Monday, June 28, 2010

BBQ Book Review - The Big Book of BBQ

Title: The Big Book of BBQ
Author: Editors of Southern Living
Published: 2010 by Oxmoor House

If you remember Troy Black from my previous post about his cooking class, he's more than just a barbecuer, he's an author too. Along with Southern Living magazine, Troy shares his 'cue knowledge in this huge cookbook chocked full of great colorful photos highlighting fine smoked meats. (Full disclosure, I got this book for free from the publisher.)

While the basics like ribs, pulled pork and brisket are covered in depth, many other recipes are included like smoked shrimp, salmon, pecans and even smoked cheddar cheese. More important than the recipes are the clearly illustrated explanations of each cut of meat. Every type of rib imaginable is discussed along with a concise guide of how to successfully smoke these cuts no matter what your equipment. Sprinkled throughout the book are lists of BBQ joints to try in the many states where it's revered, as well as an introductory course to many of the BBQ competitions around the country.

While the recipes are a bit superfluous for this reader (do we really need a dozen sauce recipes), a good breadth of items are covered, and many of the recipes are unique preparations rather than rehashes of old standards. My only beefs with the book are using the title "Dixie Caviar" for what should properly be called "Texas Caviar", and the inclusion of Capital Q in Galveston as good BBQ option in Texas along with the likes of Black's, Louie Mueller and Kreuz Market. This place was terrible when I visited a few weeks ago, and it's only been open since last August. I've got to cynically wonder what, or who guided that decision. Otherwise, this is a solid 'cue book with great explanations and incredible photos. It's been a great addition to my ever growing BBQ library.

- BBQ Snob

No comments:


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.