Chris Hart has Ballz!

Shiz-Nit · 12-07-2012, 08:58 PM

The ballz meaning his cookbook.... Okay dont click out PLEASE just read. I use his cookbook all the time but not so much for comp bbq stuff just the cooks always turns out perfect down to the s'mores cake, as I do with Myrons cookbook as well for stuff like his slaw. I just wanted to ask why dont more teams that kick butt all the time do like myron and chris did and do a cookbook?

All these big name teams names like 3 Ezy, Diva Q, Pellet Envy, Swamp Boys, Johnny Trigg, Tuffy, Munchin Hoggs, Big Moe, Big Poppa, Plowboys, Dizzy Pig, Parrothead Smokers, Lotta Bull BBQ, Butcher BBQ, 4:20 Q, BIG T'Z Q CRU, SmokyOkie, Fatback Joe, Cosmos BBQ, Oak Ridge BBQ And my home town boyzzz the Warren Co. Pork Choppers as well as the Tarheel Smokers, QUAU and please dont be madd if your name is not listed cause there is several teams that can kick the aboves butt on any givin weekend.

Just wondering cause I respect Chris and Myron for doing so...

Rub · 12-07-2012, 11:37 PM

Speaking for myself here... Chris has mad skills as an acomplished chef and has way more to offer than I do recipe-wise. Myron has got the tv notoriety plus MIM World Championships to his credit. I sure appreciate being mentioned in that group though. Maybe some day, it would be fun. :)

Sent from deep in the swamp from my htc using tapatalk.

PatioDaddio · 12-08-2012, 12:37 AM

Cookbooks, and publishing in general is A LOT of work, and
thus a serious commitment. I've been doing some research
into the possibility of writing an e-cookbook, and it's pretty
daunting. Also, the royalties for traditional publishing are
slim.

Here

Adam Corolla breaks it down.

Just my $0.02,
John

Rich Parker · 12-08-2012, 10:09 AM

Quote:

Originally Posted by Shiz-Nit

The ballz meaning his cookbook.... Okay dont click out PLEASE just read. I use his cookbook all the time but not so much for comp bbq stuff just the cooks always turns out perfect down to the s'mores cake, as I do with Myrons cookbook as well for stuff like his slaw. I just wanted to ask why dont more teams that kick butt all the time do like myron and chris did and do a cookbook?

All these big name teams names like 3 Ezy, Diva Q, Pellet Envy, Swamp Boys, Johnny Trigg, Tuffy, Munchin Hoggs, Big Moe, Big Poppa, Plowboys, Dizzy Pig, Parrothead Smokers, Lotta Bull BBQ, Butcher BBQ, 4:20 Q, BIG T'Z Q CRU, SmokyOkie, Fatback Joe, Cosmos BBQ, Oak Ridge BBQ And my home town boyzzz the Warren Co. Pork Choppers as well as the Tarheel Smokers, QUAU and please dont be madd if your name is not listed cause there is several teams that can kick the aboves butt on any givin weekend.

Just wondering cause I respect Chris and Myron for doing so...

I thought I heard an interview where Chris is coming out with another one. I might have it mixed up, maybe he can post and tell us.

Nature Boy · 12-08-2012, 05:44 PM

Hey Shiz. I'm sure everyone has different reasons for not going down the road of publishing a book. Personally, running a business can be totally overwhelming at times, and writing a book takes time. A really good book like Chris Harts took a ton of effort, and it sure paid off in the final product. I think that for most of the folks on your list, it is probably a dream to write a book. For me, it is a dream to have the time to write a book!!

For now, we'll try and share our knowledge, experiences, and recipes through our website and in other ways. It sure is a joy for me to share what I have learned with others that want to be better cooks. That's enough for me right now. Wish I had more time to hang out here and post!

Cheers man
Chris

cpw · 12-08-2012, 05:55 PM

Quote:

Originally Posted by Rich Parker

I thought I heard an interview where Chris is coming out with another one. I might have it mixed up, maybe he can post and tell us.

I remember hearing the same thing somewhere. If I remember correctly, it's all hamburgers this time.

landarc · 12-08-2012, 06:06 PM

Even a simple cookbook can run into serious time and money, just the process of developing, codifying and testing recipes can be very expensive. Most publishers, from the authors I have spoken with, do not offer huge advances to un-proven authors. Thus, the cost of having a recipe calculated, tested and then blind tested is footed by the authors themselves. Someone like Myron Mixon has the name, others may just have enough contacts to get around the other costs. I actually don't think it is about being secretive.

