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The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue by Chris Grove at Abbey's Bookshop,
The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue
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Chris Grove Chris Grove

The Kamado Smoker and Grill Cookbook

Recipes and Techniques for the World's Best Barbecue

Chris Grove,  Chris Grove

$44.99

Hardback

Not in-store but you can order this
How long will it take?
English
Ulysses Press
17 July 2014
Cooking with specific gadgets
THE FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT'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:

• 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 Flambe
By:  
Photographs by:  
Imprint:   Ulysses Press
Country of Publication:   United States [Currently unable to ship to USA: see Shipping Info]
Dimensions:   Height: 242mm,  Width: 196mm,  Spine: 18mm
Weight:   690g
ISBN:   9781612433639
ISBN 10:   1612433634
Pages:   144
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

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.

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