Barbecue Books

 
Guide 2 BBQ   >   Books

Barbecue Books

There are many books about grilling and barbecue. Many books include recipes and recipe ideas, and you can also find tips and instructions on barbecue techniques. You might be surprised at how much difference these books can make to your cooking.

Here is a selection of books about barbecue:

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Meathead: The Science of Great Barbecue and Grilling
By Meathead Goldwyn

Houghton Mifflin Harcourt
Released: 2016-05-10
Hardcover (400 pages)

Meathead: The Science of Great Barbecue and Grilling
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  • Houghton Mifflin Harcourt
Product Description:
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
 
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.
Franklin Barbecue: A Meat-Smoking Manifesto
By Aaron Franklin

Ten Speed Press
Released: 2015-04-07
Hardcover (224 pages)

Franklin Barbecue: A Meat-Smoking Manifesto
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  • Ten Speed Press
Product Description:
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
 
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking
By The Editors of Southern Living

Southern Living
Released: 2015-04-07
Flexibound (368 pages)

Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking
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The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing.

With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
By Myron Mixon

Ballantine Books
Released: 2011-05-10
Paperback (192 pages)

Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
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  • Ballantine Books
Product Description:
The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.
 
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
 
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
 
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.
Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions
By Cindi Mitchell

Page Street Publishing
Released: 2019-04-09
Paperback (352 pages)

Operation BBQ: 200 Smokin  Recipes from Competition Grand Champions
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Product Description:

The Most Comprehensive Collection of Award-Winning BBQ Recipes in Print

Operation BBQ is a compilation of recipes from championship-winning barbecue teams who volunteer for disaster relief efforts across the United States. These unsung heroes develop BBQ dishes that wow crowds and judges everywhere, and then help feed displaced residents and emergency personnel―putting the “comfort” in “comfort food.”

Here, more than 70 teams of grand and world champion pitmasters bring their prized recipes and powerful stories to life in this exceptional cookbook. You don’t have to be a master chef to make these recipes; they have been scaled for the home cook wielding tongs at a backyard barbecue. Learn from the best in the business how to make Bone-Sucking Baby Back Ribs, Jalapeño and Applewood Bacon Burgers, Jack Daniel’s Whiskey–Infused Steak Tips, Chicken Satay Skewers with Sweet and Spicy Peanut Sauce and Raging River Maple-Butter Crusted Salmon, as well as casseroles, stews, side dishes and desserts that can be cooked on the grill.

The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
By Matt Moore

Southern Living
Released: 2017-04-25
Flexibound (288 pages)

The South s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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Product Description:
2018 NBBQA Awards of Excellence Winner

In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
Korean BBQ: Master Your Grill in Seven Sauces
By Bill Kim

Ten Speed Press
Released: 2018-04-17
Hardcover (240 pages)

Korean BBQ: Master Your Grill in Seven Sauces
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A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.

Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
By Chris Lilly

Clarkson Potter Publishers
Released: 2009-05-12
Paperback (256 pages)

Big Bob Gibson s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
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  • Clarkson Potter Publishers
Product Description:
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.

From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You?ll learn the unique flavors of different woods and you?ll get insider tips on creating the right heat?be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.

Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you?ll want to save room for Lilly?s dessert recipes such as Big Mama?s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson?s BBQ Book honors the legacy of Big Bob Gibson?and of great barbeque.


From the Trade Paperback edition.
Cool Smoke: The Art of Great Barbecue
By Tuffy Stone

St. Martin's Griffin
Released: 2018-05-15
Hardcover (304 pages)

Cool Smoke: The Art of Great Barbecue
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Product Description:

Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque

Flame, smoke, and meat―these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone―five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants―has mastered it.

Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including:

- How to choose the right cooker
- The best way to trim a cut of meat
- How to prepare your own brines, rubs, and sauces
- Insider tips and hints for taking on the competition circuit
- Over 100 creative, delicious recipes to make you a barbecue master

The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie.

For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over.

With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.

Texas BBQ (Jack and Doris Smothers series in Texas history, life, and culture)
By Wyatt McSpadden

Wyatt McSpadden
Hardcover (160 pages)

Texas BBQ (Jack and Doris Smothers series in Texas history, life, and culture)
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To Texans, barbecue is elemental. Succulent, savory, perfumed with smoke and spice, it transcends the term "comfort food." It's downright heavenly, and it's also a staff of Texas life. Like a dust storm or a downpour, barbecue is a force of Texas nature, a stalwart tie to the state's cultural and culinary history. Though the word is often shortened to "BBQ," the tradition of barbecue stands Texas-tall.

Photographer Wyatt McSpadden has spent some twenty years documenting barbecue—specifically, the authentic family-owned cafes that are small-town mainstays. Traveling tens of thousands of miles, McSpadden has crisscrossed the state to visit scores of barbecue purveyors, from fabled sites like Kreuz's in Lockhart to remote spots like the Lazy H Smokehouse in Kirbyville. Color or black-and-white, wide angle or close up, his pictures convey the tradition and charm of barbecue. They allow the viewer to experience each place through all five senses. The shots of cooking meat and spiraling smoke make taste and smell almost tangible. McSpadden also captures the shabby appeal of the joints themselves, from huge, concrete-floored dining halls to tiny, un-air-conditioned shacks. Most of all, McSpadden conveys the primal physicality of barbecue—the heat of fire, the heft of meat, the slickness of juices—and also records ubiquitous touches such as ancient scarred carving blocks, torn screen doors and peeling linoleum, and toothpicks in a recycled pepper sauce jar.



 
     
Guide 2 BBQ:

Food:
   Barbecue Sauce

Media:
   Books
   DVDs

Recipes:
   Baked Potatoes
   Barbecue Relish
   Barbecue Sauce
   Chicken Kebab
   Corn on the Cob
   Teriyaki Chicken Kebab
   Teriyaki Salmon Kebab
   More Barbecue Recipes

Tools & Equipment:
Aprons
Grills
   Charcoal
   Disposable
   Electric
   Gas


Barbecue Web Sites:

American Barbecue Cooking

Barbecue eBooks

Barbecue Recipe Downloads


More Barbecue Web Sites: (Adverts)

Barbecue Secrets Revealed!

Competition BBQ Secrets

1 Top-Secret BBQ Sauce Recipe


 
 
 
 
 

 
 
Note: Barbecue equipment and grills should only be used in accordance with the manufacturers' instructions, and you should also always take appropriate safety precautions. Barbecue fires and grills should be closely monitored at all times, kept under control, and away from buildings or flammable items. Children and animals should also be kept away from barbecues, fires, hot items, sharp items, or other potential hazards. You should always ensure that meat, seafood and other foods are cooked properly before eating. Please also note that some localities may have ordinances, laws or regulations which restrict or prohibit the lighting of fires and/or the use of barbecues.

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