Can anyone recommend a good cookbook for BBQ'ng.
Or at least point me to any good posts on this topic?
Thanks in advance,
Be careful when you say "BBQ", since there are two distinct and different cooking methods involved. First, there is traditional baking or roasting in the oven, on a Weber, or whatever at a temp of 350 more or less. Then, there is true "BBQ" where you cook/smoke the meat at 250 degrees more or less for several hours.
For the latter slow cook method, the authority to me is the Kansas City Barbecue Society. Forgive me for not doing the research, but the book I have is from 1988 called "The Passion of Barbecue". It is out print, probably has an updated version, plus I am sure that they now have a website. Look 'em up.
Agree heartily. Raichlen is thorough and informative. I use his book on rubs and marinades all the time.
BTW he has a website which he mentions frequently on his TV show. It's bbqu.net
I emailed him once to ask about the turkey we had bbq'd following his recipe which was printed in the New York Times. To my surprise he replied promptly and was helpful and pleasant.
Any of the books by Steven Raichlen - I'd recommend the BBQ Bible, BBQ Bible Sauces & Rubs, How to Grill, and BBQ USA.
Legends of Texas Barbecue, by Robb Walsh-- as much for the history, pictures and flavor of Texas 'que
Smoke and Spice and Sublime Smoke by the Jamisons, though adamclyde's caveats are right on.
Ray Lampe a.k.a dr. bbq's Big Time Barbecue Cookbook is a great place to start-- his second book, BBQ All Year Long should come second if you like his first book.
Anything by Paul Kirk.
Raichlen's books are great for recipes (and Bbq USA is a fun look at 'que across the country), but his techniques focus more on cooking w/ a grill than a smoker/bbq pit.
The others are all much more focused on low 'n' slow bbq than grilling.
Mastering Barbecue by Michael Stines (Ten Speed Press) has a ton of great rubs and marinades, and a good overview of technique.
Richard McPeake's The Art of Smokology is a good Q reference, too. Not the best writer (he's always waiting for the smoke to "develope"), but a huge wealth of knowledge and great tips and techniques.
Back issues of Bon Appetit's June issues, which focus on barbecue, are a great source, too.
Like those above, when looking for ideas I regularly turn to Raichlen for Grilling and the Jamisons for smoking/Q, although I never follow anything in either book precisely. One thing I don't like about Raichlen is that he follows the same technique over and over ... his recipes all tend to have the identical steps (in the same order with the same words), just using a different rub or marinade.
I loved,loved,loved, reading "Peace Love and Barbecue" by Mike Mills and his daughter Amy Mills Tunnicliffe. It's a great read about the behind the scenes world of The Grand Champion Pitmasters from around the country.
It's full of some really good slow and low cooking tips and secret recipes from some of the best out there.
I cooked up a batch of Mike's award winning ribs last summer and although a bit labor intensive and a long 6 hour cooking time, they were the best damn ribs I've ever made!
In the back of the book he also lists addresses of bbq shrines thoughout the country.
You will drool your way through this one.