Eggspert · 12-08-2012, 08:09 PM

We talked to Big Moe Cason this summer and he is getting a cookbook together, should be out soon. Also he has a BBQ sauce coming out soon. I don't think too many competition guys want to give out their secrets. Plus, I think it takes a lot of work and talent to make a really good cookbook.

Eggspert BBQ

Pole D · 12-09-2012, 09:33 AM

In recent years, self publishing has become much easier.

Ebooks have become much more popular whether they are in simple pdf format or made for the kindle, nook, etc. Also Amazon has made it very easy for individuals to publish hard copy books without needing to have inventory. The key is being able to market the book.

CBQ · 12-09-2012, 09:36 AM

Quote:

Originally Posted by landarc

Thus, the cost of having a recipe calculated, tested and then blind tested is footed by the authors themselves.

True. Chris and Andy had to come up with the recipes, write the book, and do all the photography. Don't forget his co-author is a professional chef, which I am sure doesn't hurt.

Chris has the BBQ chops, but when you see iQue/Wicked Good BBQ/Hart Attack winning a grilling contest, you know Andy is cooking with them.

Chris has said they are working on another book. I know I would buy it. There are a lot of BBQ books out there, but they did a really good job with the first one.

dmprantz · 12-09-2012, 11:08 AM

I would include Dr. BBQ in the list of accomplished competitive BBQ cookbook authers. Lots of good reasons here. Another to consider is the shear magnitude of original recipes you need to publish a book. Go back through Chris' book and count the recipes there. I did the other day and was surprised. How many people do you think can come up with that many original recipes? Kudos to them all!

dmp

chickenchoker · 12-10-2012, 05:22 AM

I believe the book coming out is wicked good weenies..... or at least thats what they were saying when he manned the hot dog grill in Hoboken for OBR

E Mellow · 12-10-2012, 04:54 PM

Food for thought...

There is a difference between cooking 4 meets (that to most of the mentioned teams cook on auto pilot) and writing 100+ unique recipes.

PatioDaddio · 12-10-2012, 05:06 PM

Quote:

Originally Posted by E Mellow

Food for thought...

There is a difference between cooking 4 meets (that to most of the mentioned teams cook on auto pilot) and writing 100+ unique recipes.

Roger that! I've been blogging for just under four years and I only have 159 recipes.

John

ique · 12-11-2012, 08:22 AM

Quote:

Originally Posted by Shiz-Nit

I just wanted to ask why dont more teams that kick butt all the time do like myron and chris did and do a cookbook?

Because they are smarter than us?

If I had known what I was getting into I may have reconsidered. Its a chit-ton of work and I wanted to take a long vacation from my co-authors by the time the book was in the bag

Ultimately though it was a great experience and I'm pretty stoked at all the great feedback the book has received from the bbq community.

Quote:

Originally Posted by CBQ

Chris has the BBQ chops, but when you see iQue/Wicked Good BBQ/Hart Attack winning a grilling contest, you know Andy is cooking with them.

Oh really?

Quote:

Originally Posted by cpw

I remember hearing the same thing somewhere. If I remember correctly, it's all hamburgers this time.

Wicked Good Burgers. Will be released Feb 2013

Quote:

Originally Posted by chickenchoker

I believe the book coming out is wicked good weenies..... or at least thats what they were saying when he manned the hot dog grill in Hoboken for OBR

That will be book #3 ;)

12-07-2012, 08:58 PM	#1
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Chris Hart has Ballz! The ballz meaning his cookbook.... Okay dont click out PLEASE just read. I use his cookbook all the time but not so much for comp bbq stuff just the cooks always turns out perfect down to the s'mores cake, as I do with Myrons cookbook as well for stuff like his slaw. I just wanted to ask why dont more teams that kick butt all the time do like myron and chris did and do a cookbook? All these big name teams names like 3 Ezy, Diva Q, Pellet Envy, Swamp Boys, Johnny Trigg, Tuffy, Munchin Hoggs, Big Moe, Big Poppa, Plowboys, Dizzy Pig, Parrothead Smokers, Lotta Bull BBQ, Butcher BBQ, 4:20 Q, BIG T'Z Q CRU, SmokyOkie, Fatback Joe, Cosmos BBQ, Oak Ridge BBQ And my home town boyzzz the Warren Co. Pork Choppers as well as the Tarheel Smokers, QUAU and please dont be madd if your name is not listed cause there is several teams that can kick the aboves butt on any givin weekend. Just wondering cause I respect Chris and Myron for doing so... __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's Last edited by Shiz-Nit; 12-07-2012 at 09:35 PM..

