20 Best Books On Bbq (2023 Update)

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.

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.

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.

​*** 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.

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.

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? nonsense! bbq sauces, rubs & marinades for dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of america's best competition barbecue cooks. you get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. discover how to: choose the right types of meat build a bbq tool set craft your own sauces smoke and grill like a pro marinate like a master choose the perfect time to add sauce rub your meat the right way whip up fantastic sides add flavor with the right fuel plan hours (and hours) ahead cook low and slow for the best results avoid flavoring pitfalls turn bbq leftovers into ambrosia complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, bbq sauces, rubs & marinades for dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

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.

“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.

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.

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.

The first in a new series from williams-sonoma, essentials of grilling is the ultimate source of recipes and techniques for outdoor cooking. written by a team of renowned grilling authorities, the book features over 150 recipes ranging from american classics to international specialties. cooking methods include direct- and indirect-heat grilling, smoking, and the use of rotisseries, and each recipe provides instructions for both gas and charcoal grills.

This comprehensive guide shows you how to cook food the weber way to get the most from your grill throughout the year, and contains everything the avid barbecue enthusiast needs to know. enjoy over 150 delicious triple-tested recipes for meat, poultry, seafood, vegetables and fruit, as well as invaluable ideas for rubs, marinades and sauces. you will also find expert answers to common questions about barbecuing, plus tips and advice on safety, upkeep, fuel and lighting methods.from simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, weber's complete bbq book is packed with an extensive range of delicious recipes for all-year-round barbecuing. this comprehensive guide shows you how to cook food the weber way to get the most from your grill throughout the year, and contains everything the avid barbecue enthusiast needs to know. enjoy over 150 delicious triple-tested recipes for meat, poultry, seafood, vegetables and fruit, as well as invaluable ideas for rubs, marinades and sauces. you will also find expert answers to common questions about barbecuing, plus tips and advice on safety, upkeep, fuel and lighting methods.from simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, weber's complete bbq book is packed with an extensive range of delicious recipes for all-year-round barbecuing. new york times bestselling author jamie purviance is one of america's top grilling experts and weber's master griller. jamie is a graduate of stanford university and the culinary institute of america. he is an accomplished chef and teacher who has helped millions of people to grill like professionals. he is a regular contributor to national newspapers and magazines, and is the author of many bestselling weber cookbooks.

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.

Delicious slow-smoked barbecue is a star-spangled american specialty, and there's nobody who knows how to put a barbecue smile on people's faces like ray lampe, the barbecue chef better known as dr. in dr. bbq's big-time barbecue cookbook, ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. in chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of arthur bryant's. bbq parts with some of his most treasured recipes so that your picnic table can groan with the likes of:dr. bbqs big-time competition brisket – dirty dick's cajun ribeye roast – meat loaf for lisa marie – kansas city–style pork butt – backyard championship ribs – chicago-style rib tips – cured and pecan-smoked king salmon bbq's sweet and spicy pork loin – paradise ridge stuffed lobster – sherry butter turkey – pork chops rancheros – in a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, dr. bbq brings the best of american barbecue to you and your family.

This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time.in food52’s any night grilling, author (and texan) paula disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. going way beyond your standard burgers and brats, disbrowe offers up streamlined, surprising recipes for crackly rosemary flatbread, grilled corn nachos, and porchetta-style pork kebabs, alongside backyard classics like sweet & smoky drumsticks, gulf coast shrimp tacos, and green chile cheeseburgers. you’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, any night grilling is the only book you and your grill need.

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.

Hungry for something different? then try america's best bbq. here, two of the world's top barbecue experts present their favorite barbecue recipes from across america. – only ardie and paul, the go-to sources on barbecue, can earn the trust–and the secret recipes–from some of the nation's barbecue legends. – tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. – with more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * whether it's spicy or sweet, texas or memphis, this is the best collection of american barbecue recipes. * ardie's bbq alter ego, remus powers, ph – b, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. he's graced the food network and pbs, appearing in various documentaries on 'cue and great american cuisine. * paul has appeared on the today show, discovery channel, cbs this morning, talk soup, and anthony bourdain's a cook's tour: in search of the perfect meal. he was also featured in aarp's modern maturity magazine, saveur, and the calgary herald, and he has written articles for food and wine, fine cooking, and chili pepper magazine.

"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!"–

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.

Better stock up on napkins, because no one does barbecue like southern living. this definitive new edition serves up more than 580 barbecue recipes, the largest collection ever from southern living magazine. it also reveals closely guarded secrets about the southern barbecue tradition, such as sweet or vinegary sauce? beef or pork? texas or georgia? youll have a great time preparingand comparingwith this ultimate guide to 5-star barbecue.