I was re arranging some book shelves and found this. I remember buying this book at a library sale sometime in the mid 80's. Evidently for .40. It is still a fun read and even some decent recipes. It was printed in 1966. Copyright was 1965.
Cool old book, my dad's Q was the flat round 1 with 3 wheels, the grate was threaded into the bottom. If you wanted to change grill height, you either spun the grill like a nut on a bolt.
Last edited by Locotech; March 27, 2017, 10:41 AM.
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"
That's pretty cool .... I'd love to find something like that just to have around the house for fun. Better yet, put it out on the counter when I have people coming for Saturday BBQ party ... People would get a kick out of it, I'm sure.
Scan a bunch of the recipes, and let's see which ones are horribly wrong and which ones stand the test of time. Who knows, maybe we'll find a great dish of roast meat in there!
I imagine this belonged to my dad or grandfather. The copyright is 1979. It has a bit of everything - bread, wine, cold weather cooking. No rubs, just marinades. Most everything, even the ribs, are seared first and then cooked indirectly. Ribs - 1.5 - 2 hours.
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