(Part 2) Best bbq books according to redditors

Great things to grill are marinated tofu, tempeh, mushrooms, all kinds of vegetables. I have this kindle book that has some good recipes.

For books:

Serious BBQ by Adam Perry Lang

And website guides:
Amazing Ribs

Also, keep a journal of what you do (brine/no brine; time & temp of cooks; type of wood)

Same here. I like Simple Foods for the Pack to help prepare backpacking meals.

Here's one of my favorites, from a great book I have Simple Foods for the Pack.

Sun-dried tomato pasta

• 1/4 C sun-dried tomatoes, chopped
  
• 1/4 C pine nuts
  
• 1/2 t garlic granules
  
• 1 T dried parsley
  
• 1 T dried basil
  
• 1/2 t salt
  
• 8oz angel hair pasta
  
• 1/4 C olive oil
  
• 1 T butter (optional)
  
• Parmesan cheese, grated, to taste
  
  At home: Put tomatoes in a small airtight bag. Put the next six ingredients in another ziplock bag. Pasta may be broken in half or thirds. Place in a third bag. Carry oil, butter, and Parmesan cheese separately.
  
  In camp: Place tomatoes in a small cup and cover with water. Set aside. Boil a pot of salted water for the pasta and cook until done (3-5 min). Drain. Pour the water off the tomatoes and combine all remaining ingredients, except the cheese, in the saute pan, briefly stirring together over the heat. Top with Parmesan cheese.
  
  
  
  Also check out Practical Backpacking Forums. Good info there.

A Maverick wireless thermometer has 2 temp probes, so you can put one in the meat and have one just in the smoke chamber to measure the smoking temp. And a wireless clip-on you can keep in your pocket. So you can keep checking on the meat and the fuel without having to go out to the smoker all the time. You can even set alarms to let you know if the smoke temp drops too low, or if the meat is done.

Charred and Scruffed by Adam Perry Lang has some innovative techniques and recipes for the smoker and grill.

http://www.amazon.com/gp/product/1452103038

Various:

• "The Complete Book Of Outdoor Cookery" by chef James Beard and Helen Evans Brown
  
  
• "The Armchair James Beard" by James Beard and John Ferrone
  
  
• "Verdure: Simple Recipes In The Italian Style", and "Riso: Rice Dishes", cookbooks by Gioietta Vitale
  
  
• "The Beauty Of The Beasts" (about animals trained for movies) by Ralph Helfer
  
  
• "Living By The Word: Essays" by Alice Walker
  
  
• "Personal Memoirs Of Ulysses S. Grant, Volumes One And Two" by Ulysses S. Grant
  
  
• "Beyond Your Doorstep: A Handbook To The Country" by Hal Borland
  
  
• "No Turning Back: The Extinction Scenario" by biologist Richard Ellis
  
  
• "America Observed: From The 1940s To The 1980s" by Alistair Cooke
  
  ------
  Edit to add: /u/sodajonesx gave me this link of ebooks by Open Road Media, ordered by price low to high, which shows various other free ebooks that might interest readers.
  
  

I'm Texan so I'm a bit biased but Legends of Texas Barbeque is one of the best books ever. Insight, history and recipes of some of the best BBQ places in Texas. 5 freaking stars on Amazon. HighlyRecommended

I am no expert in this particular field but I have seen and heard that old Wrestling VHS is a very good seller. Further, there was a discussion in regards to selling VHS here that might be useful

As far as books go...again no expert here and I simply can not comprehend the concept of Amazon penny books. I can say that when you are at Goodwill take the time to flip through the first couple pages to find out if it is 1. A first edition and 2. If it is signed. I have stumbled across several signed editions of various books this way including 'Midnight in the Garden of Good and Evil' (I kept it for my personal collection). First edition books are an art in itself to sort out and I think abebooks helped me figure out if it was a first edition. Nautical themed reference books are good as well as flight books for the rare occasions that I have sold such things. Personally, I am a recipe/cooking book fanatic because I like to cook and love to keep my eyes peeled for the occasional ancient book as well as some celebrity books like Gordon Ramsey and when it comes to BBQ Steve Raichlen is second to none with books like Planet BBQ that's pretty much all I had for now. Hope it somewhat helps!

