Here are some of my favorite BBQ books, including their ISBN numbers-- which should help you in ordering them online or finding them through libraries or inter-library loans.
Real Barbeque, by Greg Johnson and Vince Staten, Harper and Row, New York, 1988.*
Jack Daniel's Old Time Barbeque Cookbook, by Vince Staten, Sulgrave Press, Lexington, KY, 1991
The Kansas City Barbeque Society Cookbook, Third Printing 1998, Favorite Recipes Press, Nashville, TN. 1-800-358-0560. ISBN 0-9649176-1-0
The Passion of Barbeque, Presented by the Kansas City Barbeque Society, Westport Publishers, 1988
Barbeque America, A Pilgrimage in Search of America's Best Barbecue, by Rick Browne and Jack Bettridge, Time-Life Books, 1999
The Ultimate Barbeque Sauce Cookbook, by Jim Auchmutey and Susan Puckett, Longstreet Press,
1995, ISBN 1-56352-210-2
MEMPHIS; Barbecue, Barbeque, Bar BQ, B-B-Q, by Carolyn S. Wells, 1991, Pig Out Publications, Inc., Kansas City, MO
ISBN 0-0925175-16-1 and 0-925175-17-X
Finger Lickin', Rib Stickin', Great Tastin' Hot and Spicy Barbecue, by Jane Butel, Workman Publishing, New York, NY, 1982
Ribs, by Christopher O'Hara, Lyons Press (http://web.archive.org/web/20040304163233/http://www.lyonspress.com/), 2000, ISBN 1-5857-4171-X
I do have a few more and will occasionally be adding some more books to this list. The next best thing to cooking and eating real barbeque, in my book, is reading about it!
I have not checked to see if they are all still in print. *Some of the older ones may not be. Chances are that Amazon.com might be a good start. Several of these books in the above list I saw on markdown at Books-A-Million not that long ago, so you may be able to still find them somewhere. There are some good "real barbeque" books out there on current shelves in all the popular outlets such as Books-a-Million, Borders, Hastings, Barnes & Noble, etc. Just make sure you are getting books on smoking, not grilling, if you are seeking more knowledge about real BBQ. NOTE: You don't "BBQ" a steak, you grill it, or you pan-fry it. There is a place for grilling and even I enjoy a good KC Strip steak once in awhile, but there is a difference, as you should know by now after reading these and similar pages. <g> Good luck!
Chile Pepper caters to people who have a taste for hot foods from all over the world. With a wealth of recipes, this bimonthly magazine will guide the reader through Eastern Europe, Asia, Africa, Central America, Mexico, and the Caribbean, as well as the Cajun, Texan and Southwestern cuisine of the U.S. in search of the spiciest of spicy foods. Each year in their June issue, Chile Pepper magazine features a great BBQ and grilling focus. You have to pick it up! It's well worth the reasonable cover price. This year's Barbecue and Grilling issue is even better than their last one.
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This page last updated on 08 August 2009.