What's the name of a good BBQ book?

B

Buck Naked

25+ Posts
I pride myself on being a good outdoor cook (love to cook with dutch ovens), but I admit I need to work on my BBQ skilz. I've enjoyed trying the recipes I find here. Now, can y'all recommend a good book on BBQ cooking? I'm not so much looking for recipes, as I am trying to learn theories and techniques.
 
Ahem.

Allow me to do my semi-annual pimping/worshipping of Robb Walsh's "Legends of Texas Barbecue."

It's more than a cookbook -- it's an examination of the varied and passionate philosophies of barbecue in this great state. It is a history of barbecue in Texas, including a discussion of the premiere palaces in which the sacrament of smoked meat is served. I got it on Christmas morning a few years ago. I read it cover-to-cover by the time I hit the leftover pie that evening.

This book is so life-changing that it ought to be sold in late-night infomercials, new-age bookstores, airport kiosks, and anywhere that dead animal flesh may be procured.

So yeah, I can recommend that one.
 
I third "Legends of Texas Barbeque". Walsh covers a lot of the mechanics of smoking, as well as the history.

It might be the best book I own.
smile.gif
 
I bought the Legends of BBQ book a couple months ago based on reccomendations on this board. Great book.
 
Does Legends of BBQ talk more about grilling or smoking? I just bought a new grill and I would love to get tips. I don't have a smoker yet though.
 
My Legends book is covered with stains, dog-eared and full of clipped out recipes. I love it. I gave a copy to a friend for xmas and we sit around and read the stories as a group. We are pathetic.

The top of this forum should just have a sticky titled "Before Reading This Forum Buy Robb Walsh's Legends of Texas BBQ
 
Legends.

After reading mine cover to cover, I bought about 6 copies and gave them to every man in my family for christmas two years ago.

My step-dad isn't into BBQ's at all, and he loved it just for the stories and history.
 
Walsh's book is a must. Most "BBQ" books out there are nothing more than grilling recipes and will have little about theories and techniques of slow smoke cooking. Ones that are more than recipe books are often slanted towards a regional style other than Texas Cue.You might try used book stores and ebay for older books about smoking meats. One that I have that is decent is old and out of print is Home Book Of Smoke Cooking Meat, Fish & Game by Jack Sleight & Raymond Hull. Like many of the older books it covers subjects such as building your own smoker, brining, fuel choices, sausage making, etc. with less pages devoted to recipes. I have a couple more that might be better than that one, but I think I loaned them out.

Just like when fly fisherman get serious and progress towards tying their own flies I think many more serious BBQ'ers progress towards making their own rubs, marinades, sauces, sausages and/or smokers. One book I recommend for ideas if you are interested in making your own rubs, marinades, mops and sauces is Paul Kirk's Championship Barbecue Sauces. Kirk is not a Texas style cooker, but the book covers a wide range of regional styles and has some practical information about spices and seasoning choices.
 
Someone said it earlier, but the Jamesons' Smoke and Spice is good. There are also two books by a guy named Ray Lampe, goes by Dr. BBQ on the bbq circuit and outdoor life network barbecue show, that are pretty good.
 
For those that enjoyed Rob Walsh's books, you should check out his weekly restaurant reviews in the Houston Press. Even if you don't live in Houston, they are always a great read because he goes beyond the restaurant and discusses the history and complexities of the food or cuisine.
The Link
 
I yield to no one in my admiration for Walsh's book(s). (See the thread on food writers.)

I also like Linda West Eckhardt's book, "Barbecue, Indoors and Out." It should be "Grilling, and a little BBQ" but she does have to sell books in the wider world. When she wrote it, she lived on the Oregon coast, but she grew up near Lubbock, if I recall correctly.

Not real fond of the Jamesons' book.

Also agree with Gak and Ank (?) about the sauce rants. Sauce on Q is not beans in chili. I am happy to eat at Kreuz and such spots, but I also like some good sauce, where it is offered, with a little whang to sharpen it up.

I love grilled medium rare tenderloins wrapped in bacon. I like them even better with a little well-made Bearnaise. I would be a fool if I did not. 197, do you see where this is headed?
 
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