Reddit mentions: The best meat cooking books

We found 426 Reddit comments discussing the best meat cooking books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 122 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

4. Fifty Shades of Bacon

Fifty Shades of Bacon
Sentiment score: 5
Number of mentions: 14
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17. How to Cook Meat

How to Cook Meat
Sentiment score: 2
Number of mentions: 3
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u/ativanity · 2 pointsr/Cooking

As someone with too many cookbooks for her own good, here are some of my favorites.

I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.

Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.

Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.

I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.

For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.

TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.

u/pporkpiehat · 3 pointsr/cookbooks

Jane Grigson's English Food (1979) is probably as close as you'll get to an English Mastering the Art. It's as much a history and anthrolpological study of English food as it is a collection of recipes, but its recipes are extensive and excellent.

Elizabeth Luard's The Old World Kitchen (1987), which ranges across the European continent, nonetheless contains a fine, idiosyncratic collection of English recipes in its midst (and is probably the best single-volume reference of old world peasant cooking traditions).

The incomparable Elizabeth David's English Bread and Yeast Cookery (1977) covers every inch of the English bread-making tradition, from milling wheat to presenting at the table. David's attentions were usually focused in a more southerly direction -- the foods of France, Italy -- but she treats the baking traditions of her home nation with as much detail and respect as she does those of more foreign locales

If you want a more contemporary, chef-y book, check out Fergus Henderson's more recent The Whole Beast (2004), which is delicious, detailed, and delectable.

And finally, if you want something a lot more chef-y, Heston Blumenthal's The Fat Duck Cookbook (2009) will show you contemporary English gastronomy at its most ambitious (but also, maybe, its most pretentious). It sure is pretty to look at, tho.

u/BettyMcBitterpants · 4 pointsr/mylittleandysonic1

I haven't been cooking much lately, but...

Get [this book.](http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303 "'Uncomplicated' is a lie.") Make all the foods. Pepperonata is one of my favourites, along with the cabbage recipes, then the chicken with prunes & olives, pork with milk, and pretty much all the beef recipes are the ones I made regularly. Having a braising pot is an absolute requirement, though [preferably a cast iron enamel one].

This is one I used to really like--before I learned how to actually cook. It was easy & good, but sometimes the difficulty came in when trying to find the correct type of seasoning packet at the store.

Huevos rancheros: make sure you have lard to fry the tortillas in.. and you might as well use that for the eggs, too. If you've never made it, it's basically a breakfast tostada with a corn tortilla piled with [refried or black] beans, salsa/pico de gallo, a fried egg, and cheese or sour cream on top. It's barely more complicated to make than eggs on toast, as long as you have some leftover beans, but much more rewarding. It's not too hard to make homemade refried beans, either, especially if you use canned beans--make a big mess of 'em & then use the leftovers for all kinds of snacks for days.

Carnitas: the secret ingredient the recipes don't tell you about is using some Coke in the cooking liquid.

Diana Kennedy has some good books if you want more Mexican foods.

.... There are lots of things I like to make. I dunno. Hummus & falafel. [Beef with broccoli.](http://rasamalaysia.com/beef-and-broccoli-recipe/2/ "This is my go-to Chinese recipe site.") Butter chicken [just buy the seasoning packet at the Indian market]. Saag. The hard thing about making different ethnicities is how many different seasonings you have to keep in the pantry, and then there are the essential varieties of rice. Usually jasmine & basmati are enough, though; jasmine for all East Asian foods, basmati for Middle Eastern & South Asian. Mexican can be pretty much any kind; I usually go with jasmine, I think. Sushi, tho, that requires another variety entirely. Picking one ethnicity at a time to master makes pantry building easier.. more gradual.

Oh, yeah, also Epicurious is a great site for recipes with lots of search parameters. Recipes are generally from Bon Apetit or Gourmet magazines--the recipes published in Bon Apetit are simpler & more reasonable than the ones in Gourmet. I would like to go to America's Test Kitchen, but that, like, costs money or something, so screw them.

u/donnyt · 5 pointsr/Cooking

It sounds like your meat was too warm. When I grind it, I put the cut up cubes in the freezer for 20-30 minutes until the edges are kind of crunchy. Don't let it freeze though. I do the same with the sausage mixture. It sounds like this is where your main problem was. Try separating into small bowls so you can keep it cold in the fridge or freezer until you're ready to stuff. I would suggest sticking to the basics of Italian & breakfast sausages until the stuffing becomes a little easier. Those are just as good without putting them in links.

I've found the Kitchenaide stuffer to be hard to use, particularly when you get into emulsified sausages. Try not to let the mixture feed all the way down the tube before you add more. Again, keeping it near frozen helps here, otherwise it just climbs out the sides of the pusher. If you get into making a lot of sausage, get a dedicated stuffer. I finally broke down & got one last year. They're kind of expensive, which is why I waited so long, but it was definitely worth it. I got this one.

There's a ton of websites out there. I won't bore you with one's you can easily find in google. But this one http://www.mrswheelbarrow.com/ has been really fun for the past year. They've done a different charcuterie technique each month, I've learned a lot from them.

As far as books are concerned, I have this one and this one. They're both decent, but I don't know if it's not anything you couldn't find on the internet. Michael Ruhlman's Charcuterie is the bible for any home charcuterie enthusiast. You should buy that one immediately. (No, I don't get any royalties, it's just that good.)

Also try /r/Charcuterie. It doesn't get much traffic, but there are some good posts on there.

Have fun! I hope this helps. I look forward to seeing some of your results!

u/whiskey_ribcage · 2 pointsr/keto

"Mastering the Art of French Cooking" is her classic, in every library and its pretty easy to find at a used bookstore for next to nothing. Quite a few of the sauces will involve some creative keto work to get aroud the roux but at least it'll be an interesting experiment.

I just picked up How To Cook Meat second hand and have been working my way through the cuts of meat I would've been less likely to buy on my own. Combine it with a former favorite from my past life, Veganomicon and I've got a nearly limitless supply of new meat and veg dinners.

I'm lucky that vegan years helped me out in the "omg this food is so boring" phases so now I've got all kinds of methods to deal with it but getting a cookbook and plowing through every recipe in it is still one of my favorites. Modifying recipes to be animal product free before and carb and sugar free now makes it all the more interesting. Last month I got on a medieval cooking kicking and started making the amazingly named: Grave of Small Birds.

u/speakajackn · 1 pointr/BBQ

Smoking can really be broken down into a couple different things.


  • Building/maintaining a fire to provide a consistent temperature
  • Butchery, removing silverskin and unnecessary fat from your product
  • Seasoning - a great place to start is as simple as it gets, Salt and Pepper. A great cut of meat can stand on it's own without adding 30k different spices. I'm a huge fan of the dry brine method, which is where you salt whatever cut you're doing 12-18 hours prior (obviously excluding products that don't require being salted, like sausage), and allowing it to dry age in the fridge. This provides a dry exterior which lends to creating a nicer crust.

