Is there one Smoker BBQ book that everyone has to own? Which would it be?

Rocksteady

I’m looking for the definitive Smoker recipe book, the one book everyone needs to own, which would that be?

SonVolt

To be clear, you're more interested in recipes and not the mechanics of smoking correct? 

Rocksteady

SonVolt said:

To be clear, you're more interested in recipes and not the mechanics of smoking correct? 

I would agree with that, I just want the best recipes that I could refer to.

Foghorn

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

Car Wash Mike's ribs
Green lightning shrimp
Salado afterparty brisket chili
Mickey's coffee rub for spatchcocked turkey or chicken
Bo Ssam pulled pork
Yukon Ron's peach pork
etc
etc

With that said, Rocksteady, welcome aboard.  I would encourage you to enjoy the journey rather than just try to find the best destinations.  Getting involved with this site and the people on it can be a heck of a ride.  My journey has been one that I never could have imagined:

Cooking at eggfests.

Getting invited by other Eggheads to spend a weekend butchering a hog.

Getting invited to send money every month for my 1/6 share of 4 mangalitsa pigs that we raised.

Getting invited to butcher the pigs, getting my share of premium cuts (including prosciutto that took over 2 years) and sausages - and learning how to make sausage.

Getting invited to borrow an Egghead's boat for 3 days and take it 40 miles across the bay to a barrier island in the Gulf.

Because of what I learned here I impressed a friend who introduced me to some of the best competition BBQers around.

They taught me more.

My boss asked me to cook for 150 of the most respected people in the world in my line of work and I pulled it off with flying colors.  It has been 3 years, but I just learned 2 days ago that the best trauma surgeons in Argentina and Columbia still say that my BBQ is the best they've ever tasted but they feel that they can't say that in their home countries - so they just tell my boss every time they speak to him.

A competition BBQ friend let's me borrow his giant (can hold 20+ briskets) smoker to cook for my coworkers.

Another friend I've met through these circles gave me a XXL egg and provides me with unlimited free beef from his Wagyu/Angus cows.

I've learned enough about making sausage that I was able to do it without my Egghead mentors (with the exception of one Zoom meeting).

So, you're not wrong for looking for a place with the best recipes - but recognize that new ones come along regularly if you hang around here (I had never heard of Bo Ssam until a couple of months ago).  With that said, you might want to compile them, give appropriate credit for their origins, and share them with the rest of us.

Again, welcome aboard.

JohnInCarolina

Serious Barbecue by Adam Perry Lang is the one that comes to mind for me.  

HeavyG

The "best recipes" is going to vary on the eye (palate) of the beholder.

I'd suggest taking a look at some of forum favorite Steve Raichlen's books. These in particular:

1 - Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
2 - BBQ USA: 425 Fiery Recipes from All Across America
3 - Planet Barbecue!

All are full of recipes to use, modify, inspire.

Another book I like is this:

 - Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions

It was published by Operation BBQ Relief a couple of years ago and has some good stuff in it. The section on appetizers and sides is very good.

SonVolt

SonVolt

JohnInCarolina said:

Serious Barbecue by Adam Perry Lang is the one that comes to mind for me.  

Looks like he may have just released a new book dedicated to sides?

EDIT: Seems it may be the recipes he's already published in his previous cookbooks. 

https://www.amazon.com/Artisanal-Kitchen-Barbecue-Perfect-Cookout/dp/1579659837/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=

JohnInCarolina

SonVolt said:

This one has a recipe for British Kingdom Baked Beans (BKBB) that's really pretty awesome.  We use it all the time.  It just has a tang to it that's a little different, but damn is it good.

BigGreenKev

Foghorn said:

Another friend I've met through these circles gave me a XXL egg and provides me with unlimited free beef from his Wagyu/Angus cows.

