Myself and a friend from the TBBQF have been tossing around the idea of putting a book together for fun and hopefully profit for anyone who chooses to participate and submit various pieces/articles to a work in progress "Pits/cook/recipes/how to/why" book. Submittal does not guarantee a piece will be accepted, but it will put you in the mix. Minimally, it will probably take most of the winter to put the book together, then there's the task of getting it published, a tough row to hoe, but ya never know until you try.
If you'r interested, click on the link below for more details.
The working outline can be found at the bottom of this post and please take a look at all the links on link page (below), as each one offers more information.
Feel free to contact myself at firstname.lastname@example.org
As a sidenote, we are not interested in hearing all the pitfalls associated with this venture as we are well aware. We are however interested in putting a book together and sharing any and all profits with anyone who chooses to participate and their submittal is accepted.. Suggestions/Enhancements will always be welcomed.
At present, we are seeking "articles" or "write ups" on Cookers. More to the point we are looking for submissions of 300 to 600 words about the characteristics, likes/dislikes, cooking capacity, type of fuel'(s) and if you've made any modifications. Name and Town for the by-line along with your "home" BBQ Forum please.
Bullet (Vertical) water pan smokers like the ECB, WSM etc
Ugly Drum Smokers
Back yard offsets
Trailer mounted offsets
Gas fired Smokers
Any other kind of Smoker
Black & white sketches of one or all of the above type smokers.
Submit your piece to either or both Don or Dave in email or msWord form at:
Don at email@example.com
Dave at DATsBBQ@ncre.biz
In Process Outline:
Favorites from the BBQ Forum’s
A. Working title: Favorite Recipes from the BBQ Forum’s
B. Working subtitle: A BBQ Primer???
C. Contents page
D. Acknowledgements. Contributors to the book, BBQ Central, TBBQF, etc
E.Introduction. Explain what the book is about and how it is configured
F. Part One
a. Cookers (Pits?) – types of cookers. Bullets, Cabinets, Ceramics, Kettles, Offsets, Pellets, UDS???
b. Fuels – charcoal, lump, wood, gas, electric, pellets, chips, chunks
c. Thermometers – Analog, Calibrating, Digital, Placement
d. Accessories – Rib Racks, Injectors, Knives, Chimneys, Tongs, Ash Buckets, Drip Pans, ???
G. Part Two
– Meats that are meant to be smoked.
a. Food Safety and prep
b. Beef – Include brisket (packer, point, flat), chuck roasts, ribs, rib roasts and how they are graded (Prime, Choice, Select).
c. Pork – Shoulders, butts, picnics, spare ribs and cuts from them, loin back ribs and the difference between fresh pork and enhanced pork, roasts, hams.
d. Chicken (whole, quarters, spatchcock, beer can, pieces), Turkey, Goose
e. Free Range Vs Organic Vs ???
f. Other meats like sausage, wild game, fish, Bison
g. Meats not meant to cook Low & Slow (???)
H. Part Three
a. Dry rubs
b. Wet rubs
I. Part Four
– Putting it all together
a. Texas Style Brisket
c. Yardbirds done Texas Style
d. Pulled Pork
J. Side dishes
a. Beans (Busted pintos, Boston baked, ???)
b. Salads (potato, pasta, bean, ???)
c. Appetizers (ABTs, Amarillo eggs, fatties, ???)
K. Charts & Graphs
a. How much meat to smoke
c. Temp (low & slow – Hot & Fast (roasting) – Grilling), Is it done?
d. Woods suitable for smoking and their characteristics
L. Resources – addresses and/or websites of interest