    I would highly recommend starting off with a small/inexpensive cut of meat, and working up. Top Round is a great choice. Pork Chops, Polish Sausage... get those down and move up to a rack of ribs, or a pork shoulder. Once you're confident with those, move on to a Brisket.


    Once you're happy with those results then try different things like injections, various spice rubs.


    My preferred books are:


    Franklin BBQ - A Meat Smoker's Manifesto & Meathead: Science of Great Barbecue and Grilling
u/Defectiv · 1 pointr/GiftIdeas

If he has a particular team he supports for football, maybe some gear to wear or tickets to a game (I realize the season is almost over but long shot here.)

You mentioned cooking/grilling... along those lines, if he has room for it and enjoys bbq type good, you might consider a smoker
If you do opt for this route, there is a great book that you could get to go with it.

Just trying to help think outside the box. Good luck!

u/howverycleverofyou · 2 pointsr/PCOS

Sometimes I'm bad - being an Italian giving up cheese has proven to be difficult! But, I've been working on cutting out dairy completely for a few years now and here's my list:

Soy or coconut milk, depending on the use - I find plain soy milk is the easiest replacement for milk in savory recipes.

Veganaise to make my own ranch dressing or vegetable dips.

Avocado for sour cream (lots of burrito bowls in our house!).

Tofutti cream cheese - I actually prefer it to regular. Their sour cream isn't so great though, IMO.

Coconut milk ice cream - and I make my own dairy free ice creams sometimes, but it's been an experiment for the most part.

It's worth looking at some vegan recipes for some of your normal favorites - mac and cheese, enchiladas, lasagna, etc. If you're not much of a cook, some of the recipes can seem a little daunting, but once you're more used to the typical replacements, you can cherry-pick what "normal" ingredients you can leave in.

If your grocery store has a "natural" section, and I imagine most do these days, spend a little time wandering the aisles, especially the refrigerated section - try a few of their dairy free options, figure out what your options are in your area and what actually works for you.

A couple of my favorite cookbooks:

Vegan Cooking for Carnivores

The Cheesy Vegan

Good luck!

(Edited to add a couple points I forgot!)

u/causalcorrelation · 2 pointsr/keto

>healthy lean meats

Stop using that expression.

Also, it gives me the impression that you may not have read the FAQ. It's worth checking out. If you're on mobile and can't see the sidebar, I will link it for you.

I've scrolled through a few of the comments, and I'm getting the impression that eating (especially meat-eating) is an emotional experience for you. It may be helpful for you to face facts about what eating constitutes in terms of the destruction of another being.

There are plenty of great resources out there devoted to the respectful treatment of meat as a food and as a creature. Some of the best cookbooks out there have a great attitude of respect towards the magnificent things that get to become delicious meals for us.

I found and enjoyed this book in my local Barnes and Noble. I will preface the link to it by saying that I have no qualms whatsoever about eating meat, and don't even have a particular preference for the critter being treated humanely (pardon my coldness here, but I think it's silly to split hairs over whether or not your pig knew it was loved when you skinned it and ground it up into sausage before eating it).

The River Cottage Meat Book

u/JGardner35 · 3 pointsr/Butchery

Whole Beast Butchery is a pretty good resource, it doesn't have a lot of in depth diagrams but it shows you how to break down Beef, Pork, and Lamb and has lots of interesting recipes that are non-traditional. Each step has high resolution pictures and also gives easy to follow instructions as to what is going on in each frame. The only things it doesn't cover are poultry and fish, and things like rabbit or small game. It was a really good resource for me as I was starting out! Hope this helps!

http://www.amazon.ca/Whole-Beast-Butchery-Complete-Visual/dp/1452100594

u/KDirty · 2 pointsr/meat

Welp, before I finished reading your post I was going to suggest The Food Lab--it really is a great book for understanding why something should be cooked in a certain way, and not just how. I have a copy, so if you had questions I supposed I'd be happy to answer to the best of my ability.

Aside from that, Cook's Illustrated's The Meat Book would be my other recommendation. Cooks Illustrated also does a fantastic job of explaining why recipes work, so you can adapt them or apply the techniques you've learned to different dishes.

Lastly:

>please be gentle

That's Rule #1.

u/flyingnomad · 3 pointsr/AskCulinary

I would probably be tempted to dry brine 24 hours in advance and prep a custom rub with no salt to balance out. Have been pondering doing a low and slow BBQ goat recently on my Kamado using some of the principles in the Meathead book - albeit he doesn't cover goat specifically, but does cover stronger meats like lamb.

There is an amazing restaurant in London called the Smoking Goat which does a Thai Smoked bbq goat, definitely the best goat dish I have ever had.

u/PenPenGuin · 1 pointr/FoodPorn

Not OP, but interesting blurb in the Franklin Barbeque book about different woods for smoking (an amazing book for anyone who's ever spared a thought for how real bbq is made).

>Pecan - Actually a member of the hickory family, pecan is also plentiful throughout East and Central Texas. It doesn't burn as hot as oak, but its gentle, sweet flavor is delicious. Nor does it burn as long as oak, so I like to use it for short cooks. Fish, chicken, and especially pork take to its mildness.

He also mentions that most of the firewood sold in stores nowadays isn't fit for barbecuing because it's kiln dried. Kiln drying makes it incredibly easy to light, but also that the wood will burn quickly with little to no smoke.

u/Gryphith · 1 pointr/KitchenConfidential

This is definitely a great resource, Danforth really distilled a LOT of info into this book and the one that focuses on just beef. Another great resource is by River Cottage, they have great detailed books as well. I picked these up while working at a butcher shop and found them incredibly useful.

The River Cottage Meat Book https://www.amazon.com/dp/1580088430/ref=cm_sw_r_cp_apa_SnlNAbTPKFQP4

u/srnull · 3 pointsr/Cooking

I'm wondering if you might like MEAT: Everything You Need to Know more than the ATK book.

ATK is solid, but not bullet proof. I made a stir fry dish out of one of their books the other night, and I knew the sauce was going to be too watery. I made it as is anyway, as it called for more cornstarch than I thought appropriate as well. In the end, it was indeed too watery.

Comes down to how much exposition you like in your cookbooks I reckon. I find ATK to be pretty light in tangential details, but they're very recipe rich. Depends what you like. I'm not sure which way 'MEAT' leans.

u/TotesMcGotes13 · 3 pointsr/BBQ

I haven't read it, but I've heard Meathead's book is a great resource: https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_3?keywords=bbq+book&qid=1568476341&sr=8-3

EDIT: I will say that if brisket is your number 1 priority, you probably won't get better than Franklin for guidance. I love brisket, but I also love pork so I like to venture out a little on that front.

u/Alan_key · 1 pointr/Charcuterie

This is the recipe that i ended up with, most of the info i obtained from the book

'Great Sausage Recipes and Meat Curing' https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609. I honestly would recommend reading the book before making any sausages it gives you all the info you need.

