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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Barbecue

       
     

    How to Cook dishes from American Barbecues


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    Barbecue is a style of cooking in which the food is cooked over the hot gases of a fire, smoking wood, or hot charcoal coals. Many different foods can be cooked this way, although meats tend to be emphasized. and the meats are often marinated, rubbed with spices, or coverd with a basting sauce.

    In the United States, the word "barbecue" tends to refer to relatively indirect methods of cooking the food (for example using smoking charcoal), whereas high heat methods tend to be referred to as "grilling". In other countries, different words are used, for example in Britain, "barbecue" is used to refer to both indirect and high-heat methods of cooking, and the word "grilling" refers to what Americans would call "broiling".

    While barbecue is a common style of cooking around the world, it has become particularly population in the United States. There are of course many different regional recipes, dishes, and techniques for cooking them, and there are also many barbecue events such as competitions, cook-offs, and festivals.

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    Barbecue Cooking DVDs

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    Loopy the Cooking Princess - It may be spicy but one more time

    Directed by Pororo the Little Penguin

    ICONIX Entertainment
    Released: 2018-06-21
    Prime Video (Animation)

    Loopy the Cooking Princess - It may be spicy but one more time
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    12 Chefs Compete (Part Two)

    Directed by Sharon Trojan Hollinger

    FilmRise
    Prime Video (Food and Wine)
     


    Barbecue Cookbooks

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    Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook
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    • Ten Speed Press
    Product Description:
    New York Times Bestseller • 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 they’d 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.

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    Project Smoke

    By Steven Raichlen

    Workman Publishing Company
    Released: 2016-05-10
    Paperback (336 pages)

    Project Smoke
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    • WORKMAN PUBLISHING
    Product Description:
    The Barbecue Bible for Smoking Meats

    A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s 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 hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s 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

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    • Houghton Mifflin Harcourt
    Product Description:
    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.
    * 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.

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.: A Cookbook

    By Aaron Franklin

    AMERICAN WEST BOOKS
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.: A Cookbook
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue
     
    “This book will have you salivating by the end of the introduction.”—Nick Offerman
     
    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. 
     
    In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.
     
    For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    Workman Publishing Company
    Released: 2017-05-02
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “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. It’s 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 America’s 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. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    The Complete Cook's Country TV Show Cookbook Season 12: Every Recipe and Every Review from all Twelve Seasons

    Cook's Country
    Released: 2019-08-27
    Paperback (816 pages)

    The Complete Cook s Country TV Show Cookbook Season 12: Every Recipe and Every Review from all Twelve Seasons
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    Product Description:
    Not your average best-of-American-home-cooking cookbook. A new season of great recipes from the hit TV show Cook's Country.

    Take a recipe road trip across America with Cook's Country at the wheel and cook along with the TV show. Discover recipes that are foolproof recreations of classic and regional favorites--from small towns to big cities. Season 12 recipes include American classics like Cast Iron Baked Chicken and Grilled Bacon Burgers with Caramelized Onion as well as newly re-created recipes for Monroe County-Style Pork Chops and Drop Meatballs. And revel in 3 chapters of desserts, including Gooey Butter Cake Bars and Blueberry Jam Cake.

    In addition to more than 450 recipes for great American food, you'll get information on the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists all of the winning products featured on the TV show.

    The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

    By Peter Jautaikis

    Ulysses Pr
    Hardcover (196 pages)

    The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue
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    • Ulysses Pr
    Product Description:
    TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS

    What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know―picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:

    • Cajun Spatchcock Chicken
    • Teriyaki Smoked Drumsticks
    • Hickory New York Strip Roast
    • Texas-Style Brisket
    • Alder Wood–Smoked Trout
    • St. Louis–Style Baby Back Ribs
    • Cured Turkey Drumsticks
    • Bacon Cordon Bleu
    • Applewood-Smoked Cheese
    • Peach Blueberry Cobbler

    The Flippin' Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin'

    By Paul Sidoriak

    Ulysses Press
    Paperback (144 pages)

    The Flippin  Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin
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    Product Description:
    Discover grillmaster Paul Sidoriak's delicious recipes for fantastic flat-top grillin'

    Nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including:

