For me, Amazing Ribs was life changing because it taught me how to BBQ and smoke, explained everything so clearly, and showed what tools were needed. I am forever grateful for that as the education has been so valuable and enjoyable. Similarly, I enjoyed Franklin’s BBQ book because it was also a teaching book about his process.
Does anyone have other recommendations for books that teach certain BBQ or smoking skills or techniques for food?
STEbbq I suppose some of the ideas and practices could be translated to other cookers, but it really is oriented to Kamado. What I like about it is that each chapter is a technique, a recipe and some suggestions to improvise.
I appreciate readers. People that can sit down and read a whole book, novel or whatever. I am not a reader. I learn by watching. I have never read a whole book in my life. I buy them hoping I can do it, but never can. I am more of a short story, short attention span kinda feller. But I love a good recipe book!
The joy of cooking was a game changer for me. I've had mine for over 30 years. It is so good at describing not only what to do, but how to as well. Mine is one of the old ones that shows how to skin a squirrel on page 515.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I enjoy America's Test Kitchen (TV show/book) and its cousin Cook's Illustrated. They both have a 'we tried it a thousand ways and we feel this is best way and here's why' approach, like AR. They also test the snot out of gear to find the best products. Also honorable mention to Christopher Kimball's Milk Street.
Except, ATK and CI have recycled their recipes so many times in so many different forms it's ridiculous - all simply to pump out more content. And each variation, some small, some wildly different, all claiming to be the best. I gave up after the first two volumes of the CI big cookbooks.
A man after my own heart. I do like Cook's Illustrated and ATK a lot as well, and for exactly the reasons you describe, which I think matches up well with AR's approach. I used CI's steak recipe for searing on the oven with cast iron for many years. Any books that really speak to you in terms of BBQ?
I’d also recommend Raichlen, particularly How to Grill. America’s Test Kitchen has many books that teach the arts of cooking, grilling, and smoking. And of course, Meathead’s book has been a great source for me to understand the why’s of my cooking oddessy.
I think Raichlen may be more accessible and easier to understand for novices who are just starting to find their way around the fire. Meathead is the best for understanding why certain things are done and the science behind the cooking.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Gotta Cowboy up, here, an say that KCR's books ain't no slouch, neither.
Fact of th matter is, th Man can flat-arse put down some good food...
Jus Sayin...
Well, I’m a reader more than anything. Don’t even listen to audio books. I do read plenty of e-books though.
im gonna recommend a real oldie, but it’s a timeless classic: Julia Child - Mastering the art of French cooking. Not many pictures, but if you can appreciate that there’s 20+ pages on the Hollandaise family of sauces then this is for you. Personally I love the depth and details.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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