Books in the Big Green Egg series

More than eighty recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker by the bestselling author of Flavorize.Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30-year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do.Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn how to make Dr. BBQ's favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.

The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic cooker, the Big Green Egg.

"e;Shows Egg owners how to get the most out of their grills, with more than 50 recipes and tips from 15 chefs . . . this book is made for Eggheads."e; -Publishers WeeklyThis book takes cooking with the Big Green Egg to the next level with fifty-five recipes for professional chefs and experienced home cooks along with profiles of fifteen international chefs, explaining how they discovered the Big Green Egg, as well as why and how they are using it in their professional kitchens.Inside you'll find recipes ranging from smoked fish to grilled pizza, and roasted carrot salad to apple tart. Just some of the recipes include:Eggplant Steaks with Fennel-Rosemary Dressing and Buffalo MozzarellaSmoked Warm Salmon on Beet and Broad Bean Salad with Horseradish SauceCalzone with Sausage and RicottaBaked Truffle Potatoes with Mushrooms and Vanilla OilPork Belly with Sage, Roasted Grapes, and Bean SaladPuffed Pancake with Peaches and Plum CompoteIce Cream Cake with Whipped Cream and Blackberries

Let celebrated Chef David Rose show you how easy it is to use the Big Green Egg, the most versatile, outdoor cooker of all time. It does more than just grilling, it's EGGin'!