Books
- Thread starter LarryF
- Start date
Elderberry
New member
There are a lot of good BBQ recipe books out there but if you are interested in a couple of great BBQ books that give some history of BBQ, define the various regional styles and talk about some of America's great BBQ joints here are some that I really enjoy. My 1st pick would be Mike Mill's Peace, Love & Barbeque. Around the BBQ circuit Mike is known as "The Legend" and it's a title he earned with some pretty impressive results as a pitmaster. My 2nd pick would be Barbecue Roadtrip by Michael Witzel. Smokin' With Myron Mixon is worth having too....
One of my lifelong addictions (in addition to food) has been traveling America on two wheels. I've been thinking of combining the two and riding the BBQ trail and sampling some of the legendary pits that I've never been to. The books above would make a pretty good road-map for a trip like that...
One of my lifelong addictions (in addition to food) has been traveling America on two wheels. I've been thinking of combining the two and riding the BBQ trail and sampling some of the legendary pits that I've never been to. The books above would make a pretty good road-map for a trip like that...
Legends of Texas Barbecue Cookbook --Robb Walsh
Mastering the Craft of Smoking Food -- Wm. Anderson (Chatham Artillery Team -a pellet cook)
My latest is the Bon Appetit Dessert electronic cookbook from iBooks. Navigation is somewhat difficult, but this is a beautiful book.
I also have most of Paul Kirk's books, all of Dr. BBQ's books, the Jamisons, Stephen Raichlen. Lots of good BBQ books out there, wrote a little one myself, "Smoking with Wood Pellets."
My most treasured cookbook is Culinary Arts Institute Encyclopedic Cookbook ver 1950, autographed by Stephen Pyles.
My most used cookbook is How to Cook Everything by Mark Bittman.
Candy
Mastering the Craft of Smoking Food -- Wm. Anderson (Chatham Artillery Team -a pellet cook)
My latest is the Bon Appetit Dessert electronic cookbook from iBooks. Navigation is somewhat difficult, but this is a beautiful book.
I also have most of Paul Kirk's books, all of Dr. BBQ's books, the Jamisons, Stephen Raichlen. Lots of good BBQ books out there, wrote a little one myself, "Smoking with Wood Pellets."
My most treasured cookbook is Culinary Arts Institute Encyclopedic Cookbook ver 1950, autographed by Stephen Pyles.
My most used cookbook is How to Cook Everything by Mark Bittman.
Candy
scooter
Moderator
CarterQ
Moderator
I believe you can still purchase it on the BBQers Delight website
LarryF
New member
Thanks! It's done!
The Complete Wood Pellet BBQ Cookbook by Bob Devon is supposed to be available on Amazon this September.
ISBN: 978-0-7570-0337-0
Length: 192 Pages
Size: 7.5 X 9-inch
Format: Quality Paperback
Category: Cooking/Barbeque and Grilling
Price: $17.95 US
Availability: September 2011
ISBN: 978-0-7570-0337-0
Length: 192 Pages
Size: 7.5 X 9-inch
Format: Quality Paperback
Category: Cooking/Barbeque and Grilling
Price: $17.95 US
Availability: September 2011
squirtthecat
New member
A little late to the party, but here are some books I've picked up recently..
Most are about smoked meats/fish/sausages of one sort or the other.
Ratio - Michael Ruhlman
Charcuterie - Michael Ruhlman
Preserved - Johnny Acton
Great Sausage Recipes and Meat Curing - Rytek Kutas
Cured - Lindy Wildsmith
And the granddaddy of all coffee table warping cookbooks..
The Encyclopedia of Cajun & Creole Cuisine - John D. Folse
Most are about smoked meats/fish/sausages of one sort or the other.
Ratio - Michael Ruhlman
Charcuterie - Michael Ruhlman
Preserved - Johnny Acton
Great Sausage Recipes and Meat Curing - Rytek Kutas
Cured - Lindy Wildsmith
And the granddaddy of all coffee table warping cookbooks..
The Encyclopedia of Cajun & Creole Cuisine - John D. Folse
CarterQ
Moderator
This is a great book, just need to find the time to start trying the recipes!
Bossy J's BBQ
Member
I use Paul Kirk's a lot, along with his BBQ Sauce Book. I just purchased Big Bob Gibson's Book and I like it. I am nuts about making sauces and rubs. I use all my books for different recipes. BBQ Nation has a fantastic baked beans recipe that i've cooked many many times and have since modified. I bought BBQ Nation a long long time ago and my first entry into BBQ cooking, but i keep going back to Paul Kirk's. I made Big Bob Gibsons Red Sauce on my last pulled pork. Dont know how it compares to the original, but has a deep soulfull taste. Ive messed up many a BBQ sauce recipe over the years. Through a lot of its ok's and not bad's i've learned to cook the sauce a lot longer than a majority of recipes recommend. For me, reducing the sauce is key.