Pros: Lots of well thought out information from a Pro
Pros: Lots of easy to follow recipes, rubs, mops, marinades!
Pros: well organized, easy to locate items of interest and in general, informative
Cons: you would think a book on smoking meat would have a section on curing and smoking Bacon- lots of recipe's for using bacon but nothing on makin bacon
Pros: The most thorough book on sausage making
“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
“I was hoping to find a good recipe on bacon- i.e. cuts of meat, curing process and smoking--after all bacon is the #1 consumed meat. I take exception to the comment on mastering smoked salmon--way off on that comment and recipe. ” --Thomas Joiner
“ 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
“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
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...
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
“ 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
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...
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.From dry rubs to glazes...