Synopses & Reviews
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Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grillsandmdash;once you go kamado, thereand#39;s no going back.
In Hot Coals, chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyoneand#39;s obsessed with this amazing, adaptable cooker. They lay out thirteen techniques that showcase the grilland#39;s range: You can bake a savory quiche, grill a flank steak, and sear Moroccan-style lambandmdash;all in the same device. Hot Coals is packed with essential kamado techniques and information, including thirty recipes, the science behind the cooker, and the key to infusing specific flavors into your dishes. With this indispensible grilling guide, youand#39;ll be a kamado master in no time.
First all-encompassing guide to the wildly popular egg-shaped ceramic cooker thats blowing up the world of barbecue
The ultimate in barbecuing tools, the kamado-style grill features a ceramic shell and charcoal pit that allows you to slow roast, smoke, and grill meats to perfection. Packed with recipes, photos, and techniques unique to the kamado, this essential guide will turn grilling neophytes into masters of the backyard barbeque. The Kamado Smoker and Grill Cookbook guides you step by step through the process of slow-cooking roasts to juicy perfection, smoking racks of ribs for the quintessential barbecue flavor, and grilling the perfect burger. Each concept features a recipe that provides a tasty opportunity for you to practice new skills and get the most out of their grills. With gorgeously photographed recipes, as well as loads of tips and tricks, this is a must-have manual for anyone who owns a kamado.
FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THATand#8217;S BLOWING UP 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:
andbull;Grilling: Cajun Strip Steak
andbull;Smoking: Hickory-Smoked Chicken
andbull;Searing: Cowboy Ribeye
andbull;Brick Oven Baking: Wood-Fired Pizza
andbull;Stir-Firing: Thai Beef with Basil
andbull;Salt-Block: Grilling Tropical Seared Tuna
andbull;Cold Smoking: Flavorful Fontina Cheese
andbull;Convection Baking: Apple Flamband#233;
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 and smokers, trying out emerging ingredients and trends, and creating exciting new recipes from the flames.