(Part 2) Best outdoor cooking books according to redditors
We found 425 Reddit comments discussing the best outdoor cooking books. We ranked the 118 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Another awesome day yesterday, 5-2 +2.58u. This week I've gone 18-10-2 +7.81. I'm officially positive in June (by +0.13u).
Anyway I lost power last night and still don't have it back so I came to work 2 hours early to work on this -____-
TDiBH: At the Rogers Centre in Toronto, Blue Jay Frank Thomas strokes his record-setting 244th round-tripper as a designated hitter in a 4-2 loss to Washington. The third-inning solo shot off Micah Bowie moves the 39 year-old veteran past Edgar Martinez for the most home runs hit by a DH in major league history.
Honestly I really chose that one because "The Big Hurt" was on MLB Central yesterday in a spot where he promoted his new cook book, "The Big Hurt's Guide to BBQ and Grilling", which I'll probably inevitably buy sometime in the near future.
Hey, who wants to see him hit some dingers?
Cubs -1 -186 2u: I like Liriano but he's had some awful control problems this year, amassing a 5.45 BB/9, which is significantly higher than he's had at any point in his career. There are a couple other concerning things with his game, all of which I believe I can explain. The stats that are largely different than at any other point in his career are his 22% HR/FB which is twice as high as his career average, his 36.7% hard contact rate which is 8% higher than his career average and his 10.7% Swinging Strike rate, which is 3% less than his career rate. Beyond that he's throwing 10% more fastballs than at any point in his career. So based on all that I'd say he doesn't trust the command of his offspeed stuff, but coincidentally his offspeed stuff (particularly his slider and changeup) is why he was so effective throughout his career. So now he's trying to throw pitches he can command in the zone a bit better but in effect is getting fucking drilled. His two seam fastball "f/x pitch value" is -7.0 so far this year (remember, negative is bad), which is over twice as bad as it was last year.
So what does that mean for the Cubs? The Cubs rank 5th in wRC+ against LHP and are 2nd to only the Nationals in BB/K (0.52) while walking 10.7% of the time. That's really good. Their offense is slumping a little bit over the last two weeks (15th in wRC+ over that time period) but still aren't slumping as badly as the Pirates who have an abysmal 88 wRC+ in the past 14 days. Oh, and Arrieta is on the bump for the Cubs today and that never helps opposing teams. W
In short, I'm pretty fucking confident the Cubs will win this game, it's just a matter of finding the best value line I can find, and I think I'll find that with the -1 or -1.5 lines.
Dbags ML -158 1u: Robbie Ray looked a lot better in his last start, but that's not why I'm taking this bet. His Achilles Heel this season has been command, particularly his high walk rate and 16.9% HR/FB rate. If he brought his HR/FB down closer to league average, he'd have around a 3.76 FIP. Anyway none of that really matters because the Phillies are garbage against lefties; they strike out a bunch, they don't walk much and they have an awful .100 ISO against them. In other words? Don't worry about Ray's HR/FB rate, it won't matter here. Don't worry about them walking a bunch, their BB/K rate is terrible. Opposing Ray is Adam "Everyman" Morgan, who if you look up on Google Images looks so average, you can't even tell him apart from every other Adam Morgan that's on this planet. I know I joke on him a lot, and while I don't think he's 6.33 ERA bad, he's certainly not good and I don't expect him to rebound today against a Dbags team which owns the 4th best wRC+ against southpaw pitching and is desperately trying to break out of a slump.
Nationals ML -165 3u: Let's talk about Christian Friedrich for a minute. Some have bought in on him already while I have no, for the sole reason that the competition he's faced this year has not been great and if you look at the offensive production in those starts compared to the number of earned runs he gave up, something doesn't add up. Take his first start against the Brewers. He only gave up 1 ER but gave up 4 hits and walked 6 batters. Overall? Not great, probably more luck than anything. Or in a start against Seattle where he scattered 9 hits and 4 walks over 5 innings, yet somehow managed to hold the damage to 3 ER. He's never faced as potent as an offense against LHP as the Nats, so I think this game will be a rude awakening for him. The Nats own a 115 wRC+ against LHP, have the best BB/K ratio in the league and have a .199 ISO as well. Joe Ross has been pretty solid this year and I mean the Padres offense is really nothing to write home about, but this bet has nothing to do with Ross. I'm betting on the Nats bats absolutely tearing down Friedrich.
Angels ML -140 3u: After Shoemaker's awful start to the season he's rebounded nicely and his peripherals are pretty exciting. He owns a 9.26 K/9 while keeping his walks below 2 per 9, he's keeping the ball in the yard while being hit hard as his .325 BABIP implies. He owns a 14.2% Swinging Strike rate and that's like Kershaw level good. Very impressive. Kendall Graveman is like a right-handed Adam Morgan to me, he's super mediocre/teetering on bad. He owns an almost 20% HR/FB rate, walks too many batters and has a terrible 5.31 FIP this season. Angels own a 109 wRC+ over the last month while the A's are in a perpetual offensive slump. Graveman's gonna be put in the grave, man.
Astros -1.5 -120 1u: Yeah the odds are steep but hear me out. McCullers has given up some runs this season but he still owns a 2.96 FIP and crazy .384 BABIP. The Reds offense has come back to earth some and have struck out 26% of the time over the last two weeks. McCullers is striking out 11.26 batters per 9 and is keeping the ball on the ground when it gets hit. His SwStr% is up from where it was last year and ultimately I think he will break through sooner rather than later. John Lamb is nothing special and is facing an Astros offense that's on the rise and is seemingly playing better. Astros also own the best bullpen FIP in baseball, so if McCullers can go a solid 6 with some run support, I don't see the Reds doing much in the later innings.
Tigers ML -130 2u Tigers -1.5 +130 1u: JD Martinez going down is a huge loss for the Tigs (remember when Cabrera went down this time last year?), but ultimately this is a disaster pitching matchup for KC. Fulmer hasn't given up an earned run in his last 27.1 innings (that's four starts folks) against some pretty stout competition. He's generating a ton of swings outside the strike zone and it's kind of fucking batters up. His opponent, Yordano "Fart Bucket Fuckboy" Ventura has been pretty awful for all the mouth running he's done this season. He's walking 4.44 per 9 without striking out a ton of guys, he owns a 1.23 HR/9, is generating far less swings and misses than at any point in his career and owns a 5.04 FIP. Also, he's a dick and a personality trash can. The Tigers offense owns a league-leading 132 wRC+ over the last two weeks, and even without JD Martinez I think they'll generate enough offense to put this sack of shit in his place.
Orioles ML +135 1u: This is a flyer. Mike Wright has been hit hard and maybe could be better. And as good as Sanchez has been, he still owns a 17% HR/FB rate. He's a groundball pitcher but the Orioles have one of the lowest groundball %s in the league. Between that, the fact that Bautista is more than likely out today and a Blue Jays bullpen that is hot garbage (especially against power lefties like say...Chris Davis), hell why not?
This Chili-Mac recipe is a great one to start out with, it's very tasty and very easy to make. I bring it on all my trips.
I also recommend Linda Frederick Yaffe's book Backpack Gourmet.
You should check out Another Fork in the Trail. It has a ton of great ideas. Also, trailcooking.com has a entire vegetarian section.
The park is BIG and driving about takes time. I always plan to be gone all day when I head out in the morning. So, bring something for lunch, bring plenty to drink. All the visitor areas have food, but, its so much better to sit by a river or valley and eat lunch vs. waiting in line at a snack bar.
I really like this book. It is small and easy to use when driving. It breaks down the loop road into sections and give you highlights of the section referenced.
I like this book also
Binoculars or a spotting scope are great for Yellowstone as there are many long distance vistas.
Here's one of my favorites, from a great book I have Simple Foods for the Pack.
Sun-dried tomato pasta
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.
Same here. I like Simple Foods for the Pack to help prepare backpacking meals.
When my g/f and I did the Long Trail a couple years ago I was fine eating the same few meals day in and day out, she was not. She bought a cookbook designed for backpacking and dehydrating. For a couple weeks we made meals, dehydrated and stored them ready for the hike. This method worked great, she's not a super picky eater but this method allowed her to be excited for different meals each night.
​
I don't know your backpacking experience or what you know about the LT but let me tell you it's HARD. I've thru-hiked the AT and PCT, the LT is some of the hardest trail I have encountered. We planned 18 days as well, after 3 days we abandoned our SoBO of the LT. We were almost 20 miles behind schedule at that point and I didn't want to kill my g/f on a 2 week death march to complete the LT. What we did instead was spend more time in town and B&B, hitch back to the trail somewhere else, go NoBo or SoBo based on difficulty and which town we wanted to end up in next. Keep the option to yoyo around and visit small town Vermont.
​
Backpack Gourmet is a good resource.
https://www.amazon.com/Backpack-Gourmet-Dehydrate-Healthy-Eating/dp/0811713474/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1557845459&sr=8-24
This was my first time doing anything like this. It was really fun and I learned a lot. I followed the general guidelines from the Cooking with Fire cookbook. Greenwood spit made from a branch I pruned off a crab apple tree. Drilled two holes through it to skewer through the chicken. I was too nervous to burn the chicken so it took way longer than it needed to. Next time I'll be more aggressive with the coals. Although constant turning of the spit is unnecessary, somebody did need to hold the spit at all times. Next time I'll see if I can rig up something to hold the spit in place.
In addition to what's already listed (which are great options, I must say)
For breakfast, granola and powdered milk works great (if you like that sort of thing).
Vodka and powdered drink mix like lemonade for sipping after a long day.
For dinners (and lunches as well), I had an ex-girlfriend change my life back in 2008. For overnight or multi-day trips, she taught me to make and dehydrate my own meals. It's really easy and good to know that you are not eating a bunch of preservatives and god knows what else. It's also more cost-effective (like super cheap) than buying Mountain House. I've taken these on backcountry ski and hiking trips and they work really well. You can also use a vacuum sealer and make many ahead of season to freeze so they are ready when you are. I usually have anywhere from four to eight two-person sized meals in the freezer at any one time. Frozen, I've had them stay good for over a year. They are shelf stable, unrefrigerated for like 3 months. No dehydrator? No problem, you can use your oven for drying them.
I'm including links to the two recipe books below to Amazon for convenience but you can buy them many places. I think I got mine at OMC in Portland. The first is focused on one-pot pre-prepared meals that you simply re-hydrate on a camp stove/Jetboil, etc. They require almost zero prep and use a single pot. Very compact and light.
http://www.amazon.com/Backpack-Gourmet-Dehydrate-Healthy-Eating-ebook/dp/B001GIPF6O/ref=sr_1_2?s=books&ie=UTF8&qid=1450834460&sr=1-2&keywords=backpack+gourmet
(The portobello curry and Moroccan stew are amazing) I think there is a later edition but this one is less expensive and has served me very well.
http://www.amazon.com/Trail-Food-Cooking-Backpacking-Paddling/dp/0070344361/ref=sr_1_1?s=books&ie=UTF8&qid=1450834500&sr=1-1&keywords=trail+food
This book focuses more on bringing dry ingredients to mix in the pot to cook in camp.
Below is the dehydrator I use. I bought four extra trays and added the fruit leather inserts which make dehydrating soups, stews or anything juicier MUCH easier.
http://www.nesco.com/products/Dehydrators/Dehydrators/FD-1010/session_0a694eac1158/
I hope that you find this as amazing as I have! Bon Appétit!
Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.
For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1343976826&sr=1-1&keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
Wood pellet grills are the way to go! You will love it. Just know that anything you can cook in your kitchen oven, you can do on the wood pellet grill. Check out this book: cookbook
I like doing foil packets on my camping trips. Here's a free Kindle ebook that I've used before. These are all very minimalist in terms of creativity and seasoning, but you can definitely play around with them and make it your own.
I know you said you weren't really into dehydrated meals, but have you tried making your own? I have a dehydrator and have made some great recipes for a recent canoe trip from this book: https://www.amazon.com/Another-Fork-Trail-Vegetarian-Backcountry/dp/0899975062
It's all vegan and vegetarian recipes. In many of them you add the oil after rehydrating the meal at camp, so it would be easy to avoid added oils if that's a concern.
The hummus and bean dips have turned out really well. They can be rehydrated with cold water, so you don't have to light a stove to have some tasty hummus and pita for lunch.
All the recipes I got from this Backpack Gourmet book. (Hint: you can look inside the book on Amazon and see a bunch of the recipes)
The lasagna is pretty much just a basic lasagna with some salsa added. I've made the spicy chicken pasta before and it is delicious. It's the first time I'm making the other two.
I highly recommend the book though. There are a ton of great recipes I'm looking forward to trying, especially some breakfast ones. And you can always just make them to eat at home, the don't HAVE to be dehydrated lol
http://www.amazon.com/gp/product/1452103038
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
You gotta love these little cottage manufacturers. There is some real gold out there if you can find them. I try to keep it as simple as possible when I go out and usually stick to one-pot meals. For four days, I would plan on two different meals and just alternate them. I like this website for recipes: http://onepanwonders.com/dinners.html. I also have a couple of cookbooks that have some good one-pot recipes. I like this one a lot: http://www.amazon.com/Lipsmackin-Backpackin-Lightweight-Trail-tested-Backcountry/dp/1560448814/ref=sr_1_1?ie=UTF8&qid=1368190884&sr=8-1&keywords=lip+smacking+backpacking.
As far as comprehensive backpacking books go I haven't read any other than those 2. I'm sure there are other books out there I just don't know that they would cover any more than those two. Getting a subcription to Outside or Backpacker will help you see the state of current gear. If you're looking for more info you could always look for books on ultralight hiking. Even if you don't plan to go that route I'm sure you would find relevant information to lighten your load. Also books light Lip'Smackin Backpacking and Backpack Gourmet are great books when it comes to taking your food to better places.
Info | Details
----|-------
Amazon Product | National Geographic Yellowstone and Grand Teton National Parks Road Guide: The Essential Guide for Motorists (National Park Road Guide)
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.
I enjoyed The Complete Wood Pellet Barbecue Cookbook, nothing crazy but a lot of good solid information that you can use to cook a variety of meat/styles.
Here you go:
https://www.amazon.com/dp/0762725311
https://www.amazon.com/dp/0899975062
If you want something pre-packaged, do check out the Canada-based Nomad Nutrition meals. We tried Kathmandu Curry and Hungarian Goulash and both very pretty good. So it is a good diversity option,
This man, Kent Rollings is an amazing cook. He also has a great cookbook: https://www.amazon.com/gp/product/0544275004
I used the book Lip Smackin Backpackin
https://www.amazon.com/Lipsmackin-Backpackin-2nd-Christine-Conners-ebook/dp/B00H32C9DY/
for ideas on drying food for camping. They use a combo of off the shelf food and dehydrated for recipes for back country. They also describe a system for long trips where you just bring base ingredients (potatoes, veggies, meat, beans, rice, lentils, etc.) and then cook meals from that instead of bringing pre-set meals. On longer trips it is a little more flexible with both taste and portions - if you find you are running short you can just make a little less for a few days to add a day or two to your trip.
Ovens work, and I think convection is the key - you need to have air flow. If air isn't moving stuff rots. Don't get a dehydrator that doesn't have a fan and uses heated air to cause air flow. It needs to have a fan.
I only use self dehydrated or instant meals now. It is soooo much better. I do cook and dehydrate things that may seem unnecessary, like beans. It saves field prep and cook time, and fuel. When I hit camp I put stuff in hot water, let it set for a while, then do any finish cooking that needs to be done and eat. It is pretty sweet.
http://www.amazon.com/Foraging-California-Finding-Identifying-Preparing/dp/0762786841/ref=pd_sim_14_1?ie=UTF8&dpID=51pqObYXS5L&dpSrc=sims&preST=_AC_UL320_SR214%2C320_&refRID=1AAR9386F2XB10236E64
Yeah, this was a campsite with logs and charcoal. Fire was only a little bit charcoal, and after reading "seven fires" recently I think I'll do it on a wood fire next time:
https://www.amazon.co.uk/dp/B00MMSXR94/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
> I would describe us a foodies on a budget.
If this is the case my advice would be to try and find an airbnb with an asado grill, ask someone local to you which butcher he goes to, fire it up and enjoy the most Argentinean experience possible! My partner is from Bsas but I'm from the UK. I love all the interesting cuts they have over there that you don't see anywhere else. Tira de asado, matahambre, chorizo, morcilla, mollejas are a good place to start. Get some bondiola and ojo de bife too. Then buy this book: https://www.amazon.co.uk/Seven-Fires-Grilling-Argentine-Way-ebook/dp/B00MMSXR94 :)
Interestingly at the moment THE fashionable thing is gormet burgers and craft beer. Pretty much every other place you're going to see is doing that at the moment, check out Colegiales for a nice relaxed barrio with cool little bars and restos like this away from the beaten trail
​
> street food
Not really much of a scene for this in Argentina IMO be cautious of anything that's not an empanada
> walk around, find nice hidden cafes
It takes an hour or so to get there but go to San Isidrio for this, thank me later. Tigre is also a good shout
> chill at the park
Bosques de palermo
> What’s the situation on the ground now?
Be particularly vigilant if you're in the south part of the city at night. San Telmo is great for milongas and bar hopping but be on your guard. Other than that I'd say it was the equivalent of going to NYC. Not a dangerous city so to speak, but certainly in parts and people might try to take advantage of you IF given the opportunity- keep your wits about you and you'll not have any problems
​
You're going to absolutely love it!
​
My suggestion...
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
Check out Kent Rollins cookbook. https://www.amazon.com/gp/aw/d/0544275004/ref=mp_s_a_1_1?ie=UTF8&qid=1517772521&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=kent+rollins+cowboy+cookbook&dpPl=1&dpID=51fLs%2BtCTIL&ref=plSrch
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.
