ISO Barbeque Cookbooks

Just got my new BBQ Grill.
What cookbooks are good and worth buying?
Thanks

Steven Raichlen's "Barbecue Bible" is a favorite. Also for a strictly American view-----the Kansas city Barbecue Society's "Barbecue----It's not just for Breakfast Anymore" is a great book with recipes from various competitions.

Legends of Texas Barbeque Cookbook by Robb Walsh

Smoke and spice (or Spice and Smoke) - the Jamisons
Peace, Love, and BBQ - Mike Mills, not from REM

Four of my favorites:

"Barbecue with Beard," by James Beard. A bit dated and formal in tone, but some great ideas, such as rubbing steaks with a paste of dry mustard and Bourbon before grilling.

"Barbecued Ribs and Other Great Feeds," by Jeanne Voltz. A terrific all-purpose cookbook.

"Barbecue with Boog," by Boog Powell. The Orioles baseball great provides an excellent guide to his other love, food. Seriously, there are some really creative things in here.

Finally, "Justin Wilson's Outdoor Cookin' with Inside Help," in which the late cook shares his methods and recipes for extending his kitchen into the outdoors of his beloved Louisiana. You'll get your enjoys all the way plumb, I garontee.

paul kirk's championship bbq is a good one. he is a certified chef with many years of catering experience to back him up.
mike mill's peace love and bbq is another great one. mike is a long time competitor and restaurant owner. his book also gives great insights into what bbq really is.

I have a bunch of cookbooks (50 or 60), but the only bbq books that I need are Paul Kirk's "Championship Barbecue" and "Smoke and Spice" by the Jamison's. pb

Dr. BBQ's Big-Time BBQ Cookbook by Ray Lampe is a good basics on up approach to competition, as well as good solid home queing. I think he's posted on RF once or twice. Very good book, wide variety of recipes.

The All American BBQ and Grilling Manual by Clark "Smoky" Hale. Low production value publication, but again a total soup to nuts approach for beginners or old pros. I find something new to try every time I open it up.

A previous poster mentioned Walsh's Texas BBQ book, and I second that, it's outstanding. His Tex-Mex cookbook is also very good. Read'em both cover to cover then started cooking. I'll never buy another can of frijoles again, and I now truly understand enchiladas.

Vayo con Queso

i gotta get the walsh book if for no other reason than seeing his brisket stuff. we have made a nice niche market in beef in a non beef state and some new ideas would be nice. drbbq i will pass on.his new stuff aint new and his original stuff aint either and as a certified chef i have promised myself i will rip his chef's coat off his truck driving back. hate people who just think the coat makes a chef and have never done the work required to be one. bad part is i got to stand in line on that one from what i've heard from n.c to florida.
jack
ps. all that goes out the window. my wife made me promise 2 years ago that she would tell him to leave if we ever met. darn i hate being a good husband but iffn he don't
pps. forgot to give the reason for all of this angst. 2 years ago my wife asked on the cookshack site for input in the pro's section on possible vegetarian things for use at the farmers market. drbbq replied with a bunch of smartass stuff and no answer. since this occured on our 33rd wedding anniversary to say my knickers were in a knot would be mild. asked him what his problem was and got some truck driving crap back. responded in kind and darn near got banned from the cookshack site (course dr was a big name i wasn't lol) i will take that with me to the grave. but from a truly pro's view his book offers no new insights and that's my opinion. man this guys name just gets me going due to his rudeness

Sorry to cause any undues stress PC. I don't know anything personally about Dr. BBQ, but thought the book was well put together and informative, esp. to new comers.

Personally I have no aspirations to be a chef, but can certainly understand the anger at seeing someone who hasn't earned it claim the trappings. I'm perfectly content to consider myself a cook.

Both Walsh books really are great. From the recipes to the photos, art work and sidebars.

Neglected to mention in my last post Grady Spears (Cowboy in the Kitchen, etc.) books as well as Tom Perinis Ranch house cookbook. Not specifically BBQ, but great Tex, Mex, southern classic cooking.

Good Cooking.

quote:

Originally posted by prisonchef

i gotta get the walsh book if for no other reason than seeing his brisket stuff. we have made a nice niche market in beef in a non beef state and some new ideas would be nice. drbbq i will pass on.his new stuff aint new and his original stuff aint either and as a certified chef i have promised myself i will rip his chef's coat off his truck driving back. hate people who just think the coat makes a chef and have never done the work required to be one. bad part is i got to stand in line on that one from what i've heard from n.c to florida.
jack
ps. all that goes out the window. my wife made me promise 2 years ago that she would tell him to leave if we ever met. darn i hate being a good husband but iffn he don't
pps. forgot to give the reason for all of this angst. 2 years ago my wife asked on the cookshack site for input in the pro's section on possible vegetarian things for use at the farmers market. drbbq replied with a bunch of smartass stuff and no answer. since this occured on our 33rd wedding anniversary to say my knickers were in a knot would be mild. asked him what his problem was and got some truck driving crap back. responded in kind and darn near got banned from the cookshack site (course dr was a big name i wasn't lol) i will take that with me to the grave. but from a truly pro's view his book offers no new insights and that's my opinion. man this guys name just gets me going due to his rudeness

Hmm, perhaps your opinion of his book is slightly tainted. I do not recall his ever claiming to be a Chef. I see people in white jackets in food places all the time, is a Chef's coat different then the ones I see?

Thanks,

John

I don't know what type cooker you have, but "BBQ grill" may be an oxymoron. You use a smoker to BBQ, and a grill to - well, grill.