Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques, by Eric Mitchell
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Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques, by Eric Mitchell
Free Ebook Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques, by Eric Mitchell
Make the Best Barbecue Out There
In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block.
He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.
Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques, by Eric Mitchell- Amazon Sales Rank: #2194 in Books
- Published on: 2015-03-24
- Released on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 8.78" h x .67" w x 7.92" l, 1.00 pounds
- Binding: Paperback
- 224 pages
Review
“If you own a Big Green Egg® or other ceramic cooker, then this cookbook is the one you need. Eric has won numerous awards and is a master at cooking on the Egg! He's going to show you things on the Egg you never dreamed of doing.” ―Bill Gillespie, Grand Champion of the Kansas City Royal BBQ Competition and author of Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers
“Eric Mitchell is a widely acknowledged expert on the incredible versatility of the Big Green Egg®. Eric delves into all of the must-know Big Green Egg® cooking techniques and has compiled a wicked collection of tasty, creative recipes.” ―Chris Hart, BBQ World Champion, author of Grill to Perfection
“Eric Mitchell is one of the most accomplished BBQ cooks I know. His skill level and expertise is unprecedented for all things Big Green Egg®. I am thrilled for him and this cookbook. It belongs in every Eggheads’ house―mine included.” ―Chris Hart, BBQ World Champion, author of Grill to Perfection
“I can't think of anyone more knowledgeable about the Big Green Egg® than Eric Mitchell.” ―Scottie Johnson, World Champion pitmaster of CancerSucksChicago.com
“As a great competitor, and avid enthusiast; I have always loved Yabba Dabba Que's creative grilling entries! Eric's book is a welcome addition to any Egghead's arsenal!” ―Andy Groneman, World Champion pitmaster, and producer of award-winning Smoke on Wheels BBQ products
“Within these pages, experienced Egger, Eric Mitchell, hits just about every aspect of cooking on the versatile Egg. Complemented by drool-inducing photographs by Ken Goodman, this book is sure to elevate anyone's cooking. I already have some ideas for stepping up my game!” ―Chris Capell, Dizzy Pig BBQ Company
About the Author
Eric Mitchell is a member of the competitive BBQ team, Yabba Dabba Que. He has competed in the Jack Daniel's World Champion Invitational Barbecue competition twice and has competed in the American Royal Invitational. Yabba Dabba Que has won Big Green Egg's Iron Chef and People's Choice awards. Eric is also a certified judge by the Kansas City Barbecue Society. He owns six Big Green Eggs. Eric lives in Bedford, New Hampshire.
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Most helpful customer reviews
28 of 30 people found the following review helpful. Superb book; helpful techniques, tips, advice; terrific recipes: If your cooker has a lid, these recipes can work for you By I Do The Speed Limit If you are interested enough to be checking out this product page and reading through the “Look Inside” feature of this cookbook, this is a book you should seriously consider. (I’m sayin’, you should grab this book even if you don’t have an Egg.)If you do have a Big Green Egg, a take-off on a Big Green Egg, or a Japanese Kamado—and you don’t have a firm understanding of how to use it, this book is a must. If you have a different type of smoker—wood charcoal or even an electric smoker, and you are looking for new sauces and recipes, you will enjoy this book, too. I am lucky enough to have an old Kamado, imported from Japan, probably in the 1970’s. Amazingly, I came upon it at a garage sale…..Yeah, lucky is absolutely right! While it makes the best pork ribs imaginable, I obviously did not know how to finesse it to get the most out of it. Well, that will end this summer….There is a lot to learn from this book. And it's going to be a fun, lip-smacking experience!This book begins with very explicit instructions/advice/tips—whatever you want to call this wealth of information. I am grateful that Mr. Mitchell is willing to share his knowledge. There is definitely enough info here to let the aficionado finesse his/her ceramic cooker to achieve amazing results. (Just his willingness to name his preferred hardwood lump charcoal is worth the price of this book.)The book is about more than smoking. Just looking through the “Look Inside” feature and checking out the Contents and Index pages will alert you to that fact. The chapters cover cooking methods at quite a variety of temperatures. What intrigues me are the possibilities of cooking several different meats and sides, even desserts, with one fire—placing a food on at a certain temp, taking the food off for a rest period, placing something else on the grill grate, taking it off, etc. If you are a decent planner, you could really choreograph a huge banquet, with many dishes—and just one fire. Amazing…..and your guests will think you amazing, too.The first recipe he shares with the reader is for my favorite cut of meat: A bone-in 8 to 10 pound pork butt. So, I must admit, Mitchell had me hooked from the get-go. While instructions are very detailed, ingredient lists are not set down in stone. Plus Mitchell is a salesman and he does some brand-name-dropping all through the book. For example, the ingredients for the Competition Boston Pork Butt include: Yellow mustard, apple juice or cider, Pork Rub (his own recipe detailed out at the end of the book, pork marinade (and he names a certain brand that I’ve seen at the grocery store), maple syrup, and barbecue sauce. So, for just about all the recipes, you will find that some