Cookbook Suggestions Offered

Thanks Todd.

I usually spot those by accident,or buy one with the one I was actually looking for.

Of course.the co-cook says if I buy anything,something else has to go.

Thanks for the heads up Todd. Just ordered 4 books:

Celebrating Barbecue: The Ultimate Guide to America's Four Styles of 'Cue
BBQ Sauces, Rubs & Marinades for Dummies
Mastering Barbecue: Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know How
Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA

The total cost for all four books, mostly new, was $5.60. Shipping will be $16.00. Not bad for a little free reading. I got the last one so I could visit some good Q joints when traveling. Figured the second book was right up my alley. No comments Tom.

quote:

Originally posted by redoakNC:
Todd, I was checking out amazon and looked over "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" that you mentioned somewhere. The book's review are impressive for sure.

Let us know how the rib recipe from the book turns out. 'Might get tempted to add it to the collection...

It might be years before I try his rib recipe, if ever. I don't think in terms of recipes for the most part, but I do like to see how other people do things. I buy cookbooks for entertainment mostly. However, the Bob Gibson book did have a recipe for cornbread salad that I've already used for a couple of caterings to good effect, so it's paid for itself. I think it's one of the better BBQ books I own.

If you like history, Holy Smoke is a great book.

Smokin' may want to go ahead and move these to the recipe forum,but this may be what Todd is refering to.

We Ky hillbillies have been using up last night's leftover cornbread this way for years.

Cornbread SaladRecipe courtesy Chris Lilly

Show: Cooking LiveEpisode: Southern Foods: Memphis in May
RECIPE COMMENTS & REVIEWS(19) Cook Time2 hr 50 min
Level
--
Yield
10 to 12 servings
CloseTimes:Prep30 min Inactive Prep-- Cook2 hr 50 min Total:3 hr 20 min Recipe Tools:



Ingredients
Cornbread:
1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers
Directions
Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

Dressing:
1 package ranch style dressing mix
8 ounces sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chile peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained
Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

This may be the recipe that Chis adapted for home ovens,which can be adapted for a Cookshack.

He now uses straight apple,rather than part grape juice.

He has been six times MIM shoulder winner,and is a fine rib cook.

Competition Bar-B-Q RibsRecipe courtesy Chris Lilly

Show: Cooking LiveEpisode: Southern Foods: Memphis in May
RECIPE COMMENTS & REVIEWS(32) Cook Time4 hr 25 min
Level
--
Yield
8 to 10 servings
CloseTimes:Prep15 min Inactive Prep-- Cook4 hr 25 min Total:4 hr 40 min Recipe Tools:






Ingredients
4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey
Directions
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

A picture is worth a thousand words.

Cornbread Salad

redoakNC

For all 4 books, Amazon lets us read a few things like the inside cover, some pages, table of contents, etc. Gives us some idea of what we're buying. This doesn't appear to be an option on new releases.

quote:

Originally posted by Tom:
Smokin' may want to go ahead and move these to the recipe forum,but this may be what Todd is refering to.

No I can't.

The title is about books and a RECIPE is buried deep within it, so basically it will get lost when I move this thread to it's archive.

You know I've asked, but when you have a recipe, YOU need to post it in the recipe section with a title that makes sense.

When threads get off topic and don't follow, just a little note, the information will basically get lost -- forever. If people don't "search" for something you added in a sub-topic, the information will be lost as the topic moves down the list.

Just a little moderator advice. When you have a great recipe OR a desire to go off topic from what the thread was about, just start a new thread. You can always make a pointer in your post to the new post.

I feel bad because you took the time to post it, but it will be lost when I archive it to another forum.

Sorry, for the moderator post

I'm really enjoying the free reading. I'm on the 3rd of the 4 books. It's "BBQ Sauces, Rubs, & Marinades for Dummies." OK. No comments.