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Which Book To Buy Next?

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Post Thu Dec 18, 2003 10:04 am
hickory pete well done
well done

Posts: 403
Well said..I think Bob has started a trend for being shocked!!

Post Thu Dec 18, 2003 3:06 pm
kl8ton rare
rare

Posts: 22
Location: Grand Rapids, MI
I think I have all the books:

BBQ Bible
How To Grill
Sauces, rubs, marinades
BBQ USA

If there is another one, please let me know!

I haven't had time to go through them all but I started with the how to, ordered the rest at the same time and have been using BBQ usa recently. I think it would compliment your fisrt book nicely.
Clayton

Post Thu Dec 18, 2003 4:01 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Kl8ton - You're missing the beercan chicken book. You need this one man! It is my #3 book behind "How To" and "Sauces, Rubs...". There are many unique and unusual recipes in it. Buy it soon!
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Post Thu Dec 18, 2003 4:06 pm
kl8ton rare
rare

Posts: 22
Location: Grand Rapids, MI
Thankks, it has been added to my list. Is it a chicken book or is there a variety of things?
Clayton

Post Thu Dec 18, 2003 4:28 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
It has mostly chicken on and off the can. But there are also unique recipes for steaks, fish, vegetables, breakfast, and deserts. If you like Steven’s other books, I’m sure you’ll find this smaller book to be a big addition to your library.
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Post Thu Dec 18, 2003 5:00 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
It is primarilly the bird on a can, but it does have recipes for other foods with prep styles of the beer can bird. If you want to grill and have people look at the food a say "What the heck is that?" you need this book.
I really enjoy them all though.
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Post Thu Dec 18, 2003 5:06 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
I still like my idea of a flank or skirt steak wrapped quail, inside of a turducken, inside the mouth of a whole hog, inside the mouth of a mako shark.
Image

No, it ain't burnt- it's barbecue

Post Thu Dec 18, 2003 5:53 pm
Guest

chagan....you have to name that recipie for us please!

Post Thu Dec 18, 2003 5:55 pm
kl8ton rare
rare

Posts: 22
Location: Grand Rapids, MI
uhhh that was me...seems like this not being logged in thing is kind of a problem...
Clayton

Post Thu Dec 18, 2003 6:38 pm
stripegrill medium
medium

Posts: 104
Location: St. Charles, IL
Chagan,
Your dish doesn't sound like a meal, it sounds like a coronary waiting to happen! :shock:

Post Thu Dec 18, 2003 7:01 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Stripe the coronary waiting to happen would be my baccon burger dogs. Chagans recipe just sounds fun, can you imagine the grill it would take to cook that monster?

I too want to see what its named?
Maybe we should just call this mythical beast the CHAGAN!
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Post Thu Dec 18, 2003 11:07 pm
dkirn well done
well done

Posts: 388
Location: St. Louis, MO
Alright - if you guys bring the ingredients I will fire up the rig so we can smoke it - I feel sorry for the person who has to get the shark though!

:o

Post Thu Dec 18, 2003 11:48 pm
hickory pete well done
well done

Posts: 403
:shock: :shock: :? :?

Post Fri Dec 19, 2003 9:08 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Will they let you take a whole mako shark through aiport security? I'm sure if I folded it right I could fit it in the overhead compartment.
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Post Fri Dec 19, 2003 11:40 am
stripegrill medium
medium

Posts: 104
Location: St. Charles, IL
Nah, just put a hat and glasses on him and put him in the seat next to you. If anyone asks why he looks funny, tell him it was too much exposure to the sun that caused the dry, leathery skin. :lol:

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