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Is there one Smoker BBQ book that everyone has to own? Which would it be?
Rocksteady
Posts: 10
in Cookbook
I’m looking for the definitive Smoker recipe book, the one book everyone needs to own, which would that be?
Comments
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To be clear, you're more interested in recipes and not the mechanics of smoking correct?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:To be clear, you're more interested in recipes and not the mechanics of smoking correct?
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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.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Serious Barbecue by Adam Perry Lang is the one that comes to mind for me."I've made a note never to piss you two off." - Stike
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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 ChampionsIt 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.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
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=
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
SonVolt said:"I've made a note never to piss you two off." - Stike
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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" -
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.
Raleigh, NC -
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.
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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 ChampionsIt 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.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I was under the impression that Steven Raichlen was a forum pariah.
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HeavyG said:forum favorite Steve Raichlen
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Carolina Q said:HeavyG said:forum favorite Steve Raichlen
Why not? That seems like a pretty decent price - a steal as it were!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
GregW said:I was under the impression that Steven Raichlen was a forum pariah.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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He seems like a goober.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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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 countertopSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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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 -
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
etcThe 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):WTF? It's a Steven Raichlen recipe???? That can't be right.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Carolina Q said:HeavyG said:forum favorite Steve Raichlen
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. -
GrateEggspectations said:Carolina Q said:HeavyG said:forum favorite Steve Raichlen
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.Love you bro! -
Legume said:GrateEggspectations said:Carolina Q said:HeavyG said:forum favorite Steve Raichlen
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.
Sounds plausible. They do seem to have at least one thing in common - a fine palette/palate.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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.
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I still like Smoke and Spice by Jamison and Jamison. Great for flavoring ideas. Just ignore their recommended internal temps.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Legume said:GrateEggspectations said:Carolina Q said:HeavyG said:forum favorite Steve Raichlen
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.Not sure about a double life for Bob Ross as this recent article indicates one was complicated enough...
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
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
https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam
Making the accompanying sauces is well worth the little bit of effort.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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.
Raleigh, NC -
I kinda liked the one below, I suspect it may have been written by someone here on the forum:
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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