When it comes to grilling and BBQ, there are so many different techniques and recipes to try out. Instead of cooking up your normal, go-to burgers or chicken recipe, test out something new. These cookbooks provide a variety of recipes for different styles of barbecue and also contain a lot of helpful tips and tricks when it comes to preparing your meat and the actual cook itself. Whether you’re interested in the science behind barbecue or you’re looking for a new Kansas City barbecue sauce to try, these all contain solid information about cooking.
Franklin Barbecue: A Meat-Smoking Manifesto
If you’re going to take tips about barbecuing from anyone, take them from Franklin. He is America’s most celebrated pit master and was a great help when we started barbecuing and needed tips. He shares great techniques and advice on barbecue that allow you to really see a difference while you’re cooking. If you’re going to take tips from anyone, take tips from Franklin.
“When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.”
Knowing which BBQ rub or seasoning to use can be tricky. Steven Raichlen has created over 200 recipes for you to try with a variety of sauces and seasonings. “Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.”
If you’re into the science behind barbecue, this is a great book for you. “This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world’s most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.” This book goes into the science behind barbecue and some tips and techniques to make sure you’re making the most out of your cooks. Some fan favorites include Huli Huli Chicke, Baja Fish Tacos, Sweet and Sour Pork with Mumbo Sauce, and Simon and Garfunkel Chicken.
Salt Block Cooking: 70 Recipes For Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks
If you’d like to know more about salt block cooking, look no further. If you’re gifting this book, you could wrap it right on top of a salt block! “Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.”
This book is centered around bringing you up to speed on how pit masters eat, sleep, and breathe barbecue. The book features tips and techniques for proper smoker operation, basics on barbecue, spotlights on regional barbecue styles, exploration of new styles of barbecue, secret recipes, and great side dishes to accompany your meat. “Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you’re new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.”
For all you Big Green Egg owners out there, they’ve created a BBQ book just for you. “The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker’s capabilities as a grill, a smoker, and an oven.” The book has over 160 recipes for you to try.
Wicked Good Barbecue: Fearless Recipes From Two Damn Yankees Who have Won the Biggest, Baddest BBQ Competition in the World
Andy Husbands and Chris Hart teamed up to bring you this book on how to make wicked good BBQ. Andy is an award-winning pit master and Chris Hart is the winner of Jack Daniel Invitational World Championship and pit master who has been a top competitor on the barbecue scene for the last ten years with his team IQUE. “Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue – from the actual recipe that won the Jack Daniel’s World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it’s done right. Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you’ve got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you’re from.”
For you BBQ beginners out there, this is a great book for you to start with. There are over 130 different recipes with step-by-step directions that talk you through how to get started with an offset smoker, kettle grill, or Weber Smokey Mountain. Gary will take you through the gear you do and do not need, how to start and maintain a fire without lighter fluid, information about marinades, brines, and rubs, how to know when your meat is done, and how to make mouth watering BBQ. “Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue.”
Cast-iron cooking tips brought to you by Lodge will change the way you use your cast-iron skillets and dutch ovens. “Every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman. Special cooking lessons include cast iron cooking basics and how to enjoy open air cooking and grilling.
Michael Symon, co-host of The Chew and well known Iron Chef, created his very first cookbook centered on BBQ and live-fire grilling. The book contains over 70 recipes and was inspired by his newest restaurant, Mabel’s BBQ based in Cleveland. ” In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.”
Best selling cookbook author and chef, Adam Perry, created this cookbook to help reimagine BBQ. Chapters of his book explore topics like classics revisited, building explosive flavor, and making heat work for you. “Adam’s new techniques, from roughing up meat and vegetables (“scruffing”) to cooking directly on hot coals (“clinching”) to constantly turning and moving the meat while cooking (“hot potato”), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his “fork finishers”—like cranberry, hatch chile, and mango “spackles”—provide an intensely flavorful, concentrated end note.” He even concocted a list of side dishes for you to prepare alongside your main dishes including some favorites like scruffed carbonara potatoes and charred radicchio with sweet and sticky balsamic and bacon.
Lodge created a cookbook to inspire your cast-iron cooking. Flip through the pages to find soups, stews, casseroles, main dishes, and desserts for you to prepare. It also contains some helpful tips and tricks along with a care guide for your cast-iron. “Lodge Cast Iron Nation provides 200 recipes curated from Lodge’s very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it’s packed with a diverse array of recipes — everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron’s popularity, showcasing exciting new flavor combinations from popular chefs (like John Currence, Lidia Bastianich, Mark Bittman and Peter Kaminsky) and highlighting the cookware’s relevance for today’s cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices.”
Take some advise from BBQ Brian and learn how to make smoked ribs, pulled pork, mac’n’cheese, and even burritos. “BBQ Brian has spent more than a decade smoking and grilling foods, competing against other pit masters and learning from some of the best in the business. And not only does he regularly win awards for his barbecue and House of Q BBQ sauces, but he’s now one of the most sought-after teachers around. Why? Because he tells a great story, makes learning fun and easy and freely shares his recipes and his love of good food. Grilling with House of Q is part handsome cookbook, part instruction manual and part story collection.”