9 best barbeque books

Barbecue books are a popular category within the realm of cookbooks, focusing on the art and techniques of barbecue cooking.These books provide valuable information, recipes, and guidance for individuals interested in mastering the art of grilling and smoking various meats and other ingredients. Here are some key points about barbecue books:

Cooking Styles: Barbecue books often cover a range of cooking styles, including grilling, smoking, and slow-cooking. They may explore regional barbecue traditions such as Texas-style, Carolina-style, or Kansas City-style barbecue.
Techniques: These books typically offer detailed instructions on essential barbecue techniques, such as selecting the right type of wood chips or charcoal, controlling temperature, and achieving the perfect smoke flavor.
Recipes: Barbecue cookbooks are filled with a wide array of recipes that encompass meats like ribs, brisket, pork shoulder, chicken, and seafood. They may also include recipes for marinades, rubs, sauces, and side dishes like coleslaw, baked beans, and cornbread.
Flavor Profiles: Many barbecue books delve into the nuances of creating unique flavor profiles through the use of seasonings, rubs, and marinades. They often explore the balance of sweet, spicy, tangy, and smoky flavors.
Equipment: Authors of barbecue books often discuss the various types of barbecue equipment, from charcoal and gas grills to smokers and wood pellet grills. They provide advice on choosing the right equipment for your needs and budget.
Regional Variations: Barbecue is celebrated in different ways across the United States and around the world. Barbecue books may explore the regional variations in barbecue, offering insights into the flavors, techniques, and traditions of specific areas.
Pitmaster Tips: Many barbecue books are written by experienced pitmasters and barbecue enthusiasts who share their tips and secrets for achieving mouthwatering results.
Photography: High-quality photography is a common feature in barbecue books. It helps readers visualize the cooking process and the finished dishes, making the recipes more enticing.
Catering to All Levels: Barbecue cookbooks cater to a wide audience, from beginners looking to get started with their first grill to seasoned pitmasters seeking to refine their skills and try new recipes.
Entertainment and Lifestyle: Some barbecue books go beyond just recipes and techniques, incorporating elements of lifestyle and entertainment, such as hosting barbecue parties, setting up outdoor kitchens, and enjoying the social aspect of barbecue.
History and Culture: Some barbecue books delve into the rich history and cultural significance of barbecue in various regions and communities, providing context and appreciation for the craft.

In summary, barbecue books are a valuable resource for anyone interested in the art of grilling, smoking, and mastering the world of barbecue. They offer a wealth of information, techniques, and delicious recipes to help enthusiasts hone their skills and create mouthwatering barbecue dishes.

Below you can find our editor's choice of the best barbeque books on the market

Rodney Scott's World of BBQ: Every Day Is a Good Day

Check latest price

The Ultimate Book of Grilling: Recipes, Tips, and Tricks for Easy Outdoor Cooking

Based on 211 reviews Check latest price

Product features

Sample Recipe: BBQ Chicken with Lemon Butter

1. To make the lemon butter, put all the ingredients into a small bowl and mix with a fork until well combined.

2. Prepare the barbecue grill for direct cooking and preheat to medium-hot.

3. Butterfly the chicken by using kitchen shears to cut along both sides of the backbone to remove it. Next, remove the breastbone that runs down the middle of the breast. Trim off any excess skin and fat.

4. Slide your fingers gently under the skin of the breast and legs to separate it from the meat. Spread 2-3 tablespoons of the butter mixture under the skin. Spread about 1 tablespoon over the outside.

5. Place the chicken on the grill rack, breast side up, and cook for 10 minutes. Baste with more of the butter mixture, turn the chicken breast side down, and continue to cook, turning and basting every 10 minutes, for a total of 30-40 minutes. Check that the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife and the center of the meat is no longer pink.

Beautiful Photos of every Recipe

Recipes for every mood captured in gorgeous photos will motivate foodie enthusiasts and meat eaters to try new grilling recipes and ingredients!

