Big Green Egg - The big green Egg 105 in / 27 cm dual-sided cast iron plancha griddle is the perfect tool for adding sear marks and a delicious flavor-packed crust to foods, and this new size will fit perfectly in the MiniMax on up! Big Green Egg cast iron products are built to deliver a lifetime of cooking enjoyment - use in your EGG for everything from blackened chicken and seafood, to grilled vegetables and steakhouse-style seared steaks.

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Meathead: The Science of Great Barbecue and Grilling

Rux Martin/Houghton Mifflin Harcourt - With the help of physicist and food scientist Prof. Myth: bone-in steaks taste better. For succulent results every time, heat, nothing is more crucial than understanding the science behind the interaction of food, fire, and smoke. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.

Com, meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes. Myth: you should sear first, then cook. The book blends chemistry, physics, meat science, and humor. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling.

Among the many busted old husband's tales:   * Myth: Bring meat to room temperature before cooking. Myth: soak wood before using it. Greg blonder, phd, of boston university, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

Meathead: The Science of Great Barbecue and Grilling - Houghton Mifflin Harcourt. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; last meal ribs; simon & garfunkel chicken; schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations.

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Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience

Andrews McMeel Publishing - Houghton Mifflin Harcourt. Complete with more than 160 recipes, and as many clever cooking tips, 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture. Andrews McMeel Publishing.

Available in five sizes, roast, smoke, grill, Big Green Egg ceramic cookers can sear, and bake. Here is the birthday gift eggheads have been waiting for, a smoker, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers.

Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience - The cookbook eggheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, roast, smoke, and bake. The big green egg cookbook is the first cookbook specifically celebrating this versatile ceramic cooker.

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