What is your favorite BBQ cookbook?
How many of you out there rely primarily on one cookbook? On the contrary, how many of you like to collect BBQ cookbooks to help formulate your own recipes?
I own a lot of cookbooks, really walls of cookbooks. Not a single BBQ cookbook to my knowledge.
When I started, men didn't read written instructions. Only in the past few years, basically since Cable TV has it grown past backyards and BBQ joints. No remote thermometers you took into consideration how your pit smoked, the weather, the meat, the smoke and with experience you can gauge the right amount of time.
Now BBQ is like a computer, plug and play. Don't get me wrong, its a great way to shorten the learning curve so more folks can enjoy smoking SAFELY. If it makes it so more folks can enjoy more smoke, it has to be a good thing.
Just explaining why I didn't have an BBQ cook books. Although I am sincerly considering some on fermentation sausages at the moment and I did buy a Cheese Making book per GaryS. I have all the stuff but still have not tryed it yet.
I have many old cookbooks most of them have recipes ripped out of old newspapers or magazines stuffed in between the pages. I seldom if ever refer to them and that is probably my loss. I'm sure there are many good recipes to be had there. I surf the web looking for recipes I can adapt to wood fired smoking. Mainly in a effort to try to stay out of a cooking rut cooking the same things over and over. I try to push myself into trying new things. Not always easy.
I go to many of the food producers web sites. Johnsonville Sausage has many recipes for instance. Most all the producers have a recipe link with some good finds there.
Well seeing as how I don't refer to all the cookbooks I already have I picked this one up at the home improvement store today.
Lots of information on grilling which I'm a little shy on. I have a Santa Maria grill from AZ BBQ coming in a couple months so I wanted to brush up on grilling skills and get some new recipes. Lots of good stuff inside I like it so far.