Reddit mentions: The best bbq books

I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:


Pan-Asian

• Asian Dumplings - the masterpiece on all things dumpling
  
• Asian American - Dale Talde's (Top Chef) book with lots of Asian cultures' food in the US
  
• Asian Pickles - pickles and fermented foods from throughout Asia
  
• Lucky Rice - recipes from the Asian festival of the same name
  
• The Asian Grandmother's Cookbook - traditional cooking passed down to American cooks
  
  Burmese
  
  
• Burma:Rivers of Flavor - good focus on difference in Burmese cuisine from other regional
  
  Cambodian
  
  
• Num Pang - Cambodian sandwich restaurant in NYC
  
• Cambodian Cooking - GREAT book on Cambodian cuisine, supporting refugees
  
  Chinese
  
  
• Ken Hom Complete Chinese Cookbook - great primer for cooking Chinese food using ingredients commonly available in US
  
• China Moon - classic SF Chinese restaurant food
  
• Feeding the Dragon - modern culinary journey through all of China
  
• Mastering the Art of Chinese Cooking - omnibus focused on the home chef
  
• Breath of a Wok - focus on wok technique at home
  
• Every Grain of Rice - wonderful Sichuan food for home cooks
  
  Indian
  
  
• Madhur Jaffrey Indian Cooking - actually, any of her cookbooks are wonderful for Indian cooking
  
• Savour Mumbai - looks at Indian cuisine as a melting pot in Mumbai
  
• The Indian Family Cookbook - modern South Indian food
  
• Indian Harvest - Vikas Khanna's family cookbook
  
• Made in India - classic Indian food, from street to home
  
  Indonesia
  
  
• The Food of Indonesia - everything you need for a rijstaffel!
  
  Japanese
  
  
• Japanese Farm Food - authentic rural Japanese cooking
  
• Preserving the Japanese Way - how to make awesome Japanese pickled vegetables
  
• Sushi Chef - not strictly speaking a cookbook, but "Jiro Dreams of Sushi" book in English
  
• The Japanese Grill - authentic hibachi and Japanese grill recipes
  
• Japanese Comfort Food - lots of traditional Japanese recipes
  
• Nanban - Japanese "soul food"
  
• Tokyo Cult Recipes - hip modern urban food from Tokyo
  
• Yum Yum Bento Boxes - updated modern take on bento boxes
  
• Ivan Ramen - traditional ramen for a Western audience
  
• Izakaya - traditional Japanese pub food & small plates
  
• Nikkei - emigrant Japanese food culture in South America
  
• Donabe - traditional Japanese hot pot recipes
  
• Kyotofu - very unique Japanese dessert cookbook
  
  Korean
  
  
• K Food - modern take on Korean street food
  
• Maangchi's Real Korean Cooking - great resource for Korean cooking in a non-pro kitchen
  
• Traditional Food - omnibus of four regions of Korean food
  
• Koreatown - authentic, approachable guide to Korean food in a US context
  
• Smoke & Pickles - Edward Lee's fusion of his Korean heritage and southern barbeque
  
• The Kimchi Cookbook - many, many recipes for kimchi...
  
  Malaysian
  
  
• Malaysian Cooking - good overview of Malay cooking
  
  Middle Eastern
  
  
• The New Persian Kitchen - modern Iranian food
  
• Ottolenghi - Israeli-Palestinian collaboration
  
• Persiana - dynamic modern recipes from throughout the Middle East
  
• Zahav - modern Israeli food
  
• Sweet Middle East - traditional and modern desserts
  
  Philippine
  
  
• Filipino Homestyle Dishes - good intro to classic Filipino dishes
  
  Russian
  
  
• Mamushka - focus on Ukraine
  
  Sri Lankan
  
  
• Hidden Kitchens of Sri Lanka - beautiful photo-cookbook on Sri Lankan cuisine
  
  Taiwanese
  
  
• The Food of Taiwan - um... food... from Taiwan
  
  Thailand
  
  
• Nong's Thai Kitchen - she beat Bobby Flay in pad thai
  
• Pok Pok - Portland's most AWESOME Asian restaurant
  
  Turkish
  
  
• Istanbul:Recipes from the Heart of Turkey - lovely focus on urban Turkish food
  
• Anatolia - wonderful approachable approach to Turkish cuisine
  
• Essential Turkish Cuisine - focus on history and evolution of Turkish food
  
  Vietnamese
  
  
• The Slanted Door - great Vietnamese restaurant cookbook
  
• Vietnamese Market Cookbook - focus on simple Vietnamese from fresh ingredients
  
• Into the Vietnamese Kitchen - traditional Vietnamese home cooking
  
• The Banh Mi Cookbook - the greatest sandwich in the world!
  
