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Eggsperts...What is your favorite cookbook?
Comments
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cooks illustrated's best recipe.
slow fire by Dr. BBQ
cooks illustrated magazines, books, and sites are in large part why I am here. I thoroughly enjoy then. -
Best cookbook I've ever had is this and the other forum. Other cookbooks don't respond when I screw something up and am trying to correct it mid-cook.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
My favorite "go to" cookbook is "Homestyle Soups". I use it throughout the cooler months and have never found a bad recipe.
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I first got started with steven raichlens How to grill: the complete illustrated book of bbq. Recipes are step by step and each step has a close up picture.
Little Rock, AR
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The school of hard knocks.Be careful, man! I've got a beverage here.
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Smoke & Spice. Really the only one I ever use anymore and really a great cookbook to have for the avid smoker. Never really cared for the BGE cookbook and wish I hadn't sprung for it.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Scottborasjr said:Best cookbook I've ever had is this and the other forum. Other cookbooks don't respond when I screw something up and am trying to correct it mid-cook.
100% What Scott said!Salado 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). Plus a couple Pit Boss Pellet Smokers. -
I concur with Scottborasjr and mickey about the forums. Don't really use cookbooks, even though we have a huge collection (had to build a giant bookshelf to increase space - SWMBO collects them)
My MO can be summed up by:
1. have a general idea of what I want to cook
2. Utilize world-wide interwebz - search, research, read.
3. Incorporate the stuff I like from item 2 into my final process
4. make it and get completely hammered so I vaguely remember what I did
5. repeat starting at item 1
______________________________________________I love lamp.. -
nolaegghead said:I concur with Scottborasjr and mickey about the forums. Don't really use cookbooks, even though we have a huge collection (had to build a giant bookshelf to increase space - SWMBO collects them)
My MO can be summed up by:
1. have a general idea of what I want to cook
2. Utilize world-wide interwebz - search, research, read.
3. Incorporate the stuff I like from item 2 into my final process
4. make it and get completely hammered so I vaguely remember what I did
5. repeat starting at item 1
Had that happen on more than one occasion and had to ask the wife, "how did I do that last time?"LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Fine Cooking and Cooks Illustrated, this forum and eggfests.Raichlen's books for rubs, sauces and ideas. The Republic of Barbecue is a great read about Texas BBQ http://utpress.utexas.edu/index.php/books/engrbq1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.
"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
Albert Einstein -
I too am new to the egg. I absolutely love "Slow Fire: The Beginner's Guide to Barbecue" by Ray "DR. BBQ" Lampe! Very well written. Great recipes. Awesome info on just about everything from choice of wood to the tools you may find handy. Also a big plus is all of the recipes are written to be done on an egg so he is normally spot on with time and temp.
Just pick it up...you won't regret it.
L-BGE | Lusby, MD
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Just don't waste money on the Big Green Egg Cookbook.
Salado 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). Plus a couple Pit Boss Pellet Smokers. -
Too late for me. Wah, waaaaahhhhh!Mickey said:Just don't waste money on the Big Green Egg Cookbook.
Flint, Michigan -
I mainly use the information and recipes from the folks on this forum. Some great recipes here. One book that I find has some interesting ideas for grilling is Adam Perry Langs's"BBQ 25".SpringramSpring, TexasLBGE and Mini
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I have more barbeque cookbooks than I want to admit, but if I had to narrow it down to one it'd be Smokin' with Myron Mixon. He doesn't hold back on his opinions, extremely entertaining to read, and he's got the trophies to back it all up._____________
"Tung Oil is derived from the Tung tree, but not from its tongue, but rather its nuts." - Stumpy Nubs
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Does he include the word "damn" in every sentence?Botch said:I have more barbeque cookbooks than I want to admit, but if I had to narrow it down to one it'd be Smokin' with Myron Mixon. He doesn't hold back on his opinions, extremely entertaining to read, and he's got the trophies to back it all up.
Little Rock, AR
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Trial and error. Have considered Myron Mixon's first cookbook, just haven't purchased yet.Beth Hardeeville, South Carolina
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Who needs a cookbook when you have access to this forum. Have recieved a couple as gifts, one was the one from BGE. Nice pictures. As others have said, I haven't had time to cook everything I have seen on this forum that I want to yet - no time for cookbook.Cookin in Texas
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boatbum said:Who needs a cookbook when you have access to this forum. Have recieved a couple as gifts, one was the one from BGE. Nice pictures. As others have said, I haven't had time to cook everything I have seen on this forum that I want to yet - no time for cookbook.thanks
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what i dont like about cookbooks is i find 3 to 5 signature recipes that look interesting and the other 30 to 50 are just fluff fillins to make a book. someone should just make a book of great pictures with titles so i could pick what looks good that day, figure out what i have to do to make it, and go cook it. sometimes i google the food pics first, then go look for a recipe that might make what im looking for
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
The New Professional Chef by the Culinary institute of America. Weighs a ton and lots of French named stuff.
Steve
Caledon, ON
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Mastering the Art of French Cooking. Gives me basis to open up so many other possibilities.
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Anything PAULA DEAN. lmao. Y'all.
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Don't get lured in to all those fancy pictures of food -- just give me the recipe. Not many recipe books out that provide good quality recipes page after page.
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Serious Barbecue by Adam Perry Lang. If you can find one!Extra Large, Large, and Mini. Tucker, GA
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RLeeper said:Serious Barbecue by Adam Perry Lang. If you can find one!Is this book that good?LBGE & MiniOrlando, FL
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Got some ideas for good reading from this thread. I like Steven Raichlen's "Barbecue Bible". It has a very large number of interesting recipes. Calvin and Audrey Lee's "The Gourmet Chinese Regional Cookbook" has a few recipes that can be cooked on the egg. Mostly, I tend to search the internet for ideas anymore (e.g., Larry Wolfe's Sriracha Wings: http://wolfepit.blogspot.com/2009/10/orange-marmalade-sriracha-wings.html ).
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Eggcelsior said:Mastering the Art of French Cooking. Gives me basis to open up so many other possibilities.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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cooks illustrated magazine and website. Cooking light mag is good too if you want to cook high end food lower cal.Keepin' It Weird in The ATX FBTX
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