The Unofficial Big Green Egg Cookbook: Meat, Fish, Game, and Veggies Recipes

Description

The ultimate how-to guide for smoking all types of pork, beef, ham, fish, seafood, poultry, lamb, veggies, and game. The book includes photographs of every finished meal to make your job easier. Find these recipes in this authentic cookbook: • JAPANESE BBQ WAGYU SHORT RIBS • PULLED PORK SANDWICH • HONEY BOURBON GLAZED SMOKED HAM • LAMB AND QUESO BLANCO BURGERS • TUNA BUNS WITH CHIPOTLE MAYONNAISE • COCONUT AND CHIPOTLE BRAISED CHICKEN • DUCK BREAST WITH PLUMS AND ORANGES • GORGONZOLA-STUFFED MUSHROOMS “Smoking is an art”. With a little time & practice, even you can become an expert. To find one which smoking technique works for you, you must experiment with different woods & cooking methods. Just cook the meat over indirect heat source & cook it for hours. When smoking your meats, it’s very important that you let the smoke to escape & move around. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. INTRODUCTION WHY SMOKING CHAPTER-1 BEEF BEEF BRISKET BEEF BRISKET CHILI HOT DOGS SMOKED CHILLI WITH BEEF BRISKET SMOKED BEEF SHORT RIBS STEAK PIZZAIOLA CHAPTER-2 PORK CHILI-RUBBED GRILLED PORK CHOPS GORGONZOLA STUFFED PORK RIBS WITH BOURBON APPLES PORK RIBS PULLED PORK SWEET AND SPICY BRINED PORK CHOPS CHAPTER-3 HAM HAM, FIG, AND GOAT CHEESE BRUSCHETTA SMOKED HAM SWEET PINEAPPLE GLAZED SMOKED HAM CHAPTER-4 LAMB LEG OF LAMB RACK OF LAMB RACK OF LAMB WITH GARDEN HERBS AND MUSTARD RED WINE-ROSEMARY GRILLED LAMB CHOPS AND MELON SKEWERS CHAPTER-5 CHICKEN BEER CAN CHICKEN GARLIC PARMESAN CHICKEN WINGS LEMON PEPPER CHICKEN WINGS ROASTED CHICKEN WITH LEMON AND GARLIC CHAPTER-6 TURKEY HOLIDAY TURKEY MAPLE ROASTED TURKEY PECAN SMOKED BRINED TURKEY ROSEMARY CITRUS TURKEY CHAPTER-7 FISH ASIAN-SPICED TUNA BURGERS BACON-WRAPPED GRILLED TROUT SIDE OF SALMON SMOKED RAINBOW TROUT SPREAD ON TOAST CHAPTER-8 SEAFOOD GRILLED LOBSTER ROLLS KING CRAB LEGS SMOKE-ROASTED OYSTERS AND CLAMS STEAMED MUSSELS WITH BACON CHAPTER-9 GAME ELK STUFFED CABBAGE ASIAN-STYLE ROLLS HICKORY SMOKED WILD BOAR SHOULDER SMOKED VENISON RAGU VENISON STEAK CHAPTER-10 VEGETABLES MIXED MUSHROOM SALAD POTATO AND BACON SALAD SMOKED ASPARAGUS SMOKED CAULIFLOWER WITH BBQ MAYO CHAPTER-11 CERAMIC GILL Big Green EGG Different Sizes of Big Green Egg How Does The Ceramic Grill Works Ceramic Grill Tips Different Kinds Of Cooking Types Direct Grilling Indirect Grilling Smoking Baking CHAPTER-12 SMOKING MEAT BARBECUING AND SMOKING MEAT COLD AND HOT SMOKING SELECTING A SMOKER DIFFERENT SMOKER TYPES DIFFERENT SMOKER STYLES CHOOSE YOUR WOOD CHARCOAL RIGHT TEMPERATURE BASIC PREPARATIONS ELEMENTS OF SMOKING CONCLUSION MY BOOKS Get Your FREE Gift