Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques

by Eric Mitchell

Overview

Make the Best Barbecue Out There

In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block.

He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.

Product Details

ISBN-13:	9781624140983
Publisher:	Page Street Publishing
Publication date:	03/24/2015
Pages:	224
Sales rank:	358,019
Product dimensions:	7.90(w) x 8.50(h) x 0.70(d)

About the Author

Eric Mitchell is a member of the competitive BBQ team, Yabba Dabba Que. He has competed in the Jack Daniel's World Champion Invitational Barbecue competition twice and has competed in the American Royal Invitational. Yabba Dabba Que has won Big Green Egg's Iron Chef and People's Choice awards. Eric is also a certified judge by the Kansas City Barbecue Society. He owns six Big Green Eggs. Eric lives in Bedford, New Hampshire.

Table of Contents

Introduction 6

Chapter 1 Fire in the Hole 8

Lighting the Fire, Safety, Temperature Control and Smoke

Chapter 2 Low and Slow 18

Barbecuing and Smoking on the Big Green Egg

Chapter 3 Roasting 90

From All That Walks, Flies, Swims and Grows Above and Below the Ground

Chapter 4 The Big Sear 108

Grilling on the Big Green EGG

Chapter 5 One in the Oven 130

Using Your Big Green EGG As An Amazing Ceramic Oven

Chapter 6 Wet and Dry 158

Curing Meat and Smoking on the Big Green EGG

Chapter 7 Deep Frying, Griddling and Wok-Ing Around 168

Other Great Ways to Cook on the Big Green EGG

Chapter 8 The INS and Outs 204

Construction, Components, Accessories: Using Rubs, Sauces and Other Culinary Delights

Chapter 9 The Tail End 210

Cleaning, Moving and Transporting: Covers, Care of the Wok, Cast Iron and Daisy Wheel

Resources 214

About the Author 215

Acknowledgments 216

Index 217

Editorial Reviews

If you own a Big Green Egg® or other ceramic cooker, then this cookbook is the one you need. Eric has won numerous awards and is a master at cooking on the Egg! He's going to show you things on the Egg you never dreamed of doing.” —Bill Gillespie, Grand Champion of the Kansas City Royal BBQ Competition and author of Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

“Eric Mitchell is a widely acknowledged expert on the incredible versatility of the Big Green Egg®. Eric delves into all of the must-know Big Green Egg® cooking techniques and has compiled a wicked collection of tasty, creative recipes.” —Chris Hart, BBQ World Champion, author of Grill to Perfection

“Eric Mitchell is one of the most accomplished BBQ cooks I know. His skill level and expertise is unprecedented for all things Big Green Egg®. I am thrilled for him and this cookbook. It belongs in every Eggheads’ house—mine included.” —Chris Hart, BBQ World Champion, author of Grill to Perfection

“I can't think of anyone more knowledgeable about the Big Green Egg® than Eric Mitchell.” —Scottie Johnson, World Champion pitmaster of CancerSucksChicago.com

“As a great competitor, and avid enthusiast; I have always loved Yabba Dabba Que's creative grilling entries! Eric's book is a welcome addition to any Egghead's arsenal!” —Andy Groneman, World Champion pitmaster, and producer of award-winning Smoke on Wheels BBQ products

“Within these pages, experienced Egger, Eric Mitchell, hits just about every aspect of cooking on the versatile Egg. Complemented by drool-inducing photographs by Ken Goodman, this book is sure to elevate anyone's cooking. I already have some ideas for stepping up my game!” —Chris Capell, Dizzy Pig BBQ Company

From the Publisher