Big Green Egg Basics from a Master Barbecuer
Big Green Egg Basics from a Master Barbecuer

Author: Ray Sheehan

Publisher: Page Street Publishing

Published: 2022-03-29

Total Pages: 406

ISBN-13: 1645674770

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Mouthwatering Barbecue Made Easy—Even for Beginners! Barbecue expert Ray Sheehan is back with his second book to help you become the master of your Big Green Egg®. This book has everything you ever wanted to know about using your grill to its fullest potential, including how to use a ceramic grill, the best grilling techniques, detailed guides on equipment and maintenance, plus—most importantly—how to make the showstopping, smoky barbecue you’ve been waiting to grill up. Here are just some of the recipes you’ll master: • Coffee-Rubbed New York Strip Steaks with Chimichurri • Oklahoma Onion Burgers • Award-Winning Maryland-Style Crab Cakes • Honey Sriracha Glazed Chicken Thighs • New Orleans–Style Barbecue Shrimp • State Fair Turkey Legs • Pork Tenderloin with Apple-Bourbon BBQ Sauce Whether you’re an aspiring grillmaster or just crave your own homemade barbecue staples, this book will give you a host of delicious, memorable barbecue favorites to whip up for any occasion. You’ll love making these recipes for game nights, backyard parties or even just weeknight dinner. With this collection, you’ll be ready to make anything and everything with your Big Green Egg®.

Big Green Egg Cookbook
Big Green Egg Cookbook

Author: Lisa Mayer

Publisher: Andrews McMeel Publishing

Published: 2010-09-14

Total Pages: 326

ISBN-13: 1449402208

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Over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg, for searing, grilling, smoking, roasting, and baking. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Ray Lampe's Big Green Egg Cookbook
Ray Lampe's Big Green Egg Cookbook

Author: Ray Lampe

Publisher: Andrews McMeel Publishing

Published: 2016-10-04

Total Pages: 165

ISBN-13: 1449484298

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More than eighty recipes for grilling, smoking, roasting, and baking on the world’s top-selling kamado-style cooker by the bestselling author of Flavorize. Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it’s been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he’s cooked in his 30-year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ’s Smoked Meatball Gumbo. Baking is where you’ll learn how to make Dr. BBQ’s favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.

Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers
Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers

Author: Eric Mitchell

Publisher: Page Street Publishing

Published: 2015-03-24

Total Pages: 226

ISBN-13: 1624141072

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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.

Mastering the Big Green Egg® by Big Green Craig
Mastering the Big Green Egg® by Big Green Craig

Author: Craig Tabor

Publisher: Page Street Publishing

Published: 2020-05-12

Total Pages: 339

ISBN-13: 1645670252

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Make Smoking Your Second Language Craig Tabor lives, breathes, cooks and swears by the Big Green Egg®. This certified “Egg-head” knows the Big Green Egg® like the back of his hand—not only from winning multiple grilling competitions around the country and running one of the most popular Big Green Egg® blogs, craigtabor.com, but from adopting the mentality that there is nothing he won’t grill. In this stellar comprehensive guide, Craig lays out everything you need to know to conquer and perfect cooking with your Big Green Egg® and teaches you firsthand how to become a pro like him. Craig shows you how to set up your Big Green Egg® for success, from assembly, to maintenance, to lighting the coals just right for each recipe, ensuring the perfect temperature for the perfect cook. Once your fire is blazing, the real hard part begins: picking which recipe to try first! Go for comforting classics like Meat Candy (a.k.a. Pork Ribs) or Nashvegas Hot Grilled Chicken Sandwich. Try out meals with a twist like Sriracha Peach-Glazed Pork Chops or Jack Daniel’s Tennessee Honey–Glazed Cedar-Planked Salmon. Or, grill a variety of delectable dishes you never imagined you could, like Seafood Paella, Chicago-Style Deep-Dish Pizza or Maple Bacon Oatmeal Cookies. And for those intimidating cuts of meat like brisket and pork shoulder? Not to worry—Craig walks you through how to trim, wrap, prep and cook them with helpful step-by-step photos. With Craig’s expertise guiding you, it’s only a matter of time before you become a master of the Big Green Egg®.

Cooking on the Big Green Egg
Cooking on the Big Green Egg

Author: James Whetlor

Publisher: Hardie Grant Publishing

Published: 2021-04-29

Total Pages: 586

ISBN-13: 1787135888

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Big Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realise what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximise the EGG's capabilities. Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you'd ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you’re cooking on the grill or plancha, oven roasting, smoking, baking, cooking ‘dirty’ directly on the coals, or taking it low and slow. With James's cooking advice and tips, you'll then be ready to cook your way through 70 amazing recipes including all the basic meats and joints, whole fish, vegetables and jaw-dropping BBQ feasts. With this outstanding book by your side you'll go from beginner to EGG expert in no time, and enjoy delicious food in the process all year round.