1.5kg pork trim

1.5kg pork butt

Curing salts according to weight

2 tablespoons salt

1 tablespoon ground pepper

1.5 tablespoons white sugar

1 chicken stock cube

1.5 cups milk powder

Hog casings

Grind pork initially through the biggest plate and then again through smallest plate.

mix in seasoning( not milk powder) mixed with cold water( helps distribution).

Chill mix and then emulsify in food processor with milk powder and ice cold water to help the processer and keep the mixture cold, best to do this in small amounts

Stuff into the casing and allow to dry for a few hours and smoke at low temp until nicely browned and dry. We used simple low tech barrel smoker.

u/The_Phaedron · 2 pointsr/AskCulinary

If you want something decadent, adventurous, and cheap, try some of the cuts less-commonly consumed in North America.

Corned beef tongue is fucking delicious, and a staple of Jewish deli with good reason. In most parts of the world, the tongue is one of the most valuable cuts because it is so rich in taste and texture. In North America, you could probably get a 3-5lb cut for $10 if you're friendly at the butcher's or farmer's market.

Pig's feet is fattier and more unctuous, and it features in all sorts of cuisine from soul food to Southeast Asian to traditional French cooking.Here are a few preparations.

A lot of these cuts are cheap either because they require planning ahead for a slow cook, or because a mild cultural taboo keeps most people from our continent from approaching these delicious cuts.

If you want to learn a lot more about getting the best value from your meat, here are some books I'd recommend. Consider the up-front cost an investment that pays dividends each time you don't spend more money on restaurants and pricey cuts.

The Whole Beast: Nose to Tail Eating, by Fergus Henderson ($12.04)

The River Cottage Meat Book, by Hugh Fearnley-Whittingstall ($26.40)

Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ($23.10)

u/Raijer · 4 pointsr/BBQ

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.

u/ipxodi · 2 pointsr/smoking

One of the best "reference" sites is Meathead Goldwyn's amazingribs.com. He also just released a book -- more technique than recipes, although there are a bunch.

Another really great smoking book is Franklin Barbecue. This one is much more about the technique and has only a few recipes. But reading it helped my understanding of the process and really ramped up my game. (and I'd already been smoking for several years.)

And of course anything by Steven Raichlen - http://www.projectsmoke.org

Meathead's Book: https://www.amazon.com/dp/054401846X

Franklin book: https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

Good luck -- smoking is a lot of fun and you never quite "get there" -- you are always learning something new...

u/auto180sx · 1 pointr/AskCulinary

Yes actually!

I just picked THIS up for my new apprentice. It's fucking awesome! Much better then the literature that I was given while being a apprentice. Very through, and to the point. It is not about whole/half cattle butchering, but just a great break down of all the primals. Colorful pictures, lots of information, stuff about technique, and (not that it matters for you) cooking ideas. Good luck! Maybe one day we can bring you to the dark side and get you out of that kitchen and onto the block!

u/Athomeacct · 23 pointsr/DiWHY

So, grilling food imparts heat from a constant fuel source to a food product via 3 important methods: convection, conduction, and radiation. Grilling is unique in that it uses 3 methods, whereas other cooking methods typically use 1 or 2.

  1. The food is placed on the grill and the lid is put on. This is convection: the literal transfer of heat from the charcoal to the food, due to air molecules being heated around the food. An oven uses this process as well.

  2. The food touches a hot metal grill grate. This is conduction: the literal transfer of heat from a hot surface to the food. Your stove and a hot frying pan will use this method.

  3. The heat literally strikes the food constantly due to the excessive release of energy generated by charcoal. This is radiation: the emitted transfer of energy molecules from coal to food due to close proximity. Your microwave uses this to heat food at higher (but safer) radiation levels, but feeling the heat from a bonfire on a cold day would also be an example of this method.

    (Sources: Web 1,2,3, also Book)

    The above picture is spinning the meat fast enough that you can see flames rising from the charcoals. That's... not a good thing. The meat isn't sitting above the heat long enough to receive any radiation before being moved and is moving so fast that it is generating wind. Ever run past a bonfire? Did it make you feel a lasting warmth when you did? No. The air around the fire is being lowered in temperature by this contraption, making food take longer to cook. Like a lot longer. So that's radiation gone.

    Moving that fast and generating enough heat to make the grill frame hot enough for conduction would require it sitting there a long, long time. But the gyroscope effect of the grill grate causes all the heat to be concentrated towards the center while all the other meat is rotated around. So any meat in the middle will be cooked much more thoroughly than the rest. So conduction is possible in the middle, but the fringe won't get as much heat, and some parts of the edge could be more cooked than others, depending on (I'm assuming) the random movements of the gyroscope.

    That leaves convection. Now, convection is possible for any appropriate length of time and heat... on a flat surface. This gizmo is spinning the shit out of that meat and the food isn't always a close distance to the heat source. When you set up a grill in your backyard, you set the food on a flat surface and it gets some quality time really close to the heat- literally, like inches. Good grillmasters have more than one heat source in their grills by pushing the charcoals to one side and switching their food between the two heat zones whenever they need to change the temperature. It's called the two-zone method and it'll change the game in your backyard grilling. Anyway that's a massive temperature change and we're talking inches here, and this device puts the food a solid foot or two away from the heat at random times.

    Chicken needs an internal temperature of 165 degrees Fahrenheit to be considered safe for consumption. On a standard grill this is easily and efficiently achieved without sacrificing any specific desires by the grillmaster to have it cook slower or faster, or to have it be more or less tender due to the time taken to cook it.

    This device would fail to be more efficient, would fail to use the advantages that a charcoal grill offers in the first place, and would fail to offer a consistent, manageable temperature for all parts of the food placed in it.

    tl;dr, The chicken is probably raw on the inside.
u/selector37 · 1 pointr/KamadoJoe

Not Kamado specific, but super useful:

Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_api_i_Hj4IDb1ZBC3AV

u/BornAgainNewsTroll · 1 pointr/sousvide

>What you think would make up a good recipe for the sausage filling? (beef only, no mixing in pork/chicken/lamb/etc)

To meet the conventional definition of sausage, you need at least 15% fat. If you have less than this, the sausage will not bind right (myosin development) and what you'll end up with will be more like a burger patty than a sausage. Use recipes for fresh sausage. I love this book:

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/

>What temperature/time should I cook it for? I will be using an Anova one when I make the attempt (if that makes a difference).

I don't recommend cooking sausage sous vide. Cooking sausage for extended time breaks down the protein matrix that makes sausage what it is. If you do plan on cooking sausage SV regardless, I'd do it hot and quick, aiming for a final internal temperature of 155-165 and cooking no longer than 30 minutes.

>I may need to sear it afterwards to help hold it together and make it look more appetising for serving, but apart from that, is there anything else I should consider?

If the sausage was made and cooked correctly as stated above, you won't need to sear to hold it together. Searing will help the texture and increase flavor on the surface though.

>Do you think this will work? Why/why not?

