minutes of sitting and doing nothing. I've made other stuff, but it's a long play book.
-
Potkettleblack , I find myself saying, "self I want to cook (fill in the blank) or learn how to (fill in the blank), I wonder what Keji says about it"... turn to index and go searching... great info in there but not one I can just read straight through.
-
Exactly that. Though his revisions to things that I've made for ages are also worth reading through. Like the first chapter on eggs and pancakes.
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Here is the one that got me started in BBQ. This is a great book. Full of great recipes, techniques and wit!! Tons of pictures of their restaurant, workers and customers enjoying the Que. And the Mutha Sauce and Dino rub is to die for. Its really good stuff.
- Likes 1
Comment
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
Barbecue Ribs and Other Great Feeds by Jeanne Voltz. I've had it since 1986, I think. Great book with lots of old regional recipes. You can get it on Amazon so use the Amazing Ribs site link to get you there if you decide on it.
Comment
-
Club Member
- Jun 2016
- 186
- Long Island, NY
-
Outdoor
- 22" Master Touch w/ SnS&DnG/vortex/rotisserie
- 22" WSM w/ cajun bandit door/hinge
- 18" Jumbo Joe
- Fireboard w/ fan
- Thermopen One
- Well equipped kitchen - Vitamix, Kitchen Aid mixer, Anova Sous Vide, etc etc
Serious Barbeque by Adam Perry Lang is a fantastic book that covers a lot of low and slow BBQ as well as what we call BBQ here in the northeast, grilling. Some recipes are a little overwrought, but they are delicious.
i just picked up Charcuterie by Michael Ruhlman and I'm planning to experiment with pates, terrines, and the like this winter
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
My go to BBQ books are Franklin's BBQ, Big Bob Gibson's (Chris Lilly) and Meathead's. I like Myron Mixon and Steve Raichlen as well. I learned an amazing amount of the art of the fire from Aaron Franklin's book. Stuff that Chris Lilly and Meathead don't teach you in their books.
Comment
Announcement
Collapse
No announcement yet.
Comment