The 6 Best BBQ Books of 2021


 
Thanks Lynn for posting the list. Of course the only author I know is Raichlen. I don't have his book and probably wont get it.
 
Joan said:
Thanks Lynn for posting the list. Of course the only author I know is Raichlen. I don't have his book and probably wont get it.
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Yep, me neither. I like veggies, but not that much. I understand his wife and daughter have gone vegan, so I would guess that inspired Raichlen.
 
Thanks for posting that Lynn. Rodney Scott's story makes him interesting to me. Probably because he got started doing it as a kid and seems to love what he does. I never have and never will do a whole hog. 1 Chicken is enough to feed us for 2 days at least. :D
 
 
Lynn Dollar said:
I gotta hunch, that whole hog is entirely over rated.
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Whole hog is a dying art and Rodney Scott has been doing it since he was a kid. I'd love to try it! He chops/mixes all the cuts together...shoulders, hams, loins, bellies, along with some vinegar-based sauce. Yum!

I listened to a Serious Eats podcast in which Scott was interviewed about the book. He's got a complicated history with his family as his restaurant success has grown, and the book is about his background and upbringing and those family dynamics all pertaining to barbecue...and there are some recipes, too. The interview also includes co-author Lolis Eric Elie who participated in this forum's very first Q&A session waaaaaay back in 2005!
 
There's a few Texas barbecue joints doing Carolina whole hog now. I think Cattleacks in Dallas may do whole hog every Saturday. Others , its once a month. I would like to taste whole hog. But I don't have much desire to smoke whole hog. And I'd have to build a cinder block pit to do that.
 
Lynn Dollar said:
Don't own any of them.

And IDK, but I gotta hunch, that whole hog is entirely over rated. The best way to smoke a turkey, is to part it out so each part can reach proper doneness. Why would whole hog not be any different ? Its the holy grail for a lot of barbecuers, but I don't see it .

https://www.bbqnewsletter.com/features/best-bbq-books-of-2021
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Whole hog cooking is placement of the coals so the meat cooks perfectly and knowing how to get crispy skin.
 
I have done dozens of whole hog cooks always for large gatherings church functions, weddings, biker parties and it’s fun. Have not done one in over 20 years though. A family friend of many many years had a sauerkraut stuffing recipe which was drool worthy! He came and helped set up for my wedding feast. Doing a whole hog is really just making sure you have enough fire to start with and enough coal to make it to the end. Not anything magical in the technique, it’s just waiting.
 
I got Rodney Scott's book and Black Smoke for my birthday earlier this year. I've read the Sam Jones book as well. They are all pretty good. I can't see ever trying to cook whole hog but I'd love to try it. I never have.
 
I’ve had whole hog, but I was young and the visual of a pig on the cooker wasn’t overly appealing. Still isn’t to be honest haha.

I’ve also had half a beef, buried. For a family reunion way back, I had to be 7 or 8 roughly. I just remember my dad and uncles and older cousins (done with school or close to graduation and I had just started haha) digging a pit, tossing a bunch of basically trees in, lighting it and throwing the meat on and burying it. Not sure what it would have been wrapped in...

I’ve got none of those books. Have a couple of the Weber ones but they are recipes. Which I generally don’t use.
 
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