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Smoking Meat: The Essential Guide to Real Barbecue
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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

“I received the Smoke & Spice cookbook as a gift.  It is an excellent read for anyone who wants to learn to BBQ.  The authors take care to explain the terminology and differences between various techniques.  Not just a recipe book, the cookbook also provides some history and stories behind the recipes and regional differences in BBQ.  Covers the basics and lots more. ...” --WhtPlainsSmoker

100% Positive Reviews
Smoking Meat: The Essential Guide to Real Barbecue

Smoking Meat: The Essential Guide to Real Barbecue

“Love to buy it but don't want to wait two months. And this is Amazon. ” --cgrose60

50% Positive Reviews
Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes and Meat Curing by Rytek Kutas

“ I've had this (well, the 1984 edition) since 1984. A gift from my grandfather who got me into sausage making (kielbasa, yummm... yep, we're Polish). He owner an the first edition and called it the bible. Spending his career in the meat industry at Eastern Market in Detroit, he said this the only book I'll ever need, and he was right. Sure, I change ingredients for personal taste, but...” --Spinnaker

100% Positive Reviews
Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

“I'm fairly new to smoking, I've been doing it for a few years with a "Little Chief" but wanted to have better results and do some cold smoking, so I signed this book out from my library.  I really should buy this book, the information in here is excellent and has really helped me into trying some new things like back bacon and the main reason I wanted to cold smoke, Polish sausage....” --Leaky

100% Positive Reviews
Home Curing Of Bacon And Hams

Home Curing Of Bacon And Hams

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home...

Sausage: Recipes for Making and Cooking with Homemade Sausage

Sausage: Recipes for Making and Cooking with Homemade Sausage

Think Beyond the Link   You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since...

Charred & Scruffed

Charred & Scruffed

New ways to grill from the masterWith Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.    Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on...

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

“ I have this book... sometimes. It keeps disappearing only to be found at my dads or brothers house. We do find it to be good reading  very informative. Lots of neat stories and simple to follow recipes. Mike Mills has done very well at Memphis in May, and his ribs have been voted best in the country. I would recommend this book to anyone interested  in good BBQ.   ...” --Kadoka

100% Positive Reviews
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World

Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World

"Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ." —Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society"A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and...