2024 the best barbecue chicken recipe review

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Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.

Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.

More than just a smoker cookbook, Real BBQ contains

Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings

Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!

Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.

From the Publisher

Grilling vs. Smoking: What's the Difference?

You're having a barbecue, but before you go firing up the coals, take a second to think about the best way to heat up your feast.

Grilling:

Grilling is great for tender, well-marbled cuts of meat like rib steaks, hamburger patties, thin cuts of meat, and small cuts of fish.

Smoking:

Smoking works best on cuts of pork and beef that require extended cooking time to break down connective tissue, like beef brisket, pork butt, and spare ribs. It can also be used on seafood and poultry, mainly as a flavoring agent.

Photography by Raymond Forbes LLC/Stocksy

Sample Recipe: Glazed Chicken Quarters

Serves 6 / Prep time: 30 minutes / Cook time: 2½ to 3 hours / Recommended wood: pecan

This recipe is a bit more work, but it’s definitely worthwhile. Brushing on barbecue sauce creates a nice glaze in the last 15 to 20 minutes in the smoker and adds another layer of flavor.

Instructions:

1. Soak 4½ cups of wood chips in water for 15 to 30 minutes.

2. Wash the chicken, and pat it dry. Bring to room temperature.

3. Preheat the smoker to 225°F to 250°F, and add the wood chips, following the manufacturer’s instructions.

4. If the grates haven’t been oiled: Roll up a clean, lint-free kitchen towel, and dip it into some vegetable oil. Using tongs, grab the towel and rub across the grates.

5. Coat the chicken thoroughly in the dry rub, and place it on the grates in a single layer.

6. Close the cooking compartment and smoke for 2¼ to 2¾ hours. Soak additional wood chips and replenish as needed; if you no longer see smoke exiting the chimneys or vents, add more wood.

7. Pull out the chicken from the smoker. In a large sauté pan, heat the vegetable oil over high heat. When hot, brown the chicken on each side for 1½ to 2 minutes, or until the skin is crisp.

8. Brush the barbecue sauce all over, and return the chicken to the smoker for 15 to 20 minutes, or until an instant-read thermometer inserted into the flesh without touching the bone reads at least 160°F. Rest for 5 minutes before serving.

Ingredients: 6 chicken quarters ⅓ cup “Good on Everything” Dry Rub (page 121) 1 cup Mild Barbecue Sauce (page 112) 2 tablespoons vegetable oil, plus more for brushing the grates

Publisher ‏ : ‎ Callisto (May 8, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 172 pages
ISBN-10 ‏ : ‎ 1623156009
ISBN-13 ‏ : ‎ 978-1623156008
Item Weight ‏ : ‎ 14.4 ounces
Dimensions ‏ : ‎ 7.5 x 0.42 x 9.25 inches
Reviewer: NR
Rating: 5.0 out of 5 stars
Title: The beer can chicken recipe was amazing
Review: I love to cook, grill and use a smoker. There's nothing better than smoked meat on a hot summer day. This book was excellent for tips and tricks on BBQ and smoking meat. I liked that the recipes and tips were easy to follow, even if you are a novice.The book breaks down type of meat you are using, fat contents, types of smoker and wood chip recommendations for flavors. The recipes are broken down for you and detailed in level of difficulty.I also enjoyed their selection on marinades and rubs, which have been delicious.I prefer to use an electric smoker or turn my grill into a smoker with wood chips. All these elements are easily explained with temperatures based on protein of your choice and what temperature the meat should be when it is considered cooked.The beer can chicken recipe was amazing - this is something I could make once a week. I have heard of using coffee as a rub but never actually tried it until recently. A coffee rub is excellent on beef. What a surprise! My next attempt will be lobster tails.Besides a healthy dose of meat recipes you can find side dishes such as beans and potato salad in this book. I loved the dijon potato recipe and plan to make it on a regular basis. Overall this is a great book I pick up on the weekends and plan out fun family meals.

