New BBQ Books for 2015


 
Chris Allingham

Chris Allingham

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Staff member
There's a new crop of BBQ books out for 2015. Some you may already be aware of, some not. All of these look interesting to me, take a look for yourself and if you've read any of them, let us know your thoughts.




Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers
Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest.




Franklin Barbecue: A Meat-Smoking Manifesto
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award and the prestigious James Beard award.




Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes
In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them.




Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling
Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats.




America's Best BBQ
Ardie A. Davis and Paul Kirk take you through the back doors of some of the most popular American barbecue restaurants to reveal the secrets---and once-secret recipes---of the best pitmasters in the business. This book is completely revised from the original 2009 edition.




The Barbecue Lover's Big Book of BBQ Sauces
Bill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce.




Pure Pork Awesomeness: Totally Cookable Recipes from Around the World
Highly respected Atlanta chef and season six Top Chef Fan Favorite Kevin Gillespie shares his unbounded passion for pork in 100 unique recipes with global flavors. Everything you need to know about selecting, cooking, and enjoying pork is included within.
 
I have Franklin Barbecue and Secrets To Smoking. I find them both very informative and insightful.
 
The only one I own in that lot is Franklins. Its a great book but he uses and talks about using an off set cooker not a vertical smoker such as the WSM. The book is a very high quality book. Pictures are really good and it feels nice. The first chapter is how he started cooking and the origins of his famous restaurant in Austin which is entertaining. Its a great book and most of the principles can be applied to the WSM. I would recommend it for sure.
 
I agree Tommy. Even though he doesn't really talk about water/bullet smokers there is a lot of great information.
 
Spot on review. Franklin's book is a great read even though it's a devotional to offset cookers. I made the turkey breast recipe (without the stick of butter) and it was the best I've had. His take on wrapping and foiling is worth trying from what I've seen. The sauces are interesting, too.
 
Jon Des. said:
Spot on review. Franklin's book is a great read even though it's a devotional to offset cookers. I made the turkey breast recipe (without the stick of butter) and it was the best I've had. His take on wrapping and foiling is worth trying from what I've seen. The sauces are interesting, too.
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I've been wanting to try that turkey -- I even looked twice at Costco for their boneless/netted breasts yesterday (Franklin uses the bone-in breast iirc).
 
Jim Lampe said:
jiminy Crickets! I paid FULL price ($29.99) for my Franklin book!
I got jipped! :p
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Bummer!! I pre-ordered from Amazon and got the pre-order price guarantee. Paid something like $18 and change.

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I own Secrets to Smoking, and while I think it's quite a nice book, I will say that it's mostly recipes after page 17. For those who love the Franklin book for its discussion of theory instead of being a collection of recipes, Secrets may not be for you. There is a a very general overview and then gets into recipes. The chapters are organized by the type of heat being applied: low and slow, hot and fast, hybrid methods, and grilling. The photos are beautiful. The recipes sound delicious and are being shared with you by a champion pitmaster, so it's certainly not a bad book, I just thought I'd mention about the recipes because I know not everyone loves that type of book.
 
I have the secrets to smoking. It has a bunch of things I want to try. Worth the money. Flavorize could be good tempted to order it. looked at few pages on amazon
 
Today my wife gave me a copy of Aaron Franklin's book for my birthday. I've only riffled through a few of the front pages but so far I think I'll like it.
 
They all look like good books, but how many books does the average back yard bbq'er need? I mean, once you get the technique down, how many people actually try different rubs, sauces, etc?
 
Van DeWald said:
They all look like good books, but how many books does the average back yard bbq'er need? I mean, once you get the technique down, how many people actually try different rubs, sauces, etc?
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It's rare for me to follow any recipe exact, but I read a lot of them and it helps come up with ideas. I usually morph the original idea many times or discard it completely for something better. Books are just ways to help come up with different ideas. Sometimes I'll buy a cookbook and not make anything out of it, other times (very rare) the book will get dog-ears all over it, copies given to friends, and then purchase the ebook version so I have both................. I've been buying most books electronically lately.
 
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