Best bbq book

jscarfo

When I recieved my order from firecraft they sent me a catalogue, they sell cookbooks.I've been bbqing for a long time so I'm not a beginner. But I'm always trying to raise the bar, is there a holy grail of cookbooks.

smokeyw

To me it would be Serious Barbecue by Adam Perry Lang

robnybbq

smokeyw said:

To me it would be Serious Barbecue by Adam Perry Lang

+1

DoctorMojo

Peace, Love and Bar-B-Que....One of my Faves!!

Smokinpig

I like smoke and spice.

buzd504

smokeyw said:

To me it would be Serious Barbecue by Adam Perry Lang

I agree with this.  Charred and Scruffed by APL is good too (although I would get Serious Barbecue first).

Handcyclist

Smokin' by Myron Mixon--love the barbecued baked beans with peach filling. 

Ditto on the Serious Barbecue by Adam Perry Lang.

There is a new cookbook available on Amazon and looks good.  It's release day was yesterday.  It is written specifically for kamado cooking--The Kamado Grill Cookbook by Fred Thompson.  Because I pre-ordered it, it arrived yesterday.  With only a short time to look through it I can say already it looks good--practical and doable.  It has a variety of recipes as well as a well written introduction to kamado style cooking, smoking, roasting, grilling, and baking. He gives recipes for each method of cooking.  He also includes, deserts, sauces, rubs, marinades, and injections.  The photography in it is gorgeousHe also includes directions in how to make your own bacon.  The author's biography states he has taught grilling classes across the country and has written at least ten cookbooks.  He is also a writer for Williams and Sonoma's line of cookbooks. 

jscarfo

Thanks for all the choices

Griffin

Our very own @NibbleMeThis has a cookbook. I haven't checked it out except what you can see for free on Amazon, but it has good reviews.

The Kamado Smoker and Grill Cookbook

Biggreenpharmacist

I love my APL Serious BBQ book. Its great. But be warned, if you like it simple, this ain't your book. Its very involved with LOTS of ingredients for each recipe. Just my opinion, of course.

DMW

Although not technically a BBQ book, this is the one book I find I use in reference to meats and smoking more than any other on my shelf. And there are a few there.

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

kthacher

Redundant, but another vote for APL.

Zmokin

I've got a few books and rarely use them.  I bought a BBQ sauce book and was very disappointed with it.  Lots of different BBQ sauce recipes, not a one that used bourbon or whiskey, must have been written by a teetotaler.  So now, I pretty much go with the modern digital age and google for something new, elsewise, my old tried & true recipes on 3" by 5" cards, or print the ones I save on my hard disk. 

Grillin_beers

I asked for serious BBQ for Xmas since I kept borrowing my neighbors book. I will say that the recipes are very involved. Not that it sounds like you are a novice, some people don't like spending a ton of time cooking. I would say it's mostly a weekend cookbook for me.

KennyLee

Smokinpig said:

I like smoke and spice.

Like that one also.  Been my go-to for quite a few years. 

Zmokin

Grillin_beers said:

I asked for serious BBQ for Xmas since I kept borrowing my neighbors book. I will say that the recipes are very involved. Not that it sounds like you are a novice, some people don't like spending a ton of time cooking. I would say it's mostly a weekend cookbook for me.

I don't know if you are referring to me or not.  I will say I spend a lot of time cooking.  I consider it one of my hobbies.  I cook almost all of the dinners for my wife & son.  today I cooked (smoked) ribs for my wife's potluck at her work (got up at 5 AM to get the ribs started, then went back to bed).  Delivered ribs just before their scheduled lunch time.  My wife cooks very rarely.
This year I will be hosting Thanksgiving for my extended family, probably 12 people in attendance.  I also do my own canning of certain items.  I can my own poultry stock, beef stock, ham stock, spaghetti sauce, canned peaches from my tree, and can o'beans.  I make my own frozen condensed cream of mushroom soup (no home canning guides for cream of soups).  I grind most of my ground meat for consumption, rarely that I buy ground beef or pork.  We stopped using pre-packaged foods when we discovered most of my wife's medical problems stemmed from MSG.  And as I have high blood pressure, I just adopted cooking more and more from scratch (no more boxes of hamburger helper, rice'a'roni, etc.)  i do buy low sodium tuna and low sodium canned tomato products and no added salt canned veggies when I find them.
I make my own rubs so I can eliminate MSG and reduce the salt content compared to commercially available products.  I have a lot of cookbooks, and most are neglected.  A few have recipes I like and use and those pages are tagged for easy finding.  but in general, i prefer to use the web than try to find a recipe in a book.

Crimsongator

Myron Mixon's first cookbook - good sauce recipes.
Chris Lilly's first cookbook - good rub making theory, excellent pork shoulder recipe with injection

tjosborne

Steven raichlins the barbecue bible

Biggreenpharmacist

Raichlens how to grill is the one that got me really started, even though its a pretty simple book.

http://www.amazon.com/gp/aw/d/0761120149?pc_redir=1414568039&robot_redir=1

Grillin_beers

@zmokin I was referring to the OP. Sorry for any confusion

SGH

Solid recipes and solid advice throughout.

smbishop

Serious BBQ.  My Go To book. 

Biggreenpharmacist

@SGH‌ i think maybe you're reading your book upside down. No wonder you hang everything on hooks.

MoJack

Peace Love & BBQ

Legends of Texas Bbq

GQuiz

Don't forget APL's BBQ 25. Built like a kids book so the sauces rub off.

JohnInCarolina

The thing about APL's book - yeah, sure, some of the recipes are complicated and have several steps - but many times I'll just skip the stuff that I don't feel like doing.  I won't bother with the marinade, for example, and just use the rub and glaze.  Stuff still comes out great.

mslaw

SGH said:

Solid recipes and solid advice throughout.

Hands down I agree. My go to resource when I need smoking advice. I have all of the above mentioned books and I have to agree with SGH, Smoke and Spice is the best.

Egghead_Daron

DMW said:

Although not technically a BBQ book, this is the one book I find I use in reference to meats and smoking more than any other on my shelf. And there are a few there.

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

+1 on this. I have gone to this book way more than any of the BBQ books I have ever been given. I can get all the Q advice and ideas I need on the forum. This book is awesome!

Canugghead

JohnInCarolina said:

The thing about APL's book - yeah, sure, some of the recipes are complicated and have several steps - but many times I'll just skip the stuff that I don't feel like doing.  I won't bother with the marinade, for example, and just use the rub and glaze.  Stuff still comes out great.

Agree.  For example, one nice trick I learned from Serious Barbeque's baby back ribs recipe is to blend bbq sauce with honey, apple cider vinegar and grated Granny Smith apple, also spritz with apple juice just before pulling... I ignored the other more complicated steps and the bb comes out with an additional flavour profile.

I also like Charcuterie that @DMW mentioned.