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I got it last year as a gift too. Actually, I've found a lot of good recipes in there. A couple are over the top but overall, some good stuff to try.
I posted this when the book first came out. If mine was not signed I would return.
Only my opinion of the new cookbook. First I think it is outstanding tool for people who own eggs and NOT involved in this forum (I am sure this is the vast majority of egg owners). The first time I opened the book it was to a recipe calling to soak the chips before putting on coals (I may be in the minority here, but I am in the do not soak camp). I noticed that this is in all references to wood in the book that I could find. For some reason it put me off a little. The next page before reading and just flipping I came to cornbread (2 parts flour to 1 part cornmeal) just hard to understand after 60+ years of Southern Cornbread. The photography overall was good, but not better than lots and lots on the forum. Guys I understand that a few forum members are pro’s but we still have great photography on the forum. The book is 320 pages with only 30 pages (22 recipes) to egghead recipes and those NO CREDIT to cooks. And not what you read on the forum (little changes) I had the same opinion to the chapter of Rubs (not up to forum). Noticed that they put the pizza stone directly on platesetter (not air between) any time using both. No pulled pork? (that I found) For me, I can find (and have stored) many more and better (I said for me) recipes off the forum. I am let down with the book, (for me) was expecting the FORUM IN PRINT (I guess). If this was in a book store and I could sit and read it for 10 minutes before buying, I would pass. For me the forum is so much richer in information.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
I seem to remember that pizza dough recipe in the book is way too dry. Search for zippylips or my pizza dough recipe - they are much better.
I have a borrowed copy and I'm happy that I won't be spending money on it ...
There are some good recipes, but I agree that there should be more on traditional meats.
Recipes that require being covered and/or closed for the whole cooking time are pointless to include IMHO, it negates the reason we cook with charcoal & wood in the first place ....
Griffin's Grub or you can find me on Facebook
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