It can, put you are going to have to learn a bit more about sausage making than what it appears you currently know. It's a little more complex than just seasoning ground meat. You can always visit /r/charcuterie or /r/sausagetalk to learn more. I recommend getting and reading the Kutas book above though.

u/ExileOnMyStreet · 4 pointsr/PressureCooking

That looks awesome, but I hope you didn't throw away all that bone marrow.. Just because this is one of the best dishes I've ever had. [(Here.)](https://en.wikipedia.org/wiki/St._John_(restaurant)

Easy to do at home, too. Btw, I can't recommend Ferguson's book highly enough.

u/Ana-la-lah · 2 pointsr/Charcuterie

Butchering I don't know much about, but is crucial for the final product. I'd hire someone to walk you through it the first time, regardless of how much you have read by then. To produce charcuterie, you'll need a curing chamber that can handle volume, and have it tuned in to handle the fluctuationsin humidity that will occur when adding so much product. You could freeze some and do it in batches, as processing a whole hog into charcuterie is a massive endeavor all at once.

I'd start looking for a butcher or abattoir that will give you a hand with the butchering and teach you, and start reading. And start building a curing chamber of appropriate size for your needs.

You could get the chamber built and start with making a smaller run out of a portion of one hog, sell the rest and scale up next slaughtering time.

Marianski is a reference for production of cured meats, I'd read it a few times before starting.

Charcuteria is also excellent, about Spanish style cured meats, but has a lot of valuable info.

​

edit - spelling

u/tonequality · 1 pointr/Cooking

I just got Mary and Vincent Price's (the legendary horror actor) 1965 cookbook, A Treasury of Great Recipes, for Christmas and I have been loving it. Vincent Price was a lifelong lover of food and this book collects his favorite recipes from all the restaurants in the world that he travelled to. The book includes a lot of beautiful photography of the food and restaurants as well as some of the menus. I've only made a few of the recipes so far, but all have been great though a lot of the recipes can be kind of heavy. Lots of butter and cream.

u/tenten101010 · -6 pointsr/videos

reddit constantly makes light of animal rights, which really is one of the most important issues of our time.

It is wrong to torture/imprison/experiment-on animals for the same reasons it is wrong in humans.

"But apes aren't people." - It depends on who you ask. Some think apes are people, see The Great Ape Project. And why are people especially entitled to humane treatment? It is because we recognize that we wouldn't want the same thing done to us. Many white people did not consider black people equally human, and used this as a justification for their mistreatment. Now we recognize that we shouldn't have done that. We do the same thing with animals today.

"No, I mean apes are part of the human species." - Species is just a term of connivence that usually describes animals that can mate and produce fertile offspring. We have to ask why we shouldn't torture humans, and then we will see that those same reasons apply to apes as well.

"But apes aren't as smart as people." - Nowadays we don't say that medical experiments should be performed on retarded humans, since they are not as smart. It is their capacity to suffer that we consider, not their intelligence, when we decide not to perform medical experiments on humans. In terms of capacity for suffering, there is no reason to think that apes and humans are not equal.

"We can gain important medical knowledge from these experiments." - Nazi experiments on humans helped advance our medical understanding, but most people still think they were wrong. Again, consider if it would be worth it to experiment on retarded humans without their consent, since we could learn important things. Furthermore, the value of the information that actually comes from these experiments in dubious. Consider that the vast majority of improvements in life expectancy come from public health measures (sewers, clean water, vaccinations, etc.). As far as medically important drugs, nearly all are discovered serendipitously, rather than in directed research. See this book.

These arguments apply equally well to many animals, certainly the common food animals, pigs, cows, etc. Don't torture them! If you want to eat animals (since they are delicious, and provide many useful products), just find ones which were treated kindly while alive, it's not that hard. Unfortunately, nearly all the meat, milk, leather we have comes from tortured animals. reddit hates vegans. but most vegans are simply doing their best not to torture living things.

reddit is an ass when it comes to animal rights. reddit would have whipped their black slaves in early 1800s America, and they would have sent their jewish neighbors to concentration camps in 1940s Germany. In both cases, groups were thought of as sub-human, and therefore they could be mistreated. Today we do the exact same thing to animals. Being human is irrelevant!

Tl;dr: When thinking about animal rights, consider the animal to be a retarded human child, and then proceed with the ethical decision.

u/[deleted] · 1 pointr/vegetarian

I think my two favorites are The Sexy Vegan Cookbook and Vegan Cooking for Carnivores

I know you said vegetarian, but you could use your milk/eggs wherever the recipes replace them if you'd like. Some good stuff in these two! :)

u/enjoytheshow · 1 pointr/Cooking

The only one that I own and have read is Aaron Franklin's book. It's kind of a mashup of a cook book and a biography. It really does a good job of discussing his thoughts and methods on the BBQ process (which he has a lot to say about) while intertwining into that his life story, how he started, and how he has reached the level of success that he has. Tons of good visual imagery as well. If you're at all interested in BBQ, it's a must read without a doubt.

u/DeusMortus · 5 pointsr/Cooking

Get Fergus Henderson's Nose to Tail Eating, it's a cookbook that will blow your flippin' mind (a personal favorite is marrow and parsley salad), another good cookbooks about offal is Odd Bits by Jennifer McLagan.

Once you start eating offal, you'll never go back, a quickly fried up liver or kidney is a precious treat and while a lot of offal is increasingly hard to get, once you have a good supplier, you'll never go back.

u/beerchef · 2 pointsr/meat

The Meat Buyers Guide is a good resource.

I also enjoyed The Butcher's Guide as a general introduction to the business.

I recently attended a workshop by master butcher Kari Underly and her book looks pretty awesome although I don't own a copy.

u/vandelay82 · 4 pointsr/AskCulinary

If you are interested in another book that really gets into the science and art of BBQ, I highly recommend Aaron Franklins book. I cooked a brisket after reading his book and right off the bat it was the best brisket I ever made by a mile and some of the best I've had period.

http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200

u/kingofthesofas · 3 pointsr/smoking
  1. It depends but that should be close. A rough estimate is 1 hour per uncooked lb.

  2. Yes. For an example it was about as cold as it ever gets in Central Texas last week (14 degrees). I smoked a brisket over night and I had a heck of a time keeping the smoker hot enough even with as big a fire as I could manage. I ended up having to finish it in the oven (it still turned out great though https://imgur.com/gallery/zOdoX). If it is cold outside you need a bigger fire and some smokers are not up to the task.

  3. Franklin's BBQ in Austin is considered the master of Brisket in a land in which you can throw a rock and get good BBQ anywhere it lands. He has a ton of good youtube videos and even a book if you want to learn more.

    Video: https://youtu.be/VmTzdMHu5KU

    Book: https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200
u/UberBeth · 1 pointr/Butchery

In addition to the book /u/sporkwobbler listed (which is great!), I like The Butcher's Guide to Well-Raised Meat and The Art of Beef Cutting

The first one touches on everything a little bit, gives you some to go on if you want to research in depth about a variety of meat-related things. The Beef book is a textbook for beef-breakdowns. My only complaint is that there's not much about the diaphram meats (hanger, skirt, flank, flap). It's absolutely fantastic otherwise. Breakdown by primals, subprimals, and lists ethnic cuts on the side too.

