Best Barbecue Cookbooks

It is summer again, so it is time to get the barbecue from the barn and get the coals burning. The barbecue is still immensely popular in America and for those who are looking for inspiration for barbecue dishes, there are several good BBQ cookbooks. Cookbooks about slow barbecue, smoking, the right sauces and much more. We have drawn up our own top ten of the best barbecue cookbooks from the last years. Tasty!

Top Ten BBQ Cookbooks

1
Kelly Alexander
May 10, 2011
Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

Recipes Made Simple, from the Winningest Man in Barbecue

The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.
 
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. 

Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on 
 
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need 
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
 
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixonwill fire you up for a tasty time.

2
Aaron Franklin
April 7, 2015
Best barbecue Cookbook: Franklin Barbecue: A Meat-Smoking Manifesto

A Meat-Smoking Manifesto

A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
 
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

3
Meathead Goldwyn
May 10, 2016
Meathead: The Science of Great Barbecue and Grilling

The Science of Great Barbecue and Grilling

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
Myth: Bring meat to room temperature before cooking.
Myth: Soak wood before using it
Myth: Bone-in steaks taste better.
Myth: You should sear first, then cook.

The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

4
Steven Raichlen
May 10, 2016
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

5
Michael Symon
April 3, 2018
Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace

BBQ and More from the Grill, Smoker, and Fireplace

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.

In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. 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. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

6
Bob Devon
March 1, 2012
The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills

The Ultimate Guide and Recipe Book for Wood Pellet Grills

Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.

Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.

If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

7
Steven Raichlen
May 1, 2001
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook

The Complete Book of Barbecue Techniques, A Barbecue Bible! Cookbook

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). 

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

8
Bill West
September 26, 2017
The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything

Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything

The ultimate guide to a smokin’ good BBQ―The Complete Electric Smoker Cookbook heats the party up for you.

Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, The Complete Electric Smoker Cookbook is all you need to master the A-Zs of BBQ.

The Complete Electric Smoker Cookbook contains:

  • Expert Techniques―for every electric smoker including temperatures, times, wood types, rack placement, and more
  • Over 100 Finger Lickin’ Recipes―specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert
  • Handy Guides―for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations

The Complete Electric Smoker Cookbook includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!

9
Robb Walsh
April 19, 2016
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes!

Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! 

Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation.

You'll find the classic methods and the latest techniques all together in this new updated edition—along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes—like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.

10
Will Budiaman
May 8, 2015
Real BBQ: The Ultimate Step-By-Step Smoker Cookbook

The Ultimate Step-By-Step Smoker Cookbook

Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.

Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.

More than just a smoker cookbook, Real BBQ contains

  • Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes
  • A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles
  • Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings

Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!

Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.

11
Chris Grove
July 1, 2014
The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue

Recipes and Techniques for the World's Best Barbecue

THE FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT’S BLOWING UP THE WORLD OF BARBECUE

Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on:

• Grilling: Cajun Strip Steak
• Smoking: Hickory-Smoked Chicken
• Searing: Cowboy Ribeye
• Brick Oven Baking: Wood-Fired Pizza
• Stir-Firing: Thai Beef with Basil
• Salt-Block: Grilling Tropical Seared Tuna
• Cold Smoking: Flavorful Fontina Cheese
• Convection Baking: Apple Flambé

12
Peter Jautaikis
May 17, 2016
The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

Recipes and Techniques for the Most Flavorful and Delicious Barbecue

TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS

What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know―picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:

• Cajun Spatchcock Chicken
• Teriyaki Smoked Drumsticks
• Hickory New York Strip Roast
• Texas-Style Brisket
• Alder Wood–Smoked Trout
• St. Louis–Style Baby Back Ribs
• Cured Turkey Drumsticks
• Bacon Cordon Bleu
• Applewood-Smoked Cheese
• Peach Blueberry Cobbler

13
Tadashi Ono
April 26, 2011
The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

From Classic Yakitori to Steak, Seafood, and Vegetables

American grilling, Japanese flavorsIn this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. 
 
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. 
 
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.