BBQ/Grilling Cookbooks


 
I know sometimes, well maybe more than sometimes Barb would like to ring my neck. I must confess I'm a recipe junkie. I collect recipe books, get recipes off the net (over 2000 to date) and of course from some of the great cooks here on the forum.
I find it interesting and relaxing, I know drop the net the boy he needs a room in hotel silly.
The picture below shows my recipe bookcase next to my desk.
The upper left is some grilling books and misc. cook books along with my collection of Chili books.
The top left is all the web recipes I've collected including grilling, cast iron, smoking and all other types of recipes.
The middle left is a continuation of the upper left.
The middle right is all the Weber books except I believe Jamie Purviance has a new one out I don't have yet. I have 17 Weber books.
There are hundreds more on my computer that I haven't printed up to file yet.
We cook those we find interesting and if we like or can modify it to what we want it gets filed and is a keeper.

Barb and I do a weekly menu so we know what to get at the store and can plan ahead we usually try at least 2 or 3 new recipes a week
which keeps it interesting. We never at 3pm say " What do you want for dinner."

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Rich, thanks for the picture. It's nice to know that I am not the only "Recipe Junkie" here. LOL

I can't get over how many of the same books we have. And I see some I wish I had (1,001 Muffins, for example). I see you are also a Clive Cussler fan.

I was going to have DH take pictures of my books for you, but that will be a while before they are presentable for that. lol I have stuff laying in my bookcases waiting to be worked on that needs to be taken care of. Maybe someday!

We do TRY to do a weekly menu each week, but sometimes it only works out to 2 or 3 days at a time. (Like after tonight, have no idea what we are doing. DH is at Publix now. I think he did mention something about buying pizza dough and using up left over chicken.) lol

Back in 1988, I started a binder with a copy and comments of each recipe we tried. Also on some, are comments on who was there to share the meal with and other stuff. It is turning out to be like a diary. Now starting our 6th binder. DH now has orders to never get rid of them. lol

What have you heard about a new Weber cookbook?
 
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In checking what Weber cookbooks I have used here, I found out that I have used only 6 out of the 13 I have. I posted a recipe yesterday from one that I will be using for a while. It is Weber's Art of the Grill by Jamie Purviance, pub. in 1999. One of the things I really like about this cookbook is the recipe is on one page and a large beautiful color picture of the finished dish is on another page.

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Bodacious Porterhouse Steaks with Sexy Barbecue Sauce

Direct/High Heat
For the Sauce:
1/2 cup dry red wine
1/2 cup ketchup
1/4 cup dark molasses
1 TB. Dijon mustard
1 TB. Worcestershire sauce
2 TB. red wine vinegar
1/2 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. celery seed
1/4 tsp. curry powder
1/4 tsp. ground cumin

2 porterhouse steaks, each about 2 lbs. and 1 1/2" thick
vegetable oil for brushing steaks
kosher salt
freshly ground black pepper

1. To make sauce: In a medium saucepan, combine ingredients wine thru cumin with 1/2 cup water. Mix well. Bring to a simmer over medium heat and cook uncovered, stirring occasionally, until about 2/3 cup remains, about 30 minutes. Allow to cool to room temperature.
2. Lightly brush both sides of steaks with the oil and season with salt and pepper. Grill the first side of the steaks directly over high heat for 6 minutes. Turn the steaks over cook the second side for 5 minutes. Continue to cook the steaks to desired doneness.
3. Remove the steaks from the grill. Season again with salt and pepper. Let rest for 3 to 5 minutes. Serve warm with the barbecue sauce. Makes 4 servings

Source: Weber's Art of the Grill - Jamie Purviance - 1999
 
Found this recipe that says the marinade is also good on SHRIMP (yippee) and FLANK STEAK.

Teriyaki Chicken Wings

Direct/Medium Heat

1/2 cup soy sauce
1/4 cup lightly packed brown sugar
1 TB. finely chopped garlic
1 TB. grated fresh ginger
1/2 tsp. cayenne pepper
1 TB. Asian sesame oil
20 chicken wings (3 1/2 to 4 lbs.)
2 TB. sesame seeds

1. In a small saucepan, combine the soy sauce, sugar, garlic,ginger, cayenne pepper and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well.
2. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings.
3. Remove the wings from the bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute and remove from the heat.
4. Grill the wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total.
5. Serve warm or at room temperature.

Source: Weber's Art of the Grill - Jamie Purviance - 1999
 
Rich that shelf of cookbooks rivals my father in laws shelf! He has dozens of cookbooks. A few less now that they visited and brought these. I guess we needed them. There are close to thirty of them. IMG_20210612_120632.jpg

Our favorite cookbook in this house is the food lab by Kenji. Awesome recipes and ideas along with some geeky science behind it. Everything from porchetta to chocolate chip cookies.
 
GaryP said:
Rich that shelf of cookbooks rivals my father in laws shelf! He has dozens of cookbooks. A few less now that they visited and brought these. I guess we needed them. There are close to thirty of them. View attachment 30164

Our favorite cookbook in this house is the food lab by Kenji. Awesome recipes and ideas along with some geeky science behind it. Everything from porchetta to chocolate chip cookies.
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TIME-LIFE rules and I've been using them since the 1970s when I first resided in Berkeley's Gourmet Ghetto, just down the street from Pig By The Tail, Chez Panisse and Cocolat. Lenny's Meat Market and not too far away from ACME BREAD COMPANY when they first got their start at Kensington Circle next to Narsai's Restaurant. To get a loaf of bread from ACME I had to beg and cajole as they were already reserved.
 
Joan said:
On to the next cookbook - Weber's Big Book of Burgers. I'm sure we will find a lot of goodies in this one. Anyone else have it?
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It has been quite awhile since I have looked at this book. I have been checking the Weber cookbooks I have for some good pork recipes, and found over a dozen recipes in this book. I printed out what I think are the top 5. I am going to let DH choose what to make first.

1. CAROLINA BARBECUE PORK BURGERS
2. CHORIZO CHEESEBURGERS
3. CUBAN PORK BURGERS
4. FIVE-SPICE PORK BURGERS
5. THAI PORK BURGERS IN LETTUCE LEAVES
 
DH found 4 more he would like to add to the list.

6. LITTLE ITALY PORK BURGERS
7. SPICY JERK PORK AND BEEF BURGERS
8. THREE-PORK BURGERS
9. ITALIAN SAUSAGE SANDWICHES

DH also said he would like to make the Cuban Pork Burgers first.
 
Well, we tried #3 on the list last night, . CUBAN PORK BURGERS. We both gave them a GOOD rating.
 
Yes, this is a Weber site, yes, most of the cookbooks used and posted here are Weber's, but...........let's start using our Raichlens cookbooks also. O.K.?
 
I have 22 of Raichlen's cookbooks plus his novel. Before I even THINK about getting anymore, I think I should start using what I have more often. So folks, here is where I go crazy. How to decide what book to start using first? Would someone help me pick. Please post a number between 1 and 10 for me please? The other 12 books are not grilling books.
 
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Joan said:
I have 22 of Raichlen's cookbooks plus his novel. Before I even THINK about getting anymore, I think I should start using what I have more often. So folks, here is where I go crazy. How to decide what book to start using first? Would someone help me pick. Please post a number between 1 and 10 for me please? The other 12 books are not grilling books.
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