12-07-2012, 11:37 PM	#2
Rub is Blowin Smoke! Join Date: 09-25-06 Location: Winter Haven, FL	Speaking for myself here... Chris has mad skills as an acomplished chef and has way more to offer than I do recipe-wise. Myron has got the tv notoriety plus MIM World Championships to his credit. I sure appreciate being mentioned in that group though. Maybe some day, it would be fun. :) Sent from deep in the swamp from my htc using tapatalk. __________________ -Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation

12-08-2012, 05:44 PM	#5
Nature Boy Full Fledged Farker Join Date: 09-03-07 Location: Fairfax, VA	Hey Shiz. I'm sure everyone has different reasons for not going down the road of publishing a book. Personally, running a business can be totally overwhelming at times, and writing a book takes time. A really good book like Chris Harts took a ton of effort, and it sure paid off in the final product. I think that for most of the folks on your list, it is probably a dream to write a book. For me, it is a dream to have the time to write a book!! For now, we'll try and share our knowledge, experiences, and recipes through our website and in other ways. It sure is a joy for me to share what I have learned with others that want to be better cooks. That's enough for me right now. Wish I had more time to hang out here and post! Cheers man Chris __________________ http://www.dizzypigbbq.com

12-08-2012, 06:06 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Even a simple cookbook can run into serious time and money, just the process of developing, codifying and testing recipes can be very expensive. Most publishers, from the authors I have spoken with, do not offer huge advances to un-proven authors. Thus, the cost of having a recipe calculated, tested and then blind tested is footed by the authors themselves. Someone like Myron Mixon has the name, others may just have enough contacts to get around the other costs. I actually don't think it is about being secretive. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-09-2012, 11:08 AM	#11
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	I would include Dr. BBQ in the list of accomplished competitive BBQ cookbook authers. Lots of good reasons here. Another to consider is the shear magnitude of original recipes you need to publish a book. Go back through Chris' book and count the recipes there. I did the other day and was surprised. How many people do you think can come up with that many original recipes? Kudos to them all! dmp __________________

12-08-2012, 12:37 AM	#3
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Cookbooks, and publishing in general is A LOT of work, and thus a serious commitment. I've been doing some research into the possibility of writing an e-cookbook, and it's pretty daunting. Also, the royalties for traditional publishing are slim. Here Here Adam Corolla breaks it down. Just my $0.02, John

12-08-2012, 08:09 PM	#8
Eggspert Full Fledged Farker Join Date: 04-25-12 Location: Willmar, MN	We talked to Big Moe Cason this summer and he is getting a cookbook together, should be out soon. Also he has a BBQ sauce coming out soon. I don't think too many competition guys want to give out their secrets. Plus, I think it takes a lot of work and talent to make a really good cookbook. Eggspert BBQ

12-09-2012, 09:33 AM	#9
Pole D is one Smokin' Farker Join Date: 09-06-09 Location: Cary, NC	In recent years, self publishing has become much easier. Ebooks have become much more popular whether they are in simple pdf format or made for the kindle, nook, etc. Also Amazon has made it very easy for individuals to publish hard copy books without needing to have inventory. The key is being able to market the book.

12-10-2012, 05:22 AM	#12
chickenchoker Full Fledged Farker Join Date: 08-25-10 Location: Ringwood ,NJ	I believe the book coming out is wicked good weenies..... or at least thats what they were saying when he manned the hot dog grill in Hoboken for OBR __________________ Robert Mansfield (Bubba)- Chicken Chokers of NJ [URL="http://www.chickenchokersbar-b-que.com"]www.chickenchokersbar-b-que.com[/URL] [URL]http://www.northeastprofessionalbbq.com[/URL] Custom Humphreys Comp Cart,Backwoods Party,18.5 WSM with Pro Q stacker, "skeeter" reverse flow offset JOIN US ON FACEBOOK [URL]https://www.facebook.com/pages/Chicken-Chokers-Bar-B-Que-team/149911985044419[/URL] 2016 Sponsors- Butcher BBQ,Stubbs,Shelter Logic, A Fine Swine, Mojobricks

12-10-2012, 04:54 PM	#13
E Mellow On the road to being a farker Join Date: 11-11-09 Location: St. Louis, MO	Food for thought... There is a difference between cooking 4 meets (that to most of the mentioned teams cook on auto pilot) and writing 100+ unique recipes.