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Archives
Kansas City Barbeque Society (KCBS) Cookbook Reviewed
Pure fun. Founded in 1986, the Kansas City Barbeque Society (KCBS) is an international association with thousands of members.
Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons by Gary Wiviott
If you have a new Weber Smoky Mountain smoker you absolutely positively must buy Gary Wiviott's book.
The South’s Best Butts—Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore
Moore is a youngish Southern Gentleman from Nashville (and author of A Southern Gentleman's Kitchen), the son of a cattleman and grandson of a butcher, takes his small plane all over the South visiting a dozen BBQ joints in as many states from Texas to North Carolina.
Peace, Love, and Barbecue: A Must Own Cookbook
Peace, Love, and Barbecue, published in 2005, not only contains the expected count of excellent recipes and cooking tips, but includes interviews with the legends of barbecue, and visits to the "shrines, shacks, joints, and right respectable restaurants."
Barbecue! Bible: Sauces, Rubs, and Marinades Cookbook
Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is a comprehensive collection of creative flavors from around the world.
The Barbecue! Bible by Steven Raichlen
The Barbecue! Bible was Raichlen's first book on the subject. Published in 1998, this 556 page tome with 500 recipes covers everything from hamburgers to bread.
Planet Barbecue! by Steven Raichlen
Beautifully photographed in color, this book won a Julia Child Cookbook Award. Raichlen's most recent book, it is the best of his five barbecue books.
How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen
With several other books on barbecue and grilling, a cooking school, two television series, a lecture tour, and a line of outdoor cooking tools, Raichlen has had the kind of influence on men who cook, that Julia Child had on women who cook.
Serious Barbecue: A Must Own Cookbook By Adam Perry Lang
The recipes are creative, insightful, and beautifully photographed.
Charred & Scruffed by Adam Perry Lang
Perry Lang is a serious classically trained chef and he knows a lot about barbecue and grilling. This book shows off his macho cooking philosophy and several clever concepts, chief among them, board dressings. So simple, but this is a super way to add flavor to grilled foods.
The Cooks Illustrated Guide to Grilling and Barbecue
As I have exclaimed perhaps too often and too breathlessly elsewhere on this site, Cook's Illustrated, the magazine, the website, the book publisher, and producer of America's Test Kitchen on PBS, is my favorite source for no-nonsense, thoroughly tested info.
Big Bob Gibson’s BBQ Book By Chris Lilly
Chris Lilly is the Executive Chef of one of the nation's classic old joints, Big Bob Gibson Bar-B-Q, in Decatur, AL. Lilly is a fine story teller, and in this book he shares with us what it is like to work at a small town barbecue joint, the legend of Big Bob and countless amazing recipes.
Weber’s Time to Grill: Get In. Get Out. Get Grilling. by Jamie Purviance
Chef Purviance has another winner for Weber. This one has the 200 plus recipes divided into two categories, "Easy" and "Adventurous", pretty much 50/50, and you don't need a Weber to cook them.
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