That all being said, they're all helpful as a guide, but I never fully learn until I've cut something up a couple times. Best of luck to you!

u/slowbie · 1 pointr/smoking

Could always buy a membership to the site as a gift. Don't have one myself so I don't know if it's worth it, but I do think that site is better than any book I've seen.

However, if OP is set on a book, the best I've seen is Chris Lilly's book. I haven't read Smoke & Spice though.

u/Beavt8r · 2 pointsr/BBQ

I agree. If you want a little assistance, Big Bob Gibson's book has a great section on creating spice rubs. Salt/sugar, spice, etc. It has some wonderful recipes in it as well. Not necessarily fully "for the beginner", but it has some wonderful tips.

u/GroverMcGillicutty · 14 pointsr/Austin

Aaron Franklin's book has excellent instructions and descriptions of the entire process. Helped me produce some really good ones recently as a smoking noob. Keep at it and you'll get better and better!

u/LaGrrrande · 1 pointr/Cooking

Check out the fine folks over at /r/grilling, then read through Amazing Ribs for the best way to set up your grill (You'll have much better results if you aren't always using just straight direct heat), or better yet check out the book which is mostly the same information, just much logically organized and easier to digest. I'd stay away from their mobile site though, it's like phone cancer.

u/oldcrustybutz · 1 pointr/sausagetalk

If you want a safer/more achievable sausage I would suggest Bierwurst, specifically I've used the recipe from
https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609 by Rytek Kutas (also linked from the sidebar). I feel this is a good "next step up" from the Rhulman book, its a bit less hand holding but has a lot of great recipes.

Essentially its a smoked bacon sausage that you then braise in beer. I've done it with both 100% pork and the pork/beef mix with it being equally well received in either case.

u/doobielong · 1 pointr/FoodPorn

It's a great book by a great guy, I'd highly recommend it if you're into grilling or meat in general really.
https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

u/High_Speed_Chase · 2 pointsr/smoking

You need 3 books.

Franklin Barbecue: A Meat-Smoking Manifesto https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_apa_fBcDzbYN9KZW9


Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_YBcDzb7V60BMC


Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp) by Steven Raichlen (2016-05-10) https://www.amazon.com/dp/B01FEKD1XI/ref=cm_sw_r_cp_apa_ACcDzbGV4NSBK

You're welcome.

u/FubarFreak · 5 pointsr/videos

I strongly recommend this book really good information about the basics and science of grilling/smoking. It has drastically improved my grilling abilities.

u/opiate46 · 3 pointsr/biggreenegg

Meathead rarely disappoints. He's got a good book I've enjoyed looking at. Also his [website] (http://www.amazingribs.com) has plenty of good stuff as well.

u/BayouByrnes · 3 pointsr/grilling

I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.

My suggestions are as follows:

Franklin Barbecue
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.

Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.

The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.

Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.

Welcome to the game.

u/Docosmodian · 1 pointr/Random_Acts_Of_Amazon

cats riding bacon

fifty shades of bacon

bacon tie

and for those dry, cold days bacon lip balm

Bacon is meat candy

Surprise me.

Enjoy your husbands birthday, with as much thought as you are putting into this, you must be a great wife.

u/chikin · 3 pointsr/smoking

I got a WSM a couple of years ago. I also got the Meathead book at the same time. Using the recipes in there my friends and family always want me to cook for parties. Get a wireless thermometer and it's great.

u/Phriday · 3 pointsr/Charcuterie

I've not tried dry-cured meats, but here's a stuffer for $40US. I just use my grinder to stuff the sausages I make (bratwurst, andouille, boudin) and it works just fine. The piston press stuffer really shines for emulsified sausages like bologna and franks.

As for recipes, I have this book and this one and they are fairly comprehensive. Read the Ruhlman first for the broad strokes, then the Marianski for some more in-depth theory and practice, along with what seems like a thousand recipes.

u/jaydee_says · 2 pointsr/recipes

I live in Austin and I've been going to Franklin since he was operating out of a food trailer and the wait was only 15 minutes. His fatty brisket is the best, followed by the pork ribs. I'm not a sausage kind of guy, personally. While the brisket is so good you don't need any sauce, his espresso mix is worth the taste.

I introduced Franklin as a starting point because he's become a national BBQ icon and his very transparent about his process. He has the webisodes about his process and his [http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200](cookbook comes out in a few weeks). I also suggested him because he cooks Texas BBQ style, which in my opinion is better than other regional styles because it doesn't rely as heavily on sauces and complex flavors.

Is he the only person in the area slinging beef for a living? Of course not. Is he passionate and willing to teach others like it was taught to him by Mueller (check out John Mueller Meat Co. or John's sister's La Barbecue if you're ever in Austin), absolutely.

u/Room234 · 2 pointsr/grilling

Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_i_6x-iDbX7XM674

It's what to do, and then an explanation for why as if you're a mechanical engineer. Knowing the physics behind what to do helps me remember rules of thumb better.

u/Laithina · 2 pointsr/suggestmeabook

If you like to grill I would highly recommend checking out Meathead's book: Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_i_9jzbBbK1XJ734

The principles learned in this book can be applied damn-near everywhere except baking.

u/happyastronaut · 6 pointsr/grilling

This is one of my favorite cookbooks for meat smoking. It's a bit light on outright recipes, but focuses heavily on the process and science of smoking. It's a great tool!

u/road_to_nowhere · 5 pointsr/food

Want to make it perfect? Get a roasting pan with rack like this and a Thermopen.

Preheat your oven to 400F. Dry the meat with paper towels and then rub with salt and pepper. Place the meat standing up on the rack with the bones facing down and put it in the oven. Cook until the outsides are brown then reduce the temp to 300F. Use the thermopen to check the temperature at the thickest part (dead center) early and often. Let the thermopen sit for 5 seconds. Temps are: 120F for rare, 126F for medium-rare, 134F for medium, 150F for medium-well, 160 for well-done.

When it reaches the temperature you desire, pull it out of the oven and take it out of the pan/rack and place it on a platter. Cover it loosely with foil and let it sit for 15-20 minutes to rest.

Source: Very slightly adapted from How to Cook Meat by Christopher Schlesinger and John Willoughby. The thermopen recommendation is mine. You can get any roasting rack, the one I linked isn't a recommendation, just an example.

u/stonewalled87 · 1 pointr/Random_Acts_Of_Amazon

Oh man this is fun to look up.
There is this or this and I think you need this to wrap all his presents in.

Bacon is meat candy and surprise me, I have quite a few cookbooks I would like and most of them have used versions on Amazon which I always prefer to buying new. :)

u/trollking66 · 1 pointr/BBQ

Cooks illustrated meat book is on sale at barnes and noble 12$- great pick up. amazon link to the book only-https://www.amazon.com/Cooks-Illustrated-Meat-Book-Game-Changing/dp/1936493861

u/_fix_ · 4 pointsr/AskCulinary

I really like Whole Beast Butchery by Ryan Farr for this. It’s got tools and cuts laid out visually.

