Serious Barbecue is the greatest cookbook ever.

SteveWPBFL

Seriously mis-titled. This forum is a much better treatise (and why wouldn't it be?) on the HOW's and WHY's of barbecue. Lang, by design, addresses BBQ "basics" (his term, not mine) at a high level (around 26 pages) and avoids going into depth (the book is mis-titled in that respect). For instance, his presentation and description of direct vs. indirect BBQ lack's any description of convection, conduction, and radiation heat transfer options. The book is mostly BBQ-related RECIPEs (around 350 pages). One nugget that I do love is "flavor bombs". Here he describes (the type of knowledge that I think the book title infers it will convey) when fat and moisture drip on to the heat source and vaporize, they transform and rise back up to the meat and bring tons of flavor with them. THAT's the type of BBQ knowledge I was looking for in the title, not BBQ "basics" and 350 pages of recipe detail.  

JohnInCarolina

SteveWPBFL said:

Seriously mis-titled. This forum is a much better treatise (and why wouldn't it be?) on the HOW's and WHY's of barbecue. Lang, by design, addresses BBQ "basics" (his term, not mine) at a high level (around 26 pages) and avoids going into depth (the book is mis-titled in that respect). For instance, his presentation and description of direct vs. indirect BBQ lack's any description of convection, conduction, and radiation heat transfer options. The book is mostly BBQ-related RECIPEs (around 350 pages). One nugget that I do love is "flavor bombs". Here he describes (the type of knowledge that I think the book title infers it will convey) when fat and moisture drip on to the heat source and vaporize, they transform and rise back up to the meat and bring tons of flavor with them. THAT's the type of BBQ knowledge I was looking for in the title, not BBQ "basics" and 350 pages of recipe detail.  

You're right, it's not that kind of book. He has about three pages on the "science" and even there I think he's wrong about the stall. What the book does contain is some fairly long recipes. I think most of these are on his web page.

williamadamsesq

Came today

bicktrav

Just got mine too. Haven't cooked anything just yet, but the recipes look pretty incredible. May try the honey ribs this weekend.

Anyone done any of his recipes yet?

SmokinTiger81

Recently recieved the book.  Here is the burger recipe cook:

http://eggheadforum.com/discussion/1156170/friday-night-burgers#latest

and the peach glazed tenderloin recipe cook:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1334204&catid=1

 

bicktrav

SmokinTiger81 said:

Recently recieved the book.  Here is the burger recipe cook:

http://eggheadforum.com/discussion/1156170/friday-night-burgers#latest

and the peach glazed tenderloin recipe cook:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1334204&catid=1

 

Which recipe did you prefer?  The burger looks mindblowing by the way.

SmokinTiger81

Both very good--probably depends on whether you want pork or beef I guess.  I am using his butt recipe this weekend over Labor Day, so will report back on that one.

SoCal_Griller

Although I did not document it, I did the whole mustard rack of lamb last weekend and a guest said it was the beast she had ever had.  I had never cooked lamb before.  

QuackatthePrincipal

So far, I have used his recipes for pork shoulder and his BBQ sauce.  Both turned out excellent and received a lot of praise.  They are both time consuming but well worth the time in my opinion.

bicktrav

QuackatthePrincipal said:

So far, I have used his recipes for pork shoulder and his BBQ sauce.  Both turned out excellent and received a lot of praise.  They are both time consuming but well worth the time in my opinion.

Yeah, all the recipes seems very time-consuming.  Doesn't seem like many are weeknight meals.

JohnInCarolina

bicktrav said:

Which recipe did you prefer?  The burger looks mindblowing by the way.

I did the peach-glazed tenderloin recently.  The result is here:

http://eggheadforum.com/discussion/1155938/pork-tenderloin-glazed-with-peach-preserves-and-rosemary-plus-applesauce

It was ridiculous.