BBQ and Grilling Books

The sun is out and the weather is perfect for firing up the grill.  Check out all the BBQ and grilling cookbooks we have.  Find the next great family favorite!

Book Cover for Ed Mitchell's BarbequeEd Mitchell’s barbeque by Ed Mitchell ~ A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North Carolina. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

 

Book Cover for Gilling with Golic and Hays by Mike GolicGrilling with Golic and Hays : Operation BBQ Relief cookbook by Mike Golic ~ Champion pitmaster and CEO and co-founder of Operation BBQ Relief Stan Hays joins forces with NFL veteran and former ESPN Radio host Mike Golic in this celebration of the connection of BBQ and sports. Good for the stomach, better for the soul–quality comfort barbecue and side dishes that reflect the character and warmth of the national nonprofit Operation BBQ Relief. The 80+ recipes from your favorite sports stars, pitmasters, and chefs combine the worlds through the power of food. 

 

Book Cover for The Secrets to Great Charcoal Grilling on the Weber by Bill GillespieThe secrets to great charcoal grilling on the Weber : more than 60 recipes to get delicious results from your grill every time by Bill Gillespie ~ Barbecue champion Bill Gillespie is a master of smoke and flame and he’s back with his third book to help you become king of your Weber kettle grill. Inspired by memories of grilling with his father, Gillespie poured his heart into this comprehensive guide that opens up a world of barbecue possibilities. He starts from the ground up, giving beginners to advanced grillers all the information they need, including the best ways to start the coals, how to get the perfect char, how to time things for exact doneness and ultimately how to get incredible flavor the easy way. Inside, you’ll find delicious recipes for The Perfect Burger Every Time, Skirt Steak Cooked Directly on Hot Coals, Beer Can Chicken and many more.

Book Cover for The Smoke Shop Back Yard BBQ by Andy HusbandsThe Smoke Shop backyard BBQ : eat, drink, and party like a pit master by Andy Husbands ~ How do you improve on any celebration? Just add BBQ! Impress your friends, family, and co-workers with recipes from Boston’s popular Smoke Shop restaurant. Gather round as Andy Husbands and Will Salazar share their secrets in The Smoke Shop’s Backyard BBQ. Start things off right with a variety of meats: pulled pork, chicken, pork belly burnt ends, baby back ribs, St. Louis Ribs, and The Smoke Shop’s iconic Big Beef Rib. With a selection of their favorite sides, drinks, and desserts, it might seem like all you ever needed. But this is just the beginning. Subsequent chapters bring joy in the form of smokehouse flavor to a variety of different occasions: Amp up your next cocktail party with BBQ peanuts, smoked trout, and country ham and egg on Texas Toast points, served alongside a big old bourbon punch bowl. Throw the ultimate tailgate featuring The Smoke Shop’s Famous Wings, ham and pimento dip, ranch potato chips, and a killer hot dog bar with all the fixin’s. Make Taco Tuesday extra special with burnt ends ropa, pulled chicken thighs with guajillo peppers, Texas-style rice, smoked salsa, pulled pork quesadillas, and The Smoke Shop Guac. Additional chapters include a wedding party, kid’s birthday party, and a winter holiday party to keep the good eating going all year round. Gather your friends and family: it’s time for a BBQ-filled celebration!

Book Cover for How to Grill Vegetables by Steven RaichlenHow to grill vegetables : the new bible for barbecuing vegetables over live fire by Steven Raichen ~ America’s grilling guru offers a primer for how to grill vegetables – with lots of creative flavors and techniques – whether you’re eating main dishes that highlight vegetables, or you’re rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).

 

 

Book Cover for Meathead: The Science Of Great Barbecue And Grilling by Meathead GoldwynMeathead : the science of great barbecue and grilling by Meathead Goldwyn ~ For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, “Meathead” Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world’s most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, “Last Meal” Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more.

Book Cover for Black Smoke: African Americans And The United States Of Barbecue by Adrian MillerBlack smoke : African Americans and the United States of barbecue by Adrian miller ~ Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. And people aren’t just eating it; they’re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller–admitted ‘cuehead and longtime certified barbecue judge–that in today’s barbecue culture African Americans don’t get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today.

 

 

Book Cover for Charred: The Complete Guide To Vegetarian Grilling And Barbecue by Genevieve TaylorCharred : the complete guide to vegetarian grilling and barbecue by Genevieve Taylor ~ The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn’t always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.

 

 

Book Cover for Guy On Fire by Guy FieriGuy on fire : 130 recipes for adventures in outdoor cooking by Guy Fieri ~ Food Network superstar, celebrity chef, and #1 New York Times bestselling author Guy Fieri takes it outdoors with this smart, practical, four-color cookbook filled with dozens of recipes for meals, drinks, holidays, bashes, and more. In this rollicking cookbook, Guy Fieri shares his favorite tips, techniques, and recipes for outdoor cooking all through the year, whether you’re hosting a backyard barbeque, relaxing around the campfire, or tailgating on game day. Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts. Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

 

Book Cover for Michael Symon's Playing with Fire CookbookMichael Symon’s playing with fire by Michael Symon ~ In preparing to open his barbecue restaurant, Michael Symon enthusiastically sampled smoked meat from across America. The 150 finger-licking, lip-smacking recipes here draw inspiration from his favourites. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides.

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