Meats, Veggies, Fish, and even Fruit

Impress your friends and family with delicious, flavorful foods straight from the grill or outdoor kitchen! Meats, veggies, fish, and even fruit recipes included!

Recipes for all Barbecuing Methods

High-heat, fast-grilling, low-and-slow cooking, or smoking, this book offers it all with step-by-step instructions for each method!

Tips, Tricks, and Lessons

Become a grilling master by learning the proper cuts of meat, marinating times, flavor combinations, and grilling techniques.. This will become one of your favorite books on grilling.

Rubs, Marinades, and Glazes

Spices, rubs, marinades, and glazes add complex flavor to your grilled foods. Each functions slightly differently, and their methods of use vary as well.

Over 40 Recipes from Beef to Seafood

Tips, tricks, and lessons in all meats – beef, pork, lamb, chicken, turkey, and seafood. All recipes include full page photographs, step-by-step instructions, prep times, and cook times. Enjoy over 40 delicious, mouthwatering recipes.

Vegetables

Impress your family and friends with the best recipe collection for the grill with these amazing recipes from Satay Tofu Salad to Grilled Stuffed Bell Peppers.

Sides & Sauces

Spice up those basic sides with these fun, festive recipes.

Meathead: The Science of Great Barbecue and Grilling

Rux Martin/Houghton Mifflin Harcourt

Based on 2 reviews Check latest price

Product features

Skinny Steaks from Meathead

Reverse sear works best on thicker cuts. For thin steaks and ultrathin steaks like skirt steak, you need a very different technique. As with thick steaks, the goal is the same: a dark brown exterior and a tender, juicy, medium-rare interior. For steaks 1 inch thick or less, the secret is to use very high heat and keep them moving.

Directions

1. Prep. Trim the surface fat and silverskin from the steaks, if necessary sprinkle with salt and dry bring in the refrigerator for 1 to 2 hours before cooking.

2. Just before you cook it, pat the meat dry with paper towels (moisture creates steam and prevents browning). Sprinkle with pepper and press it in with your hands.

3. Fire up. Get your grill screaming hot. If you are using charcoal, pile the coals just beneath the cooking surface. On a gas grill, drop the grate as close to the burners as possible. Leave the lid off. You won’t really be using the indirect zone, but it is nice to have in case you need a safe zone away from the flames.

4. Cook. Put the meat over the hottest part of the grill. You need to stand by the grill and flip every minute so the hot surface cools, inhibiting heat buildup and preventing the interior from overcooking. Aim for a uniform dark brown without grill marks and 125 to 130° F in the middle.

Things move fast, so be on your toes. You are a human rotisserie. Be the rotisserie.

Smoked Potato Salad from Meathead

Yes, there are a bazillion ways to make potato salad, but this recipe ups the ante by smoking the potatoes. You can also use your favorite potato salad recipe and replace those plain-ol’ boring boiled potatoes with these smoked potatoes.

Directions

1. Prep. Place the potatoes in a saucepan and add cold water to cover them by at least 1/2 inch. Add 2 pinches of salt. Fill a large bowl with ice and water and set it nearby. Bring the water in the saucepan to a boil and cook the potatoes until they hit about 150°F in the center. You do not want to cook them all the way through. Test more than one chunk. Drain and cool them immediately in the ice water. Drain them again after they’ve cooled for about 15 minutes, then transfer to a bowl and coat them lightly with the oil.

2. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side. Place a grill topper in the indirect zone and lightly oil it.

3. Cook. Gently slide the potatoes onto the topper and space them out so they do not overlap. Close the lid and smoke the potatoes for about 45 minutes, then transfer them to a platter and let cool to room temperature.

4. In a serving bowl, whisk together the Dressing ingredients. Fold in the potatoes, trying not to smush them. Taste and adjust the seasonings. Stash the salad in your fridge for a couple of hours before serving to let the flavors meld; overnight is even better.

5. Serve. Remove the salad from the fridge 30 minutes before serving to let it warm slightly.