Raichlen is a highly regarded master of meat and in his latest cookbook he takes one of my favorite cuts–brisket–and shows us how to cook it, cure it, and eat it any time of day. Raichlen starts out with the basics of brisket then moves on to methods and recipes that range from Texas barbecue to Korean grilled brisket and homemade pho. Classic corned beef? It’s in here. A great single-subject cookbook for meat lovers.
Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius by Jamie Purviance
I love this new grilling cookbook. Weber is, of course, known for their grills, and this guide/cookbook is extremely useful and user-friendly. Full-color photos throughout offer step-by-step visual instruction to accompany the text, along with beautiful pictures of the dishes you’ll be making. Just flipping through Weber’s Ultimate Grilling makes my mouth water, and after reading through it I feel like this is going to be a game-changer for how I approach the grill. For anyone wanting to gain confidence or become a barbecue genius at home.
Sam Jones has barbecue in his bloodline. He’s the third generation to own a barbecue restaurant, and people from across the country and even the globe make their way to North Carolina to enjoy his family’s legendary whole-hog barbecue. In his cookbook, Jones starts with an overview of his barbecue heritage including the Skylight Inn which opened in 1947, then shows home cooks how to re-create the magic with a backyard block pit. The photography is spectacular and this is as much a narrative of barbecue culture as it is a cookbook filled with recipes you’ll want to make again and again.
Charcoal: New Ways to Cook with Fire by Josiah Citrin
In Los Angeles, backyard cookouts are a year-round proposition and they are also a passion of Michelin-starred chef and restaurateur Josiah Citrin. In his cookbook, Citrin shows home cooks how to pair fresh seasonal ingredients with fire and charcoal to create dishes Citrin chose for their craveability. In Charcoal, equal weight is given to vegetables and meat, and dishes are cooked either on the coals or in them. Two recipes that caught my eye right away are the Charred Brussels Sprouts with Soft-Boiled Egg and Orange-Chili Glaze and Porcini-Dusted New York Strip. A fresh approach to an age-old cooking method.
Barbecue champion, cookbook author, and TV personality Myron Mixon has written a definitive volume of barbecue know-how called BBQ&A with Myron Mixon. In this cookbook, Mixon addresses over 100 of the most frequently asked questions he’s received over his 25-year career as a professional pitmaster. More than a typical Q&A, Mixon answers the basic inquiry and also includes recipes and instruction to get you on your way to great barbecue at home. Covering everything from dessert in a smoker to cooking a whole hog or making a winning sauce, this is Mixon’s ultimate guide.
This is the cookbook for anyone who wants to unlock the secrets of smoked meat, fish, and even delicious smoky cocktails. Disbrowe shows us how to adapt a gas or charcoal grill or use a backyard smoker to get that great flavor into a wide range of foods. 100 recipes include dishes you can smoke in 30 minutes and options for smoking nuts and grains to make a meatless dish amazing.
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