😲😲😲

Would also recommend @The Cen-Tex Smoker "Best pork chop I ever ate recipe"

rekameohs

Foghorn said:

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

I have probably gotten more advice/insight and recipes from this site than any single book or web site.   Also, when someone posts a recipe, you often get comments for tweaks/variations that you would not in a book.

caliking

rekameohs said:

Foghorn said:

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

I have probably gotten more advice/insight and recipes from this site than any single book or web site.   Also, when someone posts a recipe, you often get comments for tweaks/variations that you would not in a book.

+1. 

Given the breadth and scope of food blogs/websites/etc. available, its hard to identify a single book as a complete resource. 

This forum, in particular, runs the gamut of all kinds of cooking techniques, styles, cuisines... you name it. 

dmchicago

HeavyG said:

The "best recipes" is going to vary on the eye (palate) of the beholder.

I'd suggest taking a look at some of forum favorite Steve Raichlen's books. These in particular:

1 - Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
2 - BBQ USA: 425 Fiery Recipes from All Across America
3 - Planet Barbecue!

All are full of recipes to use, modify, inspire.

Another book I like is this:

 - Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions

It was published by Operation BBQ Relief a couple of years ago and has some good stuff in it. The section on appetizers and sides is very good.

WTF do you think you're fooling?

GregW

I was under the impression that Steven Raichlen was a forum pariah. 

Carolina Q

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

caliking

Planet BBQ was rather decent.  A friend gave me a copy many years ago, and I liked a couple of the recipes I tried. 

That was before he started stealing pics from this forum, though. 

HeavyG

Carolina Q said:

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

Why not? That seems like a pretty decent price - a steal as it were!

Botch

GregW said:

I was under the impression that Steven Raichlen was a forum pariah. 

He only steals from the best, so his books might be a good collection of winners.  I would only buy one Used, however.  

SonVolt

He seems like a goober. 

Mickey

Good time to remind all to post your location at the signature line please. 

Welcome Rocksteady to the forum. Use this as that is the reason it’s here. 

Ps don’t buy the Big Green Egg cookbook unless it’s on a $1 countertop 

Rocksteady

Foghorn said:

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

Car Wash Mike's ribs
Green lightning shrimp
Salado afterparty brisket chili
Mickey's coffee rub for spatchcocked turkey or chicken
Bo Ssam pulled pork
Yukon Ron's peach pork
etc

Thank you, these were the exact type of recipes I was looking for, the legendary stuff that always floats around, I wish these were centralized somewhere. Green lightning shrimp look phenomenal, the kind of flavour that really wows your guests and not overly complicated, plus cilantro is my favourite herb. Mike’s ribs, definitely have to try that technique, I did ribs previously with the 3-2-1 or whatever it’s called. Now that Bo Ssam pulled pork, now that looks like something so special, a welcome change from just salt and pepper, I know the kids will love it too, do you serve that in a regular hamburger bun or do you do any toppings? Or sauce for the buns? From what I see, there are several threads reposting these recipes, but is there like a centralized collection where I should be referencing that particular take on it? Thanks for everything.

HeavyG

Rocksteady said:

Foghorn said:

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

Car Wash Mike's ribs
Green lightning shrimp
Salado afterparty brisket chili
Mickey's coffee rub for spatchcocked turkey or chicken
Bo Ssam pulled pork
Yukon Ron's peach pork
etc

Thank you, these were the exact type of recipes I was looking for, the legendary stuff that always floats around, I wish these were centralized somewhere. Green lightning shrimp look phenomenal, the kind of flavour that really wows your guests and not overly complicated, plus cilantro is my favourite herb. Mike’s ribs, definitely have to try that technique, I did ribs previously with the 3-2-1 or whatever it’s called. Now that Bo Ssam pulled pork, now that looks like something so special, a welcome change from just salt and pepper, I know the kids will love it too, do you serve that in a regular hamburger bun or do you do any toppings? Or sauce for the buns? From what I see, there are several threads reposting these recipes, but is there like a centralized collection where I should be referencing that particular take on it? Thanks for everything.