Aside from that I suppose you could look up cuts on google images, but those are going to give you, at best, your primals. Those are important but not the be all end all of butchery.

u/usurp_synapse · 5 pointsr/vegan

My girlfriends mom bought a book called, "Vegan Cooking For Carnivores". It seriously has some of the most amazing recipes for Vegan Chicken Pot Pie, Southern Fried Chicken, and Mac and Cheese. I don't have the book with me so I can't copy the recipes right now, but trust me if you buy it you won't regret it.

u/B1LLD00R · 1 pointr/BBQ

Feel you would really benefit from meat heads book Meathead: The Science of Great Barbecue and Grilling https://www.amazon.co.uk/dp/B01FX1AUNC/ref=cm_sw_r_cp_apa_FE02AbHYEZAN6

u/geelo · 3 pointsr/Butchery

While it is not exactly what you are looking for - on the topic of books, make sure you get the "River Cottage Meat Book". It's not a traditional butchery text book, but has loads of great meat information.

http://amzn.com/1580088430

u/circuslives · 1 pointr/Cooking

I also second The Joy of Cooking, and would like to add the following to your list:

u/juniorjj · 1 pointr/food

All About Braising
Do yourself a favor and buy a dutch oven and this book.

I also love Larousse Gastronomique

u/handsy_pilot · 1 pointr/Charcuterie

My mother-in-law got me both of these books.

I can't remember the changes I made, but this is the book I've been using.

I have not made anything out of this book yet, but like the writing style. I am still trying to figure out why he adds powdered milk to his recipes. Any ideas?

Edit: I should say that when I make different kinds of brats, I just use my intuition on amount when adding chopped habenero, onions or chipotle powder. If it says add water, add beer. :)

u/MigAtom · 3 pointsr/food

This was a lot of fun to make and was perfect for feeding a small group. I took the recipe from Ryan Farr's Whole Beast Butchery book, available here.

u/Shannegans · 2 pointsr/AskAnAmerican

Aaron Franklin wrote a book [Franklin BBQ: A Meat Smoking Manifesto] (http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200), that is phenomenal. I'm currently trying to "learn" how to smoke meat (10lb pork shoulder last weekend and a tri-tip earlier this week) and it's a great resource. You can really tell from the book how much he loves smoking meat, and good food in general.

u/bitter_pink · 2 pointsr/TFABGrads

Make this, double the marinade if you’re a monster like me, and cry because it is so damn good.

We’ve discussed doing this in lieu of thanksgiving, no joke.

Also, check out Meathead’s book about grilling. It goes a lot into the reasoning and science about why one cooks things certain ways, and it’s totally helpful and interesting. We went from clueless to extremely capable.

u/packermatt7 · 3 pointsr/pelletgrills

I like Meathead’s bbq cookbook (and his website for that matter). You don’t need a pellet-specific book.

Meathead: The Science of Great Barbecue and Grilling

Amazing Ribs

u/fizzbeotch · 2 pointsr/smoking

allthingsbbq and HowToBBQRight are great youtube channels to watch to get you started. I also recommend Meatheads Book.

u/ruffryder_99 · 5 pointsr/Cooking

I actually really enjoyed Aaron Franklin's book. Easy to read and very informative.

Franklin Barbecue: A Meat-Smoking Manifesto https://www.amazon.com/dp/1607747200/ref=cm_sw_r_other_awd_kGhJwbQJ1XJ6R

u/IBiteYou · 2 pointsr/ShitPoliticsSays

> Memphis barbecue is the best.

-_-

Them's fighting words!

I'm not originally Texan... but I took up the barbeque when I moved here, because it's so good.

https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

Good guide. Also have Raichlen's Project Smoke book.

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=pd_lpo_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=H87A4VHWKNSF2FK8EX2J

I should get that one.

u/jpalarchio · 1 pointr/smoking

Purchased these gloves recently and they're pretty solid: http://www.amazon.com/gp/product/B00HLPXL80

Otherwise a good thermometer is probably up there along with a decent slicing knife and cutting board if he doesn't have one.

Also, this is a great book IMO: http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/

u/rescue_paws · 2 pointsr/vegan

Vegan Cooking for Carnivores

Good recipes and a fun, informational read.

u/MennoniteDan · 1 pointr/Charcuterie

The Maybard Books:

Secrets of a Bacon Curer (Good storys/recipes by one of the best)

The Adventures of a Bacon Curer (more)

Manual of a Traditional Bacon Curer (Smoked/Cured hams, Sausages, Salamis and other recipes/guides in this book)

also:

Great Sausage Recipes and Meat Curing (for me, this is the "bible" of sausage making and meat curing)

Charcutería: The Soul of Spain is an astounding book.

u/cflynn7007 · 2 pointsr/smoking

Check out the franklin barbecue book, there’s a whole chapter dedicated to modifying cheap smokers to be more efficient

Franklin Barbecue A Meat-Smoking Manifesto

u/chrischurch · 4 pointsr/Charcuterie

I use boar and deer liver for pate, boudin (cajun), and as a general filler in sausage or blended and mixed in to make stews a little richer.

Check out the book "Odd Bits" (https://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X) for some great recipes.

u/Chive · 3 pointsr/sausagetalk

I'm sure I'll be talked down for this, but I recommend you buy a copy of Mastering the Craft of Making Sausage.

I am not affiliated with either the author or the book, but I have found that a very good resource full of sensible information for technique more than recipes.

Once you learn technique, the rest is up to you and your own invention.

u/arthritisankle · 2 pointsr/Charcuterie

The Rulman book is great. You should check out the Kutas book. It is pretty much the sausage bible. It is more technical and less grocery store/kitchen friendly, but very, very informative.

http://www.amazon.com/gp/aw/d/0025668609

u/flunkytown · 1 pointr/Cooking

The River Cottage Meat Book dramatically improved my approach to proteins in so many ways. I would recommend it to anyone.

u/yacno · 2 pointsr/food

awesome book!
Check out The Whole Beast also.

u/dupreesdiamond · 2 pointsr/CFBOffTopic

I just had a massive dry rub failure the other day....


I stole this from user "Kruger" on the Virtual Weber Bullet forums.

This makes just enough for 3 racks of spares. I don't mix salt into my rib rubs. I sprinkle Kosher salt generously on the rack first, then apply the rub over it.


