The introductions to recipes featured on Project Smoke, Season 3 were filmed in my office in Miami. In the background is a portion of my embarrassingly large collection of cookbooks and culinary references, proving I am an incorrigible bibliophile.
Each spring, there is more temptation to add to my library of grilling, smoking, and barbecue books. Here are my top picks from the new crop. They make for perfect reading as you sip a cold one and wait for that brisket or pork butt to cook to perfection.
Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart
I am honored to have been included in this new book by authors Andy Husbands and Chris Hart, among many other experts who share their barbecue techniques and recipes. When I posted this book on Facebook, the response was predictably enthusiastic. Celebrating the pitmaster in all of us, this guide gives definitive tips and techniques for proper smoker operation and successful backyard barbecues, and explore recipes for side dishes, cocktails, desserts, and barbecue from all regional styles. You’ll especially enjoy the step-by-step instructions for competition-quality barbecue. A worthy addition to any pitmaster’s library.
Weber’s Greatest Hits: 125 Classic Recipes for Every Grill by Jamie Purviance
New from my friend, grill master Jamie Purviance, this latest edition to Weber’s cookbook library is a return to classic recipes every griller should master. Drawing from 65 years of iconic Weber recipes, this book houses recipes for everyone from beginner to veteran. Think big flavors, up-to-the-minute techniques, and photos that will make you hungry.
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie and Kitty Greenwald
From the celebrated chef of Upland restaurant comes a beautiful testament to the classic techniques of braising, grilling and roasting–with a twist. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It’s a book you will keep, read, learn, and cook from for years to come.
Barbecue Sauces, Rubs, and Marinades–Bastes, Butters, and Glazes, Too by Steven Raichlen
Completely updated and revised–my newest release includes 50 new recipes and photos, completing the encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. Be sure to pick up your paperback or ebook copy today, and join me on book tour this summer.
Buxton Hall BBQ Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss
I was recently in the up-and-coming mountain town of Asheville, North Carolina, a few weeks ago as a stop on my book tour for Barbecue Sauces, Rubs, and Marinades. Regrettably, my visit was only a few hours long, but I’ve vowed to return to this high-energy place with a thrumming food scene as quickly as possible. Elliott Moss, chef-owner of this atmospheric former gas station, shares his recipes for Southern-style ’que, including how to tackle a whole hog or smoke pimento cheese.