The green lightning shrimp is a great cook and justifiably popular.

I think this thread may be the first time it appeared on this forum (could be wrong as I didn't really do a deep dive):

https://eggheadforum.com/discussion/1152283/green-lightning-shrimp-pics/p1

WTF? It's a Steven Raichlen recipe???? That can't be right.

GrateEggspectations

Carolina Q said:

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

Now, now.... Some of us DO light our Eggs with paper.

Jokes aside, a Raichlen book was the first bbq book I owned and I often still make rubs from it. I think the disdain for Raichlen generally originates from the reports of photo use. 

Legume

GrateEggspectations said:

Carolina Q said:

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

Now, now.... Some of us DO light our Eggs with paper.

Jokes aside, a Raichlen book was the first bbq book I owned and I often still make rubs from it. I think the disdain for Raichlen generally originates from the reports of photo use. 

Can we stop this charade already.  Raichlen is Bob Ross.  Bob Ross didn’t die, he’s just fully retired his painting persona and repurposed his brushes for sauces and marinades.  The double life was wearing on him.

HeavyG

Legume said:

GrateEggspectations said:

Carolina Q said:

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

Now, now.... Some of us DO light our Eggs with paper.

Jokes aside, a Raichlen book was the first bbq book I owned and I often still make rubs from it. I think the disdain for Raichlen generally originates from the reports of photo use. 

Can we stop this charade already.  Raichlen is Bob Ross.  Bob Ross didn’t die, he’s just fully retired his painting persona and repurposed his brushes for sauces and marinades.  The double life was wearing on him.

Sounds plausible. They do seem to have at least one thing in common - a fine  palette/palate.

JustBuggin

I really enjoyed the Franklin book and would recommend it. The history, methods and nice recipes at the end make for a good read worth the time. 

jtcBoynton

I still like Smoke and Spice by Jamison and Jamison. Great for flavoring ideas. Just ignore their recommended internal temps. 

dbCooper

Legume said:

GrateEggspectations said:

Carolina Q said:

HeavyG said:

forum favorite Steve Raichlen

You MUST be joking. Forum laughingstock perhaps. I wouldn't give 10¢ for a Raichlen book.

Now, now.... Some of us DO light our Eggs with paper.

Jokes aside, a Raichlen book was the first bbq book I owned and I often still make rubs from it. I think the disdain for Raichlen generally originates from the reports of photo use. 

Can we stop this charade already.  Raichlen is Bob Ross.  Bob Ross didn’t die, he’s just fully retired his painting persona and repurposed his brushes for sauces and marinades.  The double life was wearing on him.

Not sure about a double life for Bob Ross as this recent article indicates one was complicated enough...

https://www.thedailybeast.com/sex-deceit-and-scandal-the-ugly-war-over-bob-ross-ghost

caliking

Rocksteady said:

Foghorn said:

I'm not aware of a singular recipe book or collection.  There are some great ones on this and related sites if you search for them.

Car Wash Mike's ribs
Green lightning shrimp
Salado afterparty brisket chili
Mickey's coffee rub for spatchcocked turkey or chicken
Bo Ssam pulled pork
Yukon Ron's peach pork
etc

...Now that Bo Ssam pulled pork, now that looks like something so special, a welcome change from just salt and pepper, I know the kids will love it too, do you serve that in a regular hamburger bun or do you do any toppings? Or sauce for the buns? From what I see, there are several threads reposting these recipes, but is there like a centralized collection where I should be referencing that particular take on it? Thanks for everything.

Some of the bo swam cooks posted here (most?) are based on Momofuku’s/David Chang’s recipe :

https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam

Making the accompanying sauces is well worth the little bit of effort. 

rekameohs

Botch said:

He only steals from the best, so his books might be a good collection of winners.  I would only buy one Used, however.  

His latest book notes support for photos from BGE, Lodge, Staub, Weber, YETI and others.

paqman

I kinda liked the one below, I suspect it may have been written by someone here on the forum: