Barbecue Books

barbecue books

A barbecue book can be an invaluable source of information for those who enjoy cooking outdoors, or for those who simply want to find the perfect recipe to cook up a smoky treat. These books will cover topics such as how to roast meat, prepare a marinade, or even how to make a barbecue sauce. You will find recipes from the likes of Walter Jetton, Genevieve Taylor, and Rick Browne, as well as other chefs from various areas of the country.

Aaron Franklin

If you are a bbq connoisseur you will no doubt be familiar with Aaron Franklin, the man who has won every major barbecue award in the book. In addition to his award winning restaurant, he has also authored several cookbooks including his best selling Franklin Steak, which has garnered more than a few awards of its own. He is also a teacher of the trade, and has a handful of classes to his name.

This particular book isn’t for the faint of heart, but it does serve as a guide to the craft of smoking meats. Franklin covers the basics, from selecting the best cuts of meat to preparing it for the smoker. The book is full of useful tidbits, like how to source the best ingredients and the correct temperature range.

Franklin has a reputation for taking his art seriously. While many of his recipes are a bit on the dry side, you’ll still find plenty of well-balanced meats on the grill. His book is a great resource for aspiring pitmasters of all levels. It is worth a rummage in your local thrift store for a copy. For more tips on preparing the perfect brisket, check out his YouTube channel.

Steven Raichlen

Steven Raichlen’s barbecue books are chock full of great recipes. They are not only inventive, but they are also easy to make. The books are well-formatted and contain a wealth of information.

Whether you’re an expert or a beginner, these cookbooks will give you everything you need to cook the perfect meal. They cover everything from choosing fuel to cleaning your grill.

Steven Raichlen is an American culinary writer, novelist, television host, and barbecue expert. His books have been translated into seventeen languages, and his writing has been featured in several prestigious publications. He has also been named a recipient of the International Association of Culinary Professionals (IACP) Julia Child Cookbook Award.

Known for his television series Primal Grill and Le Maitre du Grill, Raichlen has written a number of cookbooks and authored many articles for a variety of food and wine publications. Raichlen’s cookbooks range from 556 pages to over a thousand, and feature recipes from around the world. Some books have been published in the past two decades, while others have been around since the beginning of the century.

Raichlen’s latest cookbook is How to Grill Vegetables. It features over 100 recipes and a primer on grilling vegetables. Rather than the usual meat-based dishes, Raichlen uses popular approaches to cut calories and fats, while highlighting the flavors of a range of vegetables.

Pat Martin

Pat Martin, one of the premier pit masters of the South, has just published a barbecue cookbook. Life of Fire is packed with recipes and detailed instructions to help home cooks learn to create classic pit-cooked barbecue. The book has a beautiful layout, filled with photographs and is a great read for fans of whole hog barbecue.

Pat Martin has spent his life studying the craft of whole hog cooking. He has been a pitmaster for more than 25 years. His expertise includes a deep understanding of the art of aging and curing meats. This knowledge is put into easy-to-understand language in Life of Fire.

Life of Fire is divided into seven sections, each focusing on a different stage of a fire’s lifespan. This includes building a pit, selecting and storing wood, choosing and preparing the right type of meats, and how to prepare and serve the meats. There are also recipes to help you make a variety of meats.

For those who want to take their bar-b-que up a notch, the book also has a section on cold smoke. Martin uses a traditional family smokehouse to prepare the meats, which involves a winter-time fire.

Genevieve Taylor

Genevieve Taylor is a food stylist, cookery writer and live fire cooking expert. She has been named as one of the BBC Food and Farming awards judges. In addition to writing a number of cookbooks, she also presents live-fire cooking demonstrations at food festivals. Her latest book, Seared: The Ultimate Guide to Barbecue Meat, is a must have for anyone who wants to take their grilling game to the next level.

The book covers everything from barbecue history to the science of cooking meat over a flame. There are also plenty of recipes, including the likes of ribs, burgers and fish. While most of the recipes are relatively easy to prepare, there are a few that require some advanced knowledge of the culinary arts.

The book is split into two main sections, with the first covering the most basic of grilling techniques. There are a few tips and tricks along the way, which will help you to get the most out of your grill. For example, a quick and easy method of cooking oven chips on the barbeque. This makes for a simple and palatable meal for the kids.

Lastly, there are a few more elaborate recipes to be found. These include a number of tasty treats, such as a panko-crusted tofu katsu burger.

Walter Jetton

Walter Jetton was an important figure in the history of barbecue in Texas. He was a pitmaster and restaurateur. He became the first person to cater a barbecue at the LBJ Ranch.

As the owner of the Walter Jetton Barbecue and Catering Company, he was well known for his traveling band of cooks and fleet of vans. The company was also popular with locals. In 1959, he hosted the first barbecue in Texas.

Jetton is said to have fed up to 12,000 people at his chuck wagon dinner. However, the weather did not cooperate and the event was moved to the Stonewall school gymnasium.

Jetton was also a pitmaster for President Lyndon Baines Johnson. He served as the barbecue ambassador for the state of Texas and was tapped to cater a grand dinner in Austin for JFK.

When Jetton cooked for the Texas State Society, he called himself the “King of Barbecue”. His menu included sliced pickles, stewed fruit, and southern-style potato salad.

After serving as the President’s pitmaster, Jetton published a book. Although this cookbook has since been out of print, it still exists and is available on Amazon.

There are numerous recipes in this cookbook. Among them are calf fries, vinegarron rice, and venison heart.

Rick Browne

If you’re looking for great barbecue recipes, you can’t go wrong with Rick Browne’s cookbooks. He’s the creator of the PBS TV series Barbecue America and the author of over a dozen books. These books are filled with easy to follow instructions and a variety of recipes, including vegetarian options.

He has written for various publications, such as People, Time, Good Housekeeping and USA Today. Rick has also appeared on Live with Regis and Kelly, the TODAY show and CNN. Aside from his cooking abilities, Rick is also a photographer. His photos have been published in many leading food magazines.

Rick Browne has traveled the world to find the best BBQ. He has visited more than twenty-five countries. Some of his visits include Argentina, France, Mexico, and Tahiti.

In addition to his appearances on television, Rick has written for numerous publications, including People, Good Housekeeping, and USA Today. He also has traveled across the US and Canada to film numerous shows. During his travels, he has been interviewed by dozens of pitmasters.

As a food photographer, Rick has photographed Paul Bocuse, Roger Verget, Joachim Splichal, and Charlie Trotter. He has also taken photographs of Julia Child.