Whether you’re a barbecue novice or an expert in this field, there are a number of great barbecue books to consider. In addition to Rodney Scott’s World of BBQ, Steven Raichlen’s Barbecue Cookery, Cheryl and Bill Jamison’s Smoke and Spice, or Adrian Miller’s Smoke and Spice, these books will teach you all you need to know to start preparing the perfect barbecue meal.
Rodney Scott’s World of BBQ
“Rodney Scott’s World of BBQ” is a new cookbook from the James Beard Award winning chef. Rodney Scott owns three bbq joints in Birmingham, Atlanta, and Charlestown, South Carolina. His skills on the grill are the focus of Netflix’s Chef’s Table series. This book includes everything you need to smoke up some delicious meats at home. You can build your own pit and use the recipes in this cookbook.
The book features recipes for meat and fish, as well as snacks, salads, and desserts. It also includes an introduction to barbecuing a whole hog. There are also essays about South Carolina foodways, including a look at the history of barbecue. Despite its title, this cookbook isn’t limited to barbecue – you’ll find delicious recipes for barbecued chicken, smoked turkey, and hush puppies.
The cookbook contains recipes from a variety of cuisines, from classic BBQ to the more modern, sophisticated South Carolina style. While the book focuses on southern barbecue, Scott also touches on his personal experiences as he transitioned from a rural Hemingway, South Carolina, to a busy, big-city kitchen. His story is a compelling one, and the recipes included here are worthy of the title.
“Rodney Scott’s World of BBQ” has a broader scope than barbeque and barbecued chicken. In addition to barbecuing techniques, the book also includes southern staples like fried catfish, potato salad, and even a Hemingway Golden Gate cocktail. A great book for the barbecue fan, this one will inspire you to cook your best. It’s a must-read for all barbecue lovers.
Steven Raichlen’s Barbecue Cookery
Steven Raichlen has been writing and television hosting about food for over twenty-five years. He originally trained in France at both the La Varenne and Le Cordon Bleu culinary schools. He spent a year studying French cooking, working as a translator in the La Varenne kitchen. He later returned to the U.S. and pursued his passion for cooking, writing a successful cookbook and serving as a food critic for Boston Magazine. His career as a barbecue expert began in November 1994, when he was a guest chef on a television show with David Blaine.
The author of several books and a popular television host, Raichlen’s expertise in barbecue cooking has been widely lauded. His acclaimed television series includes “Barbecue University,” “Primal Grill,” and “Project Smoke.” These shows focus on the art of smoked food using traditional and innovative techniques. In addition to cooking on live fire, Raichlen also hosts shows in French, including “Le Maitre du Grill.” His show, Les Incontourables du BBQ, airs on Zeste in Quebec and features a lavish lunch.
The author of more than thirty cookbooks, Raichlen has become a household name. Currently residing in St. Louis, Raichlen is the undisputed king of American Barbecue. His easy-to-follow style makes it easy to learn his techniques, while entertaining and educating viewers. In addition to cooking classic and modern barbecue, his latest book covers vegetable-forward cooking. Featuring over 125 delicious recipes, this book is an essential for anyone looking to improve their grilling skills.
In addition to grilling, Raichlen has created some of the most memorable fireside chats with his famous guests. The show also features his travels throughout the world, and photos of his destinations are superimposed on the screen. The menu features internationally inspired entrees and colorful side dishes. The food he cooks is inspired by his travels, and his show explores the primal fascination with cooking over crackling embers.
Cheryl and Bill Jamison’s Smoke and Spice
Known as the bible for real barbecue, Cheryl and Bill Jamison’s original book was a bestseller. This new edition has expanded recipes and a fresh approach to slow-cooking with smoke. It also marks the twenty-year anniversary of the first edition. Two key features of this updated edition make it even better:
The first edition sold over a million copies and has won the James Beard Cookbook Award, and it’s no wonder. This second edition has 100 new recipes, updated information on tools and equipment, and Cheryl’s signature wit. Smoke and Spice: The Ultimate Guide to Barbecue Cooking in a Pit – A Cookbook by Cheryl and Bill Jamison
In addition to being the authors of 15 cookbooks and travel guides, Cheryl and Bill Jamison have received several accolades for their work. Cheryl Jamison is a renowned authority on American regional cuisine, and her first book, Smoke and Spice, was named one of the best-selling cookbooks of all time by Bon Appetit. The Jamisons are also frequent guest instructors at the nation’s most prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market in five locations throughout Texas.
“Smoke and Spice” by Bill and Cheryl Jamison has an eclectic mix of modern and traditional southwestern recipes. Martin Rios is a James Beard Best Southwest chef nominee, a former owner of the celebrated La Fonda in Santa Fe. It features sumptuous photos by Kate Russell, and is a favorite among professional chefs and home cooks alike. The Better Homes and Gardens Cookbook Club has selected it for its next cookbook club.
Adrian Miller’s Barbecue Cookery
The author of Adrian Miller’s Barbecue Cookbook is a leading culinary historian, legal scholar, and public policy advisor. He has authored three critically acclaimed books. His research includes thousands of magazine articles and 3,500 oral histories of formerly enslaved people. Miller also served as an adviser to President Bill Clinton. In addition to a passion for barbecue, Miller has a passion for social justice and the African American experience.
The author’s research has uncovered that barbecue is an ancient American tradition. In fact, historians believe that Christopher Columbus first ate unattended meat cooked over an open fire. This tradition continued throughout the centuries and in Virginia, African-Americans, Native Americans, and Europeans converged, and the pit smoking became what we know today as barbecue. The book also outlines the history of barbecue, and discusses how modern barbecue has evolved from its traditional origins.
In this new cookbook, Miller honors African American barbecue culture and reclaims its roots. Featuring historical profiles of legendary African American barbequers, a top 20 list of the best restaurants in the United States, and 22 barbecue recipes, Black Smoke will teach you how to barbecue like the king of the barbecue pit! Adrian Miller is a former White House staffer and the author of Soul Food. The latest book in his Barbecue Cookery series is Black Smoke, and is a collection of recipes, history, and tips for barbecue.
“Barbecue plays an important role in Black church life. In the 1960s, “Daddy” Bruce Randolph Sr. founded a barbecue business in Denver and became famous for his feed-the-crow events. His barbecue was so successful, in fact, that Bruce Randolph Avenue was named after him. It is a testament to the power of barbecue. The restaurant is still a staple of the Denver barbecue scene.
Greg Blonder’s Smoke and Spice
Previously published as a separate cookbook, Greg Blonder’s Smoke and Salt has been revised with more than 50 new recipes. The book also includes recipes for sauces, desserts, and more. With these additions, Smoke and Salt is a must-have for anyone interested in the art of smoking and grilling. It’s not only an entertaining read, but a useful reference for anyone who loves food and cooking.
The science behind great barbeque is explained in detail in Greg Blonder’s Smoke and Salt. As an engineering professor at Boston University, Blonder uses science to demonstrate why a great barbeque tastes so good. He’s even consulted on cooking competitions and websites, using his scientific knowledge to produce tender, succulent meat. You’ll also learn about the physics behind smoking, from the temperature of the air to the temperature of the wood chips.