What Book For BBQ Smoking Is Considered An Industry Benchmark - Page 4

jimbloomfield · 07-11-2020, 10:55 PM

Peace Love and BBQ and Praise the Lard. Mike Mills is known as “The Legend”. If you ever get a chance to go to one of his classes or just sit down and chat with Mike you will be glad you did. There are a handful of people in BBQ that I would never pass up a opportunity to talk to and Mike is one of them. His books are a great reflection on him. Helps that his daughter works on these books with him.

Speeed · 07-11-2020, 11:09 PM

Ok, not barbecue specific at all but a book I really like and recommend.

SmoothBoarBBQ · 07-12-2020, 09:56 PM

Quote:

Originally Posted by pharp

I don't hate him! And it is a good book. I stopped at a Dollar General in the middle of nowhere Mississippi on the way to a work conference and they had his "Everyday Barbecue" for $3. I bought em all and use it for small gifts to friends getting into BBQ or stocking stuffers.

His first book was excellent, but that "Everyday BBQ" book was a mess. I don't think it's worth the $3 you spent on it, and I know it's not worth the $15 I spent on it. haha

SmoothBoarBBQ · 07-12-2020, 10:51 PM

I thought of 2 more books that I utilize every so often when I'm looking for new ideas.

Melissa Cookston : Smoking in the Boys Room

And Diva Q's book : Diva Q's Barbecue

Both are fantastic and were great resources when I was opening my BBQ food trailer. There are so many great recipes in here and it helped a lot when I was working on menu options and especially sides. Melissa's mac&cheese recipe is simple but so delicious and people swarm my truck when I bring it.

Chett. L · 07-13-2020, 10:19 PM

Quote:

Originally Posted by bschoen

"Peace, Love & BBQ" -- Mike Mills

I prefer techniques over recipes.

https://www.amazon.com/Peace-Love-Ba...s%2C220&sr=8-3

Thank you.

Chett. L · 07-13-2020, 10:21 PM

Quote:

Originally Posted by Harmony BBQ

I learned a lot from reading Ray Lampe’s (Dr BBQ) Big Time BBQ cookbook. Smoke and Spice is also an old favorite. The brisket hash recipe is killer.

Thank you.

swmiller9 · 07-13-2020, 10:55 PM

I guess I'm a collector. I have over 30 books on BBQ. I usually just read the stories and look at the techniques. LOVE LOVE Franklin. Myron got me to use a sleeping bag with my brisket. Raichlen is ok (even though I have 3 of his) but sometimes I just don't want to work that hard and Kirk doesn't do it for me . Meathead has got some great science and helped me make some of the best pastrami. In this whole thread Jamie Purviance wasn't mentioned once that I saw. Yes it's big corporate Weber, but his techniques and recipes are pretty good, extremely well photographed and he seems like a good guy. His smoked turkey with big time gravy is a tradition. If I could only have one book to rule all others, it'd probably Weber's Way to Grill.

thirdeye · 07-14-2020, 09:45 AM

This photo was taken in 2011, I've added a few since then. There are so many different styles of cookbooks in general. Some have some history, some are mostly recipes, others teach you techniques. Amazon has the "Look Inside" feature so you can check out the forward and table of contents, plus a few teaser pages before you buy.

Barbecue is heavy on techniques so I tend to favor BBQ books that demonstrate techniques through recipes. If you only have a recipe, you are limited to one dish. If you understand technique, you can create many recipes.

Bill-Chicago · 07-14-2020, 10:04 AM

This cookbook has everything you will need to know about BBQ.

Ask Tommy Kendall
.

Chett. L · 07-14-2020, 11:37 PM

Quote:

Originally Posted by PullinPork

Another thumbs up for this one. I also like Aaron Franklin’s book. He has a PBS series “BBQ With Franklin” that you can stream at pbs.org

Thank you.

SonVolt · 07-15-2020, 07:34 AM

Quote:

Originally Posted by Cat797

Then, he started pontificating about salt and how it HAS to be applied before you season the meat, and took all of the salt out of his rubs.

I'm not a Meathead fan but I actually agree with him here. Salt is truly the only critical seasoning, so I want 100% control of how much is added and when. I also prefer to dry-brine so adding salt alone the day before works better for me.

Chett. L · 07-15-2020, 10:56 PM

Quote:

Originally Posted by Mikhail

The real thing would be a very short book. There's no magic, just experience.

