Barbecue Books

 
Guide 2 BBQ   >   Books

Barbecue Books

There are many books about grilling and barbecue. Many books include recipes and recipe ideas, and you can also find tips and instructions on barbecue techniques. You might be surprised at how much difference these books can make to your cooking.

Here is a selection of books about barbecue:

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Franklin Barbecue: A Meat-Smoking Manifesto
By Aaron Franklin

imusti
Released: 2015-04-07
Hardcover (224 pages)

Franklin Barbecue: A Meat-Smoking Manifesto
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  • Ten Speed Press
Product Description:
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

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.
Meathead: The Science of Great Barbecue and Grilling
By Meathead Goldwyn

Houghton Mifflin Harcourt
Released: 2016-05-10
Hardcover (400 pages)

Meathead: The Science of Great Barbecue and Grilling
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  • Houghton Mifflin Harcourt
Product Description:
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. 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.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
 
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
By Steven Raichlen

WORKMAN
Paperback (352 pages)

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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  • WORKMAN
Product Description:
Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

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.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

 
BBQ USA: 425 Fiery Recipes from All Across America
By Steven Raichlen

imusti
Paperback (774 pages)

BBQ USA: 425 Fiery Recipes from All Across America
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  • Workman Publishing Company
Product Description:
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

The Barbecue! Bible
By Steven Raichlen

Workman Press
Paperback (556 pages)

The Barbecue! Bible
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  • Workman Publishing
Product Description:
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
By Steven Raichlen

Workman Press
Paperback (512 pages)

How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
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  • grilling techniques
Product Description:
Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). 

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.
Weber's New American Barbecue™: A Modern Spin on the Classics
By Jamie Purviance

Houghton Mifflin Harcourt
Released: 2016-05-03
Paperback (304 pages)

Weber s New American Barbecue™: A Modern Spin on the Classics
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Product Description:
From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes

To define American barbecue as “ribs and roasts cooked low and slow in the Southern style” doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation—an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives—and each time we do, the meaning of barbecue changes a little. 
 
Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American Barbecue™ celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime—barbecue.

Barbecue Sauce Recipes: The Ultimate Collection: Over 50 Delicious & Best Selling Recipes
By Jackson Crawford

CreateSpace Independent Publishing Platform
Paperback (68 pages)

Barbecue Sauce Recipes: The Ultimate Collection: Over 50 Delicious & Best Selling Recipes
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Product Description:
* The Ultimate Barbecue Sauce Recipe Guide * Barbecue Sauces come in all kinds of flavors, colors, and types. Everyone knows the thick, sweet sauces found on the shelves of most grocery stores. However, there is so much more to barbecue sauce than these bottled condiments. These barbecue sauce recipes represent the most delicious and best selling recipes. From thin, vinegar sauces to thick, fruit based sauces to mustard based sauces there is something for every kind of barbecue and for everyone. Try something new and amp up your outdoor cooking repertoire. We have collected the most delicious and best selling recipes from around the world. Enjoy! Teak a peak at a few of the recipes inside! Blackberry Barbecue Sauce Root Beer Barbecue Sauce Zinfandel Barbecue Sauce Guava Barbecue Sauce Honey Garlic Barbecue Sauce Bourbon Fire Barbecue Sauce Enjoy delicious Barbecue Sauce today! Scroll Up & Grab Your Copy NOW!
Barbecue Cookbook: Delicious Barbecue Recipes, Sauces, Bastes And Marinades
By Raymond Allan

CreateSpace Independent Publishing Platform
Paperback (70 pages)

Barbecue Cookbook: Delicious Barbecue Recipes, Sauces, Bastes And Marinades
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Product Description:
Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ordinary cookbook will do. So put some barbecue on the menu, you have all the summer which invites you and your family to the table. Open the door, turn on the grill, and treat yourself by turning some of our fantastic barbecue recipes into the reality. Easy and simple this cookbook is for everyone. It doesn’t miss some delicious alternatives for vegetarians and doesn’t let us forget kids as well. With these recipes, success is guaranteed! Impress your guests with these easy to make & delicious recipes! Some of the awesome recipes which you'll find are:
  • Cute Garlic & Herb Marinade
  • Mystical Marinade (Fajita)
  • Supreme Steak Marinade
  • Awesome Marinade
  • Cute Marinade BBQ Chicken
  • Legendary Grilling Marinade
  • and much more...
Scroll up to the top of the page & Get once in a lifetime opportunity to try these incredible recipes Now, you’re probably wondering… Why you need this book? These recipes will give you:
  • Good time with family & friends
  • More flavor, smell, and, yes, the compliments.
  • Country’s best barbecue

Go ahead and grab the book at once

Pitmaster: Recipes, Techniques, and Barbecue Wisdom
By Andy Husbands

FAIR WINDS
Hardcover (224 pages)

Pitmaster: Recipes, Techniques, and Barbecue Wisdom
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  • FAIR WINDS
Product Description:

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.

Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. 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.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.

Pitmaster features:
- Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles
- A backyard cooking chapter offering the basics of becoming a successful barbecue cook
- Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
- An exploration of new styles of barbecue developing in the North
- Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards
- Regional side dishes, cocktails, and simple desserts
- A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)



 
     
Guide 2 BBQ:

Food:
   Barbecue Sauce

Media:
   Books
   DVDs

Recipes:
   Baked Potatoes
   Barbecue Relish
   Barbecue Sauce
   Chicken Kebab
   Corn on the Cob
   Teriyaki Chicken Kebab
   Teriyaki Salmon Kebab
   More Barbecue Recipes

Tools & Equipment:
Aprons
Grills
   Charcoal
   Disposable
   Electric
   Gas


Barbecue Web Sites:

American Barbecue Cooking

Barbecue eBooks

Barbecue Recipe Downloads


More Barbecue Web Sites: (Adverts)

Barbecue Secrets Revealed!

Competition BBQ Secrets

1 Top-Secret BBQ Sauce Recipe


 
 
 
 
 

 
 
Note: Barbecue equipment and grills should only be used in accordance with the manufacturers' instructions, and you should also always take appropriate safety precautions. Barbecue fires and grills should be closely monitored at all times, kept under control, and away from buildings or flammable items. Children and animals should also be kept away from barbecues, fires, hot items, sharp items, or other potential hazards. You should always ensure that meat, seafood and other foods are cooked properly before eating. Please also note that some localities may have ordinances, laws or regulations which restrict or prohibit the lighting of fires and/or the use of barbecues.

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