• Vietnamese Home Cooking - another great overview
  
  (edit: screwed up a couple links)

First off, you can grill on anything, a cheap $30 grill from Walmart will make a steak taste as good as anything else if you know what you're doing. Smoking is a little different but if you want to keep the cost down, I got a smoker from amazon for Father's day that was less than $150. After some sealing along the edges it's an excellent smoker. Some of your questions are a bit vague, a lot of it depends on what you're cooking. I do pork butts for competitions and the general rule of thumb is to cook low and slow, about 250 degrees is your sweet spot, for about an hour for each pound of meat. Once you get an idea of how your smoker handles you will know how often to add fuel and check the temperature. There are plenty of great meat thermometers available everywhere that link with your phone through Bluetooth and you can set it to alert you when the temp drops too low. Really it comes down to what you want to cook. Every type of meat has an ideal time and temp and even wood and type of cooker. I smoke ribs on a 50 gallon drum grill with hickory wood. I do my butts on a box smoker with maple wood. This is what I use for most of my smoking Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_apa_C7rGyb0MAMD9Z with various woods mixed with charcoal based on what I'm cooking. I use a separate plain barrel grill for every day grilling. I'm just one guy telling you what I use. There are a lot of ways to burn meat and I think at the end of the day you should go with what works for your budget and skill. If you're just getting into it and want to learn, get a cheap $100 smoke box. This is a great book that will teach you all the basics of cooking any type of bbq The Barbecue! Bible https://www.amazon.com/dp/0761149430/ref=cm_sw_r_cp_apa_d.rGyb7HTT3HP . This is a great subreddit that always has a lot of good cooks showing off really good stuff so I'm sure you will get more advice, but this is my advice, I learned from a man who's won a lot of contests but I still bought that book and try to learn from many sources. Pm me if you want more specifics but it's going to come down to what you want to cook that determines how you go about doing it.

Welcome to the tribe of grillers and smokers!

Looks like the coals are still active, but you may just not have had enough for the conditions. Since you're cooking outside, you need to be aware of environmental factors, especially wind, ambient temperature, and humidity.

I would suggest switching to natural hardwood charcoal. It burns longer and cleaner than briquets. Ditch any liquid fuels you might be using, they aren't necessary and can make your food taste like petrol. If you haven't already, learn how start your charcoal with tinder. Charcoal chimneys are very helpful. (edit: looks like you already got this covered!)

I also can't recommend enough these books by Steven Raichlen, host of the PBS shows Barbecue University and Primal Grill. He has studied grilling and smoking methods from all over the world, and is very good at explaining techniques and concepts to people of all skill levels.

• The Barbecue! Bible
  
• How to Grill: The Complete Illustrated Book of Barbecue Techniques
  
  Finally, here are some subreddits with very helpful and friendly communities:
  
  
• /r/grilling
  
• /r/smoking
  
• /r/BBQ
  
  Hope this helps!

I am no expert in this particular field but I have seen and heard that old Wrestling VHS is a very good seller. Further, there was a discussion in regards to selling VHS here that might be useful

As far as books go...again no expert here and I simply can not comprehend the concept of Amazon penny books. I can say that when you are at Goodwill take the time to flip through the first couple pages to find out if it is 1. A first edition and 2. If it is signed. I have stumbled across several signed editions of various books this way including 'Midnight in the Garden of Good and Evil' (I kept it for my personal collection). First edition books are an art in itself to sort out and I think abebooks helped me figure out if it was a first edition. Nautical themed reference books are good as well as flight books for the rare occasions that I have sold such things. Personally, I am a recipe/cooking book fanatic because I like to cook and love to keep my eyes peeled for the occasional ancient book as well as some celebrity books like Gordon Ramsey and when it comes to BBQ Steve Raichlen is second to none with books like Planet BBQ that's pretty much all I had for now. Hope it somewhat helps!

