- Franklin Barbecue: A Meat-Smoking Manifesto
- Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
- Smoking Meat: The Essential Guide to Real Barbecue
- Meathead: The Science of Great Barbecue and Grilling
- Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
- What to Look For
At least for most people, the love for meat is incomparable. No not that meat you silly! Whether it’s barbecued, roasted, or stewed, nothing beats a well-cooked good ole’ slice of meat. The tenderness and lusciousness that explode inside your mouth upon the first bite as the oil from the ingredients to the meat itself make you guilty about your daily diet. And by the end of the day, you’ll ask yourself, how many calories did I just take? Achieving the perfect tenderness without overcooking the meat Is not as easy as deep frying a chicken. There are certain factors that need to be included.
To get the best out of the meat, it’s not just about how it’s cooked. The process how the meat was taken care of, cut, processed, and preserved contributes to how a meat should taste. The ingredients that come along the process of cooking is just the tip of the iceberg. Before animals are butchered, it should receive proper nutrients and vitamins just as how people are. They require good nurturing before they undergo the process of butchering. As harsh as it sounds, this is the unperceivable truth of animals. Regardless, that’s not the case.
That’s why the need for a meat cookbook will come in handy. Through the years, various meat cookbooks have spread every bookstore giving customers different ways how to properly cook meat. As time goes by, the preparation of meat varies from classic to modern style of cooking. While others tend to stick to the old ways, present cooks and self-proclaimed chefs try to mix it with a touch both to provide a unique yet satisfying taste that has never been told before. In result, meat cookbooks are everywhere. But in this case, there are only a few that actually stands the best in providing the best tasting meat out there.
Franklin Barbecue: A Meat-Smoking Manifesto
The best meat cookbook, of course, won’t be the best unless there’s a title under its name. Proven by countless readers around the world, Franklin Barbecue: A Meat-Smoking Manifesto is New York Times best-selling complete meat cooking. Did that ring a bell? That’s because the author of the book is none other than the founder of Texas Franklin Barbecue – Aaron Franklin. Known for his ever-popular backyard barbecue, his obsession with barbecue cooking became popular all over the western state. That’s why you’re guaranteed to taste the best barbecue in the country if you purchase this book.
Inside the book includes a variety of ways to cook the meat into its maximum flavor, however, that’s not all. As we’ve mentioned, it’s not all about the meat. Franklin proudly shares how to build or customize your own smoker as well as the finding the right wood to smoke the meat to its full potential. Even the right level of fire along the process to avoid overcooking of the meat is included. And of course, you’re able to get the secret cooking process of Franklin’s own barbecue right in your own backyard.
Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
For this next meat cookbook, the name says it all: Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue. If you prefer the old-style cooking and taste of the meat, Myron Mixon teaches how to get that classic touch and taste of good ole meat from your platter. This man has some interesting titles under his name that proves his worth when it comes to barbecue. A breakout star of TLC’s BBQ Pitmasters, three world championships, and more than 180 grand champs – led by his own killer instinct and recipes when it comes to smoking meat.
What you get from his book are more than 75 award-winning mouth-watering recipes that will surely make barbecue your on-the-go celebratory food. Aside from that, Mixon presents it in the simplest way possible so first-time pit-sters won’t need to worry about gathering different ingredients from every corner of the world. He also teaches here the best wood to get the smoker going, and the sauces, marinades, rubs, and injections you’ll need to get the classic taste of barbecue. From chicken to hogs, to ribs, and even the famous Cupcake Chicken is included in the recipe list.
Smoking Meat: The Essential Guide to Real Barbecue
New to smoking meat? Having problems how to choose the right wood and grill? Don’t know what kind of meat to choose? What about gas or electric smoker, will it work? Need answers? Well, you got it. Introducing the Smoking Meat: The Essential Guide to Real Barbecue cookbook, don’t falter and be scared in smoking meat as Jeff Philips can help you with that. For starters, you don’t need a fancy griller and ingredients, and the most expensive meat to get the best out of it. What you have for now in your backyard will do.
From picking the right wood to lighting up the fire, down to the smoking of the meat. Philips’ meat cookbook will guide you step-by-step that also includes how long you should wait till you flip the meat. He encourages everyone first to master the basics of smoking then afterward, you can add a little bit of experiment that suits to your liking. The creativity of the mind goes as far as the universe so keep grilling till you achieve the taste that you want.
Meathead: The Science of Great Barbecue and Grilling
It takes some serious love for meat to be able to call yourself a meathead, and no we don’t mean that word you silly! If you’re keen to specifics and has a continuous spinning mill of curiosity, then Meathead: The Science of Great Barbecue and Grilling might be the cookbook that you’re looking for that involves scientific research in grilling. Yes, it’s the modern approach of grilling that involves a different set of flask before you go putting that meat into the fire. So, what are the results? Just over 100 recipes that will make you call yourself a meathead.
While other pit masters spend time creating a smoker, choosing the right wood, identifying the right ingredients and so on to unlock the full potential of the meat, Goldwyn goes further with a detailed explanation how meat, heat, and smoke work together to achieve an excellent taste of smoked meat. Everything from facts to myths will be busted and all of it are going to be based on scientific process.
Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
The cookbook title says it all: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill. Whether it’s an instant classic or the most complex meat recipe, this book guide will teach you the process of do things the right way. Learn all the basic and advanced recipes from the baby back ribs to the cherry sausages, Cedar-Planked Brie, Cherry Cutney and Smoked Duck.
Along the process, you’ll be able to experience the basic and advanced way of smoking techniques for traditional smokers and backyard grillers. Aside from recipes – tips on ingredients, smoking, wood matching, are included to create an outstanding mouth-watering aroma and flavor.
What to Look For
There’s a ton of meat cookbooks out there but only a few are proven to be the best of the best and works well for your backyard grilling. Whether you’re a newbie or an expert in grilling and smoking, the authors of the books included every step-by-step guide to get the most accurate rendition of their own cooking. With the will to cook and the appetite to eat, what’s only left for you to do is to identify the following so you can start smoking.
- Reviews – the best way to assess a cookbook is by checking out first the reviews. The more reviews the better, but also check the review if it’s positive or negative. Most of the time, great and proven cookbooks are named as best-sellers or has received an award from certain publishing like New York Times. Those with lesser reviews probably just lack the exposure but once you read its individual reviews, you’ll realize that it’s worth the buy.
- Author – meat cooking variation depends on the author itself. All cookbooks are inspired by their own works and motivation so the whole content of the book will also be based on his own experiences and commodity. By commodity, we mean the ingredients, wood, meat that’s going to be used are almost always around from his/her hometown. If it’s a Texas-based author, the style of cooking and preparation is Texas. If from Orlando, then it’s Orlando style. All authors have their own take and taste when it comes to their work.
If you’re looking for the best meat cookbook, then the top five listed are the best of the best. Almost all of them comes with award-winning recipes and with the best-selling title. And when looking for one, check the author first to know what style is the cookbook based and the reviews if it’s worth buying. Regardless of your place, style, preference, and experience, these cookbooks will provide you the best ways to cook the meat properly.