These are some of my favourite books and probably in the order I have displayed them.
While they’re not all strictly BBQ, therte are some great sections on BBQ in them.
Fire and Food by Marcus Bawdon has some lovely recipes that can easily be adapted to the Big Green Egg. I love his simplicity. Food DIY is awesome, Tim Haward inspired me to get into charcuterie far more than the books from River Cottage. He’s also local to me so I get to chat with him every so often. I’m still working on him to get an Egg!
Food and Fire
Launched in 2019, this has to be one of the best BBQ books for simple but super tasty recipes. I personally love that nothing is complicated, it's just showing off techniques and taste combinations and letting the food and BBQ talk for itself.
While the book doesn't focus of cooking on a ceramic BBQ like the Big Green Egg, all of the recipes could be cooked on the Egg.
It's by Marcus Bawdon who runs the forum CountryWoodsmoke on Facebook. Buy it today, you wont regret it.
Tim Hayward is a Cambridge based food writer, restauranteur and chef.
Tim judged at one of the original Grillstock festivals in Bristol. The series of Tweets he put out during that event, describing all his experiences during the weekend was truly commical, I wish I'd saved the timeline.
His book contains loads of great curing recipes as well as BBQ stuff. I really love it and use the recipes all the time. It's available on Amazon from this link.
Written by DJ BBQ (Christian Stevenson). DJ BBQ does a lot of cooking with Jamie Oliver. There are some fabulous and easy recipes in here.
There is a whole section on dirty cooking (cooking directly on the charcoal). I have done the dirty carrots and can highly recommend them.
The Burger Book
I've just bought this book. I was sceptical about how good a book could be on just burgers, how wrong I was. There are tonnes of ideas in here. It's by Christian Stevenson, A.K.A. DJ BBQ. He's done a lot of work with Jamie Oliver and can often be seen on the TV in a full stars and stripes spandex outfit, odd but funny.
This is by Meathead Goldwyn, the man behind the AmazingRibs.com website.
What I love about this book is the way science is used to explain how the cooks work. His website is awesome and a constant reference for me. If you've been on one of my classes, I will have tought you techniques I have learned from Meathead.