I present to you my collection of grill/bbq/meat books! I offer these as my personal recommendations to you and in turn ask if any of you have a book that you yourself would recommend to help round out my collection???
by 1630btvs
27 Comments
Jave3636
Franklin bbq. Really good fundamentals of bbq.
RocketLabBeatsSpaceX
Less books and more cooks. Nothing beats experience.
MessTinGourmet
How is the Etxebarri book? I have Hastie’s Finding Fire already but wonder about Etxebarri
sol_dog_pacino
I like Meathead
Wamgurl
Franklin’s BBQ
corwintanner
Based on our overlap I think you may enjoy Praise the Lard. Though after Meathead you may not get much out of it beyond the recipes.
Coderules
I would recommend:
“Low & Slow” volumes 1 and 2 by Gary Wiviott — Good fundamental books. Though the others you already have especially the Franklin and Meathead books. If you already know all the basics this can be skipped. But you might find some gems on things not found in the others.
“The Prophets of Smoked Meat” by Daniel Vaughn — This is not a hot to BBQ/Smoke/Grill. This is a travelouge through Texas of the history and places that make Texas BBQ what it is today. It might be dated. It came out in 2013.
thehighepopt
Maybe something by Steven Raichlen? BBQ Bible or Primal Smoke look like a good fit. Maybe Sausage Making by Ryan Farr too.
merkin_eater
Anything by Steven raichlen. Project Grill is my favorite.
PizzaBear109
Black Smoke for a mix of some BBQ history and some solid recipes
GremistaFL
Which book is the one about Etxebarri?
whytry3450
Steve Rinella’s books
whatfingwhat
Paul Kirk’s Championship BBQ is like an encyclopedia and written long before bbq became chic. Guy makes his own Worcestershire and ketchup.
Namkce1
Cool Smoke. Tuffy
Chiefs24x7
That is a great collection. I have several of those. Meathead is among my favorites but it’s good to read various points of view…it helps to develop your own style.
gebmille
“The Butcher’s Guide to Well-Raised Meat”.
Could be a bit overkill but it complimented Pimal Cuts and Whole Beast Butchery, two books we have in common.
BoomerishGenX
Not bbq… But I really enjoyed The Whole Beast: Nose to Tail Eating by Fergus Henderson.
Bdowns_770
Go old school and see if you can find a copy of Thrill of the Grill by Chris Schlesinger.
Meathead is a good resource and Raichlan’s BBQ USA has a lot of fun stuff.
EqualMagnitude
This one is BBQ adjacent but a wonderful resource about meat.
The Complete Meat Cookbook by Bruce Aidells.
Adding one more that is more a travelogue visiting many classic BBQ and smokehouse joints. I found it an entertaining read.
***Smokestack Lightning: Adventures in the Heart of Barbecue Country*** **by Lolis Eric Elie**
Living-Metal-9698
Salt Fat Acid Heat
sasquatchington
Project Smoke is a great one. He gets in to some science that I enjoy.
tebbewij
Meat
emover1
Meathead had a new cook book out. Was released earlier this year.
Diva Q – Daniel Bennett
Steven Raichlen
Williemakeit40
I worked at Etxebarri. The book can’t teach instincts, but you can read about it.
nwrobinson94
Amazing collection! I’ve got a lot of these, the only Other one that I own that stands out is southern smoke, which is a lil redundant with Rodney Scott but I love Carolina style bbq so I was happy to have two books on the subject.
Only other bbq book I’m hunting for is Franklin smoke, I really liked Franklin bbq and would be very interested in reading his other book on the subject
TravelerMSY
Not BBQ, but Salt Fat Acid Heat.
Key_Bother4315
“Catching Fire: How Cooking made us Human” by Richard Wrangham would be an interesting addition.
27 Comments
Franklin bbq. Really good fundamentals of bbq.
Less books and more cooks. Nothing beats experience.
How is the Etxebarri book? I have Hastie’s Finding Fire already but wonder about Etxebarri
I like Meathead
Franklin’s BBQ
Based on our overlap I think you may enjoy Praise the Lard. Though after Meathead you may not get much out of it beyond the recipes.
I would recommend:
“Low & Slow” volumes 1 and 2 by Gary Wiviott — Good fundamental books. Though the others you already have especially the Franklin and Meathead books. If you already know all the basics this can be skipped. But you might find some gems on things not found in the others.
“The Prophets of Smoked Meat” by Daniel Vaughn — This is not a hot to BBQ/Smoke/Grill. This is a travelouge through Texas of the history and places that make Texas BBQ what it is today. It might be dated. It came out in 2013.
Maybe something by Steven Raichlen? BBQ Bible or Primal Smoke look like a good fit. Maybe Sausage Making by Ryan Farr too.
Anything by Steven raichlen. Project Grill is my favorite.
Black Smoke for a mix of some BBQ history and some solid recipes
Which book is the one about Etxebarri?
Steve Rinella’s books
Paul Kirk’s Championship BBQ is like an encyclopedia and written long before bbq became chic. Guy makes his own Worcestershire and ketchup.
Cool Smoke. Tuffy
That is a great collection. I have several of those. Meathead is among my favorites but it’s good to read various points of view…it helps to develop your own style.
“The Butcher’s Guide to Well-Raised Meat”.
Could be a bit overkill but it complimented Pimal Cuts and Whole Beast Butchery, two books we have in common.
Not bbq… But I really enjoyed The Whole Beast: Nose to Tail Eating by Fergus Henderson.
Go old school and see if you can find a copy of Thrill of the Grill by Chris Schlesinger.
Meathead is a good resource and Raichlan’s BBQ USA has a lot of fun stuff.
This one is BBQ adjacent but a wonderful resource about meat.
The Complete Meat Cookbook by Bruce Aidells.
Adding one more that is more a travelogue visiting many classic BBQ and smokehouse joints. I found it an entertaining read.
***Smokestack Lightning: Adventures in the Heart of Barbecue Country*** **by Lolis Eric Elie**
Salt Fat Acid Heat
Project Smoke is a great one. He gets in to some science that I enjoy.
Meat
Meathead had a new cook book out. Was released earlier this year.
Diva Q – Daniel Bennett
Steven Raichlen
I worked at Etxebarri. The book can’t teach instincts, but you can read about it.
Amazing collection! I’ve got a lot of these, the only
Other one that I own that stands out is southern smoke, which is a lil redundant with Rodney Scott but I love Carolina style bbq so I was happy to have two books on the subject.
Only other bbq book I’m hunting for is Franklin smoke, I really liked Franklin bbq and would be very interested in reading his other book on the subject
Not BBQ, but Salt Fat Acid Heat.
“Catching Fire: How Cooking made us Human” by Richard Wrangham would be an interesting addition.