Review of Barbecue Cookbook on BBQ'ing w/ Ceramic Cookers | Grilling with Rich Review of Barbecue Cookbook on BBQ'ing w/ Ceramic Cookers
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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

Posted By: Richard Wachtel
Published: July 21, 2015


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There are a lot of great barbecue books focused on cooking and grilling on a Weber Smoky Mountain to just using a normal gas grill but there are few books that solely focus on using a Big Green Egg and other ceramic cookers.

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.

Smoke It Like a Pro Book Cover



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.

Some of my of my favorite recipes inside the book are: “Award-Winning Coffee-Encrusted Pork Tenderloin,” a recipe of a Maple Creme Brulee made inside a Big Green Egg, which is a pretty incredible way to make one of my favorite desserts of all time.

Eric Mitchell is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. Eric has also 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.

Some of my of my favorite recipes inside the book are: “Award-Winning Coffee-Encrusted Pork Tenderloin,” a recipe of a Maple Creme Brulee made inside a Big Green Egg, which is a pretty incredible way to make one of my favorite desserts of all time.

Barbecue Book Review and Rating: Smoke it Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team

Like I mentioned in the opening of this review there are a lot of barbecue and grilling cookbooks that focus on grilling on charcoal grills, gas grills and of course even smokers, but I am glad that there is now an amazing barbecue book that solely focuses on smoking on the very popular Big Green Egg and other Ceramic Cookers.

What I liked the most about the book is that Eric isn’t a chef or as he says in the introduction a “food enthusiast” that seemed to develop a strong passion for smoking meats and as he and his wife traveled to various Eggfeasts around the country his passion grew and grew for cooking on the very popular Big Green Eggs. Eric does a great job of providing readers like myself with some top quality recipes done extremely easy on a Big Green Egg or even a ceramic cooker.

The very fact that some of my of my favorite recipes inside the book are: “Award-Winning Coffee-Encrusted Pork Tenderloin,” to a recipe of a “Maple Creme Brulee” made inside a Big Green Egg shows the range of the recipes and how diverse the book provides. Another aspect of the book’s recipes that I liked is that Eric goes through all the different parts of a meal and really expands your thinking on what you can make on a Big Green Egg for example even though there is a whole section on desserts such as a blueberry crumble, to providing recipes on how to make cookies, pretzels and there is even a recipe for blueberry scones.

Also, Eric writes and shares some great recipes for those who want to use their big green eggs for barbecue competitions. He provides how to’s and recipes for a competition brisket, beef brisket burnt ends, smoked chicken, competition style pulled pork and even recipes for pork and beef ribs.

In addition to the amazing recipes and easy to follow directions, it was no surprise that our good friend Ken Goodman was behind the camera taking some amazing food pictures. More often than not you know that the food pictures that are in the best barbecue and grilling cookbooks have Ken’s amazing food pictures. He is just so talented and really has an eye for taking amazing food pictures especially of a difficult subject: burnt foods.

If you are looking for the ultimate barbecue and grilling cookbook for smoking on a Big Green Egg or any sort of Ceramic Cookers you need to pick up this amazing barbecue cookbook. It is filled with not only amazing recipes but a diverse amount of great recipes with simple instructions that make it easy for anyone at any level to execute. So what are you waiting for?

There are a lot of great barbecue books focused on cooking and grilling on a Weber Smoky Mountain to just using a normal gas grill but there are few books that solely focus on using a Big Green Egg and other ceramic cookers. 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. Some of my of my favorite recipes inside the book are: "Award-Winning Coffee-Encrusted Pork Tenderloin," a recipe of a Maple Creme Brulee made inside a Big Green Egg, which is a pretty incredible way to make one of my favorite desserts of all time. Eric Mitchell is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. Eric has also 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. Some of my of my favorite recipes inside the book are: "Award-Winning Coffee-Encrusted Pork Tenderloin," a recipe of a Maple Creme Brulee made inside a Big Green Egg, which is a pretty incredible way to make one of my favorite desserts of all time. Barbecue Book Review and Rating: Smoke it Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team Like I mentioned in the opening of this review there are a lot of barbecue and grilling cookbooks that focus on grilling on charcoal grills, gas grills and of course even smokers, but I am glad that there is now an amazing barbecue book that solely focuses on smoking on the very popular Big Green Egg and other Ceramic Cookers. What I liked the most about the book is that Eric isn't a chef or as he says…
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Difficulty Level of Recipes

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