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Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill Hardcover – June 8, 2010


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Frequently Bought Together

Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill + Grill Gripper for Ceramic Kamado Grill Such As Big Green Egg, Primo, Grill Dome Etc. + V Rib Rack for Big Green Egg, Primo, Kamado Ceramic Grills
Price for all three: $72.50

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Product Details

  • Hardcover: 320 pages
  • Publisher: Andrews McMeel Publishing (June 8, 2010)
  • Language: English
  • ISBN-10: 0740791451
  • ISBN-13: 978-0740791451
  • Product Dimensions: 10.6 x 8.9 x 1.3 inches
  • Shipping Weight: 3.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (183 customer reviews)
  • Amazon Best Sellers Rank: #7,622 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ed Fisher is the founder of Big Green Egg and began selling them in 1974. Today Big Green Egg is the largest manufacturer of ceramic cookers with dealers in 24 countries.

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Customer Reviews

My fiance is enjoying the book and his Big Green Egg.
Michele
The cook book has allot of great ideas can't wait to try some of these recipes when the weather permitted.
Gilbert W. Sharp
Very easy to follow instructions, great recipes and pictures!
gamecock88

Most Helpful Customer Reviews

53 of 54 people found the following review helpful By ExPat - Avid Reader on September 30, 2010
Format: Hardcover Verified Purchase
As a newby to the BGE Egghead group I love this book. Not just the recipes but the information in the front is very helpful. It explains how to cook with direct heat or indirect, gives you lots of tips. I went and bought a plate setter and cooked my first pork loin using the indirect method and followed their tips. It came out so juicy and cooked to perfection. I am now going to advance to mixing rubs :) The local BGE dealers sell the same book for $50 so I loved getting it for such a good price on Amazon.
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117 of 128 people found the following review helpful By trevor bajus on January 17, 2012
Format: Hardcover Verified Purchase
Don't get me wrong- I love my Big Green Egg- but for a big clay pot with two holes, it takes a while to master. Cooking at medium or high temperatures is a snap, but I was hoping this book would cover things like how to control the fire. How to build a wood fire best suited for pizza? How do you build a fire to smoke a brisket all night without it going out or destroying your brisket? If your fire is too hot, should you close the bottom vent a little? Close the top vent a little? Close them both equally? Unequally? How long can I expect different kinds of wood to burn?

Instead, the first quarter of the book extolls the virtue of your purchase, how it makes you smarter and sexier, but not a smart and sexy as you'd be with every single accessory they make. Then you get recipes for bruscetta, quiche, and cobbler.

Those are not the thing I bought the BGE to cook. I doubt you did, either.

I'm fine with having to learn by doing, but spending $100 on a brisket and then waiting 12 hours to find out if you guessed how to not destroy it seems to be a time consuming way to learn how to use the BGE.

And again- I love it- when IO cook stuff at temps above $350 or so, it's solid gold. Chicken is not something I get too excited about normally, but it's a whole new thing in the BGE. I did our turkey in it this Thanksgiving and it was the best turkey I have ever tasted. I don't want to sound immodest, but it was the BOMB, yo! And I am a man who buys a whole organic turkey at least once a month and cooks that up weekly.

Still, the perfection of the low and the slow eludes me. Sigh. The internet is strangely silent on this too- or my googling skills have yet to ferret out the secret of how to cook something for 16 hours with drying it out.
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51 of 55 people found the following review helpful By USERBOSCO on January 17, 2011
Format: Hardcover Verified Purchase
For anyone that grills and is just moving to the joys of Green Egg, this book is a must have. However, the writers (who are with the company), really should consider putting together a chapter on the art of managing airflow and heat in the egg. It is an art, and there is a learning curve to figuring out the nuances of getting the egg up and - more importantly - down in temperature. I love my egg, and I've got it figured out now, but a primer would have been helpful. Food for thought.
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15 of 17 people found the following review helpful By Bidgie on December 27, 2012
Format: Kindle Edition Verified Purchase
Save your money and time. This book is not helpful in understanding the basic reasons you bought the egg. Way too many details about food you will never cook or even consider cooking. Where is the meat and potatoes?
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9 of 10 people found the following review helpful By Melbettis on August 19, 2011
Format: Hardcover Verified Purchase
I ordered this book for my husband for Father's Day. When we first looked at the pics we thought WOW, this is amazing! But, once we tried to make a couple of the recipes we realized they took a very long time and in most cases required equipment for the Egg that we didn't have.
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22 of 28 people found the following review helpful By C. Freeman on July 7, 2012
Format: Hardcover Verified Purchase
I've had my Green Egg for more than 15 years, and I am often looking for new recipes suited for the Egg, thus I was excited to buy this cookbook. I've used the cookbook for a year, and whenever I go to use it, I experience the same sensation: the majority of the recipes are just too glamorous. I will go to this cookbook when I am hosting royalty, but not when I'm having friends over to enjoyable, fun meal.
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23 of 30 people found the following review helpful By SMOKINJOHN on September 23, 2010
Format: Hardcover
Being a first time BGE user, I thought this was the book to have, but it had quite a few froo-froo recipes that I would never make. It's got nice pictures and a few good recipes. I've had my egg for a month now and have found that recipes on line are good for beginners, and then it is just trial and error, and writing down everything, including times, temps, weather conditions, what rub was used, how long it marinated, etc. So far I have made pulled pork and brisket and both turned out incredible. I would recommend the Smokology book for beginners.
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10 of 12 people found the following review helpful By M5 on June 23, 2011
Format: Hardcover
This is a good cookbook for BGE owners, and really owners of any of the other similar Kamado type of cookers out there (Big Steel Keg, Primo, etc.). A lot of the recipes tend to be on the higher end of the scale (like fine dining done BGE style), but still there is quite a bit of information and many ideas in the book even if you don't actually do the entire recipe exactly as they have it. I have made several things from the book's recipes and adapted many others and I find the cooking times and recommendations of temp etc. to be fairly good. Nothing has turned out poorly (so that's good). Great photos too, which is always nice. All in all I find it to be a pretty good addition to my BBQ/Smoker cookbook shelf. Not sure I would recommend it for a complete novice though, primarily because the recipes tend to be a bit advanced if you're just starting out.
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