3 Upcoming BBQ Books We Can’t Wait to Read
Several great books on barbecue have been published in the last few years and we have done our best to highlight as many as possible in The Smoke Sheet. We have enjoyed reading and highlighting books on barbecue history, such as Smokelore: A Short History of Barbecue in America by Jim Auchmutey and the completely revised and expanded Barbecue: The History of an American Institution by Robert F. Moss, as well as great cookbooks like Award-Winning BBQ Sauces and How to Use Them by Ray Sheehan and Smoked by Ed Randolph.
Here are three great new barbecue books we are looking forward to reading this year.
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. Pre-order here.
Rodney Scott's World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this modern American success story, co-written by award-winning writer Lolis Eric Elie, Rodney Scott details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage — and of unforgettable barbecue. Pre-order here.
BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin
Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition. Learn the ins and outs of competition BBQ, including some of Mitch's award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt. Take a trip behind the scenes of Kansas City's Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. He showcases recipes with reverse smoking, sous vide, and other techniques. Whether you're relatively new to BBQ or a seasoned pitmaster, you're sure to find new ideas, techniques, and flavors in BBQ Revolution. Pre-order here.
While there are just a few barbecue books to get excited about in 2021, even more will be coming our way later this year. Be sure to check out our book recommendations in our Watch/Listen/Read section each week for more great BBQ books and articles.
Ryan Cooper (BBQ Tourist) and Sean Ludwig (NYC BBQ)
Co-Founders, The Smoke Sheet
—Nancy Goldsmith, Ralph Williams, Stan Dobosenski, Corey Linton (left to right) were elected or re-elected to the Kansas City Barbeque Society Board of Directors this week.—
HOT OFF THE PRESS
While many people are focused on some other election results and an inauguration this week (understandable!), the Kansas City Barbeque Society also held an election as well for four seats on the organization’s Board of Directors. Nancy Goldsmith and Ralph Williams were re-elected to the board while Stan Dobosenski and Corey Linton. KCBS remains the largest organization of barbecue and grilling enthusiasts with more than 20,000 members worldwide, so it’s important to keep tabs on it. “I’d like to thank and acknowledge all who stepped up to run for the KCBS Board of Directors,” KCBS CEO Emily Detwiler told The Smoke Sheet. “It shows a tremendous amount of passion and dedication to further KCBS and to contribute to building a strong future for the organization. 2021 marks the 35th anniversary of KCBS ... and we are excited to see Contests and Classes come back for 2021 around the world.” SEE THE ELECTION RESULTS HERE.
Daniel Vaughn of Texas Monthly writes that Tejas Chocolate & Barbecue in Tomball, Texas is one of the best smoked-meat joints in the state, but it also pours its heart into its chocolate creations. Despite the praise Tejas has received, chocolate remains co-owner Scott Moore Jr.’s first love. “We sell barbecue to pay for our chocolate-making habit,” Scott said. READ HERE.
California-based underground pop-up Zef BBQ is serving up delicious and inventive food just 40 minutes from Hollywood, Eater LA reports. On top of them serving up good food, it’s also mostly being created in an unusual place — a garage. “If we tried to start this in Monterey or Chicago or anywhere else, we don’t think this would have worked,” says Zef BBQ co-owner Anna Lindsey. “The type of city that Simi Valley is, everybody knows everybody. This community has been really great for our business. Everything has just fallen into place.” READ HERE.
If you’re wondering why chicken wings are so hard to find, Robert Moss is on the case. In his latest issue of The Cue Sheet, Moss reports that a combination of factors including football playoffs, low freezer inventories, and high take-out demand have made them rarer than other chicken parts. Moss says that, “if you're planning on smoking chicken wings for the Super Bowl, better take my butcher's advice. If you luck across a big package of wings in the supermarket meat case, snatch them up and sock them away in the freezer until February 7th.” .
ADDITIONAL READS
Debra Ivory, Owner of George’s Happy Hog Bar-B-Q in Oklahoma, Dies at 62 of Complications of COVID-19
Turkey Legs Smothered in Mac and Cheese Are the Latest, Greatest Texas Trend
How Brisket Icon Franklin Barbecue Adapted to the COVID-19 Pandemic
Sweet and Salty: A Tale of Two Texas Barbecue Traditions
10 Famous BBQ Joints That Will Deliver Ribs to You Right Now via Goldbelly
Will Mark Gabrick Be the New Sauce King of Texas?
N.C. College Helps Sweet Lew’s in Charlotte Hire First BBQ Apprentice
Big Lee's, Barbecue King of Ocala, Ready to Expand Footprint
How Big Al’s Smokehouse in Dallas Is Ensuring Comfort Food Survives the Pandemic
Burnt BBQ & Tacos in Plano Has Gourmet BBQ and Tacos Under One Roof
Tampa, Florida's Haven Launches Exciting New Monthly Pop-Up Called 'Larceny BBQ'
—Two Brits visit the U.S. for some American BBQ so of course they had to stop by Franklin BBQ in Austin.—
WATCH
American BBQ Roadtrip! — Tastebuds
Tastebuds hosts Aslan and George travel across the pond from London to the United States and hit the road in search of the best barbecue America has to offer. They visit three different states that are notable for barbecue: North Carolina, Tennessee, and Texas. In order to try to understand the barbecue landscape, they hit up famed spots such as The Bar-B-Q Center in Lexington, Central BBQ in Memphis, Franklin Barbecue in Austin. During their visit, they enjoy plenty of smoked meats, from pork shoulders to ribs, brisket, and chicken, and discuss which spot is their favorite and why. WATCH HERE.
LISTEN
Craig Sharry of Texas Pepper Jelly — Grab ‘Em In The Brisket
In this episode, the hosts of Grab ‘Em In The Brisket chat with Craig Sharry of Texas Pepper Jelly about competition BBQ, changes in BBQ, his product line, and much more. LISTEN HERE.
READ
How to Reheat Leftover Brisket — Southern Living
Brisket is a large cut of meat and even those with the heartiest of appetites will likely have leftovers to deal with. In this helpful article, Southern Living shares a variety of different techniques for reheating your leftover brisket for the best results. Check out their recommendations on what to do (and more importantly, what NOT to do) to keep your brisket moist and flavorful when reheating. READ HERE.
—This recipe for savory brisket BBQ beans from All Things BBQ can be enjoyed as a side dish or as a meal on its own.—
Savory Brisket BBQ Beans
by All Things BBQ
If you're a fan of barbecue baked beans, then you're going to love Chef Tom's Savory Brisket Barbecue Beans. Packed full of smoky chopped brisket and savory flavors, this less-sweet version of barbecue beans is practically a whole meal on its own.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. We’ll be updating our events section on our website with the most up-to-date information as we have it.
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