The kamado smoker & grill cookbook
Subtitle: delicious recipes and hands-on techniques for mastering the world's best barbecue
By: Chris Grove
Publisher: Ulysses Press
Published: 2014
Language: eng
Number of pages: 211
ISBN-13: 9781612433639
Subjects: Barbecuing
Other titles: Kamado smoker and grill cookbook
Notes: Includes index.
Table of contents: title: Paper towel lighting method; title: Gas torch lighting method; title: Direct grilling; title: Indirect grilling; title: Spatchcocked poultry; title: Smoking, low and slow; title: Smoking, hot and fast; title: Cooking wings over direct heat; title: 30-20-10 wings; title: Roasting rack/Pan combo; title: Injecting flavor; title: Using brines; title: Creating and using marinades; title: Dutch ovens; title: Convection baking; title: Sear/roasting steaks and chops; title: Reverse searing steaks and chops; title: Reverse searing roasts; title: Hot-tubbing; title: Stuffed cheeseburgers; title: Stir-firing; title: Brick-press grilling; title: Plank grilling; title: Steam cooking on a kamado; title: Grill toppers and veggie woks; title: Corn three ways; title: Wok-top "broiling"; title: Raised direct grilling; title: Cooking with stoneware; title: Using GrillGrates; title: Grilling with skewers; title: Flexible skewers; title: Spider rig searing; title: Pan roasting; title: Sous-vide; title: Cold smoking; title: Salt-block grilling; title: Smoking with electronic controllers; title: Breakfast on the kamado; title: Dip and flip; title: The kamado as a brick oven; title: Baking bread; title: Griddle cooking; title: Blackening; title: Single-serve dishes; title: "Because you can"; title: Roulade-style roasts; title: Cast-iron skillets; title: Coordinating cooks; title: Beer-can chicken; title: Grilling on the coals; title: Prime rib.