Stephen Raichlen Barbeque Bible

Obviously focused on live fire cooking, but it has some technique in it - it's where I first learned of spatchcocking. It also is not just about meat, and is truly international, with recipes from all over the world. Has some nice short stories about the origin of some of the recipes as well. At this point, I use it more for inspiration than anything, but my copy is well marked and dog eared.

Better Homes and Gardens New Cook book

Probably too basic for most people here, but I find that when I just need a quick recipe for something simple, it's got a lot of them. For example, I don't bake a whole lot, so I don't have a recipe for something simple like french bread committed to memory. This has it though. I like that it's a binder, and I've shoved extra pages into it.

Glad to help. I wish I had an in real life mentor because that's the way I prefer to learn, but the book was a great substitute.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/

My recommendations for my friends wad to follow his book in order. Do each chapter at least once. Then feel free to go crazy on the internet as there is a LOT of good (and conflicting) information.

He also has a second book out now as well that covers brisket among other things.

Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing https://www.amazon.com/dp/0762453958/

I liked his book because he doesnt really focus on temperature of anything, just a clean burning fire and the feel of the meat when it's done.

Not to be "that guy," but BBQ and grilling are two related but different things. BBQ is about slow cooking using lower temperatures and hardwood, and grilling is is faster cooking over wood, charcoal, or gas. BBQ is a way of dealing with cheaper cuts of meat such as brisket and pork shoulder, where the long, slow cooking breaks down the connective tissue and dissolves the fat, which tenderizes the meat. Grilling is done usually over higher heat and works best with foods that are less fatty, such as steak, fish, burgers, and pork chops. These foods will usually dry out if cooked low and slow, so the quicker cooking works better.

You can BBQ with an inexpensive barrel smoker such as a Brinkman's Smoke'N Grill, but the kettle grills such as the Weber are really better suited to straight grilling. I know there are people who do smoking with soaked chips and gas grills, but Aaron Franklin made a good case in his book Franklin Barbecue: A Meat-Smoking Manifesto that that's not true BBQ. My first unit was a "Texas hibachi," which is a 40 gallon drum split in half, and it worked just fine for what I used it for.

In any event I'd recommend getting a charcoal grill and a recipe book such as Steven Raichlen's The Barbecue! Bible and start trying recipes. It's really the best way to learn.

It just takes a little practice and building up confidence... while getting to eat way better BBQ than you get at most restaurants and way more fresh.

If you don't already have one, you really need to get a digital thermometer like this one.

And I highly recommend this book for some great recipes - smoked meatloaf was really good. The mac n' cheese recipe is ridiculous.. family/coworkers know me for it. It has a lot of other great tips for the WSM too.

Welcome to the club, it's such a delicious hobby.

In his book, Barbecue Bible, which I would highly recommend, he has a recipe for caveman potatoes.

Probably the best way to cook sweet potatoes (white or orange yams) is roasting on the coals. I'll throw them on top of the coals and turn them after half an hour. Sweet, smoky, and delicious, every time. After an hour they'll be cooked perfectly, just peel off the char. You can serve them mashed, or whole. I like them with a little bit of honey butter, or even plain.

I love this Italian Sausage Recipe (see page 2, bottom). I usually make them into patties, or just drop it in small chunks (raw) onto pizza before baking, but I am sure you could put it into casings with the proper equipment.

Also, I found a ton of great sausage recipes in this cookbook, Paul Kirk's Championship BBQ, and the book walks you through everything you need to make sausage. Though, his website doesn't seem to have many recipes. Great cookbook if you ever do any smoking also.

Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.

For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1343976826&sr=1-1&keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.

My dear friend, one can learn a lot about a culture by their history of food. Texas is known as a BBQ state. What you may or may not know, is that Texas was once part of Mexico and there is a Mexican influence, it's known as Tex-Mex. There is a guy named Robb Walsh who has written two great books on each topic. What I like about each book is they have recipes but they also have details history about how and why, with small stories about regardless of differences in color, culture or class, everyone loves great food.

