20 Best Barbecue Books (2023 Update)

The founder and editor of the world's most popular bbq and grilling website – amazingribs.com – -meathead – goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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 beerand nowhere close to the bestway to cook a bird. lavishly designed with hundreds of illustrations and full-colour photos by the author – this book contains all the sure-fire recipes for traditional american favourites and many more outside-the-box creations.

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 shows 100 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 recipes—beef ribs with chinese spices, grilled side of salmon with mustard glaze, prosciutto-wrapped, rosemary-grilled scallops—and hundreds of inside tips.

Iacp cookbook of the year award winner – in the first cookbook by a black pitmaster, james beard award–winning chef rodney scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.“ bbq is such an important part of african american history, and no one is better at bbq than rodney.”—marcus samuelsson, chef and restaurateurone of the best cookbooks of the year: the new york times, the washington post, time out, food52, taste of home, garden & gun, epicurious, vice, salon, southern living, wired, library journal rodney scott was born with barbecue in his blood. he cooked his first whole hog, a specialty of south carolina barbecue, when he was just eleven years old. at the time, he was cooking at scott's bar-b-q, his family's barbecue spot in hemingway, south carolina. now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, rodney scott's whole hog bbq in charleston. in this cookbook, co-written by award-winning writer lolis eric elie, rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, ella's banana puddin', and award-winning whole hog so special. moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. from the ins and outs of building your own pit to poignant essays on south carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. it is also a powerful work of storytelling. in this modern american success story, rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in charleston. rodney scott's world of bbq is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

Now the biggest and the best recipe collection for the grill is getting better: announcing the full-color edition of the barbecue! bible, the 900,000-copy bestseller and winner of the iacp/julia child cookbook award. redesigned inside and out for its 10th anniversary, the barbecue! bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. a new section has been added with answers to the most frequently asked grilling questions, plus steven's proven tips, quick solutions to common mistakes, and more. and then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. add in the full-color, and it's a true treasure.

From classic, competition-winning recipes to boundary-pushing ’que, join the founder of meat mitch competition bbq team and char bar smoked meat and amusements for a bbq revolution! mitch benjamin has helped open bbq restaurants in paris, served his smoked meat to baseball legends at yankee stadium, and taken home some serious hardware from just about every major bbq competition. in this book, he throws open the doors to his kitchen (or as he calls it, his “mitchen”) and takes bbq on a wild ride! the book starts with his behind the scenes look at competition bbq and smoking, then winds its way through chapters both classic and creative: learn the ins and outs of competition bbq, including some of mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt. take a trip behind the scenes of kansas city’s char bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. mitch even breaks out the smoking gun for some smoked cocktails! next up, some truly revolutionary bbq. leave your expectations at home as mitch showcases recipes with reverse smoking, sous vide, and other techniques. master non-traditional mains including smoked salmon, jackfruit, bone marrow, and much more. there’s never “que” much of a good thing! in a full chapter on making the most of smoked meat, mitch whips up japanese steamed buns; candied pork belly; and barbeque-stuffed tacos, quiche, and poutine. last but not least, mitch shares some of his legendary sides and “amusements.” think addictive pimiento cheese, deviled eggs, whoopie pies, and more! whether you’re relatively new to bbq or a seasoned pitmaster, you’re sure to find new ideas, techniques, and flavors if you hang around with mitch. what are you waiting for? join the revolution!

Grilling out is an essential part of the american culture, and weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. weber's new real grilling celebrates the joy of being in the backyard and gathering around the grill. complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. find basic grilling skills, valuable tips, and tried-and-true techniques in weber's new real grilling that will turn any griller into an expert outdoor entertainer. weber's new real grilling includes:200 delicious recipes, each with a full-color photo – a guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more – tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety – advanced training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill – grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon – fun detours into the past with classic recipes from weber's grilling archives — complete with an update for modern palates – classic remix recipes which dive into weber's grilling archives and update classic recipes for the modern palate.

