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

by Chris Grove

Overview

This comprehensive guide to kamado smoking and grilling demonstrates the delicious versatility of this egg-shaped ceramic cooker.

The wildly popular kamado has been a game-changer in the world of barbecue. Its ceramics, airtight design, and vent controls make it perfect for low-and-slow cooking as well as reaching temperatures upwards of 700 degrees Fahrenheit. That means you can cook just about anything in your kamado. And professional pitmaster Chris Grove shows you how in this comprehensive cookbook and guide.

Kamado Smoker and Grill Cookbook features fifty-two tutorials, each combining 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:	9781612433851
Publisher:	Ulysses Press
Publication date:	02/10/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	219
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

Chris Grove is the resident pitmaster of the popular BBQ and grilling blog Nibble Me This. In addition to his blog, Chris's recipes and photos have appeared in several national media outlets such as Healthy Life Magazine. He has also professionally developed recipes for national brands like Busch Beans. He is a certified BBQ judge and occasional competitive BBQ cook, which has afforded him opportunities to work alongside and learn directly from the best pitmasters, including world champions. However, Chris' real love is creating recipes for the backyard chef. He has spent the past decade experimenting with his cadre of grills & smokers, trying out emerging ingredients & trends, and creating exciting new recipes from the flames.

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