I would suggest the following books for you to read:
Legends of Texas BBQ and The Tex-Mex cookbook

I do as well. Allen Vaughn has a great website, Full Custom Gospel BBQ and he was just named as the BBQ Editor at Texas Monthly, which has got to be one of the greatest jobs of all time.

I also know people who like Myron Mixon's book, although I have never actually seen it. The cupcake chickens that have been on the frontpage this week came from it, so probably some good recipes in there as well.

Thanks for the update. Glad it seems to be creeping in the right direction. I just ordered a used version of this book which details set up and usage of the WSM specifically. Harry Soo also has some good tips here about WSM usage that I plan on trying or at least cross-referencing with that book. Either or both might have some tips that could help you out. Good luck!

Looks great! I tell all new smokers to grab this book: http://www.amazon.com/Wicked-Good-Barbecue-Fearless-Competition/dp/1592334997/ref=sr_1_1?ie=UTF8&qid=1449622069&sr=8-1&keywords=wicked+good+barbecue

The chefs, Andy Husbands and Chris Hart, are just awesome guys that love cooking. This was/is my bible when it comes to competition style smoking. They go step by step with photos on their tips and techniques on how they cook for competition. There are a few nuances that I learned from the different chapters. They also include some favorite side dishes and sauces they serve at their restaurant here in Boston.

I knew where this was going, I have this cookbook: http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545

They know their meat, and their fires. I now officially want to vacation in Argentina.

Thanks for sharing your awesome experience! Super jelly over here.

Congrats man! Here are a couple great websites I use regularly for recipes:

• http://www.meatchurch.com/blogs/recipes
  
• http://biggreenegg.com/recipes/
  
  I also cannot recommend this book enough. Really great stuff on how to use, maintain, clean, and cook on the egg:
  
  
• https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team--/dp/162414098X/ref=sr_1_1?ie=UTF8&qid=1466607517&sr=8-1&keywords=big+green+egg+recipes
  
  Please send us pics!
  
  edit: I suck at formatting

Buy this book. It has some great guidance for a newbie on the egg and some great recipes. Love making my own rubs based on the ones in here: https://www.amazon.com/gp/aw/d/162414098X/ref=mp_s_a_1_1?ie=UTF8&qid=1466653579&sr=8-1&pi=SY200_QL40&keywords=smoke+it+like+a+pro+on+the+big+green+egg&dpPl=1&dpID=618Thc1yWTL&ref=plSrch

I recommend a cookbook like below Sheet Pan Suppers - easy way to put your protein and veg on a single pan for roasting, easy to clean up. There’s several of these types of cookbooks out there, I happen to own this one so I’ll stand by it. And it gives you ideas for your own combinations once you get the hang of cooking time for various meats and veg

sheet pan suppers

Watch some classic Food Network TV - Ina Garten, Gina DeLaurentiis, Rachel Ray, Pioneer woman, Bobby Flay, Emeril ... Not only will you get recipes and ideas, you’ll pick up little tips about WHY you do certain things that you might not get from a straight recipe in a book or off the internet .

Congrats on the new smoker! Weber smokey mountains are a great step up from electric.

These links should help:

https://amazingribs.com/weber-smokey-mountain-accessories

http://virtualweberbullet.com

https://www.amazon.com/Secrets-Smoking-Smokey-Mountain-Smokers/dp/1624140998


If you don't have one, I would get a nice wireless thermometer since the one on the lid will not be accurate.

An 18" WSM was my second smoker when I got into BBQ. Everyone will have a different opinion but for me leaving the top vent completely open and controling temps with the bottom vents worked the best. I highly recommend "Low & Slow" by Gary Wiviott. His instructions in the book are specifically on offsets and WSMs.

>im in Argentina

you lucky so-and-so. :D

I'm in Texas, where we also worship at the Altar of Beef. I've been dying to visit your neck of the woods ever since I read Chef Mallmann's Seven Fires. I'm pretty sure you're the only other people on the planet that truly know how to cook beef right.

Not exactly butcher books, but I really love Charcuterie by Michael Ruhlman and Seven Fires by Francis Mallmann. Those two books literally changed my life by inspiring me to re-evaluate what I wanted to achieve as a professional cook.

