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

334 Pages·2015·16.53 MB·English

by  Mitchell

SMOKE IT LIKE A PRO
ON THE BIG GREEN EGG & OTHER
CERAMIC COOKERS
AN INDEPENDENT GUIDE WITH MASTER
RECIPES
FROM A COMPETITION BARBECUE TEAM
ERIC C. MITCHELL
PITMASTER OF THE COMPETITION BARBECUE TEAM YABBA DABBA QUE!
AND CERTIFIED JUDGE BY THE KANSAS CITY BARBEQUE SOCIETY
Begin Reading
Table of Contents
About the Author
Copyright Page

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DEDICATION
To my wife Cindi, my children Greg and Rebecca, my mother and father,
Madeline and Warren and to all my family, whether by blood, marriage
or smoke.

INTRODUCTION
The Big Green Egg and I have been keeping each other company since
the year 2000. We were first introduced by my brother-in-law, Bill
Tombari. Bill and his wife Sandy had a pool and outdoor patio where
they liked to entertain. When Bill turned 50, Cindi and I wanted to give
him something special. After a lot of research, we decided he needed a
Big Green Egg so he could entertain by smoking, grilling and baking to
his heart’s content. Bill loved his Egg and said I should get one, so I did!
I am not a chef, but rather a “food enthusiast.” I grew up with a brother,
four sisters and thirty-eight first cousins. All my family members are
great cooks. Several were farmers, so I grew up on farm-raised meats,
fruits and vegetables. Every gathering still centers on family and food.
After I got my first Egg in 2000, I started learning to barbecue, grill and
roast meats that I never had before. I was so obsessed that we traveled
all the way to Maryland to cook at three Eggfests in Waldorf. We
brought back more Eggs!
In 2006, after seeing barbecue competition shows on TV, I asked Cindi
to consider entering competition barbecue contests with me. She said
yes, so we became certified Kansas City Barbecue Society (KCBS) judges.
After judging a few contests, we decided to compete. We became
members of the New England Barbecue Society (NEBS). Our first trophy
was plastic and was worth $5, but we were hooked! In 2007, we were
awarded the NEBS Rookie Team of the Year. Since then, we have won
many awards. We’ve competed twice at the Jack Daniel’s Invitational
World Championship of Barbecue in Lynchburg, Tennessee, and once at
the American Royal Invitational in Kansas City, Missouri.
KCBS contests have four barbecue meat categories: chicken, ribs, pork
shoulder and brisket. In New England, many KCBS contests also include
a NEBS grilling contest of four categories, such as beef tri tip, Cornish
game hen, pizza, wrapped in bacon or dessert. I had never cooked in
some of the categories, but as we competed I began to get more
comfortable with the Big Green Egg’s versatility. We seared steaks,
roasted venison tenderloins and baked pies.
comfortable with the Big Green Egg’s versatility. We seared steaks,
roasted venison tenderloins and baked pies.
For the last several years, Cindi and I have been performing food
demonstrations at Big Green Egg dealerships in New England and New
York for Tarantin Industries, the Northeast Big Green Egg distributor. We
average twelve demos a year. We demonstrate the versatility of the Egg
with all we cook.
I trust that this book will bring out your passion for cooking on the Big
Green Egg. I have half a dozen Eggs that we use all the time. In fact,
everywhere I have a pillow, I have an Egg!
—Eric C. Mitchell