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster mike mills.in peace, love, & barbecue – a unique combination of cookbook, memoir, and travelogue – mike mills, the unrivalled king of barbecue, shares his passion for america's favorite cuisine–its intense smoky flavors, its lore and traditions, and its wild cast of characters.through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants." also included are prizewinning recipes that have earned mills his fame and fortune as a barbecue maestro. these 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. the selection features mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.with its folksy, fun-loving tone and its unique insider's take on a hugely popular–and deeply american–subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

Spark your outdoor cooking with vince staten's knock-you-out cookbook combining two southern favorites — barbecue, and jack daniel's whiskey. this is the book for moore county dry rub, razorback sopping sauce, mary lee's i fought the slaw and the slaw won, jack's baked beans, aunt ida's apple crisp and more. full color photography; hardbound book

​*** over 75,000 copies sold *** welcome to the wonderful world of wood pellet cooking. flavorful, juicy, tender, and absolutely irresistible–that's what you can expect from food that's prepared on this unique and versatile grill. this complete guide and cookbook provides all the information you need to enjoy barbeque success time after time, meal after tantalizing meal. bob devon, barbeque master extraordinaire, begins by explaining how you can use a wood pellet grill to smoke, barbeque, grill, roast, braise, and bake virtually any food out-of-doors. included is a guide to the many wood pellets you can use to add superb flavor and aroma to all your dishes, as well as invaluable tips to ensure perfect results. the author then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces that are able to transform even mundane foods into culinary treats. following this are mouth-watering recipes for beef; burgers, hot dogs, and sausages; pork; chicken; turkey; seafood; vegetables; sandwiches, breads, and pizzas; and even desserts–including grilled fruits, cakes, and cookies. and from slow-cooked memphis-style pork ribs to buttery baked lobster tails to grill-smoked mozzarella and vegetable pizza, every dish is easy to make and a complete pleasure to eat. throughout, special insets guide you in selecting the best ingredients possible, in using your grill both safely and effectively, and in pairing your pellet grill dishes with wines to create meals that you and your guests will never forget. 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 as well as a huge range of new dishes. the complete wood pellet barbequecookbook is your key to outdoor cooking success.

The winningest man in barbecause shares the secrets of his success. rule number one? keep it simple. in the world of competitive barbecue, nobody’s 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 father’s side. he grew up to expand his parent’s sauce business, jack’s old south, and in the process became the leader of the winningest team in competitive barbecue. it’s mixon’s 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 tlc’s bbq pitmasters. now, for the first time, mixon’s 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. don’t do it! mixon will show you how you can apply his “keep it simple” mantra in your own backyard. he’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. you’ll learn to cook like mixon does when he’s on the road competing and when he’s 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 you’ll need – the perfect ways to cook up hog, ribs, brisket, and chicken, including mixon’s famous cupcake chicken mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and 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.

“horn barbecue is a master class in how to make mouthwatering barbecue. a history-making cookbook.” —sunset magazine – master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and bbq wisdom from star pitmaster matt horn. – not only will you learn how to make classics of texas- and carolina-style bbq, like brisket and pulled pork, you will expand your bbq repertoire to include “west coast barbecue,” the signature style that has made horn famous, with recipes like smoked tri-tip, burn barrel chicken, and jalapeno cheddar links. – rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned bbq veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. – following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like: pork ribs, beef ribs, pork shoulder, and burnt ends matt’s grandmother’s amazing recipe for smoked oxtails southern-style classics, like hot link, smoked catfish, and smoked jambalaya texas-style beef brisket, in matt’s unique style easy-to-make sides, such as smoked pit beans, cornbread, hoe cakes, collards, and candied yams crowd-pleaser desserts, from banana pudding to peach cobbler to pineapple upside-down cake horn, one of food & wine’s ten “best new chefs” for 2021, is the most exciting new talent in american barbecue in years. his horn barbecue restaurant in oakland, california, recently awarded a rare “michelin bib gourmand” designation, has lines outside that run for blocks and hundreds of rave reviews in the media. the draw? cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good bbq should be, plus comforting sides and fixins’ and inspired desserts and drinks. now the restaurant’s secret recipes, and many more from matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book. – so what sets this cookbook apart from the rest? matt’s original barbecue style. other barbecue cookbooks focus on one regional tradition, such as texas or the carolinas. matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own california-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional bbq proteins. – matt also tells his own inspiring story of how he learned to make bbq and open a restaurant, and about how his journey echoes and continues the glorious lineage of black barbecue in the us—an amazing yet often unknown history.

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.

