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Serious Barbecue is the greatest cookbook ever.



  • horoegghoroegg Posts: 41
    edited August 2013
    Wow, I have a first edition of this book, I had no idea it was worth so much money!
  • nolaeggheadnolaegghead Posts: 26,712

    horoegg said:
    Wow, I have a first edition of this book, I had no idea it was worth so much money!
    Sorry, not any more (since they decided to print a 2nd edition)... ;)

    Got mine yesterday.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Nature BoyNature Boy Posts: 8,523
    APL thinks about food in a very unique way. Nice humble fellow too. Cheers.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • BotchBotch Posts: 6,360
    I posted about this book on my Home Theater forum, and generated at least three more sales.   :D
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • billybonbillybon Posts: 213
    My copy arrived while I was at the lake. I haven't even read a word and this is why: image
    Eggcelsior, check your in box.
  • CanuggheadCanugghead Posts: 6,195
    Ordered ... what a pleasant surprise it's cheaper at $31.09, also ordered updated version of Charcuterie to be released Sep 3.
  • DuganboyDuganboy Posts: 1,118
    I swear off buying new cookbooks every year and then I buy one. Bought this one last night on Amazon.
  • beteezbeteez Posts: 507
    First weekend & no cook reports? 
  • EggcelsiorEggcelsior Posts: 14,015
    edited August 2013
    beteez said:
    First weekend & no cook reports? 
    I actually did his Fajitas recipe. I documented it but haven't gotten around to documenting it; new baby and all.

    EDIT: I photographed it. Sleep is not something I get to enjoy right now.
  • I get mine Wednesday.
    Flint, Michigan
  • Dan4BBQDan4BBQ Posts: 271
    I just went to order and it is $300 or $160 used!

    Suggestions please.

  • LitLit Posts: 6,895
    The 2nd edition came out recently on amazon like $33.
  • Dan4BBQDan4BBQ Posts: 271
    Thanks much

    I just put it on order--a lot better than $300

    What is everyone's favorite recipe for this cookbook?

  • fljoemonfljoemon Posts: 755
    Absolutely no difference between the first & second edition .. just the dust jacket is missing from the second edition. I'm so glad I didn't pay a ridiculous amount to get the first edition.

    this is one of my favorite recipe from the book:
    LBGE & Mini
    Orlando, FL
  • JohnInCarolinaJohnInCarolina Posts: 11,615
    Just read a few pages. Interesting that he recommends soaking your wood chips and chunks. Uhm mm...
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT

  • GrannyX4GrannyX4 Posts: 1,479
    I checked the book out from the library. Best price. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • I ordered a week or two ago and received it last week.  I bought it on Amazon used and laughed when I saw that the book I received came from a library, its stamped "DISCARDED".  I have been drooling over the cooks in the book, and have applied some of his techniques already with good results.  That Beef Shank looks unreal, now I just need to figure out where I can get one of those.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
  • Z_EggineerZ_Eggineer Posts: 576
    I can only buy 1 APL book.  Is this the best?
  • U_tardedU_tarded Posts: 1,562
    I can only buy 1 APL book.  Is this the best?
    it is his most desired I do believe.  I have 25 and charred and scruffed.  I like them both a lot, if this one is as good as those and lives up to 1/2 the hype it should be worth grabbing.  also, things like the herb brush, scoring meat, and the like he does in charred and scruffed I have seen him do in Serious BBQ. 
  • grege345grege345 Posts: 3,515
    I did the bacon on Sunday. 1/4 inch thick from my butcher. Cooked 2 hours and it came out pretty good. First time I cooked bacon and added spices to it. Highly recommend
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    If I don't work because of the rain today I'm goin to wegmans and doin burnt ends
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Sm62577Sm62577 Posts: 30
    I never buy cook books since you can get just about all the recipes and techniques you'll ever need off the Internet like YouTube and this forum...
  • JohnInCarolinaJohnInCarolina Posts: 11,615
    Just ordered a copy from Amazon.   Added a bug-A-salt for good measure.  Giddyup.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT

  • I spent a lot of time this weekend cooking things out of this book.  I tried his pork butt, grilled shrimp, and the APL BBQ sauce.  All turned out excellent and received high praise.

    L-BGE | Lusby, MD

  • jfm0830jfm0830 Posts: 987
    edited August 2013
    This is an excellent cookbook. I would describe it as gourmet BBQ. I will admit to being suspicious of a Barbecue cookbook where the author uses three names and the middle one isn't something like Bubba. I have made 16 recipes from Serious Barbecue and many of them were best in class. This is my go to book if I am really trying to impress someone with a special meal.-

    That said there are two negatives I will mention. These recipes are not for the time challenged. Some of these take a long time to make due to the complexity of the recipes. APL builds up layers of flavor that are amazing.

    The second item is there are some prep methods that seem to be more for effect than for a tangible result. He often has you wrap something in foil or put items in a foil pan and cover with foil. These items then go onto the smoker for X amount of time using ______ wood. I'm sorry but if something is wrapped in foil in order to keep the juices and steam from escaping, how is the smoke going to get in? It isn't. To my thinking the steps where you are using foil in his recipes could be done just as easily in the regular oven and you don't end us wasting wood chunks for no good reason.

    But those caveats aside this is my to to cookbook if I have plenty of time and want to knock someone's socks off.

    3 LBGE & More Eggcessories than I care to think about.
  • LeckyLecky Posts: 60
    Thanks guys, just picked mine up at barnes and noble, $35.
  • JRWhiteeJRWhitee Posts: 4,499
    Adam Perry Lang is on Jimmy Kimmel tonight.


    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • MJGMJG Posts: 464
    JRWhitee said:
    Adam Perry Lang is on Jimmy Kimmel tonight.

    Big Green Egg got a couple of plugs on network TV tonight. Ordering this now...
    Large Big Green Egg in a nest. North Shore of Boston.
  • HumphHumph Posts: 14
    Just ordered and recording Jimmy tonight!
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