The best Meat Cooking books: Reddit reviews

From 3.5 billion Reddit comments

$90 is a hard sell when he's got so much free content on youtube and an authoritative $20 book.

Go buy this book. Don't steal it, pay money for it. It's one of the few things you'll buy that's worth every damn penny. Read it cover to cover. Go practice. This is the BBQ bible.

https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

This is Texas and good BBQ has gotten me Money, Liquor, and Women. This is a religion.

What /u/Luvagoo said - when you roll your pancetta to hang, that shit's gotta be tight. Also, I'm worried your avg temp was too high at 64 degrees. I'm sure it's fine to cook, but for your next hang, lower to 55F-ish. You could also start with a higher RH. I started by reading Ruhlan as well, then moved on to Marianski's HPQMS. I highly suggest you do the same, much more into the science behind the cure.

Here is the link. I have made only one of the burgers so far and it was really great. https://www.amazon.com/dp/1368071066/ref=cm_sw_r_cp_apa_glt_fabc_J36EYE985BDWJC1D9PGN?_encoding=UTF8&psc=1

Ya know! I wish I could tell you. It was given to me by an amazing friend for Christmas

I found this link however it doesn’t appear it’s available right now. I’m sorry to see that! https://www.amazon.ca/dp/0789331144/ref=cm_sw_r_cp_apa_i_XUO-Fb8J9QNEQ

Marianskis for sure. Kutas is good but these guys are the best. They do both imperial and metric, Kutas does imperial only. The most thorough, comprehensive and accurate.

For anyone else looking. They sell the Holy Grail on Amazon for $12.

For centrist, more like this book

Get great grilling/smoking cook books, not necessarily kamado specific. You can figure that out with help from Reddit!

My favorites are:

"Meathead, the Science of Great Barbecue and Grilling" by Meathead Goldwyn. It explains the science behind grilling and will help you understand the best way to use the kamado.

"How to Grill Everything" by Mark Bittman. This is packed with recipes for all types of foods, including veggies. One of the best things about it is that it gives you lots of flavor variations so you can try different things with the same foods.

Not sure if this is the same book, but did find a BB Cookbook on Amazon! https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

Aaron Franklin has a book with the recipe in it. It is a great book that talks about the science and methods of smoking. It’s also less than $20

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_api_fab_ffpBFb623K589

Alright, thanks for that.

I’ve been very happy with Meathead’s burger technique… maybe I can use a panade with meatballs…?

I’ve been frying my meatballs, which gives a pleasing crispy exterior and juicy interior but which is a lot of work. Easy to either make it greasy or burn them if you’re not paying attention, too.

If you're in the UK or can order from there, it's being reissued on the 2nd Feb

I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.

My suggestions are as follows:

Franklin Barbecue
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.

Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.

The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.

Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.

Welcome to the game.

I like Meathead’s bbq cookbook (and his website for that matter). You don’t need a pellet-specific book.

Meathead: The Science of Great Barbecue and Grilling

Amazing Ribs

Meathead rarely disappoints. He's got a good book I've enjoyed looking at. Also his website has plenty of good stuff as well.

Shoo Shoo Kidney Stone.

My father was just in the ER a couple of weeks ago for this same reason. He has to have A LOT of morphine as well. My father was discharged the next morning and is fine, thank goodness.

I'm glad to hear your mom is doing better and it's not anything worse!

Here is a cookbook, Bob's Burgers Cookbook and if you haven't ever seen the show, it's not a deal breaker. They have some very crazy burger combinations that actually sound pretty delicious!

https://www.amazon.com/dp/0789331144/ref=cm_sw_r_cp_apa_glt_fabc_T5Z4454MPST4FT3V6YPQ

Thanks for hosting!

This is the bible: Home Production of Quality Meats and Sausages.

Not a polished, coffee table book. Just no nonsense, and incredibly detailed primer on making sausages and curing meats. It includes lots of recipes, many of which you can also find on their website.

https://amazingribs.com

Or book form:

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=mp_s_a_1_1?dchild=1&keywords=meathead+the+science+of+great+barbecue+and+grilling&qid=1615916782&sprefix=meathead&sr=8-1

Boston butt/ pork shoulder/ butt blade is a great starter meat. It’s super forgiving and tasty. I like to use Meathead’s Memphis Dust as the rub and his Lexington Dip as the Barbeque sauce/ mop sauce. Don’t forget to dry brine as both the Memphis Dust and Lexington Dip have no salt in it.

