The Kamado Smoker & Grill Cookbook: Delicious Recipes and Hands-On Techniques for Mastering the World's Best Barbecue
The Kamado Smoker & Grill Cookbook: Delicious Recipes and Hands-On Techniques for Mastering the World's Best Barbecue
    The Kamado Smoker & Grill Cookbook: Delicious Recipes and Hands-On Techniques for Mastering the World's Best Barbecue
The Kamado Smoker & Grill Cookbook: Delicious Recipes and Hands-On Techniques for Mastering the World's Best Barbecue

Product Details

Learn what makes this product unique and why it’s right for you.

Description for Sales People:

  • The wildly popular Kamado grills have gone from exclusive catalog and specialty sales to being widely available in the retail market
  • Only one comp and it's on the brand name Green Egg kamado and is half marketing material for the company...yet still sells big numbers
  • First all-encompassing cookbook on any and all brands of the kamado ceramic cooker
  • Includes recipes and techniques for many cooking styles as well as types of meats and non-meat items
  • Written and beautifully photographed by a well-known and respected BBQ blogger


    • Table of Contents:
    Introduction -- #1. Paper Towel Lighting Method -- #2. Gas Torch Lighting Method -- #3. Direct Grilling -- #4. Indirect Grilling -- #5. Spatchcocked Poultry -- #6. Smoking, Low and Slow -- #7. Smoking, Hot and Fast -- #8. Cooking Wings over Direct Heat -- #9. 30-20-10 Wings -- #10. Roasting Rack/Pan Combo -- #11. Injecting Flavor -- #12. Using Brines -- #13. Creating and Using Marinades -- #14. Dutch Ovens -- #15. Convection Baking -- #16. Sear/Roasting Steaks and Chops -- #17. Reverse Searing Steaks and Chops -- #18. Reverse Searing Roasts -- #19. Hot-Tubbing -- #20. Stuffed Cheeseburgers -- #21. Stir-Firing -- #22. Brick-Press Grilling -- #23. Plank Grilling -- #24. Steam Cooking on a Kamado -- #25. Grill Toppers and Veggie Woks -- #26. Corn Three Ways -- #27. Wok-Top Broiling -- #28. Raised Direct Grilling -- #29. Cooking with Stoneware -- #30. Using GrillGrates -- #31. Grilling with Skewers -- #32. Flexible Skewers -- #33. Spider Rig Searing -- #34. Pan Roasting -- #35. Sous-Vide -- #36. Cold Smoking -- #37. Salt-Block Grilling -- #38. Smoking with Electronic Controllers -- #39. Breakfast on the Kamado -- #40. Dip and Flip -- #41. The Kamado as a Brick Oven -- #42. Baking Bread -- #43. Griddle Cooking -- #44. Blackening -- #45. Single-Serve Dishes -- #46. Because You Can -- #47. Roulade-Style Roasts -- #48. Cast-iron Skillets -- #49. Coordinating Cooks -- #50. Beer-Can Chicken -- #51. Grilling on the Coals -- #52. Prime Rib -- Appendix: Troubleshooting -- Conversions -- Index -- Acknowledgments -- About the Author.

    Biographical Note:
    Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.

    Publisher Marketing:
    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:

    - 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


    Contributor Bio:Grove, Chris
    Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.
    Learn what makes this product unique and why it’s right for you.

    Description for Sales People:

  • The wildly popular Kamado grills have gone from exclusive catalog and specialty sales to being widely available in the retail market
  • Only one comp and it's on the brand name Green Egg kamado and is half marketing material for the company...yet still sells big numbers
  • First all-encompassing cookbook on any and all brands of the kamado ceramic cooker
  • Includes recipes and techniques for many cooking styles as well as types of meats and non-meat items
  • Written and beautifully photographed by a well-known and respected BBQ blogger


    • Table of Contents:
    Introduction -- #1. Paper Towel Lighting Method -- #2. Gas Torch Lighting Method -- #3. Direct Grilling -- #4. Indirect Grilling -- #5. Spatchcocked Poultry -- #6. Smoking, Low and Slow -- #7. Smoking, Hot and Fast -- #8. Cooking Wings over Direct Heat -- #9. 30-20-10 Wings -- #10. Roasting Rack/Pan Combo -- #11. Injecting Flavor -- #12. Using Brines -- #13. Creating and Using Marinades -- #14. Dutch Ovens -- #15. Convection Baking -- #16. Sear/Roasting Steaks and Chops -- #17. Reverse Searing Steaks and Chops -- #18. Reverse Searing Roasts -- #19. Hot-Tubbing -- #20. Stuffed Cheeseburgers -- #21. Stir-Firing -- #22. Brick-Press Grilling -- #23. Plank Grilling -- #24. Steam Cooking on a Kamado -- #25. Grill Toppers and Veggie Woks -- #26. Corn Three Ways -- #27. Wok-Top Broiling -- #28. Raised Direct Grilling -- #29. Cooking with Stoneware -- #30. Using GrillGrates -- #31. Grilling with Skewers -- #32. Flexible Skewers -- #33. Spider Rig Searing -- #34. Pan Roasting -- #35. Sous-Vide -- #36. Cold Smoking -- #37. Salt-Block Grilling -- #38. Smoking with Electronic Controllers -- #39. Breakfast on the Kamado -- #40. Dip and Flip -- #41. The Kamado as a Brick Oven -- #42. Baking Bread -- #43. Griddle Cooking -- #44. Blackening -- #45. Single-Serve Dishes -- #46. Because You Can -- #47. Roulade-Style Roasts -- #48. Cast-iron Skillets -- #49. Coordinating Cooks -- #50. Beer-Can Chicken -- #51. Grilling on the Coals -- #52. Prime Rib -- Appendix: Troubleshooting -- Conversions -- Index -- Acknowledgments -- About the Author.

    Biographical Note:
    Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.

    Publisher Marketing:
    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:

    - 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


    Contributor Bio:Grove, Chris
    Chris Grove is a perpetual student of the art of barbecue. He is the creator and publisher of the longtime barbecue and grilling blog Nibble Me This (www.nibblemethis.com). Chris and his team cook at food festivals, competing in barbecue contests and teaching grilling classes. Chris and his wife are also certified food judges for steak cook-offs, barbecue contests, and the World Food Championships. His years of working with national food and grilling brands have given him unique opportunities to learn more about how and what we grill. Chris shares what he has learned from those experiences in his first book, The Kamado Smoker and Grill Cookbook. You can also find him on Instagram and Facebook @NibbleMeThis.
    Year-end Sale
    $5 OFF $50, $10 OFF $100, $25 OFF $200
    Ulysses Press by Ulysses Press

    The Kamado Smoker & Grill Cookbook: Delicious Recipes and Hands-On Techniques for Mastering the World's Best Barbecue

    $24.95
    $24.95
    2 Days Delivery

    Children's Books

    Go Buy

    Related Products