    • Diner-Style Omelet
    • Buttermilk Pancakes
    • Smashed Burger
    • Cheesesteak Hoagie
    • Chicken Fajita Sandwich
    • Green Chile Turkey Melt
    • Bacon-Jalapeno–Wrapped Corn
    • Scallops with Asparagus
    • Asian-Seared Salmon
    • Grilled Pineapple with Ice Cream

    How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

    By Mark Bittman

    Houghton Mifflin Harcourt
    Released: 2018-05-14
    Hardcover (576 pages)

    How to Grill Everything: Simple Recipes for Great Flame-Cooked Food
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    Product Description:
    The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series

    Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook
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    • Ten Speed Press
    Product Description:
    New York Times Bestseller • 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 they’d 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.

    Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

    By Paula Marcoux

    Storey Publishing, LLC
    Released: 2014-05-06
    Paperback (320 pages)

    Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking
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    • Storey Publishing
    Product Description:

    Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.  

    TBAO Outdoor BBQ Cooking Tool -3Pack Non-stick BBQ Grill Mats (15.75 x 13 Inch) +1Brsuh Silicone Brush -BBQ Grill Mat Barbecue Baking Liners Non-stick Reusable Teflon Cooking Sheets Microwave Oven

    Toolbao
    black Unknown Binding

    TBAO Outdoor BBQ Cooking Tool -3Pack Non-stick BBQ Grill Mats (15.75 x 13 Inch) +1Brsuh Silicone Brush -BBQ Grill Mat Barbecue Baking Liners Non-stick Reusable Teflon Cooking Sheets Microwave Oven
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    • ✔ 100% Brand new and high quality.Suitable for all kinds of food.100% Non-stick surface for better taste and healthier meals -- No need to use oils or fats, making your food tastier and much healthier. For the first time we bring you the convenience of the kitchen to your BBQ, prepare eggs, cheese, sauces, pizzas and marinades, without any food sticking to the bbq
    • ✔ Place mat on grill surface and food directly on mat.BBQ grill mat works for indirect cooking on gas,charcoal and electric grills.Long lifespan:can literally be used hundreds of times.
    • ✔ Follow all directions for grill manufacturer's indirect cooking,Please do not use directly on the open flame or heat source.Please do not use sharp metallic objects or utensils, as they could scratch the carpet
    Product Description:


    Item specifics

    Tobao 100% brand new and high quality barbecue pad, Suitable for all types of food, waterproof, durable, Non-sticky surface, easy to clean, can literally be used hundreds of times.


    Specifications

    **Tool Type:BBQ grill mat
    **Thickness:Extra thick 400% thicker than others
    **material:Food grade fiberglass,Teflon
    **Color: Black
    **USE:waterproof, durable
    **Feature:Easily Cleaned,Non-Stick,Heat Resistance
    **Temperature Resistance Range: -70-260°
    **Use:Cooking/Baking/Barbecue
    **100% Satisfaction Guaranteed:PFOA and BPA free
    **Certification:SGS, FDA,LFGB Hohs
    **Suitable for all types of food
    **Easy to clean: Hand washable with warm soapy water.
    **Easy to store: can be stored or flat or rolled.
    **Long service life: can literally be used hundreds of times
    **BBQ grill mateus works for indirect cooking on gas, coal and electric grils.
    **Place mat on the surface of the grill and feed directly onto the carpet
    **Please do not use directly on the open flame or heat source
    **Follow all directions for grill manufacturer's indirect cooking
    **Please do not bend or cut the carpet
    **Please do not use sharp metallic objects or utensils, as they could scratch the carpet


    Package includes:

    1 Pc x Reusable Non-stick Barbecue Mat Baking Pan Grilling Outdoor Picnic 40*33*0.02cm

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills

    By Bob Devon

    Square One
    Paperback (192 pages)

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills
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    Product Description:
    Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.


    Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.
    If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

    Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)

    By Cheryl Alters Jamison

    Brand: Harvard Common Press
    Paperback (496 pages)

    Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
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    Product Description:
    Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

    Smoker Cookbook in Texas Style: The Art of Smoking Meat with Texas BBQ, Ultimate Smoker Cookbook for Real Pitmasters, Irresistible Barbecue Recipes in Texas Style: Book 2

    By Adam Jones

    CreateSpace Independent Publishing Platform
    Paperback (116 pages)

    Smoker Cookbook in Texas Style: The Art of Smoking Meat with Texas BBQ, Ultimate Smoker Cookbook for Real Pitmasters, Irresistible Barbecue Recipes in Texas Style: Book 2
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    Product Description:

                             Smoker Cookbook 

                                           in
                                   Texas Style

                       

                                                                                                  Book 2
    The ultimate how-to guide for smoking all types of Texas BBQ. This book on smoking meats for beginners is the guide to mastering the low and slow art of smoking meats at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. From well-known beef brisket, pork ribs the book includes delicate turkey, chicken, and moist smoked lamb ribs recipes. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.

    Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.


    In this book, you can find irresistible recipes of Texas BBQ.

    BBQ Cooking: The Secret of the best barbecue

    By Michael Comwell

    Independently published
    Paperback (87 pages)

    BBQ Cooking: The Secret of the best barbecue
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    Product Description:
    Barbecue is a most main course of cookery.Be the Barbecue Pitmaster is your start-to-finish roadmap through it all so you can smoke your way. The author share recipes and preparation secrets for their favorite dishes.The recipes that appear in this book make you practice from beginners to professional chefs Which has been written techniques and equipment, expert advice and certified as a result of the actual work done for a 5-star hotel. In addition, this book also contains a list of special food, especially for those who like ribs that can make your barbecue party more interesting.

    Barbecue, Biscuits, and Beans: Chuckwagon Cooking

    By Bill Cauble

    Bright Sky Press
    Hardcover (192 pages)

    Barbecue, Biscuits, and Beans: Chuckwagon Cooking
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    Product Description:
    Recipes and preparation secrets for all-time favorite chuck wagon dishes, from trailside to elegant, are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

    The Barbecue Smoker's Journal: Take Notes, Refine Your Process, Improve Your Results, 54 Journal Sheets

    By Smoke Stack Publishing

    Independently published
    Paperback (110 pages)

    The Barbecue Smoker s Journal: Take Notes, Refine Your Process, Improve Your Results, 54 Journal Sheets
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    Product Description:

    Want to improve your BBQ and smoking results? It's time to start keeping a record!
    The Barbecue Smoker's journal includes 54 log sheets to track your meat, ingredients and overall process. A great tool to fine-tune and improve your results. A handy, portable pocket sized 110 page notebook. Every journal entry includes a double page spread with page numbers for quick reference and entry sections for logging:

    • Title & Date
    • Meat type and notes
    • Weight
    • Wood
    • Prep notes
    • Marinade/Rub - Mop/Baste
    • Cooking Notes
    • Cooking Time
    • Weather
    • Results & Rating
    • Additional notes and improvements

    Whether you're a seasoned pro or a beginner, The Barbecue Smoker's Journal will help you achieve your best barbecue yet! It also makes the perfect thoughtful gift for your favorite BBQ lover,
    grill or pitmaster.

    Diva Q's Barbecue: 195 Recipes for Cooking with Family, Friends & Fire

    By Danielle Bennett

    Appetite by Random House
    Released: 2016-04-26
    Paperback (288 pages)

    Diva Q s Barbecue: 195 Recipes for Cooking with Family, Friends & Fire
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    • Appetite by Random House
    Product Description:
    Diva Q, host of the hit TV show BBQ Crawl, brings us her backyard barbecue recipes, with more than 185 grilling favorites for absolutely everyone.


    Diva Q's (aka Danielle Bennett's) backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon (Diva Q's claim to fame), beef, fowl, seafood, sides, salads, slaws, breads and desserts, that take you from the basics to the best the barbecue world has to offer. Plenty of meatless options are included, including Portobello-Cheddar Burgers, Smokin' Good Sweet Potatoes with Bourbon Butter and The Ultimate Mac and Cheese.
         With more than just recipes, Diva Q takes all the guesswork out of grilling for you, with guidance on everying from getting great char marks, to picking the right meat--and even points you to her YouTube videos online for extra help. If it's got anything to do with barbecue, Diva Q has got you covered!
        Diva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. So fire up the grill and invite your friends over--because life's too short for bad barbecue!

    Competition BBQ Secrets

     
     


     
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