You may have noticed that AmazingRibs.com is run by some of the best BBQ experts in the business. If not, click here to get better acquainted with our staff.
Our moderators, movers, and shakers are constantly dropping serious BBQ knowledge in the Pitmaster Club, our ad free, members only community devoted to all things fire and smoke. Check out the Pitmaster Club with a 30-day FREE trial here!
But our team doesn’t just answer questions and keep the flames of debate burning. We also sit down now and then to go deep into the subjects we love most. Between us, we have written and collaborated on dozens of cookbooks, mostly on barbecue and grilling, but also on things like food science and wood oven cooking. Some of these books are at the top of their class. Don’t take it from us. According to the New York Times, SeriousEats.com and dozens of other book critics, Meathead’s book Meathead: The Science of Great Barbecue and Grilling was one of the best cookbooks of all time! Our editor Dave Joachim’s The Science of Good Food won an award from the International Association of Culinary Professionals, a World Gourmand Cookbook Award, a Cordon D’or Culinary Academy Award, and was a finalist for a James Beard Award for best food reference book. Our team’s other books are also highly acclaimed and run the gamut from griddle grilling and kamado cooking to tailgating and wine country cooking.
These books make fantastic gifts for the food lover in your life. Click the links to see our short reviews and check prices online.
