Here are five of Wiley’s favorite books and we have pointed out five recipes from each that we especially like!
Your best overall reference to BBQ cookbooks is Ten Speed Press in California. See http://www.tenspeedpress.com/
Another one we like is Karen Adler’s Pig Out Publications. See http://www.pigoutpublications.com/
We like all of Steve Raichlen’s books, but some focus more on grilling than smoking. Here are a few of our often-used recipes from his BBQ USA.
1. Smoky Meatloaf – p. 212. This is guaranteed to make a hit in either a restaurant or catering setting. This is one of Janet’s favorites!
2. Eastern North Carolina Style vinegar sauce – p. 239.
3. Tennessee Pork Loin with Whiskey, Brown Sugar and Mustard – p. 262. Great for sliced pork sandwiches or an upgrade from traditional pulled pork.
4. Rack of Pork – p. 272. So different that people are destined to say, “Where did you get this?” This is our favorite at the holiday season. We usually have good luck finding it at Costco. Swift packs it. You’ll turn some heads with this one.
5. Kate’s Mountain Vinegar Sauce – p. 304. If you love a peppery vinegar sauce, this is for you! This recipe makes about 1½ gallons.
After being landlocked for most of our lives, we now live on the coast in Savannah, GA. We plan on integrating a lot of grilled and smoked fish into our menu. Wiley is especially fond of Karen Adler and Judy Fertig’s book, Fish & Shellfish Grilled & Smoked. We especially like all the accompanying sauces.
Here are some winners from this great book:
1. Halibut Filet with Red Pepper Beurre Blanc – p. 64.
2. Teriyaki Catfish – p. 39.
3. Whole Snapper with Tarragon Butter and Wilted Spinach – p. 106.
4. Apple Cider Smoked Trout with Horseradish Cream – p. 227.
5. Plank Prawns with Bearnaise Butter – p. 258.
Don’t ever overlook manufacturer’s suggested recipes for using their product. They have test kitchens and in-house chefs. They have a lot riding on those recipes and they want them to be good!
We use the Grey Poupon mustard marinade for our competition chicken. The first time we used it, we won first place in chicken at the Nashville Shores competition.
An author by the name of Ceil Dyer has compiled a list of these recipes in the book entitled Best Recipes – From the Backs of Boxes, Bottles, Cans and Jars.
We have tried almost everything in the Jamisons’ great book Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit!
1. Vidalias ‘n’ Georgia BBQ Sauce – p. 234.
2. Smokey Corn on the Cob – p. 243.
3. Garlic Cheese Grits – p. 255. Grits are BIG in Savannah!
4. Country Collard Greens – p. 317.
5. Quick Chick – p. 174.
The Thrill of the Grill: Techniques, Recipes &Down-Home Barbecue by Chris Schlesinger and John Willoughby has done a lot to bring BBQ to a higher level.
1. Spice Rubbed Grilled Monkfish – p. 90.
2. BBQ Bologna – p. 277. We have always had fun smoking this for our crew when either catering or competing. Once the guests or the other teams taste it, you won’t get it back! Chris suggests fitting accompaniments to be RC Cola and a Moon Pie!
3. Black Bean Salad – p. 319.
4. East Coast Grilled Maple Pecan Bread Pudding – p. 335. Always remember that BBQ is not Beef, Pork and Chicken!
5. Lime-marinated Grilled Kingfish with Red Onion and Mango Relish – p. 91