1/4 c sugar
1/4 c ground Ancho chili powder
1/4 c paprika
1 Tbl ground cumin
1 Tbl onion powder
1 Tbl dried thyme
1 tsp dried marjoram
1 tsp cayenne
2 Tbl green peppercorns, crushed (Duprees Note, last time I made ribs I subbed in Szechuan Peppercorns and they really added a great flavor).
1 Tbl ground white pepper
1 tsp celery seed
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ginger

Usually I steal from forums and alter slightly (or greatly) but I have recently been trying to devise my own rubs, without to much success if I am honest, based Chris Lilly's Big Bob Gibson's BBQ Book while most attempts have been "meh" at best the other weekend was awful. Way to salty. Of course it was a sad little grocery store shoulder... I usually hit the local butcher for a nice fresh cut, it's a sight pricier but you can taste the difference.

u/jfish26101 · 2 pointsr/smoking

Franklin’s cookbook has a bunch of diagrams for custom builds in it. I cannot remember if they had something like that, but should be an interesting read for someone acting to build their own.

u/ojzoh · 2 pointsr/Cooking

If he doesn't have it already, this is probably the best book on barbecue and grilling

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

u/okcukv · 2 pointsr/Cooking

The River Cottage Meat Book - also a great book for both technique and recipes.

u/DrunkenAmazonShopper · 2 pointsr/smoking

I watched those and my wife got me this book which is awesome.

u/TonyFED · 2 pointsr/Paleo

I agree heartily (and hungrily) with the resources suggested above. For an overall view of meat in general (both "odd" and regular bits) I would also recommend "The River Cottage Meat Book" http://www.amazon.com/The-River-Cottage-Meat-Book/dp/1580088430

u/aycho · 1 pointr/funny

It doesn't specifically cover mice, but there are likely some good tips in here:

http://www.amazon.com/The-Whole-Beast-Nose-Eating/dp/0060585366

u/trooper843 · 1 pointr/food

Do you guys have a family butcher shop that's been around forever with people who really know their meat? Has no one put out a Meat book with all the various cuts of meat and popular recipes? If not maybe you should? Pat LaFrieda just put out a cook book that I am definitely going to get, http://www.amazon.com/MEAT-Everything-You-Need-Know/dp/1476725993, He's the guy everyone goes to for proprietary blends for your restaurants burger as well as any kind of meat.

u/kevie3drinks · 1 pointr/BBQ

http://www.amazon.com/Franklin-Barbecue-A-Meat-Smoking-Manifesto/dp/1607747200

it's got everything, not really recipes, but a sort of "How to live the bbq lifestyle, how to make a pit, how to pick out meat and trim it, building the best fire, types of wood, etc.

u/Craigenstein · 8 pointsr/Butchery

A few things that should be addressed, I hope this doesn't come off too negatively.

u/Oldpenguinhunter · 1 pointr/AskCulinary

Thanks! I developed mine from trial and error with the help from the book: All About Braising. The polenta was all me though!

u/Pippetella · 1 pointr/secretsanta

This was on the ellen show, and all of the stuff looked super easy to make It's vegan, but its the same principle

u/drwormtmbg · 5 pointsr/meat

Also The River Cottage Meat Book although it is extra British, I consider it to be an essential read. Also, Pork & Sons is my favorite meat subject.

u/walker_texas_hater · 1 pointr/Austin

Just the kindle edition & I'll even save you the multiple link clicks too.

-

https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/

u/fakewiig · 3 pointsr/biggreenegg

Stopped by to say the same thing.
He has a book...
Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_api_AX3QzbGVD8240

u/maliciousorstupid · 2 pointsr/BBQ

Get the Franklin book off Amazon. Better than rubs!

u/BlueBelleNOLA · 1 pointr/AskCulinary

How to Cook Meat by Schlesinger & Willoughby. Recipes by cut, includes pork, veal, etc.

Love that book.

u/Musical_life · 2 pointsr/Random_Acts_Of_Amazon

#1

#2

#3 different item now.

Bacon is Meat Candy and surprise me!

u/drink_all_the_beers · 4 pointsr/BBQ

Consider Meathead's (from Amazingribs.com) book.

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

I got it for Christmas and it does a good job of explaining things in a simple, straightforward and organized manner.

u/Iwatcher · 3 pointsr/food

First time posting. I didn't even know their was a /r/BBQers. Have to check it out. This is what I am smoking right now for a friends party this afternoon. http://imgur.com/Kk26a.jpg (brisket flats) http://imgur.com/rBBiq.jpg (boneless pork shoulders). Can't wait for your brisket post. The pork went on at 10:30 last night and the briskets went on at 7:30 this morning. Do you foil your brisket at the 165 mark? I never have but I think I will give it a try today based on Chris Lilly's book (http://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116) that I got for fathers day.

u/downtownsexyhound · 19 pointsr/youseeingthisshit

Go buy this book. Don't steal it, pay money for it. It's one of the few things you'll buy that's worth every damn penny. Read it cover to cover. Go practice. This is the BBQ bible.

https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

This is Texas and good BBQ has gotten me Money, Liquor, and Women. This is a religion.

u/Sniggoth · 1 pointr/hearthstone

Tasty food? This might be worthwhile:
http://www.amazon.com/dp/1479129836/?tag=047-20

u/OutspokenPerson · 2 pointsr/Cooking

This book will help this discussion:

Meat: Everything You Need to Know https://www.amazon.com/dp/1476725993/ref=cm_sw_r_cp_api_yeWQyb3HDRHZZ

u/Anna_Namoose · 1 pointr/funny

Thats a great one, but I prefer the Fergus Henderson book Nose to Tail Eating

u/Pigroasts · 5 pointsr/Charcuterie

I'd also recommend [this book] (http://www.amazon.com/The-River-Cottage-Meat-Book/dp/1580088430), plus any of [these casings] (http://www.butcher-packer.com/index.php?main_page=index&cPath=85_94) (they'll last forever too, if you pack them in salt.

u/daaa_interwebz · 4 pointsr/smoking

I like Aaron Franklin's book. What's your budget?

u/l33tredrocket · 2 pointsr/meat

Buy these books: The Art of Beef Cutting and The Meat Buyer's Guide They're worth every cent and literally follow or set the industry standard for protein cuts.

And visit these sites: Bovine Myology and Austin Texas Butcher. The latter is run by /u/Reece1 and it's top notch.

u/SmokeMeatUpBro · 1 pointr/smoking

Amazon Link to the book

u/dave9199 · 54 pointsr/preppers

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

u/misskinky · 3 pointsr/vegan

Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat https://www.amazon.com/dp/1609412427/ref=cm_sw_r_cp_api_R.7DybRWY1B4V

u/RCProAm · 2 pointsr/recipes

All about Braising, and All about Roasting by Molly Stevens are my most used books. Changed my life.

http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303

u/the_nil · 10 pointsr/smoking

I think you should include [Franklin Barbecue] (https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/ref=sr_1_1?ie=UTF8&qid=1510768637&sr=8-1&keywords=franklin+barbecue) in your reading. You can also watch some of the youtube videos he posted on building your own smoker but the book goes into the level of detail I think you are looking for.

u/lardons · 1 pointr/ketorecipes

Carnitas!