Pitmaster
Pitmaster

Author: Andy Husbands

Publisher: Fair Winds Press (MA)

Published: 2017-03-15

Total Pages: 227

ISBN-13: 1592337589

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Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

The Big Green Egg Book
The Big Green Egg Book

Author: Dirk Koppes

Publisher: Andrews McMeel Publishing

Published: 2015-10-27

Total Pages: 207

ISBN-13: 1449471676

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“Shows Egg owners how to get the most out of their grills, with more than 50 recipes and tips from 15 chefs . . . this book is made for Eggheads.” —Publishers Weekly This book takes cooking with the Big Green Egg to the next level with fifty-five recipes for professional chefs and experienced home cooks along with profiles of fifteen international chefs, explaining how they discovered the Big Green Egg, as well as why and how they are using it in their professional kitchens. Inside you’ll find recipes ranging from smoked fish to grilled pizza, and roasted carrot salad to apple tart. Just some of the recipes include: Eggplant Steaks with Fennel-Rosemary Dressing and Buffalo Mozzarella Smoked Warm Salmon on Beet and Broad Bean Salad with Horseradish Sauce Calzone with Sausage and Ricotta Baked Truffle Potatoes with Mushrooms and Vanilla Oil Pork Belly with Sage, Roasted Grapes, and Bean Salad Puffed Pancake with Peaches and Plum Compote Ice Cream Cake with Whipped Cream and Blackberries

The Four Fundamentals of Smoking
The Four Fundamentals of Smoking

Author: Chris Sussman

Publisher: Page Street Publishing

Published: 2021-04-06

Total Pages: 152

ISBN-13: 9781645672418

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For those curious about what’s going on under the surface of great BBQ, this introductory guide lays out fundamental techniques in detail, helping even the most novice griller transform into a confident pit master. Chris Sussman, a.k.a. The BBQ Buddha, demystifies concepts like controlling air flow and humidity to perfectly capture smoke flavor in your food, as well as maintaining the ideal BBQ zone temperature, and the secrets to knowing when a cook is complete, which go beyond internal temperature. Chris gives readers a sturdy foundation of knowledge, then shares foolproof recipes demonstrating these techniques in action with additional tips, so your BBQ comes out perfectly tender with incredible smoky flavor every time. With Chris’s specialized background in teaching people the basics of BBQ on his blog, he is able to explain complicated food science in plain, easy-to-grasp language that anyone can understand. Readers are invited to apply their newfound grilling and smoking skills in hearty recipes like Smoked Spare Ribs with Big Red BBQ Sauce, Grilled Fish Tacos with Alder Wood Smoke and Grilled Elote Corn Salad with Apple Wood Smoke. This guide covers barbecuing with the most popular types of backyard grills—the Weber Smoky Mountain grill, the Big Green Egg and other kamado style ceramic cookers, and the trending Traeger grill—not only making it applicable to a huge array of readers, but making it translatable to readers who own (or will want to buy) different styles. Each recipe is adapted for every grill listed above, written with specifications on how to apply the fundamental skills to each cooker and get perfect results no matter what device you use. With this one-of-a-kind beginner’s manual, aspiring grillers and smokers won’t simply be following recipes, but learning to truly master the art of smoking.

Award-Winning BBQ Sauces and How to Use Them
Award-Winning BBQ Sauces and How to Use Them

Author: Ray Sheehan

Publisher: Page Street Publishing

Published: 2020-04-14

Total Pages: 176

ISBN-13: 1645670066

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Get Unforgettable BBQ with Handmade Sauces Voted “Best in the World” Kick the flavor up a notch by making award-winning sauces with wholesome ingredients in your own backyard. From Memphis Mop BBQ Sauce and Kansas City BBQ Sauce to less traditional flavors like Cherry Bourbon BBQ Sauce and Tangy Peach BBQ Sauce, there’s no end to the combinations you can create. Each specialty sauce takes out artificial ingredients like high-fructose corn syrup and flavor enhancers like monosodium glutamate (MSG) found in many store-bought sauces, so you’ll always have a healthy foundation for delicious showstoppers like Slow-Smoked Memphis-Style Ribs, Texas-Style Beef Brisket and even Asian BBQ Smoked Pork Belly Bites. With notes of smoke and secret ingredients sure to leave everyone satisfied, these sauces are going to bring a new world of flavor to your cookouts.