The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue

by Chris Grove, Chris Grove (Photographer)

Overview

Fire up your kamado grill with the first all-encompassing guide to the wildly popular egg-shaped ceramic cooker that’s upended the world of barbecue.

Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on:

• Grilling: Cajun Strip Steak
• Smoking: Hickory-Smoked Chicken
• Searing: Cowboy Ribeye
• Brick Oven Baking: Wood-Fired Pizza
• Stir-Firing: Thai Beef with Basil
• Salt-Block: Grilling Tropical Seared Tuna
• Cold Smoking: Flavorful Fontina Cheese
• Convection Baking: Apple Flambé

Product Details

ISBN-13:	9781612433639
Publisher:	Ulysses Press
Publication date:	02/12/2013
Pages:	144
Sales rank:	1,010,293
Product dimensions:	7.50(w) x 9.40(h) x 0.70(d)

About the Author

Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.

Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.

Table of Contents

Introduction 1

#1 Paper Towel Lighting Method 19

#2 Gas Torch Lighting Method 23

#3 Direct Grilling 27

#4 Indirect Grilling 31

#5 Spatchcocked Poultry 36

#6 Smoking, Low and Slow 40

#7 Smoking, Hot and Fast 45

#8 Cooking Wings over Direct Heat 49

#9 30-20-10 Wings 52

#10 Roasting Rack/Pan Combo 55

#11 Injecting Flavor 58

#12 Using Brines 61

#13 Creating and Using Marinades 65

#14 Dutch Ovens 69

#15 Convection Baking 72

#16 Sear/Roasting Steaks and Chops 75

#17 Reverse Searing Steaks and Chops 78

#18 Reverse Searing Roasts 81

#19 Hot-Tubbing 85

#20 Stuffed Cheeseburgers 88

#21 Stir-Firing 91

#22 Brick-Press Grilling 95

#23 Plank Grilling 98

#24 Steam Cooking on a Kamado 101

#25 Grill Toppers and Veggie Woks 104

#26 Corn Three Ways 108

#27 Wok-Top "Broiling" 111

#28 Raised Direct Grilling 114

#29 Cooking with Stoneware 117

#30 Using GrillGrates 121

#31 Grilling with Skewers 124

#32 Flexible Skewers 127

#33 Spider Rig Searing 130

#34 Pan Roasting 133

#35 Sous-Vide 136

#36 Cold Smoking 139

#37 Salt-Block Grilling 142

#38 Smoking with Electronic Controllers 146

#39 Breakfast on the Kamado 152

#40 Dip and Flip 156

#41 The Kamado as a Brick Oven 159

#42 Baking Bread 162

#43 Griddle Cooking 166

#44 Blackening 169

#45 Single-Serve Dishes 172

#46 "Because You Can" 175

#47 Roulade-Style Roasts 178

#48 Cast-iron Skillets 182

#49 Coordinating Cooks 185

#50 Beer-Can Chicken 189

#51 Grilling on the Coals 191

#52 Prime Rib 194

Appendix: Troubleshooting 199

Conversions 204

Index 206

Acknowledgments 210

About the Author 211