Braised Pork Belly and Braised Short Ribs from Molly Stevens' Cookbook All About Braising

u/kurlybitz · 2 pointsr/FoodPorn

Of which is “Franklin Barbeque”:
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_api_i_q2XBDbABNEF42

u/mars1138 · 1 pointr/Cooking

My wife got me this book for my birthday last year. This year she's getting me this

u/puripurihakase · 2 pointsr/HorrorHouse

His book was reprinted in 2015.

u/jeexbit · 6 pointsr/Cooking

Check this book out if you haven't already: All About Braising: The Art of Uncomplicated Cooking

u/henraldo · 1 pointr/Random_Acts_Of_Amazon

This goes here



Bacon is Meat Candy

u/moogerfooger29 · 1 pointr/grilling

Oh man. I've been at smoking for only a couple years now, but Meathead's book is so ridiculously helpful and interesting. I've only read through the first 50 pages or so, but it's ridiculous. A must read.

u/MIBPJ · 1 pointr/sousvide

According to this book the flavorants in smoke don't adhere well to cooked meat.

u/Presently_Absent · 2 pointsr/grilling

Franklin Barbecue: A Meat Smoking Manifesto

And if you don't want to read it, BBQ with Franklin is available for streaming on PBS's website - there's even an episode about building a competition cooker out of an old propane tank!

http://www.pbs.org/show/bbq-franklin/

u/OmegaDriver · 31 pointsr/smoking

$90 is a hard sell when he's got so much [free content on youtube](https://www.youtube.com/watch?v=VmTzdMHu5KU
) and an authoritative $20 book.

u/hopeitwillgetbetter · 1 pointr/collapse

Oopsie. Corrected it. It's suppose to be for:

u/mvd366 · 2 pointsr/FoodPorn

What is your smoker setup like?

Many of the offset smokers they sell in stores come with a crappy thermometer in a terrible spot (middle of the lid). You can make some light modifications to ensure your meat is actually cooking at the right temp. (~225 for brisket)

If it's too close to the intake, excess heat from the fire will actually cook it at a much higher temperature while the smoke which reaches the built-in thermometer will have already cooled quite a bit.

Apart from that though, brisket is notorious for being the most demanding meat to smoke as it takes about 1.25 hours per pound at a temperature that low. Any major shortcuts and the fat won't render out as effectively. It's not unusual for a rack of ribs or a pork butt to be done in under six hours.

If you're new to smoking, I highly recommend Aaron Franklin's book. It definitely simplifies things for us laymen...
https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

u/rm-minus-r · 1 pointr/texas

Looks like you're off to a good start! If you don't have one already, pick up a wireless grill thermometer with two probes - one for the brisket temp, and one for the grill temp.

The grill temp should be right around 230 f, and the brisket should hit that temp by the time you're done.

As the brisket cooks, it loses water. Losing water via evaporation cools it, so you get this strange effect where the temperature of the brisket stops rising, aka "the stall". Don't freak out, just keep smoking that brisket. It will eventually lose enough water to the point where it no longer has enough to cool itself via evaporation, and the temp will start to rise again.

Something to note is that a brisket tends to absorb as much flavor from the smoke as it can in about 4-6 hours of smoking. If you're tired, you can cheat by pre-heating your oven to 230 F, pull the brisket off the smoker, wrap it in foil and toss it in the oven. It tastes fantastic and you don't have to keep getting up every few hours to add fuel to the smoker. On the downside, the bark won't be quite as crispy. On the upside, you'll be well rested!

As far as rubs go, salt, pepper and a decent amount of brown sugar are what I use. Having sugar to caramelize is what really makes the bark pop.

If you have the room and can find a decent place that sells hardwood suitable for smoking on Craigslist - pecan, mesquite, etc, definitely shell out for an offset wood-fired smoker. It makes a world of difference in the flavor, and kicks the butt of any pellet fired smokers.

A great book to read on the subject is from a notable Austin BBQ joint, Franklin's - https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

This is the thermometer I use, has a good range on it and it's dead on accurate - https://www.amazon.com/gp/product/B01GE77QT0/

u/cheddarben · -1 pointsr/IAmA

Matt,

Would you consider purchasing my new bacon cookbook Fifty Shades of Bacon?

Really though, can you tell me about your self promotion early on in your career and things that worked for you? Also, can you tell me what you have learned most from your mistakes?

u/cognitro · 8 pointsr/Ashens

Just did a quick search for "Fifty shades of..." on Amazon and found these:

u/palisbee · 2 pointsr/Vegetarianism

I'm not a fan of meat substitutes, but that's because I don't like meat... I know Ellen DeGeneres always talks about some brand that is supposed to be good... when I tired to look it up I found this: http://www.amazon.ca/Vegan-Cooking-Carnivores-Recipes-Tasty/dp/1609412427

u/Relleomylime · 1 pointr/TrollXChromosomes

Might I suggest Odd Bits or The Whole Beast, then you can kill (and eat) 2 birds with one stone?

u/BillWeld · 5 pointsr/smoking

This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.

u/djc6535 · -1 pointsr/todayilearned

I highly suggest checking the River Cottage Meat Book for an analysis of the meat industry from top to bottom. It's a compassionate approach to the meat industry, a send up of large scale production farms, but also an even handed approach to eating meat in a sustainable respectful way.

A quote: "I've written this book because I believe that meat, at its splendid best, helps us achieve this sense of shared contentment perhaps better than any other food. But I've also written it because of my feelings about meat eating at its worst: an ignominious expression of greed, indifference, and heartlessness. After eating badly produced, badly butchered, and badly cooked meat you may be left thinking, if you are prone to such thoughts, 'You mean an animal died for that. ...

Think about the animals from which the meat that you eat comes. Are you at all concerned about how they have been treated? Have they lived well? Have they been fed on safe appropriate foods? Have they been cared for by someone who respects them and enjoys their contact with them? Are you sure? "

You see, videos like the one you posted are one extreme... While they happen and make good propaganda, they are not indicative of the entire industry (or even the industry as a whole). Wholesale cruelty in killing is actually less efficient than a quick and merciful slaughter. This does not mean that the animals are treated well across the industry, but rather their killing is usually not the issue. It just makes for a more impressive video.

Their treatment while they're alive is the tricky bit.

The issue is still more complicated than that. Consider Veal. We have actually caused a great deal more animal suffering and cruelty by refusing to eat Veal than we ever did when it was popular.

How can that be? I've seen pictures of those baby cows tied up! By not eating Veal I'm not contributing to their pain and suffering.

Not true. Cows tend to fall into two distinct categories: Dairy cows and Meat cows. Dairy cows aren't good for meat, and Meat cows aren't good for milk. For a Diary cow to produce milk it needs to have a calf. Female calfs will be raised to be future Dairy cows. Male calfs of Dairy cows... well... they're worthless. They used to be produced for Veal, and sensible farmers did NOT torture them by chaining them into tiny pens. Today Veal isn't in demand so these male calfs are typically slaughtered within hours of birth.

I won't dissuade you from going Vegan... do what you feel is right. What I WILL encourage you to do is think a little more about what is really going on. Don't be persuaded by simple propaganda. Do research for yourself. Examine the subject from top to bottom and make your own conclusion, rather than have one forced upon you by people who have cherry picked the most sensationalist data points, few though they may be.