Best bbq books according to redditors
We found 196 Reddit comments discussing the best bbq books. We ranked the 67 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 196 Reddit comments discussing the best bbq books. We ranked the 67 resulting products by number of redditors who mentioned them. Here are the top 20.
![The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]](https://m.media-amazon.com/images/I/612XYbpJ1jL.jpg)
Another awesome day yesterday, 5-2 +2.58u. This week I've gone 18-10-2 +7.81. I'm officially positive in June (by +0.13u).
Anyway I lost power last night and still don't have it back so I came to work 2 hours early to work on this -____-
TDiBH: At the Rogers Centre in Toronto, Blue Jay Frank Thomas strokes his record-setting 244th round-tripper as a designated hitter in a 4-2 loss to Washington. The third-inning solo shot off Micah Bowie moves the 39 year-old veteran past Edgar Martinez for the most home runs hit by a DH in major league history.
Honestly I really chose that one because "The Big Hurt" was on MLB Central yesterday in a spot where he promoted his new cook book, "The Big Hurt's Guide to BBQ and Grilling", which I'll probably inevitably buy sometime in the near future.
Hey, who wants to see him hit some dingers?
Cubs -1 -186 2u: I like Liriano but he's had some awful control problems this year, amassing a 5.45 BB/9, which is significantly higher than he's had at any point in his career. There are a couple other concerning things with his game, all of which I believe I can explain. The stats that are largely different than at any other point in his career are his 22% HR/FB which is twice as high as his career average, his 36.7% hard contact rate which is 8% higher than his career average and his 10.7% Swinging Strike rate, which is 3% less than his career rate. Beyond that he's throwing 10% more fastballs than at any point in his career. So based on all that I'd say he doesn't trust the command of his offspeed stuff, but coincidentally his offspeed stuff (particularly his slider and changeup) is why he was so effective throughout his career. So now he's trying to throw pitches he can command in the zone a bit better but in effect is getting fucking drilled. His two seam fastball "f/x pitch value" is -7.0 so far this year (remember, negative is bad), which is over twice as bad as it was last year.
So what does that mean for the Cubs? The Cubs rank 5th in wRC+ against LHP and are 2nd to only the Nationals in BB/K (0.52) while walking 10.7% of the time. That's really good. Their offense is slumping a little bit over the last two weeks (15th in wRC+ over that time period) but still aren't slumping as badly as the Pirates who have an abysmal 88 wRC+ in the past 14 days. Oh, and Arrieta is on the bump for the Cubs today and that never helps opposing teams. W
In short, I'm pretty fucking confident the Cubs will win this game, it's just a matter of finding the best value line I can find, and I think I'll find that with the -1 or -1.5 lines.
Dbags ML -158 1u: Robbie Ray looked a lot better in his last start, but that's not why I'm taking this bet. His Achilles Heel this season has been command, particularly his high walk rate and 16.9% HR/FB rate. If he brought his HR/FB down closer to league average, he'd have around a 3.76 FIP. Anyway none of that really matters because the Phillies are garbage against lefties; they strike out a bunch, they don't walk much and they have an awful .100 ISO against them. In other words? Don't worry about Ray's HR/FB rate, it won't matter here. Don't worry about them walking a bunch, their BB/K rate is terrible. Opposing Ray is Adam "Everyman" Morgan, who if you look up on Google Images looks so average, you can't even tell him apart from every other Adam Morgan that's on this planet. I know I joke on him a lot, and while I don't think he's 6.33 ERA bad, he's certainly not good and I don't expect him to rebound today against a Dbags team which owns the 4th best wRC+ against southpaw pitching and is desperately trying to break out of a slump.
Nationals ML -165 3u: Let's talk about Christian Friedrich for a minute. Some have bought in on him already while I have no, for the sole reason that the competition he's faced this year has not been great and if you look at the offensive production in those starts compared to the number of earned runs he gave up, something doesn't add up. Take his first start against the Brewers. He only gave up 1 ER but gave up 4 hits and walked 6 batters. Overall? Not great, probably more luck than anything. Or in a start against Seattle where he scattered 9 hits and 4 walks over 5 innings, yet somehow managed to hold the damage to 3 ER. He's never faced as potent as an offense against LHP as the Nats, so I think this game will be a rude awakening for him. The Nats own a 115 wRC+ against LHP, have the best BB/K ratio in the league and have a .199 ISO as well. Joe Ross has been pretty solid this year and I mean the Padres offense is really nothing to write home about, but this bet has nothing to do with Ross. I'm betting on the Nats bats absolutely tearing down Friedrich.
