Ready to watch the Jags crush it this season? Then you're also probably ready for some BBQ! Boost your grilling chops this football season.
Put one of our favorite BBQ cookbooks on hold today! #DUUUVAL!
By Aaron Franklin and Jordan MacKay — A resource for home cooks from an award-winning pitmaster unlocks the secrets behind great barbecue, including building a smoker, curing the right wood, and tending fires, with recipes for brisket, spare ribs, beef ribs, and turkey breast.
By Meathead Goldwyn — The founder and editor behind AmazingRibs.com provides a definitive guide to understanding the science behind barbecuing and grilling, explaining how marinades work, the importance of digital thermometers, how to calibrate a grill or smoker, along with 118 delicious recipes.
By Daniel Vaughn — Including spare ribs, smoked brisket, fatback bacon and pulled pork, this fully illustrated, comprehensive guide to Texas barbeque follows the author, a BBQ Snob and host of the blog Full Custom BBQ, as he samples the wood-smoking traditions of the Lone Star state's four distinct barbecue styles.
By Chris Lilly — The first cookbook from the six-time winners of the World Championship BBQ Cook-Off passes on family secrets for making great barbecue, including dry rubs, glazes, sauces, and slathers, as well as recipes for side dishes and desserts.
By Mike Mills and Amy Mills Tunnicliffe — An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets.
By Justin Smillie — Drawing inspiration from Italy and beyond, the New York Times three-star chef and partner of the acclaimed Upland restaurant teaches home cooks how to master braising, roasting and grilling, in a classic cookbook for modern tastes.
By Cheryl and Bill Jamison — Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, including sauces, rubs, marinades, appetizers, side dishes, desserts, and drinks, with tips on cooking techniques.