Best New Grilling & Barbecue Cookbooks

It's not really summer until the inaugural cookout. But after the glow of those first coals burns out, you'll need inspiration to keep the fire going all the way through corn season. Get grilling with these six new cookbooks by your side—just keep them away from the flame.

Chris Kronner knows burgers. In fact, he's made a name for himself off them. In his new cookbook, Kronner shares tips, tricks and recipes for making the perfect burger, but he doesn't stop there—like a pickle juice-brined fried chicken sandwich, crab burgers and even a salad or two.

Australian-born barbecue expert Jess Pryles shows off her skills on twice-cooked short ribs, smoked beef cheeks and all the peanut butter and jelly chicken wings in between. She's been called the "female Ron Swanson," so Parks & Rec fans, you know she's one to trust.

Texan cookbook author Paula Disbrowe and the Food52 team have a message to share with the world: Grilling shouldn't be an endeavor reserved for group thrills and wide-open evenings. Saturday night's all right for lighting up the grill, but weeknights are perfectly fine excuses for grilled corn nachos, pizza and peppery cheeseburgers as well. All the recipes are solid, but perhaps just as helpful—if not more—is the section full of tips and tricks in the beginning of the book.

If you go by the name DJ BBQ, chances are you have a grilling trick or two up your sleeve. The recipes in this book from the YouTube cooking star more than support this claim, like a particularly genius way of turning mac 'n' cheese into grilled pancakes.

We may have had to say goodbye to The Chew, but you can still bring the popular cooking show's charismatic cohost into your kitchen. Think map of the United States, but all about barbecue styles: Symon brings Nashville, St. Louis, Kansas City, Cleveland, Texas and more to the plate by way of 70-plus recipes. Brisket melts, walleye grilled in corn husks and smoked green beans all make an appearance.

No, Korean barbecue is not just for fancy dinners out—it's something that you very much can (and should) accomplish from your own backyard. The Korean-born, Midwest-raised chef breaks readers into the cuisine by way of basic sauces that form a backbone to the Korean chicken saltimbocca, gochujang salmon and blackened tofu making up the rest of the book.

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Hungry for more? See our list of the best new grilling cookbooks for 2017 below.

Some traits are undeniably genetic—eye color, freckles—and you can go ahead and add "barbecue genius" to that list. Illinois barbecue icon Mike "The Legend" Mills and his daughter, Amy, will teach you how to glaze ham with cherry soda, master their legendary ribs and make bourbon compound butter that works on just about everything. The traditions shared throughout the book's pages will inspire you to go outside and create some of your own.

This duo is known for their skillful use of grilled vegetables, and that's where they shine here. There's a range of both classic dishes (sausages, sliders, smoked ham) and techniques you won't find elsewhere, like Parmesan-basted bundles of grilled kale and corn husk-wrapped turkey breast. Our favorite part? The dessert chapter that goes way beyond a simple platter of grilled fruit: Think grilled brioche with honeyed ricotta and charred chocolate crostini.

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Make your way through the addictively entertaining history of fast-food giants as you flip through this glorious burger encyclopedia. Go from McDonald's to fine dining, where you'll learn just how Daniel Boulud turns his burger up to 11 (i.e., with truffles and foie gras). Quotes from the likes of Angie Mar and Wolfgang Puck, exclusive photos, and a full range of recipes prove the humble hamburger's status as a cultural phenomenon—just in case you were in doubt.

This book first takes you through the basics of backyard cooking before heading on a regional-style road trip through North Carolina, Kansas City, Texas and more. Scattered throughout are "guest pitmasters," who share their tips and success stories, which just might inspire you to go out and create your own barbecue dynasty. Next stop: Memphis in May.

Ben Tish's beautifully photographed guide takes you way beyond your standard rack of ribs. The recipes are more along the lines of paprika-rubbed smoky quail, baby artichokes with pine nut purée and thyme-smoked mussels. You'll become a master of using your grill on all fronts, from smoked ice for cocktails to quick-grilled herbs for an unexpected seasoning.