Simplest: I'm a big fan of pepper steak. Just take a shitload of ground pepper and roll the steak around in it until it's coated.

For steak rubs, I tend to prefer bolder spices like chili powder, cumin, chipotle, rosemary and dry mustard.

For chicken, I use paprika, thyme, garlic and onion powder, and citrus flavours like lemon pepper.

For pork, I usually use a mix of the above chicken and steak rub ingredients, and add a bit of sweetness with either brown sugar or maple syrup.

This is a great book on grilling, but it all translates to non-bbq cooking as well. There are tons of awesome recipes for marinades and rubs, and I don't think I've had a bad recipe yet from this book.

Negima usually uses the white parts of the scallion, but I prefer the green, too.

You can puree the bacon with paprika and use it as a marinade for the chicken. The fat and salt keep it tender, and it picks up a nice smokiness as it cooks.

If you like Japanese grilling, check out Tadashi Ono's "The Japanese Grill". There are many good books on robata and izakaya, but Ono's is the most accessible and consistent.

I hope you got a receipt from the dealer.

I was told at the show when I got mine to cook a pork tenderloin. Bring the egg to 400 degrees and get it stable. Grill the tenderloin for 5 minutes per side. There should be three sides. Let it rest for 10 minutes, slice and enjoy.

This book was recommended to me, on Reddit i believe. His technique for temperature control has worked superbly for me. I highly recommend it.

https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team/dp/162414098X

You should pick up a copy of Francis Mallmann's Seven Fires. There are several great recipes that use a wood oven just like the beauty you built.

I like doing foil packets on my camping trips. Here's a free Kindle ebook that I've used before. These are all very minimalist in terms of creativity and seasoning, but you can definitely play around with them and make it your own.

I'm Texan so I'm a bit biased but Legends of Texas Barbeque is one of the best books ever. Insight, history and recipes of some of the best BBQ places in Texas. 5 freaking stars on Amazon. HighlyRecommended

I have this book and love it: http://www.amazon.com/Cooks-Illustrated-Guide-Grilling-Barbecue/dp/0936184868

Very good, technique is more applicable to charcoal though. I'd also highly recommend reading everything you can on http://amazingribs.com/, specifically the techniques section. More info than you could possibly need there.

The sauce that I've been making for the past few years is from the Wicked Good Barbecue cookbook. This website posted both the IQUE BBQ Sauce and Rub Recipes (scroll down).

Some of the items might be hard to find, like the Long Peppercorns and the Szechuan Peppercorns, but believe me, it's totally worth it. The Rub recipe is included because that's an ingredient for the sauce - I've used the rub for the last few years as well.

The sauce is a gastrique sauce, which is a vinegar and sugar reduction (cider vinegar and brown sugar, in this case) infused with whatever else. Yes, ketchup is an ingredient in this sauce, which some may turn their nose up at but it's never bothered me. I'll usually make a 1/2 batch and store it in one of the 32 oz ketchup bottles that I end up emptying while making this.

I bought this book when I started.

I know it sounds kinda silly but I loved the basics

• getting a great long-lasting fire
  
• rubs
  
  I also started with the WSM so this worked well for me but its not restricted to the WSM.
  

I like Deuki Hong's cookbook "Koreatown: A Cookbook." https://www.amazon.com/Koreatown-Cookbook-Deuki-Hong/dp/0804186138

It's pretty cool because it encompasses Koreatown food which is easy to approach.

One squash should make enough for 2 people. Recipes usually call for 1/2 squash per person. (My SigOt says more than enough for 2 people.) Once scraped, you can treat it like regular spaghetti, i.e., use spaghetti sauce, cheese, etc.

This is not a slowcooker recipe:

I just made a recipe the other day using one squash. Slice in half. If it's too difficult to slice in half, microwave it for 2-3 minutes and it will soften. Coat the insides with olive oil and then add salt and pepper to taste. Put the halves cut side down on a non-stick or parchment/foil covered sheet pan. Place on a low rack in the oven at 450 for 35 minutes, then check it for doneness. The edges should be a bit brown and the insides all the way to the edges should be soft. Throw it back in for 5-10 minutes if the outside is still firm and "unscrapable."

