Barbeque cookbooks are one of the best forms of learning how to barbeque that there is, second to trial and error! I have a few cookbooks in my collection. Some of them are dog-eared and worn and then there are others that are collecting dust and would be better served as a leveling tool.

Because I have a passion for barbeque I’m always looking to further my knowledge, understanding and cooking skills by seeking out great information and easy to follow procedures that would benefit not only me, but also you my readers and followers. That being said I have a book review this week for your consideration.

  “Addicted To BBQ” is joint effort cookbook compiled by Jeff Whitaker, Steve Graves and Mike Gerardy. I came across this cookbook by visiting Steve Graves website,http://winklerhouse.tripod.com/askabutcher/index.html. I found TONS of information on this site and was impressed with Steve’s knowledge and expertise with butchering, which is fast becoming a dying trade which is another story!

                                                 Jeff Whitaker
                                                Steve Graves
                                                  Mike Gerardy

I contacted Steve and inquired about his new cookbook and later had a copy to review. A lot of time, work and thought went into this cookbook and is very evident. The first thing I observed and liked right away was the spiral bounding that was done. I like this for several reasons, first it makes reading so much easier. It also makes following a recipe a lot more manageable when you can open to the specific recipe page, fold the book and place it out so you can read and work at the same time. A lot of cookbooks you have to fold open, deal with the pages moving around, it just makes it a headache to do, but not with Addicted To BBQ.

After reading the introductions I learned that this cookbook was created with the Ceramic Cooker in mind, which is what the Addicted To BBQ Crew primarily cook on (their competition team name is “Oval Rulers” named after the type of cooker they use produced by Primo Ceramic Grills and Smokers) but these recipes and techniques can easily be adapted for any type of barbeque smoker, and to prove it I chose to cook the “Raspberry Chipotle Pork Tenderloin” recipe found on page 125 for this review.

For those cooking on the Ceramic Grills, a section on the basics of cooking on this type of grill is given to help in the cooking process. The book itself covers everything from Rubs and Sauces to Desserts and Beverages. The one thing that I feel separates this cook book from the rest is the added chapters that cover Soups and Salads, Pizza and Bread, Competition BBQ, Competition Secrets, Smoking Woods, and Spices and Their Uses. These chapters alone have a wealth of information and will come in handy as a reference tool for anyone who will own this cookbook.

On the flip side like a lot of cookbooks on the subject of barbeque, pictures are not included within the book itself. Is this a negative? I don’t feel it is with this book, could it add to it? Sure, but it isn’t an absolutely need and the book is priced accordingly in my opinion.

Would the Bossman recommend this cookbook to yourself and friends? Absolutely! I enjoyed this cookbook immensely. Some of the recipes are unique and I’ve only found here in Addicted to BBQ.

I hope if your looking for further barbeque knowledge and understanding from a team of individuals that have been their, done it and continue to do it, that you will consider purchasing Addicted to BBQ, you will not be disappointed! I’ve included a link under the link section of this site for you to not only purchase Addicted to BBQ, But also to review Steve’s AWESOME barbeque site and forum.

In my next article I will detail our experience and results when we cooked the Raspberry Chipotle Pork Tenderloin. I felt to do this recipe justice an article needed to be done on it specifically. So tune in and watch for this article! Until the next Review SMOKE ON!