Meathead: The Science of Great Barbecue and Grilling

Best reference book on out-door cooking including techniques, science, equipment & tool evaluations, and recipes.

Writers: Craig “Meathead” Goldwyn and Greg Blonder, Ph.D.

Photographs: Craig “Meathead” Goldwyn

Publisher: A Rux Martin Book, Houghton Mifflin Harcourt, Boston/New York, 2016

Rating: 10

Founder of the best website dedicated to barbecue and grilling, amazingribs.com, Meathead approaches outdoor cooking with passion and science. He focuses on understanding why cooked meat tastes so wonderful and how anyone can produce it. He explains the science behind the magic in a way that is easy to understand while debunking common myths like letting meat come to room temperature before cooking. From smoke to meat to equipment to cooking techniques, this is my go to reference about anything having to do with outdoor cooking. It also includes some really good recipes.

Franklin Barbecue: A Meat-Smoking Manifesto

From meager beginnings to barbecue rick star, Aaron Franklin shares his passions, techniques, and recipes.

Writers: Aaron Franklin & Jordan Mackay

Photographs: Wyatt McSpadden

Publisher: 10 Speed Press, Berkeley, 2015

Rating: 10

Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer in Austin, Texas, in 2009. Now one of the most well know barbecue restaurants in the country, where people stand in line outside for hours just to get a plate of food, Aaron shares his story along with his techniques and recipes. An enjoyable read, a wonderful how-to guide, simple recipes. This is what barbecue is about.