Hot Coals: A User's Guide to Mastering Your Kamado Grill, by Joroen Hazebroek, Leonard Elenbaas
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Hot Coals: A User's Guide to Mastering Your Kamado Grill, by Joroen Hazebroek, Leonard Elenbaas
Best PDF Ebook Hot Coals: A User's Guide to Mastering Your Kamado Grill, by Joroen Hazebroek, Leonard Elenbaas
Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grills—once you go kamado, there's no going back. In Hot Coals, chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyone's obsessed with this amazing, adaptable cooker. They lay out thirteen techniques that showcase the grill's range: You can bake a savory quiche, grill a flank steak, and sear Moroccan-style lamb—all in the same device. Hot Coals is packed with essential kamado techniques and information, including thirty recipes, the science behind the cooker, and the key to infusing specific flavors into your dishes. With this indispensible grilling guide, you'll be a kamado master in no time.
Hot Coals: A User's Guide to Mastering Your Kamado Grill, by Joroen Hazebroek, Leonard Elenbaas- Amazon Sales Rank: #32760 in Books
- Brand: Hazebroek, Jeroen/ Elenbaas, Leonard
- Published on: 2015-05-12
- Released on: 2015-05-12
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x 1.00" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 160 pages
About the Author Jeroen Hazebroek and Leonard Elenbaas are chefs that specialize in kamado cooking and grilling. Hazebroek has competed in both American- and European-style BBQ competitions for the past eight years, and Elenbaas introduced the Big Green Egg to world-class restaurants such as Noma and Arzak. He owns a restaurant in Holland. This is their first book, and they are currently working on their second.
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Most helpful customer reviews
6 of 6 people found the following review helpful. Perfect Kamado Techniques Book By GameMaker This book does exactly what it advertises, and does it really really well. It gives you all the knowledge you need to effectively use your kamado. It describes each part of the kamado, what it does and how it is used. It takes you through starting it up, shutting it down, and managing the temperature. It also takes you through the suggested maintenance, and safety tips. And lots more. It even talks a lot about theory of achieving various tastes and different ways you can use the kamado to cook the same meat (or whatever) differently.Oh yes, and it does throw in some meat-and-potatoes sorts of recipes, which honestly is exactly what I wanted as a noob. So kudos to the author. This is one of the best technique books I've read on grilling or bbq, and the fact that it is focused strictly on the kamado makes it a must-have book for new kamado users.And incidentally, I did my first cook this week, and it turned out surprisingly well (lots of room for improvement, but the food is already really good, based mostly on tips and techniques from this book).The complaints about it not having enough recipes is silly imo. That's now what this book is about, it's just a really kick-butt book on techniques.
7 of 8 people found the following review helpful. Really helpful By D. E. Camp I've been cooking on my BGE for about ten years and thought I knew it pretty well. Within the first half hour Spent with this book I found two thing that made a big difference in how I use my BGE. It also explains the science of the Kamado ovens. I bought the kindle version but will ordering the hardback copy for my library.
4 of 4 people found the following review helpful. I was a beginner and I am so glad I found this book and probably avoided a whole ... By Taxation Consultant Don't buy this if you're looking for recipes, but if you're a novice and have never used a kamado grill, this is the ONE book you really need. It gives you a complete course of instruction on how to set up and use your egg for a myriad of grilling, smoking, and BBQing tasks. I was a beginner and I am so glad I found this book and probably avoided a whole lot of trial and error at preparing foods of all types (meats, seafood, fowl, veggies, pizza, etc.)
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