Angels ML -140 3u: After Shoemaker's awful start to the season he's rebounded nicely and his peripherals are pretty exciting. He owns a 9.26 K/9 while keeping his walks below 2 per 9, he's keeping the ball in the yard while being hit hard as his .325 BABIP implies. He owns a 14.2% Swinging Strike rate and that's like Kershaw level good. Very impressive. Kendall Graveman is like a right-handed Adam Morgan to me, he's super mediocre/teetering on bad. He owns an almost 20% HR/FB rate, walks too many batters and has a terrible 5.31 FIP this season. Angels own a 109 wRC+ over the last month while the A's are in a perpetual offensive slump. Graveman's gonna be put in the grave, man.
Astros -1.5 -120 1u: Yeah the odds are steep but hear me out. McCullers has given up some runs this season but he still owns a 2.96 FIP and crazy .384 BABIP. The Reds offense has come back to earth some and have struck out 26% of the time over the last two weeks. McCullers is striking out 11.26 batters per 9 and is keeping the ball on the ground when it gets hit. His SwStr% is up from where it was last year and ultimately I think he will break through sooner rather than later. John Lamb is nothing special and is facing an Astros offense that's on the rise and is seemingly playing better. Astros also own the best bullpen FIP in baseball, so if McCullers can go a solid 6 with some run support, I don't see the Reds doing much in the later innings.
Tigers ML -130 2u Tigers -1.5 +130 1u: JD Martinez going down is a huge loss for the Tigs (remember when Cabrera went down this time last year?), but ultimately this is a disaster pitching matchup for KC. Fulmer hasn't given up an earned run in his last 27.1 innings (that's four starts folks) against some pretty stout competition. He's generating a ton of swings outside the strike zone and it's kind of fucking batters up. His opponent, Yordano "Fart Bucket Fuckboy" Ventura has been pretty awful for all the mouth running he's done this season. He's walking 4.44 per 9 without striking out a ton of guys, he owns a 1.23 HR/9, is generating far less swings and misses than at any point in his career and owns a 5.04 FIP. Also, he's a dick and a personality trash can. The Tigers offense owns a league-leading 132 wRC+ over the last two weeks, and even without JD Martinez I think they'll generate enough offense to put this sack of shit in his place.
Orioles ML +135 1u: This is a flyer. Mike Wright has been hit hard and maybe could be better. And as good as Sanchez has been, he still owns a 17% HR/FB rate. He's a groundball pitcher but the Orioles have one of the lowest groundball %s in the league. Between that, the fact that Bautista is more than likely out today and a Blue Jays bullpen that is hot garbage (especially against power lefties like say...Chris Davis), hell why not?
Bbq Bible
http://www.amazon.com/gp/aw/d/0761149430/ref=mp_s_a_1_sc_1?qid=1417791485&sr=8-1-spell&pi=AC_SX110_SY165_QL70
How to Grill
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.
Best Barbecue Sauce recipe I've ever come across (and make repeatedly) is the iQue BBQ Sauce by the guys behind the Wicked Good Barbecue cookbook.
Marinade/Basting Garlic Soy sauce:
1/4 Cup Soy Sauce
8 cloves garlic. grated
1/4 cup olive oil
2 teaspoons of pepper
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Marinade fish for 20 minutes, flipping it 4 times.
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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
Congrats man! Here are a couple great websites I use regularly for recipes:
I also cannot recommend this book enough. Really great stuff on how to use, maintain, clean, and cook on the egg:
Please send us pics!
edit: I suck at formatting
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
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
https://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0761149430
This was my first time doing anything like this. It was really fun and I learned a lot. I followed the general guidelines from the Cooking with Fire cookbook. Greenwood spit made from a branch I pruned off a crab apple tree. Drilled two holes through it to skewer through the chicken. I was too nervous to burn the chicken so it took way longer than it needed to. Next time I'll be more aggressive with the coals. Although constant turning of the spit is unnecessary, somebody did need to hold the spit at all times. Next time I'll see if I can rig up something to hold the spit in place.
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.
Finally, here are some subreddits with very helpful and friendly communities:
Hope this helps!
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.
Secret's to Smoking on the Weber Smokey Mountain and Other Smokers" by Bill Gillespie.
Anyone that loves meat needs to have this book:
Seven Fires: Grilling the Argentine Way, by Chef Francis Mallmann
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
Do not soak, it is a waste of time.
Also I highly suggest getting a book called "low and slow" by Gary wiviott.
Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/
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.
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.
the barbecue bible
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 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.
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
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.
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.
If you like to grill, I would recommend Francis Mallman's "Seven Fires: Grilling the Argentine Way". I have always loved to grill/bbq, but this book totally opened my eyes to cooking all kinds of things over fire/charcoal.
http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1346822855&sr=8-1&keywords=seven+fires
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.
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.
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.
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
:) 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
Yeah, this was a campsite with logs and charcoal. Fire was only a little bit charcoal, and after reading "seven fires" recently I think I'll do it on a wood fire next time:
https://www.amazon.co.uk/dp/B00MMSXR94/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
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.
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
> I would describe us a foodies on a budget.
If this is the case my advice would be to try and find an airbnb with an asado grill, ask someone local to you which butcher he goes to, fire it up and enjoy the most Argentinean experience possible! My partner is from Bsas but I'm from the UK. I love all the interesting cuts they have over there that you don't see anywhere else. Tira de asado, matahambre, chorizo, morcilla, mollejas are a good place to start. Get some bondiola and ojo de bife too. Then buy this book: https://www.amazon.co.uk/Seven-Fires-Grilling-Argentine-Way-ebook/dp/B00MMSXR94 :)
Interestingly at the moment THE fashionable thing is gormet burgers and craft beer. Pretty much every other place you're going to see is doing that at the moment, check out Colegiales for a nice relaxed barrio with cool little bars and restos like this away from the beaten trail
​
> street food
Not really much of a scene for this in Argentina IMO be cautious of anything that's not an empanada
> walk around, find nice hidden cafes
It takes an hour or so to get there but go to San Isidrio for this, thank me later. Tigre is also a good shout
> chill at the park
Bosques de palermo
> What’s the situation on the ground now?
Be particularly vigilant if you're in the south part of the city at night. San Telmo is great for milongas and bar hopping but be on your guard. Other than that I'd say it was the equivalent of going to NYC. Not a dangerous city so to speak, but certainly in parts and people might try to take advantage of you IF given the opportunity- keep your wits about you and you'll not have any problems
​
You're going to absolutely love it!
​
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.
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.
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.
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
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 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.
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.
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
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!
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.
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/
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.
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 .
Is this the book you used?
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.
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.
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.
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.
You can actually just build a tripod from wood on site. The book, "Cooking with Fire" details it nicely and is a great book in general. In short, find appropriate branches and lash them together.
If you are wanting metal, this is a great introductory blacksmithing project. Charcoal blacksmithing can be done with very limited (possibly zero) initial investment. If you have a local steel supplier (almost all larger cities do) you want 1/2" round bar. If blacksmithing isn't your thing you can actually cold work mild steel but you'll need a bender.
No matter what you do, making one out of steel will probably cost more than just buying one but if you make the investment you'll end up with some tools and skills that you can use for other projects. If cheap is your goal just go with wood.
Seven Fires is one of the best books ever written, when if comes to cooking with fire.
I bought this book when I started.
I know it sounds kinda silly but I loved the basics
I also started with the WSM so this worked well for me but its not restricted to the WSM.
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
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
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
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.
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
Wicked Good BBQ
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.
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.
....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
>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.
This book changed everything for me
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.
Do you like Korean food? Try Koreantown.
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.
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?
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.
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.
One of my go to books
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
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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.
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.
The recipe in this book (https://www.amazon.com/dp/B00MLN1TRW/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1) is out of control. I don't want to post the actual recipe so highly recommend the book. I still have coworkers that talk about "that bbq we had two years ago, the one with that mac n' cheese..." or "I've tried smoked mac n' cheese at ____ BBQ place and it wasn't even close".
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