Not just Dutch Oven but Cowboy Kent Rollins book is one of my favorites. https://www.amazon.com/Taste-Cowboy-Ranch-Recipes-Tales/dp/0544275004
It's all about the enjoyment of the outdoors with the ability to still have a great meal. All in the prep work my friend.
A few...
101 Things to do with a Dutch Oven
My Lodge Cast Iron Skillet Cookbook: 101 Popular & Delicious Cast Iron Skillet Recipes
This same author did a bunch for "scouts." I like them because they are pretty simple and easy to follow:
Official Boy Scout Outdoor Cooking Guide
Sunset The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky
But pretty much any cookbook with a good recipe can be adapted to cook outdoors. The only thing that changes is the view and the heat.
Would anyone recommend these two books?
https://www.amazon.co.uk/Foraging-California-Finding-Identifying-Preparing/dp/0762786841
https://www.amazon.co.uk/Edible-Medicinal-Plants-Gregory-Tilford/dp/0878423591
They have been highly recommended and also seem to be the lightest i can find.
First, I highly recommend this book I got the recipe from.
https://smile.amazon.com/Lipsmackin-Backpackin-2nd-Lightweight-Trail-Tested-ebook/dp/B00H32C9DY/ref=sr_1_1?s=books&ie=UTF8&qid=1549418252&sr=1-1&keywords=lip+smacking+backpacking
It's the most complicated dehydrator meal I make on the regular.
Mix 1 pound ground beef with 1/4 tsp each thyme, allspice & paprika and 1/2 tsp each sage & black pepper. Cook it and dehydrate it.
Also dehydrate 15 oz. can beans, 8 oz canned green chilies & 15 oz canned tomatoes
Mix up what you've dehydrated thus far to make 4 bags of part A.
For part B combine 1 cup masa harina (corn flour), 1 Tbsp chili powder, 1/4 tsp ground cumin & 1 packet dry onion soup mix. 4 bags
Trail prep : mix one bag part A with 12 oz water. Boil it. Stir in one bag part B. Let set five minutes.
My version makes 4 servings 500 kcal 35g protein.
You can actually just build a tripod from wood on site. The book, "Cooking with Fire" details it nicely and is a great book in general. In short, find appropriate branches and lash them together.
If you are wanting metal, this is a great introductory blacksmithing project. Charcoal blacksmithing can be done with very limited (possibly zero) initial investment. If you have a local steel supplier (almost all larger cities do) you want 1/2" round bar. If blacksmithing isn't your thing you can actually cold work mild steel but you'll need a bender.
No matter what you do, making one out of steel will probably cost more than just buying one but if you make the investment you'll end up with some tools and skills that you can use for other projects. If cheap is your goal just go with wood.
This is the cookbook I've used the most.
101 Things to Do with a Dutch Oven https://www.amazon.com/dp/1586857851/ref=cm_sw_r_cp_apa_0iK1Ab2QFFKDD
I like Deuki Hong's cookbook "Koreatown: A Cookbook." https://www.amazon.com/Koreatown-Cookbook-Deuki-Hong/dp/0804186138
It's pretty cool because it encompasses Koreatown food which is easy to approach.
I've always had luck with Paul Kirk's Championship BBQ Book. Not just for competitions. Good all around BBQ book.
I love this Italian Sausage Recipe (see page 2, bottom). I usually make them into patties, or just drop it in small chunks (raw) onto pizza before baking, but I am sure you could put it into casings with the proper equipment.
Also, I found a ton of great sausage recipes in this cookbook, Paul Kirk's Championship BBQ, and the book walks you through everything you need to make sausage. Though, his website doesn't seem to have many recipes. Great cookbook if you ever do any smoking also.
You can check some options here. Idiot's Guide on Foraging has information on common North American wild edibles.
In addition you can check the following book:
https://www.amazon.com/Foraging-California-Finding-Identifying-Preparing/dp/0762786841
Do you like Korean food? Try Koreantown.
Is this the book you used?
Here are a couple I'm thinking of checking out:
https://smile.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=sr_1_2?
https://smile.amazon.com/Complete-Wood-Pellet-Barbeque-Cookbook/dp/0757003370/ref=sr_1_21?
The recipe in this book (https://www.amazon.com/dp/B00MLN1TRW/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1) is out of control. I don't want to post the actual recipe so highly recommend the book. I still have coworkers that talk about "that bbq we had two years ago, the one with that mac n' cheese..." or "I've tried smoked mac n' cheese at ____ BBQ place and it wasn't even close".