bbq cookbooks best seller buyer’s guide
We spent many hours on research to finding bbq cookbooks best seller, reading product features, product specifications for this guide. For those of you who wish to the best bbq cookbooks best seller, you should not miss this article. bbq cookbooks best seller coming in a variety of types but also different price range. The following is the top 10 bbq cookbooks best seller by our suggestions:
Best bbq cookbooks best seller
1. Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking
Description
The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing.
With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
2. Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
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Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown.
Description
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
3. Project Smoke (Steven Raichlen Barbecue Bible Cookbooks)
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WORKMAN PUBLISHINGDescription
The Barbecue Bible for Smoking Meats
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipesevery one a game-changer for smoked food that roars off your plate with flavor. Heres how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and haytry it with fresh mozzarella. USA Today says, Where theres smoke, theres Steven Raichlen. Steven Raichlen says, Where theres brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin but great techniques and recipes. I am especially excited about the smoked cheesecake. Time to go forth and smoke.
If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.
Tom Colicchio
Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.
Myron Dixon
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipesevery one a game-changer for smoked food that roars off your plate with flavor. Heres how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and haytry it with fresh mozzarella. USA Today says, Where theres smoke, theres Steven Raichlen. Steven Raichlen says, Where theres brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin but great techniques and recipes. I am especially excited about the smoked cheesecake. Time to go forth and smoke.
If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.
Tom Colicchio
Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.
Myron Dixon
4. Franklin Barbecue: A Meat-Smoking Manifesto
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Ten Speed PressDescription
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what theyd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
5. Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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WORKMANDescription
Barbecue sauces, rubs, and marinades are every grillers secret weaponthe flavor boosters that give grilled food its character, personality, depth, and soul.
Steven Raichlen, Americas master griller (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. Its a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from Americas own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. Its the essential companion cookbook for every at-home pitmaster looking to up his or her game.
Steven Raichlen, Americas master griller (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. Its a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from Americas own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. Its the essential companion cookbook for every at-home pitmaster looking to up his or her game.
6. The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
Description
2018 NBBQA Awards of Excellence Winner
In The Souths Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belts most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pigthe foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without all the fixins to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certainthis book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
In The Souths Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belts most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pigthe foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without all the fixins to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certainthis book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
7. Meathead: The Science of Great Barbecue and Grilling
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Houghton Mifflin HarcourtDescription
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
*Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
*Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.
8. How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
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Workman PublishingDescription
Winner of an IACP Cookbook Award, How to Grill is the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef (Tom Colicchio).
A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipesBeef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallopsand hundreds of inside tips.
A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipesBeef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallopsand hundreds of inside tips.
9. Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
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Ballantine BooksDescription
The winningest man in barbecause shares the secrets of his success. Rule number one?Keep it simple.In the world of competitive barbecue, nobodys won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his fathers side. He grew up to expand his parents sauce business, Jacks Old South, and in the process became the leader of the winningest team in competitive barbecue. Its Mixons combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLCs BBQ Pitmasters.
Now, for the first time, Mixons stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Dont do it! Mixon will show you how you can apply his keep it simple mantra in your own backyard. Hell take you to the front lines of barbecue and teach you how to turn out cue like a seasoned pro. Youll learn to cook like Mixon does when hes on the road competing and when hes at home, with great tips on
the basics, from choosing the right wood to getting the best smoker or grill
the formulas for the marinades, rubs, injections, and sauces youll need
the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixons famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipesincluding one for the most sinful burger youll ever eatand advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin with Myron Mixon will fire you up for a tasty time.
10. Weber's Greatest Hits: 125 Classic Recipes for Every Grill
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HOUGHTON MIFFLIN HARCOURTDescription
All Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection
For decades, Weber grills have set the standard for backyard grills, and Webers cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best?
In the ultimate gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion.
The book includes all-new photography, fun stories from Webers rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Donts.
Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.
For decades, Weber grills have set the standard for backyard grills, and Webers cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best?
In the ultimate gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion.
The book includes all-new photography, fun stories from Webers rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Donts.
Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.
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