Good luck and have fun :)

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) https://www.amazon.com/dp/0393240053/ref=cm_sw_r_cp_api_i_9JbiDb82S780M

This book is amazing, i have a 15lb ham hanging in my dining room drying. I used their basic dry cure, pulsed about 5 ancho Chiles in a magic bullet until they were powder put the cure on the belly flipped every other day for 5-7 days pulled it out of the bags, cut a piece rinsed and fried it to check my salt level(at this point you can let it cure longer they say up to 10 days but it gets super salty. After you’re happy with your salt level rinse thoroughly and pat dry let sit in fridge(or the garage if it’s cold out, hence why i like doing it in January/February) over night suspended and uncovered. Then cold smoke for about 16 hours on applewood(I’m a big fat cheater and use the masterbuilt cold smoking attachment about $50 on amazon and cut a hole in a 55gallon drum absolutely perfect setup) if you’re afraid it’s gonna get too warm keep a tub of ice in the bottom.

Or even better, the Bob's Burgers Cookbook.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 the Bob's Burgers subs has posts where people share pics of their burgers. Bet It All On Black Garlic, New Baconings, and Baby You Can Chive My Car are very popular.

I'm going off of Meathead Goldwyn's book. In a nutshell:

Cook on indirect heat, keep temp in the indirect zone around 225.

After 15 minutes check the temp, and then every few minutes after.

When the internal temp is 110 (about 30 minutes for this ribeye), take it off the grill.

Pat it dry (to prevent steam) and then put it on high direct heat (I used the searing burner), dry side down. Sear each side, aiming for internal temp of 130 (i did just over a minute each side).

Serve sizzling and enjoy 😁

Honestly, the Bobs Burger Burger Book really upped my burger game. you should check it out.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

The easiest and best book I used to get started was “Charcuterie, the craft of salting, smoking, and curing”. I think that is the gateway for a lot of people in the game.

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053

Don’t thank me. Thank BBQ Jesus.

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=asc_df_054401846X_nodl?tag=hyprod-20&linkCode=df0&hvadid=312140312523&hvpos=&hvnetw=g&hvrand=10194151337285469125&hvpone=&hvptwo=&hvq...

I’ll have to check that out. I started using the recipe from Ruhlman’s Charcuterie and then it evolved as I learned about equilibrium brining from Modernist Cuisine and other places. Then I accidentally left it go too long due to time constraints and liked the way it came out. I generally do about 12 days and then wash and let it dry out on racks in fridge for 2 days.

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=mp_s_a_1_3?crid=3V08MQT8CEBRF&keywords=ruhlman+charcuterie&qid=1668222777&sprefix=ruhlman+cha%2Caps%2C105&sr=8-3

Book: Meathead: The Science of Great Barbecue and Grilling

Website: AmazingRibs.com

Suggestions on a beginner smoker? Not enough information. What's your budget, do you want to follow tradition and tend a fire regularly or do you want push-button convenience, do you have other time commitments and want something you can easily walk away from for hours at a time, or are you looking for something to fill the hours? Do you want to use charcoal, wood, pellets, propane, or electricity? There are so many options and half of it is personal preference that I would never make a suggestion without knowing more unless it was to buy a Weber kettle, because it is cheap and if it isn't what you end up wanting you aren't out much but you can do anything on it.

Beginner tips:

• do a biscuit test when you get a smoker for the first time to find the hot spots on your smoker (just get a can or two of biscuits and space them out and set your smoker to do a low and slow cook)
• Start with smaller and shorter cooks until you are comfortable with those and then go for longer things. The longer things aren't any harder per see, but you will be a lot less bummed if you had ruined food after 4 hours than if you had done a 20-hour cook.
• Always cook to temperature, not time.
• everyone has their own opinion about what "proper" BBQ is. Ignore them. make what you like and improve upon that.

A lot of folks just take an old fridge and outfit it with some Inkbird controllers. One controller for temp if using a traditional compressor based fridge (though this can be omitted if using a wine fridge that already operates in the desired temp range), and one controller for humidity which gets connected to a humidifier and/or dehumidifier placed inside the fridge.

Learn about the process and follow a recipe from a reputable source and you are on your way.

If you don't mind a textbook like read and deep dive into the topic, this book is the go to for all things Charcuterie.

The only "good" book I could find on the subject was Meat Smoking and Smokehouse Design by the Marianskis. Read Stanley Marianski's bio on Amazon - very interesting fellow and glad I can honor him here.

I did a boatload of venison jerky last weekend at roughly 125 F (started higher, probably in the 160s), and do salmon and fish from anywhere between 150 and 180.

Is this to book to which you are referring?

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=sr_1_1?crid=2FT40ITP6LGTO&keywords=amazing+ribs+cookbook&qid=1655592603&sprefix=Amazing+ribs+%2Caps%2C122&sr=8-1