The Nolan Ryan Beef & Barbecue Cookbook
Authentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.
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The Essential New York Times Grilling Cookbook
Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best.
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Man Made Meals
Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.
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Smokin’ in the Boys’ Room
Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it, it just takes a little work and a little attitude.
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America’s Best Barbecue
Arthur Aguirre has won nearly twenty awards in his first two years of BBQ competition. In this book he compiles his prize-winning recipes with those of competitors across the country to offer the best rib, pit-fired poultry, brisket, and pulled pork recipes.
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The Grilling Book
Whether you’ve been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you’ll need in your backyard this summer—or any summer.
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America’s Best BBQ – Homestyle
It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry?
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The Prophets of Smoked Meat
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.
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South American Grill
Filled with more than seventy-five recipes that are guaranteed to please even the biggest of grilling fanatics, South American Grill includes an amazing variety of sizzling dishes from the heart of South America.
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The Salt Lick Cookbook
Their are some who feel a trip to Texas simply would not be complete with out a visit to this venerable barbecue institution.
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Brother Jimmy’s BBQ
According to owner Josh Lebowitz and executive chef Eva Pesantez, the foundation of Brother Jimmy’s success is the food
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Charred & Scruffed
New ways to grill from the master.
With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.
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America’s Best Ribs
Hot on the heels of the best seller America’s Best BBQ comes America’s Best Ribs, by legendary barbecue champion and the ambassador of barbecue, , a/k/a Remus Powers, PhB.
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.
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Hot Sauce
Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup.
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