Big Green Egg Basics From A Master Barbecuer

Grilling expert, Ray Sheehan, knows how to make the most of the Big Green Egg. With his clear and inviting instruction, novices will have all they need to get started, plus a repertoire of showstopping dishes with his new book, Big Green Egg Basics from a Master Barbecuer (Page Street Publishing, Co. Comprehensive sections like How It Works and Temperature Control cover Big Green Egg basics, ensuring everyone feels safe and savvy around their new equipment. When it’s time to fire up the grill, easy recipes such as New Orleans Style Barbecue Shrimp and Hoisin Glazed Pork Chops are only the start. Learn to smoke low and slow with beginner-friendly projects like Texas Style Brisket and Burnt Ends. Roast sweet potatoes to slather in pecan butter; sear coffee-rubbed strip steak and top with a flavor-packed chimichurri. Full of straightforward direction, one-of-a-kind recipes and invaluable insights on kamado-style cookery, this is the perfect resource for all Big Green Egg newcomers.