Favorite grill books anyone?


 
Julien Gallant

Julien Gallant

TVWBB Member
I was wondering if anyone want to tell me what their favorite grilling cookbooks are. I have a made a bunch of good stuff out of "How to Grill by Steven Raichlen" .

I want to buy a few new books and want to get some opinions on what to buy next.

Thanks
 
Cook's Illustrated Guide to Grilling and Barbecue is an amazing resource. Very well worth the read for theory, recipes, and inspiration. I think that no matter what level of grilling knowledge you currently have, you could benefit from this.
 
Good Idea Matt.
I have a subscription to the website and I love the scientific methods they use. I am also a fan of the ingredient tests. Who knew how huge the difference could be found in tomato paste.

I agree they can help anyone. Why go through 25 chickens before getting it right when they will do it for your and save you all the waste.

Anyone have grill it by Bobby Flay? How about the Weber cookbooks? I have one and it's pretty good.
 
I've seen that one in the store. I also keep running into "Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue" I might need to go sit at Borders for a few hours and flip through these books.

If I don't make ABT's soon I'm going to loose it!
 
Hey, Julien. Great question! I always think a lot of reading (along with a lot of grilling or whatever) is much better than trying to figure out everything for myself. I have Raichlen's "Barbeque Bible" (my first and the one that got me on the right track), but it's his "BBQ USA" that has almost every page dog-eared. After getting my Genesis, I bought "Weber's Big Book" which has lots of recipe's and good tips, but it's "Weber's Way to Grill" that I think is probably the best book for ANYONE (but especially helpful for newbie's). LOTS of concentrated tips on all grilling topics -- the whole intent is to show the "Way to" do almost everything. Another good book that I liked was "Low and Slow" by Gary Wiviott. His focus is smoker's, but the information and suggestion are worthwhile for anyone. Even though I don't agree with all his "mandates", it's a very readable book and can help improve your grilling (and smoking
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) in a very short time. (But never, EVER believe his statement that you can't smoke low and slow on a grill. My first pork butt was on my Genesis with wood chunks (I have pics of the thin blue smoke), I kept the temp at 225 and it took 10 hours -- man was that butt good!) Rich
 
Thanks for the reply Rich. I was thinking of getting another book for Steve Raichlen. I have "How to Grill" and it's a great book with step by step instructions along with original recipes. In fact we served his chicken satee recipe, from that book, at our rehearsal dinner.

I couldn't agree more. reading, may it be in a book or on this site, can save many mistakes and/or ruined meat. Along with great ideas so you don't pulled pork yourlself to death.

I will check out your suggestions when I go to the book store.

Many thanks.
 
Originally posted by Julien Gallant:
I've seen that one in the store. I also keep running into "Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue" I might need to go sit at Borders for a few hours and flip through these books.

If I don't make ATB's soon I'm going to loose it!
Click to expand...

Smoke & Spice is a good book too.
 
the Dinosaur Bbq book has some great grilling recipes and side dishes.

Adam Perry Lang's book looks interesting, I've read though it but haven't cooked much from it.

Chris Schlesinger's books are all pretty good.

And check out this book. If you don't need a "how to grill" exactly, but rather something to put on meat when you plan to grill.
 
I like Mill's Peace Love and BBQ. Fun with good recipes, great stories. I have Lang's book; curiously I've just been using his non-meat recipes for now... I think once you have the basics down of grilling/smoking, experience and experiment seem more important than acquisition of recipes. I hope to soon try adapting Balinese whole hog (Babi Guling) to pork butt/pulled pork. Could be interesting...
Also dying to try Raichlen's LOMO AL TRAPO SALT CRUSTED-BEEF TENDERLOIN GRILLED IN CLOTH.
 
Thanks for all the replies. I borrowed Adam Perry Lang's book from my boss and I love the way he works. I am getting that book for sure.

I think I will get the Cooks illustrated book since it gives good basic techniques that won't go out of style. Good luck with the Babi Guling Gary. My Habanero peppers are just about ready to pick and I plan on adapting Jerk Pork to the Smoky mountain cooker..
 
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