Any "Go To Cookbooks" you recommend?

Google...there are, no doubt, some great books. However, I am cheap and can get anything I need off the interwebs. 

I just got Meathead.  It's a good mix of tips tricks & recipes.  Haven't got far into it though.

YouTube videos. Check out the smokin guitar player. com. That helped me a lot.

@tikigriller  Sounds like you need something that provides a lot of how and why and not just a recipe collection.  Some suggestions:

Once you get the hang of temp control and the pros and cons of the various set ups, it should be just following a recipe.  I will follow a recipe exactly as is the first time I try it.  If I don't like it, I know I didn't screw it up.  I will play with it from there, if needed, save it or toss it.

The key thing, I have found, is removing meat at the proper internal temp.  I don't care what vessel your cooking on. 

One of the best cookbooks that I own, and I cannot recommend it enough, is called All About Braising by Molly Stevens. The braised short ribs is a two day process that comes out amazing. Plus, you can use the egg in most of the recipes.

If/when you jump into Asian food, Grace Young's "Stir-Frying to the Sky's Edge" is my most "go to" cookbook. I think the rest of my cooks I can pretty much get on this forum or on the web. 

I actually have The Kamado Smoker and Grill Cookbook that @Griffin mentions above and found it very informative when I first started out. The best thing I like about it is that explains all of the different techniques you can use along with a recipe that uses each technique. I've only used 2 or 3 of the recipes and they were very good. Also, it is focused solely on the ceramic cooker rather than using other types of grills or smokers.

https://www.amazon.com/Kamado-Smoker-Grill-Cookbook-Techniques/dp/1612433634/ref=sr_1_1?ie=UTF8&qid=1473863973&sr=8-1&keywords=The+Kamado+Smoker+and+Grill+Cookbook

smokeyw said:

Raymont said:

If/when you jump into Asian food, Grace Young's "Stir-Frying to the Sky's Edge" is my most "go to" cookbook. I think the rest of my cooks I can pretty much get on this forum or on the web. 

I just got into wok cooking and was thinking about buying this book or her other one, I think it is A Touch of Grace. I decided to hold off until I could actually look at one in a book store or something. I was afraid it would be too complex for me. I'm not looking to do the real complicated dishes right now. I have enjoyed doing some simple stir fry dishes though.

Smokey- Yes, the first couple cooks are a little intimidating, but if you pre-measure ingredients/prep, it is actually very easy. I think you'd enjoy.

MaC122 said:

One of the best cookbooks that I own, and I cannot recommend it enough, is called All About Braising by Molly Stevens. The braised short ribs is a two day process that comes out amazing. Plus, you can use the egg in most of the recipes.

I agree with this one.  We also enjoy The Food Lab.  I also would recommend the following:

The Japanese Grill
Smoke and Pickles - not grill/egg specific, but I've done pulled lamb from this and loved it, and the collards & kimchi recipe goes with just about anything off the egg.
For Asian cooking I really like both Every Grain of Rice and the Pok Pok cookbook.  
If you're looking for Mexican I've never really been disappointed by a Rick Bayless book.
My wife has gone through the Southern Foodways Cookbook so much that we'll probably need to replace it soon, as the pages are starting to come off the spiral binding.
Not a grilling book, but Essential Pepin is outstanding, and you might be able to find it cheaper than the Amazon price, we got our copy and a gift copy for friends at Costco for $19.95.
The Complete America's Test Kitchen is very solid as well.  Chris Kimball likes food a little blander than I do, but I can adjust seasonings, their techniques are spot on, and it has every ingredient/kitchen gadget review they've done.

tikigriller said:

i was just wondering if any of you knew of any go to cookbooks for the egg that a rookie cook like I could look into.  I am starting to explore with the egg, but with the limited knowledge I have about things, I am beginning to ruin more food than succeeding,and I feel like a good book to use a s a guide for a while will get me going and starting to understand more what different kinds of foods do and how to cook them.  I see all of your posts, with things on them and the finished products look amazing but I have no idea how to get to those same results without the details.  Lots of recipes on the big green egg website....are those worth doing?  I only ask,,because I tried some from the pellet website when I got the pellet grill, and they failed more than they succeeded when following them.

I don't think you are going to get any help from a book if you aren't succeeding with the cooks you've tried. What kind of problems have you had? You'll get a lot more help here than you would from a library of books. Sending you a PM

victor1 said:

Am just going through "The elements of pizza" by Ken Forkish.  Looks pretty good and a lot of good pizza making tips. 

+1 on this book - good info in it, and a great looking book to boot.

To round out the pizza book recommendations;

My Pizza by Jim Lahey is another good book.  Good recipes, although some of his topping combinations are a little too artsy for me though.  Not that that matters if you can get the basics down.  Another great looking book too.

American Pie by Peter Reinhart has a ton of good information.  I didn't enjoy this book nearly as much though, as there are almost no pictures and the ones that were there are b&w.


FYI - these three pizza books were written by the three go-to bread guys

Here are my 2 favorite cookbooks:

Meathead: The Science of Great Barbecue and Grilling  by Meathead Goldwyn 
    I used many of Meathead's recipes and have always had good results. Also       see: http://amazingribs.com/ 

Serious Barbecue by Adam Perry Lang
   Adam Perry Lang's recipes are more complex and take more effort and time,    but the results are well worth the effort

The Pizza Bible by Tony Gemignani.  Like the way he explains the science behind it.

I personally think you will gain enough knowledge here that you will be able take any recipe and turn it into something you can cook on the egg.  They're all just recipes and your egg can cook like an oven, grill or smoke. The choice is up to you.  

I have the BGE cookbook and it's decent at best. The one book I refer to is Grace Youngs Stir Fru to the Sky's Edge. The sauces she builds are just crazy good.