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The Kamado Smoker and Grill Cookbook

Recipes and Techniques for the World's Best Barbecue

Photographs by Chris Grove
Published by Ulysses Press
Distributed by Simon & Schuster

About The Book

Fire up your kamado grill with the first all-encompassing guide to the wildly popular egg-shaped ceramic cooker that’s upended 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 Flambé

About The Author

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 ( 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.

Product Details

  • Publisher: Ulysses Press (February 12, 2013)
  • Length: 144 pages
  • ISBN13: 9781612433639

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