The most ambitious book yet by america’s bestselling, award-winning grill expert whose barbecue! bible books have over 4 million copies in print. setting out—again—on the barbecue trail four years ago, steven raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. welcome to planet barbecue, the book that will take america’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. planet barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. here, for example, is how the world does pork: in the puerto rican countryside cooks make lechon asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. from the rhine-palatine region of germany comes spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. from seoul, south korea, sam gyeop sal—grilled sliced pork belly. from montevideo, uruguay, bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. from cape town, south africa, sosaties—pork kebabs with dried apricots and curry. and so it goes for beef, fish, vegetables, shellfish—says steven, "everything tastes better grilled." in addition to the recipes the book showcases inventive ways to use the grill: australia's lamb on a shovel, bogota's lomo al trapo (salt-crusted beef tenderloin grilled in cloth), and from the charantes region of france, eclade de moules—mussels grilled on pine needles. do try this at home. what a planet—what a book.

Grill master steven raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. take brisket to the next level: ’cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. texas barbecued brisket is just the beginning: there’s also jamaican jerk brisket and korean grilled brisket to savor. old school pastrami and kung pao pastrami, a perfect passover brisket with dried fruits and sweet wine, even ground brisket—jakes double brisket cheeseburgers. in dozens of unbeatable tips, raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. plus plenty more recipes that are pure comfort food, perfect for using up leftovers: brisket hash, brisket baked beans, bacon-grilled brisket bites—or for real mind-blowing pleasure, kettle corn with burnt ends. and side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

Everyone loves to get the barbecue out on a sunny day – but how often do you end up with blackened steak, raw chicken, or collapsing veggie kebabs? never fear – genevieve taylor, bbq and live-fire expert and cook, is here to solve all your barbecue problems with 60 foolproof recipes to make your summer party a sizzling success! with clear, simple instructions on how to set up your barbecue for failsafe cooking, what fuel to use, and how to prepare your food, foolproof bbq makes outdoor cooking a breeze. genevieve offers up 60 recipes for meat, poultry, fish, vegetables and even sweet puds for the barbie. with a photo for every recipe, and step-by-step explanations, even a barbecue novice can make a feast to remember.

A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular austin restaurant franklin barbecue–winner of texas monthly's coveted best barbecue joint in texas award.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.

Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how. with step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. once you've chosen your smoker and got the knack of some basic techniques, jeff encourages you to cut loose and experiment to develop your own smoky sensations. best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker. author information: jeff phillips.

They've explored every unique southern barbecue region, debated every barbecue sauce and technique controversy, and sampled the best q in the country. now the editors at southern living share it all with barbecue connoisseurs nationwide in this definitive book. big book of bbq gives everyone from beginner backyard cooks to competitive pit masters, everything they'll need but the fire to celebrate the immense world of tantalizing barbecue, including:recipes hailing from such landmarks as the cradle of american bbq – the carolinas; the pork and rib capital of the world – memphis, tn; to the beef bbq capital – texas; and curious white sauce – northern alabama… recipes range from traditional barbecue slow-cooked over a low fire to speed barbecuing over direct high heat. succulent main attractions like garlic jerk chicken, new-orleans style bbq shrimp, molasses baby back ribs, and blueberry-chipotle wings.

Perfect father's day gift 'rich's recipes are exciting, accessible and fun. everything a great barbecue should be' heston blumenthal rich harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. featuring chapters on: * from the sea – delicious fish and seafood dishes * crowd-pleasers – food to impress friends, such as beef short ribs and sticky pork belly & rice noodle salad * hand-held – get messy with chilli dogs, smoked chicken wings and lamb shish kebabs * smoking – including hot-smoked classics like pulled pork and prawns with dirty romesco sauce to cold smoked salmon * veggies, sides & breads – barbecues aren't just about meat so indulge in chargrilled leaves with burnt lemon dressing, cauliflower steaks and chipotle slaw * sauces, dips & pickles – accompaniments to take your dishes to the next level * cocktails & coolers – drinks to wash down and complement your grilled dishes * desserts – indulge in toasted marshmallow ice cream and what barbecue would be complete without s'mores? * restoke the flames – ideas for the morning after including buttermilk pancakes and brunch pizzette this is the ultimate guide to cooking with fire and smoke.

"from the world-renowned dj bbq comes fire food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that's out of this world. pitmaster dj bbq covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a bbq spaghetti bolognese, and poutine with bourbon- and maple syrup-spiked gravy. there are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap bbq invention to see you through summer and well into winter. in fact, dj bbq takes inspiration from around the world (from central america, via the baltics, to north africa), as well as the many bbq chefs, gauchos, artisans and pitmasters he's met along the way. your cookouts will never be the same again!"–