It took days of going through more than a thousand customer reviews and conducting expert researches to narrow down the list. Weve included a comparison table below to give you a quick summary of our top 10 bbq cookbooks best sellers 2018. Its followed by an in-depth review of each bbq cookbooks best sellers 2018. Hopefully, once you are done reading this article, you will be well informed about bbq cookbooks best sellers 2018 and be able to select the right bbq cookbooks best sellers 2018 for you without any hesitations.
Best bbq cookbooks best sellers 2018
1. Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
FeatureTen Speed Press
DescriptionA complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what theyd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
2. Project Smoke
Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlens seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chickeneven Smoked Chocolate Bread Pudding.
Illustrated throughout with full-color photographs, its a book that inspires hunger at every glance, and satisfies with every recipe tried.
3. Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
FeatureBarbecue Sauces Rubs and Marinades Bastes Butters Glazes Too
Steven Raichlen, Americas master griller (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. Its a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from Americas own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. Its the essential companion cookbook for every at-home pitmaster looking to up his or her game.
4. Meathead: The Science of Great Barbecue and Grilling
FeatureMeathead The Science of Great Barbecue and Grilling
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
*Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
5. Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
DescriptionThe secret to the best barbecue from the man who barbecues the best: Keep it simple!
In the world of competitive barbecue, nobodys won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his fathers side. He grew up to expand his parents sauce business, Jacks Old South, and in the process became the leader of the winningest team in competitive barbecue. Its Mixons combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLCs BBQ Pitmasters.
Now, for the first time, Mixons stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Dont do it! Mixon will show you how you can apply his keep it simple mantra in your own backyard. Hell take you to the front lines of barbecue and teach you how to turn out cue like a seasoned pro. Youll learn to cook like Mixon does when hes on the road competing and when hes at home, with great tips on
the basics, from choosing the right wood to getting the best smoker or grill
the formulas for the marinades, rubs, injections, and sauces youll need
the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixons famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipesincluding one for the most sinful burger youll ever eatand advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin with Myron Mixon will fire you up for a tasty time.
6. Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking
FeatureSouthern Living Ultimate Book of BBQ The Complete Year Round Guide to Grilling and Smoking
7. Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
DescriptionCohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.
In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
8. Pitmaster: Recipes, Techniques, and Barbecue Wisdom
FeaturePitmaster Recipes Techniques and Barbecue Wisdom
Step up your barbeque game.Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.
Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.Whether you're new to the grill or a seasoned vet,Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, likecooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.
This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.
- Specific tips and techniques for proper smoker operationthe cornerstone of all successful barbecue recipesusing Weber, Offset, Kamado, and other classic smoker styles
- A backyard cooking chapter offering the basics of becoming a successful barbecue cook
- Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
- An exploration of new styles of barbecue developing in the North
- Chris and Andys secret competition barbecue recipes that have won them hundreds of awards
- Regional side dishes, cocktails, and simple desserts
- A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include:Steve Raichlen (author and host of Project Smoke on PBS),Jake Jacobs,Sam Jones (Skylight Inn and Sam Jones Barbecue),Elizabeth Karmel (Carolina Cue To Go),Tuffy Stone (Q Barbecue),Rod Gray (eat bbq),John Lewis (Lewis Barbecue),Jamie Geer (owner of Jambo Pits) andBilly Durney (Hometown Bar-B-Que)
9. How to Grill Everything: Simple Recipes for Great Flame-Cooked Food
Heres how to grill absolutely everythingfrom the perfect steak to cedar-plank salmon to pizzaexplained in Mark Bittmans trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittmans practical advice on all the grilling basics, this book is an exploration of the grills nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow project recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. Youll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surpriseslike cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grillto get the most out of every fire.
10. The Barbecue! Bible
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.
And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.