In fact, we could start it here.

1. If smoking, thin blue smoke.

2. For short cooks cook by internal temperature.

3. For long cooks cook by feel (probe tender, bone pulls out, etc)

4. Resting is important, especially on brisket

5. Find rubs you like.

6. The BBQ you like is the best.

7. Cincinnati chili rules.

Hi Mik,

Thanks for taking to time to offer some great wisdom!

Chett. L · 07-16-2020, 01:30 PM

Quote:

Originally Posted by SmoothBoarBBQ

People on this site hate Myron because he portrays a character on TV, but his book "Smokin' with Myron Mixon" is a fantastic book for getting started. He discusses a ton of techniques, gives some rubs, sauces, and injections, and has simple to follow recipes for most of the popular BBQ meats.

Thank you. Surprised that the Myron Mixon book is not more popular here.

Chett. L · 07-17-2020, 06:50 PM

Quote:

Originally Posted by Ron_L

These ar emy top suggestions! Peace, Love and BBQ is my favorite since it has so much BBQ history as well.

Hi Ron,

Looks like a great book.

Thank you!

Smoking Piney · 07-17-2020, 07:11 PM

Quote:

Originally Posted by SmoothBoarBBQ

People on this site hate Myron because he portrays a character on TV, but his book "Smokin' with Myron Mixon" is a fantastic book for getting started. He discusses a ton of techniques, gives some rubs, sauces, and injections, and has simple to follow recipes for most of the popular BBQ meats.

I went to Myron's class in October 2017. His TV persona is just that.... a persona. In his class, he was personable, funny, and answered every question asked by the students.

It was an intense weekend of smoke and BBQ and I learned tons.......and ate some killer BBQ prepared by us to Myron's way.

The man knows BBQ.

07-11-2020, 11:09 PM	#47
Speeed Take a breath! Join Date: 02-25-19 Location: Philly Area Name/Nickname : Speed	Ok, not barbecue specific at all but a book I really like and recommend. __________________ Primo XL \| 36" Blackstone \| 20x36 Lone Star Grillz \| RecTeq RT-700 \| PBC \| Weber 22" Master Touch \| Fireboard

07-12-2020, 10:51 PM	#49
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	I thought of 2 more books that I utilize every so often when I'm looking for new ideas. Melissa Cookston : Smoking in the Boys Room And Diva Q's book : Diva Q's Barbecue Both are fantastic and were great resources when I was opening my BBQ food trailer. There are so many great recipes in here and it helped a lot when I was working on menu options and especially sides. Melissa's mac&cheese recipe is simple but so delicious and people swarm my truck when I bring it. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

07-14-2020, 09:45 AM	#53
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	This photo was taken in 2011, I've added a few since then. There are so many different styles of cookbooks in general. Some have some history, some are mostly recipes, others teach you techniques. Amazon has the "Look Inside" feature so you can check out the forward and table of contents, plus a few teaser pages before you buy. Barbecue is heavy on techniques so I tend to favor BBQ books that demonstrate techniques through recipes. If you only have a recipe, you are limited to one dish. If you understand technique, you can create many recipes. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-11-2020, 10:55 PM	#46
jimbloomfield Full Fledged Farker Join Date: 12-04-08 Location: Saugus, CA	Peace Love and BBQ and Praise the Lard. Mike Mills is known as “The Legend”. If you ever get a chance to go to one of his classes or just sit down and chat with Mike you will be glad you did. There are a handful of people in BBQ that I would never pass up a opportunity to talk to and Mike is one of them. His books are a great reflection on him. Helps that his daughter works on these books with him.

07-13-2020, 10:55 PM	#52
swmiller9 Got rid of the matchlight. Join Date: 09-06-09 Location: Vancouver, WA	I guess I'm a collector. I have over 30 books on BBQ. I usually just read the stories and look at the techniques. LOVE LOVE Franklin. Myron got me to use a sleeping bag with my brisket. Raichlen is ok (even though I have 3 of his) but sometimes I just don't want to work that hard and Kirk doesn't do it for me . Meathead has got some great science and helped me make some of the best pastrami. In this whole thread Jamie Purviance wasn't mentioned once that I saw. Yes it's big corporate Weber, but his techniques and recipes are pretty good, extremely well photographed and he seems like a good guy. His smoked turkey with big time gravy is a tradition. If I could only have one book to rule all others, it'd probably Weber's Way to Grill.