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Bestselling Big Green Egg Spokeschef Ray "Dr. BBQ" Lampe has written a book specifically for EGGheads packed with more than 80 great recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker.
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.
- Sales Rank: #18276 in Books
- Brand: Andrews
- Published on: 2016-10-04
- Released on: 2016-10-04
- Original language: English
- Dimensions: 8.50" h x .60" w x 8.70" l, .0 pounds
- Binding: Hardcover
- 160 pages
About the Author
Ray Lampe a.k.a. Dr. BBQ grew up in Chicago and spent the first 25 years of his adult life in the family trucking business. In 2000 that all changed when he moved to Florida and began his career as an outdoor cooking expert. These days Ray spends his time writing and traveling all in pursuit of excellent grilled and smoked food. He's written 8 books, he's the national spokesman for The Big Green Egg and in 2014 he was inducted into the BBQ Hall Of Fame.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Lacking
By REELDOC
I own a BGE and am a fan of Ray Lampe. In fact he even lives in my town so I was excited about reading this book. However I found much of the information lacking and or inaccurate. Perhaps I missed it but there are several pizza recipes but no instructions on how to heat the egg to very high temperature required to cook them. He uses the fire starters to light the charcoal but these have chemicals. I, and many other "eggheads" have found the stovepipe lighter works best. He says when you are done cooking to close all vents and let the egg cool down. This is indeed the company's recommendations. However living in semi-tropical and ultra-humid Florida, I found doing so produced mold and mildew on the grate, inside cover and firebox. So I do the opposite:open the vents wide and burn every thing done. Finally he talks about the convEGGtor without showing what it is. Thus there are inattention to details and misinformation. I am very disappointed.
0 of 0 people found the following review helpful.
Great addition to my cook book library.
By Scott C.
So far it seems simple for people to use and well laid out without overwhelming people with information. I have not finished going through the book yet, but i look forward to trying some of his recipes on my Big Green Eggs soon. I have enjoyed Ray Lampe's other BBQ books very much and this looks to be a great addition to my cook book library
1 of 1 people found the following review helpful.
A Gift.
By Alex Heath Exp
Great Book. My Brother loved it as a birthday gift.
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