Reviewer: WOM-derful (For all things Word-of-Mouth)
Rating: 5.0 out of 5 stars
Title: Real BBQ: The Ultimate Step-by-Step Guide is really good!
Review: Too often a cookbook gives you a ton of recipes and only a smattering of the methods and devices used to make the most of the recipes provided. Sometimes, the inverse is also true, too much technical know-how and not enough food. Rarely does a cookbook strike a good balance and make for timely, meaningful information. But "Real BBQ: The Ultimate Step-by-Step Smoker Cookbook" hits every mark. It's as if all the information Hubby has accumulated over the last 2 decades of BBQ'ing has been distilled down and put in a handy, convenient eBook that doesn't talk down to the reader and has enough information and anecdotes that you get a firm understanding of the principals or true BBQ, and how it differs from "grilling". It makes important regional distinctions (the Compass of BBQ) to material procurement problems that may arise due to your particular geography, to the finer points of the different methods and how they affect the finished product. It even has sections for marinades, rubs, and sauces, as well as mostly glossed over dishes like seafood, veggies, beans and slaws.I wish this book had been around when Hubby started learning. Google wasn't what it is now, and many Pitmasters and BBQ guys kept their secrets pretty close to their vests. They kept their family recipes and tips and tricks to themselves, lest some left-coast pretender make a mockery of their family pride. No more. I highly recommend this eBook to anyone looking to recreate true, honest BBQ flavors in their own back yards or the comfort of their homes. While it may seem daunting at first, this book will go a long way to making you serve up dishes that have everyone asking for seconds, thirds and a packet to take home after.I received the above product(s) free of charge from Third Voice Marketing for the purpose of review. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

Reviewer: Darren Thornton
Rating: 4.0 out of 5 stars
Title: An easy to follow cookbook with great recipes and advice!
Review: This cookbook deals with the great American tradition of barbecuing. It notes the various regional preferences throughout the USA. Folks in Texas often have a different take on barbecue than Georgia or Kansas City. The recipes featured here offer something for everybody. Each gives simple instructions regarding ingredients, time, and even level of difficulty. Most recipes are rather simple. But a few are for true pitmasters. Various proteins to barbecue appear in these pages. They include: poultry, pork, beef, even fish. Those wanting something different can try barbecueing buffalo, quail, duck, or frog legs. Each recipe includes the recommended wood to use. There are also brief interviews with various experts in barbecue. Some own restaurants. One is a judge at barbecue contests. The most important chapter (author's words) is the one on brines, rubs, and sauces. Use the ones that will enhance the protein best. There is also a chapter on side dishes. It has such BBQ favorites as salad, cole slaw, mashed potatoes, baked beans, and corn on the cob. A few will be new choices, such as sauteed kale and onions. The digital format could use some work. Page numbers would have been nice. A few sections are shaded, making them hard to read on a Kindle Touch. Columns can also cause problems. (Switching to a smaller print size helps.) The appendix on measurememnts was hard to read at any size. This book could have used a few more chapters. For example, many people like bread with their barbecue. The closest to any bread recipes are some for sandwiches. One section recommends types of beer to go with the BBQ. Yet many barbecues are family affairs. So why not have some recipes for nonalcoholic drinks? Finally, what about dessert? I know from personal experience that finding the right one for a barbecue can be rather tricky. Let's get some help here! This book will be a great help for anyone wanting a great barbecue experience. It ends with an appendix featuring links for equipment and supplies. There's more than enough information to get started. So who's ready to fire up the grill?

Reviewer: TheShadow
Rating: 5.0 out of 5 stars
Title:
Review: Easy recipes ideal for the novice bbq smoker. Some good advice on how to set up smokers as well as wood choices etc.

Reviewer: bob morrison
Rating: 5.0 out of 5 stars
Title:
Review: Excellent recipes

Reviewer: Eugene Calyniuk
Rating: 4.0 out of 5 stars
Title:
Review: book is good

Reviewer: Stan the Man
Rating: 5.0 out of 5 stars
Title:
Review: Not a bad book, lots of interesting twists and tips on conventional recipes.

Reviewer: mrs benson
Rating: 4.0 out of 5 stars
Title:
Review: Bought this as a gift for my husband who is already a fantastic BBQ chef, there are some really good recipes for rubs in this book but also a couple of weird "never going to use" ones! Overall, good