ingredients are specific, and some leave room for interpretation, experimentation and creativity. Some recipes are very simplistic and straightforward. It’s a very nice mix!My least favorite chapter is towards the end of the book and deals with deep frying, griddling and wok cooking. I can think of easier ways of getting these cooking techniques accomplished. But I guess Mitchell is out to prove that the Big Green Egg can do everything.Regarding the basics: The page layout is adequate and it is easy to glance away and back and find your place; type style could have been a bit bolder for easier reading, but it is not bad. For those who need pictures: These pictures are mouth-watering and there is one for almost every recipe. Index is detailed enough to be helpful. There is a great mix of recipes and flavors, and there are plenty of them.I am an avid, experienced outdoor cook, and I have plenty of cookbooks on all kinds of outdoor cooking techniques. And I have some ribbons and trophies of my own. Would you believe me when I tell you that this is a keeper?Don’t avoid this book just because you do not have a ceramic egg-shaped cooker: The recipes in this book are very adaptable to other grilling and smoking methods. If you have your particular grill and/or smoker techniques down pat, use this book for the ingredient lists and cook the dish your own way. Definitely check out the sauces, rubs, flavor combinations, which are scattered throughout the book.But if you do have an Egg, if you are contemplating buying an Egg, I would not hesitate to tell you to hurry, pick up a copy of this book, before any more time is wasted.
11 of 11 people found the following review helpful. Perfect For a Big Green Egg Newbie But Also Helpful To All Eggers By ChristineMM This cookbook by a pitmaster not only gives recipes but it teaches everything you need to know about proper and best use of The Big Green Egg. We have owned and been experimenting with an Egg for five years. In reading this book we see it teaches and provides information in a concise manner which we had to learn after hours of combing online Egg forums and trying to adapt non-Egg recipes to work with The Egg. So this cookbook is perfect for a newbie as it tells you everything. Although we are less experienced than Egg enthusiast Eric Mitchell everything we read is exactly what we know to be right and true. Some things explained are: use of the cast iron daisy wheel top, how to use the air vent at the bottom, proper use of the plate setter, how and why to use a drip pan, and use of indirect and direct heat. The concept of low temperature cooking versus high are explained and taught as well as special techniques using combinations of different processes to get the best outcome. For example, cooking at low temperature, then removing and putting into aluminum foil wrapper with dry rub and juices then cooking that way then removing the foil and putting it back on for another round of heat.The chapters are how to light the fire, safety, how to regulate temperature and how to smoke, low temp barbecuing, roasting, grilling (high heat), using it as an oven (baked goods, desserts, etc.), curing meat in the Egg, deep frying and other cooking methods with The Egg as the heat source, rubs and sauce recipes, and taking care of the equipment.I am really enjoying the cookbooks by Page Street Publishing. They focus on enthusiasts writing about their passion. This is the fifth cookbook of theirs I have read and used and I'm impressed. I enjoy the writing style and quality of the recipes created by real people who elevated their curiosity into a hobby and then a passion. Mitchell knows what he is talking about and I recommend this cookbook to all Eggers and especially newbies. I rate this 5 stars = I Love It.
6 of 6 people found the following review helpful. Great collection of recipes, tips and tricks By Chicago Book Addict I'm going on two years with my Big Green Egg and though in that time I've learned the basics I'm still always looking for additional tips and tricks as well as recipes. I was excited to have the chance to review this since there aren't many books for the Big Green Egg that I've come across and I already bought the other book I could find, Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill.I've found this book to be another great addition to my collection because it suits my needs exactly. As a beginner I love that the introduction to the book has tips and tricks for using the grill, including information on temperature regulation. Those experienced with the Big Green Egg may find it unnecessary, but I found it welcome.I also loved the recipes themselves. I thought this book did a good job of giving you the kinds of recipes one expects with a Big Green Egg - classic BBQ and grill recipes - as well as recipes that showcase the versatility of the BGE. Though I like the recipes in my previous cookbook for the BGE, The Big Green Egg Cookbook, it seemed like the majority of complaints about that book stemmed from people feeling like the recipes were too glamorous or not what they expected to make on a BGE. I think people who feel that way about the other book will appreciate that classic BBQ recipes are covered here. I also appreciate that the recipes were intuitively laid out and clearly written, making this book straightforward to follow.The only thing that left a little to be desired for me were the photos. There aren't a ton in this book (though it does keep the price down) and the ones that are here aren't quite as tantalizing as most of the food photography I've come across in cookbooks. However, they do give you an expectation of what the featured dishes should look like.All and all I think this is a great companion to The Big Green Egg for tips, tricks and recipes.
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