The Kamado Grill Cookbook: Foolproof Techniques for Smoking & Grilling, plus 193 Delicious Recipes

by Fred Thompson

Overview

“A great introduction to the kamado grill, with excellent recipes not just for grilling, smoking, and smoke-roasting but also for baking and braising.” —Chris Schlesinger, coauthor of The Thrill of the Grill
 
With its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker’s dream, able to maintain low and slow temperatures for up to twelve hours with no additional charcoal needed. It’s the “set it and forget it” of smokers!
 
In addition to smoking, grillmaster Fred Thompson has discovered that the kamado is a wonderful all-round grill. Its ability to maintain precise temperatures means it can take on most any task—grilling, roasting, braising, steaming, even baking—guaranteeing a succulent result infused with delicious smoke flavor.
 

• The Kamado Grill Cookbook contains 193 lip-smackin’-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more.
• Explore the reaches of what the kamado can do: smoke your own bacon and sausage; fire it up for Bourbon-Glazed Bone-in Ribeye Steaks; feed friends and family with an Old-Fashioned Oyster Roast; or end a meal with a kamado-baked Pig-Picking Fudge Cake.
• Fred will get you started on the right track with Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.

 
“Fred Thompson thinks like a flame and always knows what every ingredient wants . . . and why.” —Peter Kaminsky, coauthor of Mallmann on Fire

Product Details

ISBN-13:	9780811760447
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	06/14/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	591
File size:	44 MB
Note:	This product may take a few minutes to download.

About the Author

Grilling expert Fred Thompson is the author of Williams-Sonoma Grillmaster, Grillin’ with Gas, Barbecue Nation, and seven other cookbooks. He is the publisher of Edible Piedmont magazine, a food columnist for the Raleigh News and Observer, and has taught grilling classes around the country. A born and bred North Carolinian, Fred’s very favorite thing to cook on the kamado is, well, anything!

Table of Contents

Acknowledgments vi

Introduction viii

Chapter 1 Kamado Basics 1

Chapter 2 Smoking in the Kamado 23

Chapter 3 Grilling in the Kamado 97

Chapter 4 Roasting in the Kamado 147

Chapter 5 Steaming & Braising in the Kamado 181

Chapter 6 Baking in the Kamado 201

Chapter 7 Rubs, Marinades, and Injections: The Building Blocks of Flavor 231

Chapter 8 Sauces: The Final Flavor 243

Metric Equivalents 257

Index 259

Editorial Reviews

"Reading through the Kamado Grill Cookbook, it's easy to see that Fred Thompson knows his stuff. He provides useful information about the basics of kamados, cooking techniques, and lends specific tips for each recipe. The cookbook is approachable because of Fred's straight forward, informative style. If you own a kamado style grill, of any brand, you will find this cookbook useful. With 193 recipes, additional tips and techniques, there is something here from everyone. The variety of the recipes really shows off the versatility of kamado cookers, and will give everyone a good excuse to cook up something new. This cookbook is staying in my collection for as long as I own my BGE!"

biggreeneggic.com - Eric Leonard