Meanwhile, prepare any spaghetti sauce you like. Ironically, I used a butternut squash spaghetti sauce. If you want to just pour it over the squash, just heat it up. If you want to make a bowl from the squash, put the sauce in a bowl big enough to hold the sauce plus scraped squash.

The recipe I was modifying was from Sheet Pan Suppers and called for mushrooms, but my SigOt doesn't like mushrooms so I substituted diced tomato.

When the squash is done, don't burn yourself. Scrape the innards out with a fork. Like I said above, leave some around the edges to support the skin if you want to use the squash as a bowl. Put the squash in the bowl with your sauce and anything else you want to add (If you add onion, I would brown it in a pan first and then add the diced tomatoes if you want them.) Scoop the mixture back into the squash bowls, add shredded or cut up pieces of mozzarella to the top of the mixture and put it back in the oven for approx. 10 minutes--until the mozzarella is slightly brown and the mixture is hot. Eat it.

This isn't a hard recipe and doesn't take very long, less than an hour.

Pretty sure they use an electric smoker which isn't the best way to do it. You should try more places that aren't chains to get a better feel. I like Arby's brisket but it's by no means the best ever.

I recommend you get yourself a copy of Low & Slow and start reading on the process. httpsw.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

More about grilling, but a good one is Charred and Scruffed. Meathead (#3 above) gives it some props. I do the board sauce and herb brush pretty frequently.

I have this Weber cookbook and this book from Southern Living. Both books are fantastic. I recommend picking them up if you see them in the store :)

I've always had luck with Paul Kirk's Championship BBQ Book. Not just for competitions. Good all around BBQ book.

Here are all the local Amazon links I could find:


amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

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I currently look here: amazon.com, amazon.co.uk, amazon.ca, amazon.com.au, amazon.in, amazon.com.mx, amazon.de, amazon.it, amazon.es, amazon.com.br, amazon.nl, amazon.co.jp, amazon.fr, if you would like your local version of Amazon adding please contact my creator.

I enjoyed The Complete Wood Pellet Barbecue Cookbook, nothing crazy but a lot of good solid information that you can use to cook a variety of meat/styles.

Buy this:

The Barbecue! Bible: Over 500 Recipes https://www.amazon.co.uk/dp/0761149430/ref=cm_sw_r_cp_api_i_xaJUCb09DM41S

It will transform your bbq experience. You’ll understand how the mechanics work and you find easy to do recipes that will thoroughly impress your guests.

I’ve purchased more than ten copies over the years as gifts. It’s that good.

Be warned though, you might get bitten by the bug like I did. I’m now banned from buying any more BBQ’s until I sell one of the seven I currently have.

check out "Seven Fires" by Francis Mallmann, fantastic cookbook dedicated to Argentinian grilling.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1407540269&sr=8-1&keywords=seven+fires

For sauces, I've made some pretty solid ones based on recipes from this book

https://www.amazon.ca/Southern-Living-Ultimate-Book-BBQ/dp/0848744802

The nice thing about making your own sauce is even if you're following a recipe, you'll get get results improvising and adding your own ideas and flavours into them.

OP I highly recommend this book. It reads like a lesson plan, is very descriptive, teaches you BBQ instincts and to learn your pit. Not sure what type of smoker you have, I'm a Weber smoky mountain fan.. which this is geared towards.. but I'm sure you could adapt.

Low and Slow: Master the Art of Barbecue in 5 Easy Lessons Wiviott,...

https://www.amazon.com/dp/0762436093/ref=cm_sw_r_sms_awdo_QNnOzbT1Q26QE

I've only done it a couple times. Adam Perry Lang devotes a couple chapters to this technique in his book Charred & Scruffed. He recommends blowing off the ash with either a hair dryer or by fanning the coals with a piece of cardboard. He also mentions that you can put a thin wire rack, like a cooling rack, directly on the coals to get the same effect without worrying about coals sticking to the meat. The book has recipes using this technique for strip steak, beef tenderloin, pork chops, lamb chops, and chicken wings.

His other use of this technique is to put food directly on wooden planks, and then put the plank directly on the coals.

