Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Adam Perry Lang
Options
Grillmagic
Posts: 1,600
Does anyone have a history with his cookbooks if so is there one better than the other, thanks in advance
Charlotte, Michigan XL BGE
Comments
-
I think I have them all. This man is a culinary genius. My favorite BBQ book of all times is his book, Serious Barbecue. It brakes things down and explains a lot of the things you have heard in a very clear way. The book also has some outstanding recipes. I highly recommend it.
-
I second that. My copy of Serious Barbecue is pretty new to me and I have already used several recipes from it. Its a great read as well.
Watkinsville, Ga XL, Medium -
smokeyw said:I think I have them all. This man is a culinary genius. My favorite BBQ book of all times is his book, Serious Barbecue. It brakes things down and explains a lot of the things you have heard in a very clear way. The book also has some outstanding recipes. I highly recommend it.Charlotte, Michigan XL BGE
-
I just got Serious Barbecue and am enjoying it. Some of his recipes involve a lot of work though but I'm sure it's worth it.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
-
What they said. Great information and recipes.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I have the Serious BBQ and by far have gotten more compliments from the hubby when I use his recipes! In fact just did his onion hamburger where he uses a mix of ground chuck, brisket, and sirloin and it was amazing.AEgger; griller of the house in NC; lg and sm egg
-
The BBQ sauce in Serious barbecue is also great - haven't bought BBQ sauce since I started making it.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I wish Serious BBQ was available via Kindle! Adam are you listening?
As much as I love the feel of a real book, especially cookbooks, I'm out of book shelf space ! -
I have Serious BBQ and Charred and Scruffed, both are excellent books and full of both recipes and cooking techniques, like the use of a board sauce. Of the two, I would get Serious BBQ first, but you really can't go too wrong, the guy has obvious skill and what he says works well.
-
My copy of Serious Barbeque is stained and tattered, it my go to for bbq recipes. I also have his BBQ 25, while less involved, equally as good. I use it when I am 'in a rush'.Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
After a long holdout, I received Serious BBQ today. After a quick 15 minute glance- it should be called Serious Grilling or "Serious Outdoor Cooking". There are some killer looking recipes in there but it's not really a bbq book. Lots of grilling, braising, a few low and slows.
Pros: Lots of fancy, flavor-bomb recipes that anyone can do with a little effort.
Cons: He sauces his (semi-braised) brisket on the pit and there is a whole page devoted to soaking wood...
In total it looks like a very good book. I'm sure the brisket is very good; just not the way I would choose to cook one. Definitely more competition style. Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:After a long holdout, I received Serious BBQ today. After a quick 15 minute glance- it should be called Serious Grilling or "Serious Outdoor Cooking". There are some killer looking recipes in there but it's not really a bbq book. Lots of grilling, braising, a few low and slows.
Pros: Lots of fancy, flavor-bomb recipes that anyone can do with a little effort.
Cons: He sauces his (semi-braised) brisket on the pit and there is a whole page devoted to soaking wood...
In total it looks like a very good book. I'm sure the brisket is very good; just not the way I would choose to cook one. Definitely more competition style. Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
-
smokeyw said:The Cen-Tex Smoker said:After a long holdout, I received Serious BBQ today. After a quick 15 minute glance- it should be called Serious Grilling or "Serious Outdoor Cooking". There are some killer looking recipes in there but it's not really a bbq book. Lots of grilling, braising, a few low and slows.
Pros: Lots of fancy, flavor-bomb recipes that anyone can do with a little effort.
Cons: He sauces his (semi-braised) brisket on the pit and there is a whole page devoted to soaking wood...
In total it looks like a very good book. I'm sure the brisket is very good; just not the way I would choose to cook one. Definitely more competition style. Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:smokeyw said:The Cen-Tex Smoker said:After a long holdout, I received Serious BBQ today. After a quick 15 minute glance- it should be called Serious Grilling or "Serious Outdoor Cooking". There are some killer looking recipes in there but it's not really a bbq book. Lots of grilling, braising, a few low and slows.
Pros: Lots of fancy, flavor-bomb recipes that anyone can do with a little effort.
Cons: He sauces his (semi-braised) brisket on the pit and there is a whole page devoted to soaking wood...
In total it looks like a very good book. I'm sure the brisket is very good; just not the way I would choose to cook one. Definitely more competition style. Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
I understand what you're saying. But if you would try it, you might be pleasantly surprised. -
The Cen-Tex Smoker said:Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
-
smokeyw said:The Cen-Tex Smoker said:smokeyw said:The Cen-Tex Smoker said:After a long holdout, I received Serious BBQ today. After a quick 15 minute glance- it should be called Serious Grilling or "Serious Outdoor Cooking". There are some killer looking recipes in there but it's not really a bbq book. Lots of grilling, braising, a few low and slows.
Pros: Lots of fancy, flavor-bomb recipes that anyone can do with a little effort.
Cons: He sauces his (semi-braised) brisket on the pit and there is a whole page devoted to soaking wood...
In total it looks like a very good book. I'm sure the brisket is very good; just not the way I would choose to cook one. Definitely more competition style. Lots of apple juice, honey, butter, beef broth, foil, sauce before, sauce after etc. I'm more like salt,pepper,oak
I understand what you're saying. But if you would try it, you might be pleasantly surprised.
The rest of the book looks great and I have already seen 15-20 things I do have interest in. I already use his board sauces and a few other techniques I've picked up from him over the years.
Oh- and he uses bear claws on brisket!
I kid, I kid (but he really does in the book). He has an unbelievable resume and I'm glad I finally caved and got the book.Keepin' It Weird in The ATX FBTX -
-
Wardster said:Please visit Daisy May's. It's awesome!Keepin' It Weird in The ATX FBTX
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum