BBQ Book question


 
David

David

TVWBB Pro
I have a fairly good bookshelf on cookbooks, 6-7 on grilling, and 4-5 on bbq, but none that I wish had. Does any know of one that gives recipes/instructions on how to cook the many different types of meat. For instance, if I found a cheap sirloin top roast that I had never q'ed before, how best to do it. Maybe a turkey breast, the books gives a basic recipe, then perhaps a few more or less varieties. Same with ribs, chicken, etc.

I also see that there are different definitions of cuts of meat from different parts of the country, if so, define it. Is a butt the same as a Boston Butt?

In other words, a all incompassing BBQ book. I have Peace Love and q, Smoke and Spice, Rubs and Sauces, Kirks championship bbq, and Slow Fire.
I find a lot of good stuff here and other places, but a one source handy book would be even better.
Any good suggestions?
 
A butt is the same as a boston butt. The pig's foreleg is cut into two major pieces: the picnic ham and the "butt" end.

There is no one book to meet your needs. I like Smoke and Spice and Weber's cookbooks such as Smoke among others.
 
Dwain's right, and my least used books are the thickest ones. Get "Big Bob Gibson's BBQ Book" by Chris Lilly and anything by Ray Lampe, aka Dr. BBQ.
 
Lilly's book is good because of the stories. The recipes aren't earthshattering. His recipe ingredient amounts are off compared to the size of meat.
I'd love an outdoor cooking "Bible" but haven't found one yet. I like Smoke & Spice for the basics to build on though.
 
If your unsure what is best to do with a cut of meat ask on the forum and you will usually get quick and informative answers. We have lots of cooks here ranging from backyard hackers like me to gourmet specialists such as Kevin K and J Biesinger who are always willing to help.
 
Something like a top sirloin roast (as you ask) is on the lean side. Higher heat/shorter temperature would be appropriate. Remember, higher heat will replicate what you get when doing something in the oven in your kitchen (sans smoke of course).
 
James Harvey said:
Lilly's book is good because of the stories. The recipes aren't earthshattering. His recipe ingredient amounts are off compared to the size of meat.
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James, if you've got recipes that'll "earthshatterly" top Chris' brined pork chops, beef shiskabobs, injected pork shoulder or his Memphis dry ribs,...you really ought to share. For some reason the rub recipes are broken down to small amounts, but I just multiply the amounts as needed.
 
David,
I doubt you're going to find that all-in-one book. I have Chris Lilly's book, Big Bob Gibson's, as well as Gary W.'s Low and Slow, and Wicked Good BBQ. Lilly's is my favorite of the three but all have something a little different.

I also picked up the e-cook book sampler yesterday and it looks pretty good, although I haven't spent much time reading. The sampler is free but you can subscribe to e-cook books.

http://www.ichef.com/ecookbooks/barbecue.pdf
 
I recently picked up a copy of "Serious Barbeque" by Adam Perry Lang. The book is out of print but I managed to find a copy at a local store. There are a few available online, too.

It's a great book that covers most cuts of meat. Lots of good pictures. It's worth adding to a collection, in addition to the other books mentioned above.
 
First off, my examples were just that examples, as I know the difference between butt and boston butt, etc.etc. Just hoping that there was a cover everything book without having to flip through an entire series of books to seek one single answer.

And yes, if I hunt long enough the questions might have been answered on here or other forum in some form or another, but can be rather time consuming. I find this place great for the examples of how each fuel and cook with their cookers from a technical standpoint.



@James Harvey......yea, a Bible of BBQ, that is what is missing. Like Julia Child's book on French Cooking or a Better Homes & Garden a-z cookbook. There are lots of those, and I have quite a few, not to mention a 100 or so "normal" cookbooks. I've nothing against the few BBQ books that I have, though I found "Peace Love and Q" not my kind of cook book, new once read for sale at 1/2 price plus shipping if anyone wants it. Kirks and Lampe's book are good.

Guess I'll have to collect my own reference guide and put them a word or a folder.......................d
 
David said:
...a Bible of BBQ, that is what is missing...
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Steven Raichlen wrote The Barbecue! Bible in 2008. The problem is that not everyone can agree on which bible to read! ;)

I doubt you'll find one book that tells you everything you want to know. You'll have to read several. Besides, part of the fun, part of the journey, is exploring and learning from various sources like books, magazines, websites, classes, TV shows, and more.

Good luck!
Chris
 
Chris Allingham said:
Steven Raichlen wrote The Barbecue! Bible in 2008. The problem is that not everyone can agree on which bible to read! ;)

I doubt you'll find one book that tells you everything you want to know. You'll have to read several. Besides, part of the fun, part of the journey, is exploring and learning from various sources like books, magazines, websites, classes, TV shows, and more.

Good luck!
Chris
Click to expand...

Yea, I looked at that book in a book store, and found it to be more about grilling than low and slow. Mis-named no doubt.

And yea, believe you and others are right. No one book about Q. Guess I will do what I've with indoor cooking, start my own notebook of ideas, recipes etc. Actually finding ideas on-line is easiest as one can just print it and log it. Hate to tear a page out of a book, so I usually copy it or rewrite the short ones...............................d
 
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David, sounds like the book that is closest to what you are looking for are the grilling books by Cook's Country. They are great at explaining cuts of meat and the different ways of cooking each through trial and error and what methods seem to work best. I have their Best Grilling Recipes book which I think is a shortened version of The Guide to Grilling and Barbecue, both books are sold by Amazon.com.
 
This one or the Barbecue Bible seem to be what you're looking for. Like any cookbook, I think the value is more in the technique than the actual recipe and Racihlen covers that well. This website is the best resource you can find for taking these dishes and applying them to your grill and/or smoker.

Alton Brown packages this book with some meat magnets that you can keep on your refrigerator like I do!
 
Dave, I'm not a huge fan of Chris Lilly and to answer your question, my morning Peanut Butter on Light Rye recipe is pretty "Earthshattering". :)
To clarify my position, I don't think there's much outside of the box in the BBQ classics but I agree there are a few non traditional peripheral items.
I still think it was lazy not to properly document the ingredient proportions. Example, Eight Time World Championship Pork Shoulder calls for a 16-18lb shoulder but provides only a few TBSP of rub. Sure I can do the math but why didn't the author? Anyway, point taken, always a pleasure.
 
Jon Des. said:
This one or the Barbecue Bible seem to be what you're looking for. Like any cookbook, I think the value is more in the technique than the actual recipe and Racihlen covers that well. This website is the best resource you can find for taking these dishes and applying them to your grill and/or smoker.

Alton Brown packages this book with some meat magnets that you can keep on your refrigerator like I do!
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I have AB's Good Eats books and find them fun to read, thought about 50-75% of his stuff I would never cook or use. Haven't looked at the other. The BBQ Bible is more more grilling than anthing, but does seem like a good grilling book. I have his Rubs & Sauces book, and find it ok., bought it at a donation shop for a buck.

@Rodney, I subscribe to Cooks Illustrated on-line and they do much of the same, lots of indirect cooking on a kettle. I think I saw a copy of one of Cook's book in a store the other day, marked way down, but wasn't the grilling one.

By the way, I just started my own folder of BBQ/smoke yesterday, so guess I'm doing my own book. Did it for kitchen and grilling years ago, find it great -- in the folder-- try something and it is just ok.-- I toss it. About 1 in 10 makes it in but sometimes get done with different variations to meet my tastes. I think I did Creame Brule about 6-7 times before I developed my own preferred way, among other changes, lots of Grand Marnier.....................d
 
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I have read "Peace,Love & BBQ" a bunch of times...but just the stories. I haven't used a single recipe from the book. I use the recipes from here and another forum most of the time.

A nice little book with simple recipes is Retro BBQ has a bunch of really neat '50's illustrations and pictures as well

http://www.amazon.com/dp/B000F4LMYE/?tag=TVWB-20
 
I also have several books that I've read and not gone back to. But the one I use more as a reference is the "Best Recipes Grilling and Barbecue",by the folks at Cooks Country. They have a ton of recipes and techniques,for both gasssers and kettles. I borrowed it from the library,then bought it on Amazon. Using the link,of course!
 
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