Here are all the local Amazon links I could find:


amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

Beep bloop. I'm a bot to convert Amazon ebook links to local Amazon sites.
I currently look here: amazon.com, amazon.co.uk, amazon.ca, amazon.com.au, amazon.in, amazon.com.mx, amazon.de, amazon.it, amazon.es, amazon.com.br, amazon.nl, amazon.co.jp, amazon.fr, if you would like your local version of Amazon adding please contact my creator.

Ha, I just saw a copy of that book on Amazon for over a $1,000.

My suggestion...

Ditto this. Also this book has some good recipes and some good step by step to get you used to proper temp control, not that it's very hard. https://www.amazon.com/Smoke-Green-Ceramic-Cookers-Team-ebook/dp/B00MLN1U9Y

For sauces, I've made some pretty solid ones based on recipes from this book

https://www.amazon.ca/Southern-Living-Ultimate-Book-BBQ/dp/0848744802

The nice thing about making your own sauce is even if you're following a recipe, you'll get get results improvising and adding your own ideas and flavours into them.

I like Rockney Terry's Brine recipe (though I was using chicken, not turkey). It includes pepper sauce, beer, dry rub, and italian dressing. You can find the exact recipe on page 78 of LoTB

Here's a great guide made by Weber. Sorry for long link. On mobile.

https://www.amazon.com/Webers-New-Real-Grilling-Ultimate-ebook/dp/B01AVVV8FS/ref=sr_1_1?ie=UTF8&qid=1497980273&sr=8-1&keywords=webers+new+real+grilling+cookbook

Is this it? https://www.amazon.com/dp/B007HM5LLW/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

Good things to keep in mind. Is injecting a big thing? Does it make the meat noticeably better?

I love the IQUE team sauce from Wicked Good Barbeque

Just amazing 'lively' flavor, not a 'heavy' flavor like a lot of sauces.

Also, how much charcoal did you use? You shouldn't be making a massive pile of the stuff, you should have a medium sized pile (about the size of a football) that is OFF TO ONE SIDE of the grill. This is called a "two zone" fire, and is crucial to proper charcoal grilling technique, as the grill grate that's not above the charcoal is used for "indirect" cooking, which can prevent these kinds of fires.

I highly recommend picking up a copy of "Charcoal Grilling" by Jaime Purviance - it is my grill bible and is full of recipes, charts, tips, and just about everything you need to get started with charcoal the RIGHT way.

Damn we hit it pretty hard once it was rested... it went really well, I didn’t post pics tho, next time! There’s a book I’d recommend all the recipes work really well and are easy to duplicate...
https://www.amazon.com/Slow-Fire-Beginners-Guide-Barbecue/dp/1452103038

America The Cookbook


If you go the Southern Living route, I like Ultimate Book of BBQ

I have a cookbook called Sheet Pan Suppers (http://www.amazon.com/gp/product/B00KLDEKX4/ref=dp-kindle-redirect?ie=UTF8&btkr=1) that seems like it might be up your alley. Haven't had a chance to try it out yet, so I can't speak to the recipes yet.

Pick up a copy of Planet Barbecue, you will never get bored:
https://www.amazon.com/Planet-Barbecue-Steven-Raichlen/dp/0761148019

My favorite is the spicy jerk marinade, which is good on pork or chicken

I use a weber kettle for everything, including smoking. I still have a 2 burner gas grill that I haven't used in 8 years. I do long smoking session for pulled pork, shorter ones for ribs and shorter still for chicken. I can sear a steak better than any 1000$ plus gas grill and all that for 200$ plus a chimney, tong and a pair of heat resistant gloves.

The BBQ bible from Steven Raichlen is not a bad book to start with and it's cheap and it's almost weber kettle exclusive. Cheaper still, you can visit amazingribs.com for a free intro to the world of BBQ (but it's not kettle centric!).

Charcoal is not as convenient as gas burners but the food always taste better.

I always leave the top vents wide open and (very rarely) adjust the bottom ones. FYI, this was really helpful to me when I first bought the grill. Good recipes and explains a lot about charcoal grilling techniques (zones and what not).

I've heard very compelling arguments that flipping more frequently preserves more moisture in the steak. I think I read it in Serious Barbecue by Adam Perry Lang which is an amazing book that I've had in my kitchen for a few years and I've used more than any other.

There's a recipe for Apple BBQ sauce that has blown away some chefs I've served it to. But I digress.