Here's one of my favorites, from a great book I have Simple Foods for the Pack.

Sun-dried tomato pasta

• 1/4 C sun-dried tomatoes, chopped
  
• 1/4 C pine nuts
  
• 1/2 t garlic granules
  
• 1 T dried parsley
  
• 1 T dried basil
  
• 1/2 t salt
  
• 8oz angel hair pasta
  
• 1/4 C olive oil
  
• 1 T butter (optional)
  
• Parmesan cheese, grated, to taste
  
  At home: Put tomatoes in a small airtight bag. Put the next six ingredients in another ziplock bag. Pasta may be broken in half or thirds. Place in a third bag. Carry oil, butter, and Parmesan cheese separately.
  
  In camp: Place tomatoes in a small cup and cover with water. Set aside. Boil a pot of salted water for the pasta and cook until done (3-5 min). Drain. Pour the water off the tomatoes and combine all remaining ingredients, except the cheese, in the saute pan, briefly stirring together over the heat. Top with Parmesan cheese.
  
  
  
  Also check out Practical Backpacking Forums. Good info there.

If you want to learn techniques that are extensively tested and have great introductions/instructions on why they do what they do, you cant go wrong with Cooks illustrated grilling book.

Oh man, are you me? So much support on the food issue. My husband is content to eat the same thing every day, while I start getting the food version of cabin fever and will start to gag if I have to choke down the same dinner over and over. He also is super picky -- any time I cook something new and he agrees to add it to the rotation is a celebratory event for me.

So this book has been really great, especially for the meals that include meat and veggies in the same pan. I also do a ton of crockpot cooking because I'm lazy.

Foodgawker/random, Good eats, Pioneer Woman Cooks.

I bought the Weber Real Grilling cookbook this summer, and it's been gold so far.

also: local church/volunteer fire department/etc. cookbooks are great.

Wood pellet grills are the way to go! You will love it. Just know that anything you can cook in your kitchen oven, you can do on the wood pellet grill. Check out this book: cookbook

I would suggest buying any of Steve Raichlen's books. The BBQ Bible and How To Grill helped me a lot. Great pics of both techniques and the food.

http://www.amazon.com/gp/aw/d/0761149430/ref=mp_s_a_1_1?qid=1373559052&sr=8-1&pi=SL75

http://www.amazon.com/gp/aw/d/0761120149/ref=mp_s_a_1_4?qid=1373559108&sr=8-4&pi=SL75

So are these books atypical? 1, 2

Do you ever miss the mind blowing selections you can find in even a mid sized American city? I'm currently reading Reay Tannahill's Food in History and I'm reminded of just how amazingly good modern day US residents of even mediocre cities really have it when it comes to food variety and choice.

It must be pretty stifling to be a chef in a region where black pepper is considered controversial.

Same here. I like Simple Foods for the Pack to help prepare backpacking meals.

I'm a big fan of this book:

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/ref=cm_sw_r_cp_api_i_ztCBDb4XHGH5H

This book worked great for me. I read it and did the lessons before I started paying attention to websites and blogs.

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

Pick up a copy of Planet Barbecue, you will never get bored:
https://www.amazon.com/Planet-Barbecue-Steven-Raichlen/dp/0761148019

My favorite is the spicy jerk marinade, which is good on pork or chicken

I preordered the physical book a while back.
After getting "Smokin' with Myron Mixon" for a Christmas gift, I really liked the physical copy for cookbooks. I found my tablet gets less messy when I don't have to keep touching the screen or power button to keep it from turning off every minute while making a new recipe.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1381986335&sr=8-1&keywords=seven+fires

It's a fun read.

:) http://www.amazon.com/Charred-Scruffed-Adam-Perry-Lang/dp/1579654657/

The Barbecue! Bible author Steven Raichlen recommends flipping once. Each time you open the grill, you are letting out a significant amount of heat.

EDIT: Note, the OP did specify "Grill" and not Pan as shown Heston Blumenthal video

Wicked Good BBQ

Seven Fires is one of the best books ever written, when if comes to cooking with fire.

