THE best American BBQ recipe book?

S

Samon

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Nov 12, 2012
Messages
1,111
Yo,

There is a birthday coming soon and the birthday boy has just moved in to a nice house and has started indulging in the true art of the BBQ. Long, decedent smokes on ribs and all things awesome. :thumbup:

We are English, and the average 'BBQ' here is actually grilling and generally done pretty badly! But, the American BBQ scene is probably the worlds number 1.

I would like to know what American written BBQ recipe/cook books that exist which are considered the best. I want a good book full of real American culture and flavours on something fast becoming important and exciting for someone I care about.

So!

What do you guys reckon??

Any help is appreciated,

Cheers. :)
 
Check out Steven Raichlin. He has a number of books and a PBS tv show on barbequing and grilling. He does a lot of ethnic things too, like Korean barbeque and Argentina style steaks so he is not strictly US culturally.

If you want a great technical guide, America's Test Kitchen's Barbequing & Grilling is great. They lay out everything in excruciating detail. If you follow their recipes, you will get great results. But some would complain that it isn't "true" barbequing i.e. smoke ribs but then finish in an oven, etc.

These books include a lot of grilling, not just low and slow, so I don't know if they fit your exact criteria, but they are good.
 
How about an English BBQ cookbook? A group of Brits decide to open a real barbecue joint in London. Pitt Cue Co. is now just over a year old, and they wrote a cookbook anyway.
It might be worth a try.


Pitt-Cue-Cookbook.jpg
 
I don't which books are the best, but as far as tips. You tube is actually pretty good. Look up the bbqboys I believe they have a website too. A few tips that I can give you are, use wood instead of charcoal. Down here we use mainly mesquite or oak, because that's what grows around this area. Also don't use lighter fluid. Use a propane burner. Here you can buy them at Harbor Freight tools for about $10. They attach to a 5 gallon propane tank. They burn your wood or wood charcoal clean and don't leave your food with a lighter fluid smell or taste. Like anything BBQ-ing is going to take time to learn to get it right. Another thing to consider is the cut of meat and where you get it. I go to a local meat market and buy fajitas already marinated. All you have to do is not burn them when you cook them. Easier said than done when you are new. Anyway, that meat market always wins the local newspaper best meat market award and they're are a lot of meat markets around here. The meat does cost a little more, but you don't have to do any prep work. As far as a good steak goes, buy a bone in ribeye. I use a seasoning called "Chupacabra seasoning " made by a company called dosgringos(it means two white guys in spanish) out of San Antonio, Texas. It's a great spice that you can add to any meat or chicken.
 
I personally wouldn't bother buying a book with so much info online. Like STR said, bbq pit boys aren't bad on youtbue, channel name barbecue web. Steven Raichlin is also a good call. Make sure you sample some Carolina, Memphis, Texas, and KC styles!

I try not to eat too much bbq (diet and all) and stick to pork ribs when I have a craving.
 
I only have one book, and while books are good, the interwebz has lots of great info these days. Below is a site for good info, basic to pretty advanced. (I ended up with a free Char-Griller several years ago, and this was the best place I found for info on how to use it. Other than that, YouTube is your friend.)

http://www.bbq-brethren.com/forum/showthread.php?t=86693.

BTW, the book I have is Grilling For Life by Bobby Flay, given to me as a gift when we moved into our new (bought) home. Great book, but as stated before, YouTube has a ton of great videos.

Good luck, and even when things don't turn out the best, you can still enjoy the "fruits of your labors". I love BBQ'ing.

~Chris
 
Shann said:
Check out Steven Raichlin. He has a number of books and a PBS tv show on barbequing and grilling. He does a lot of ethnic things too, like Korean barbeque and Argentina style steaks so he is not strictly US culturally.
Click to expand...

I have 3 of his books and agreed that they're great. The instructions etc. and setup and the rest are understandable to non-cooks and they don't have you spending 6 hours preparing some unnecessary ingredient. You can pretty well pick your main ingredient, open that chapter and have at it. Check out BBQ Bible, How to Grill,

On the UK end Jamie Oliver has some good BBQ advice. Check out does America, comfort food, and at home.

A few of these you should be able to test drive out of the library also.

Videos are OK but when it comes to this a book in hand is hard to beat.
 
I have a pretty decent library of BBQ books and here are the ones I recommend (in order) for developing the background knowledge for slow smoked Texas style BBQ which I prefer and which largely originated from the butcher shops of German & Czech immigrants. Keep in mind that this style of barbecue is more about the meat getting its flavor from the hardwood smoke during a low & slow cook than it is from candied up seasonings, marinades and sauces. If your idea of BBQ is grilled meat candy then these are not the best references for you.

1. Franklin Barbecue: A Meat Smoking Manifesto by Aaron Franklin & Jordan Mackay
Aaron's book does an excellent job of covering the fundamental knowledge of slow cooked BBQ from selecting meat & wood to pit design and provides his unique insight and experience. Aaron was essentially a backyard mad scientist of BBQ and now has exploded onto the national food scene.

2. Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh
This is the required textbook for the popular Barbecue course taught at Texas A&M University by Aaron Franklin. Robb Walsh is one of the best food writers in the business and this book is no exception and much more than a cookbook. Walsh has another book (Barbecue Crossroads: Notes and recipes from a Southern Odyssey) that covers BBQ throughout the Southern USA that I have yet to read but have no doubt it is another good one.

3. The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn.
Entertaining read and visuals about Texas barbecue and its history including regional variations within the state.
 
I have no books but i have 12 grills and smokers, my advice to you is cook it low and cook it slow. Use real wood.
 
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