CeramicChef Posted July 27, 2015 Report Posted July 27, 2015 Cookie - glad to hear you are safely home. I have found Southern Living's BBQ offerings to be pretty good. It is, as one would expect, Southern Style BBQ. For me, that's a little too sweet, but once I downsize the amount of sugar, brown sugar, and molasses, their recipes are well received. Down here in the Southwest USA, we like our BBQ peppery, dry, and spicy. You'll like Franklin's Book. Good info on industrial scale BBQ production and some first rate recipes for rubs. Enjoy!
tony b Posted July 28, 2015 Report Posted July 28, 2015 Just barely cracked the cover so far (should be spending more time reading than posting here, ha, ha!) BUT, my butcher paper was delivered yesterday, so I'm going to jump ahead in the book to read up on that technique right away, then double back and pick up where I left off.
wilburpan Posted July 28, 2015 Report Posted July 28, 2015 No problem with that. If I remember correctly, somewhere in the book Aaron Franklin writes something to the effect that if you want to get straight to cooking, skip the first 3/4ths of the book to the recipe section, and go back to read the first part at your convenience. The whole book is well worth reading, as I’ve mentioned before.
tony b Posted July 28, 2015 Report Posted July 28, 2015 I'm about 2 chapters in and I'm loving it so far, just antsy to try the butcher paper technique.
tony b Posted July 30, 2015 Report Posted July 30, 2015 Headed to the butcher shop tomorrow to get a hunk of brisket. Shooting for Friday supper.
bryan Posted August 5, 2015 Report Posted August 5, 2015 Well said. And yes they do serve outstanding meats. Having ordered and read the book I find it interesting but to me not a worthy buy. It contains very few recipes 4 meats (1 turkey, 2 rib, 1 brisket) 4 sauces and 3 sides. Much of the other roughly 170 pages of general info is all ready on the web. It is a good first time beginner book. I suggest this book be reviewed before purchase.
tony b Posted August 5, 2015 Report Posted August 5, 2015 I knew all that going in and bought the book anyway. I like getting inside the minds of other cooks to see how they think and what motivates them. Fuel for my fire! Only 3 chapters in so far (been too busy to read much), but I find it captivating. YMMV Even though he's an major A-hole, I did find Myron Mixon's book also a fascinating read. He's the Donald Trump of BBQ (IMHO). Chris Lily's history of Big Bob Gibson is a fun read and Chris provides a lot of his own insights into BBQing. And don't believe for a minute that he's giving you the real recipe for that White Sauce, as I've compared their bottled version to homemade using the book's recipe - similar, but not the same. Ray Lampe's (aka Dr. BBQ) book (Big Time BBQ) was OK . Interesting recipes, but his stories were meh! And, "BBQ USA" by Steven Raichlen is the bible in my house!
skreef Posted August 8, 2015 Report Posted August 8, 2015 Wow! That close up pic shows just how nicely cook it is. I can see seasoning in this pic and how juicy it is..and the char looks perfect. Great Job