There’s a ton of good advice on this thread. Go get smokin with Myron Dixon from the library. It’s short and simple. His technique is to basically cover the meat at 145 as it no longer absorbs smoke. Cooks faster that way. My first attempted pork shoulder was amazing. He uses waaaaaay too much sugar in his recipes but he is from down south. Suit yourself.

Here’s a link so you get the right book: here

The 2 books I recommend.

http://www.amazon.com/Cooks-Illustrated-Guide-Grilling-Barbecue/dp/0936184868/
and
http://www.amazon.com/Project-Smoke-Steven-Raichlen/dp/0761181865/

America The Cookbook


If you go the Southern Living route, I like Ultimate Book of BBQ

Do you like Korean food? Try Koreantown.

Marinade/Basting Garlic Soy sauce:

1/4 Cup Soy Sauce

8 cloves garlic. grated

1/4 cup olive oil

2 teaspoons of pepper

​

Marinade fish for 20 minutes, flipping it 4 times.

​

Avocado Wasabi Puree:

2 avocados cut into small pieces

1 tablespoon of wasabi

1 tablespoon of lime juice

1 tablespoon of salt

​

On hot grill, add fish and cook for about 10-12 minutes, flipping it 4 times and basting it with the left over marinade sauce.

Fresh scallions to decorate and serve, you can also use chives.

I also grilled mushrooms and scallions as a side dish.

Both recipes from Japanese Grilling book:

​

https://smile.amazon.com/Japanese-Grill-Classic-Yakitori-Vegetables/dp/158008737X/ref=sr_1_2?crid=2RS04RW6P57S1&keywords=japanese+grilling+cookbook&qid=1556916369&s=gateway&sprefix=japanese+grilli%2Caps%2C152&sr=8-2

Slowly cooked. You have to take your time. Maybe this is too much but if you really want give a try at making argentinian bbq this book is a must

Buy this. I've never gotten more complements on food in my life. Google Adam Perry Lang if you want to see some videos by the same guy to get the basics down.

https://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0761149430

Depends on your budget.

I learned on a 18" Weber Smokey Mountain and this book: https://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

the barbecue bible

Secret's to Smoking on the Weber Smokey Mountain and Other Smokers" by Bill Gillespie.

....You put broccoli and cauliflower in a slow cooker?

Taco and ranch seasoning?

Why not get a simple recipe book instead of just guessing?

This should be a decent start:
http://www.amazon.com/Sheet-Pan-Suppers-Surprising-Hands-Off/dp/0761178422

This book changed everything for me

Here are a couple I'm thinking of checking out:

https://smile.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=sr_1_2?

https://smile.amazon.com/Complete-Wood-Pellet-Barbeque-Cookbook/dp/0757003370/ref=sr_1_21?

Weber Smokey Mountain 18 inch.

Get this book and start reading it before using the smoker:

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

One of my go to books

I was using a Traeger Pellet Smoker like this guy and smoking chicken thighs and legs. Took forever and never really got good smokey flavor. just kinda BLAH. I didn't know what I was doing. I've since bought this book and have been thinking of given their Ribs a try.

Oh, lordy...

I'm not knocking you at all. We all have to start somewhere. The fact that you WANT to make BBQ rocks.

But yes, going above 240 degrees just broke the cardinal rule of smoking - low and slow. When you go above 240, you aren't smoking meat anymore, you're cooking it. You need to aim in the range of 220 - 240. And the closer to 220 you are, IMO, the better product you will make.

If you have chips that won't smoke, break them smaller next time and soak the hell out of them (2-24 hours) in a bucket with water.

So what you ended up doing with that brisket is that you cooked the hell out of it for hours. No wonder it ended up tough.

Please, invest some time and read the virtual bullet site I linked above. They are an amazing resource for recipes and techniques.

If you want something else from the "pros", I strongly recommend the following books by Steve Raichlen.

http://www.amazon.com/exec/obidos/tg/detail/-/0761131337
http://www.amazon.com/exec/obidos/tg/detail/-/0761119795
http://www.amazon.com/exec/obidos/tg/detail/-/0761149430

Buy the book Low and Slow by Gary Wiviott. I had detailed instructions for using a kettle, wsm or offset. Everything from starting the charcoal, meat prep rubs and sauces.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/ref=cm_sw_r_cp_api_i_aWEJDbVQJ03WS