Barbecue Books

Raichlen on Ribs, Ribs, Outrageous Ribs:
99 Top-notch, Tasty, Truly Tempting Recipes Plus Slaws, Sauces, Baked Beans and More
By Steven Raichlen

Few eating experiences appeal to our primal sensibilities more than gnawing on a meaty bone that has been seared over open flames. Steven Raichlen’s Ribs, Ribs, Outrageous Ribs will sate your inner caveman but won’t shortchange your inner epicure. Raichlen contends that ribs are the most loved yet most intimidating barbecue dish to prepare, and he uses technique, tradition, lore and science to demystify the process of grilling, smoking and even baking good bones. The book charts familiar territory with failsafe recipes for pork baby back and beef ribs and also bounces around the globe with lamb ribs from the Near East and Asia and fish ribs—the meaty bones of a giant Amazonian fish called the tambaqui. There are even vegetarian celery “ribs” with smoked cheese and dessert “ribs”—molasses grilled bananas with a brown sugar rub. A guide to setting up your grill, a checklist of tools and accessories and a section on side dishes will have you licking your fingers in no time.

Marinades, Rubs, Brines, Cures & Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables
By Jim Tarantino

Marinade guru Jim Tarantino, a five-string banjo player from Philadelphia, brings his philosophy of improvisation to the grilling enthusiast’s kitchen. But that doesn’t mean he skimps on recipes. The 400 recipes travel from the American South and Southwest to Latin America, the Caribbean, the Mediterranean and Asia. For each region, the book provides a list of pantry staples and basic rubs and marinades, then applies them to various local meats, fish and vegetables. From the South, apricot-glazed ribs with Dr. Pepper paste definitely dip into the American pantry. Asparagus gets the Mediterranean treatment with sherry-hazelnut marinade. Lamb and beef take a Turkish bath of onion and garlic from the Middle East. Asian-style tea-brined duck is a nod to the Far East. With a guide to chiles; recipes for accompaniments like salsas, salads and chutneys; and adaptations for the indoor chef, the book is an ideal manual for year-round grilling adventures.

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses
By Robb Walsh

Art, memoirs, recipes and barbecue all in one coffee table book? Leave it to Texas to inspire something that big. Lone Star food writer and James Beard Award nominee Robb Walsh demonstrates the art of barbecue in this book that details the philosophy, aesthetics, principles, history and inspiration behind Texas barbecue. Full page black-and-white photos dating back nearly 100 years depict legendary pit bosses and old-time squirrel roasts in a fascinating blend of history and culinary expertise. Texas’ own pit masters share advice and recipes on the full gamut of barbecue, from barbacoa, lengua and brisket to time-tested sauces and smoked meats. Barbecue fans will appreciate the list of restaurants and meat markets along the Texas Barbecue Belt, and maybe even learn a few tips for their next barbecue adventure.

BBQ USA: 425 Fiery Recipes from All Across America
By Steven Raichlen

Forget baseball—Steven Raichlen redefines America’s pastime as barbecue. Organized by main ingredient, from typical selections like hog and beef to rare finds like oysters and beans, this encyclopedic reference book from one of the nation’s authorities on barbecue is not meant for novices. More than 700 pages of recipes, tips, history, pictures and restaurant profiles will keep readers grilling busily and experimenting with techniques from rotisserie to grilling under bricks or in a pit. Raichlen highlights regional differences and specialties, allowing blossoming grillmasters to draw upon America’s wide range of styles.

Boy Gets Grill: 125 Reasons to Light Your Fire
By Bobby Flay