Goodman Ken - More BBQ and Grilling for the Big Green Egg and Other Kamado-Style Cookers: An Independent Cookbook Including New Smoking, Grilling, Baking and Roasting Recipes

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To my wife, Cindi; my children, Greg and Rebecca; and to all my familywhether by blood, marriage or smoke.

Cooking outdoors is more than good food. Many gatherings of family and friends include a barbecue or cookout. Its a very social event, surrounded by great food, in the warm sun, with lots of stories and goofing around. The kids can also have free range and have their own adventures. A catered event is good, but being able to provide an afternoon or evening of homestyle, backyard comfort food will inspire you to express your passion for cooking on the Egg and all the good times and memories that come with it.

When I was finishing up my first cookbook, Smoke It Like a Pro, I curiously determined that I had another cookbook in me. I was passionate about creating and sharing recipes and techniques about cooking on the Big Green Egg and other Kamado cookers. This second book continues well beyond the first book and details more recipes for the Big Green Egg that are adventurous and fun to make. These recipes take eggheads to new places with new flavors they may not have dared try before. None of these are hard to make, and they will add different techniques and approaches to your repertoire of delicious dishes on the Egg. Consider it this way: most Big Green Egg owners got started because they wanted to do more than grill burgers and dogs on a gas grill. Now that you know how to cook on the Egg and are well accustomed to its versatility, why not kick it up a notch or two? I trust this book will help you do just that. Even if you are new to the Egg, you will learn fast.

The Big Green Egg and I have been keeping each other company since the year 2000.

I am not a chef or a cook but rather a food enthusiast. I grew up with a large family of one brother, four sisters and 38 first cousins. Everyone in my family is a great cook. Several were farmers, and I grew up on farm-raised meats, fruits and vegetables. Every gathering centers on family and food.

In 2006, after seeing barbecue competition shows on TV, I asked Cindi if she would consider entering competition barbecue contests. We first became certified Kansas City Barbecue Society (KCBS) judges. We judged a few contests and decided we could cook just as well as the competitors. We also became members of the New England Barbecue Society (NEBS). After winning our first $5 plastic trophy, we were hooked! In 2007, we were awarded the New England Barbecue Societys (NEBS) Rookie Team of the Year!

We have won many awards and have competed twice at the Jack Daniels World Championship Invitational Barbecue in Lynchburg, Tennessee, and once at the American Royal Invitational in Kansas City, Missouri.

In addition to competing, for the last several years we have also been performing food demonstrations at Big Green Egg dealerships in New England and New York for Tarantin Industries, the Big Green Egg distributor. We demonstrate the versatility of the Egg with all we cook.

This second book is set up differently than my first book, Smoke It Like a Pro. This book has chapters for certain kinds of food, meats, vegetables, baking, casseroles and desserts. The first book had separate chapters showing the style of cooking, such as grilling, smoking and deep-frying, and the cooking technique for each. Chapter 10 of this book includes much of the same information and techniques and understanding how the Egg works.

I am confident that this book will further your passion for cooking on the Big Green Egg and cooking outdoors for friends and family. I believe that when Eggheads go to restaurants and order something different or special, that they intuitively wonder, How can I cook this on the Egg? With this cookbook, youll learn new techniques, tricks and recipes to fulfill your Egg-loving dreams.

When it comes to beef and lamb, there are so many different cuts that are well suited for barbecue or grilling. Steaks, roasts, kabobs, burgers and meatballs are all outdoor favorites. Beef is very prevalent in the United States and South America, but it is widely available all over the world, including Asia, the Mediterranean and the Middle East. Lamb is very popular in the Mediterranean and the Middle East but is now widely available and cooked worldwide. The same cut of beef is cooked differently depending on the region it comes from. Steak and hamburger do great all by themselves when grilled with just salt and pepper to medium rare. Choice or higher grading is best. While some people can eat a good, simple steak meal after meal, I prefer to mix it up with different marinade flavorings, spices and even stuffing. This attention will also allow you to enjoy lesser grade beef. You can create different flavors, and they are all delicious.

Grilling beef and lamb over a charcoal fire is the best way and, to many, the only way to serve it. Whether its a sear for fast cooks or a bark for slow cooks, the smoke flavor produced by this method is without comparison.

Pork is my favorite. The spectrum goes from juicy butt and shoulder to leaner pork chops and loins, and dont forget the ribs and bacon!

The cuts, like pork butt and ribs, are greatly benefited by longer cooking times at lower temperatures. The leaner pork chops and loins, I believe, require a brine to keep them juicy because they have so little fat. The pork today is raised to be much leaner than it was thirty years ago, but as the saying goes, Where theres fat, theres flavor. Heritage breeds of pigs are more readily available and have more of the pork flavor that I grew up with.

The recipes in this chapter barbecue or grill many different ways. The flavors depend on the region, local customs and available ingredients. Pork can be slow cooked, brined, stuffed, smoked or grilled. Its all good. After all, its pork!

Many people prefer to eat poultry over red meats. I prefer juicier dark meat over white meat, but white meat can be aided with brine and by making sure you dont overcook it. These recipes demonstrate how chicken and poultry can be grilled or smoked, and show off many different spices, glazes and marinades, explaining why poultry is so popular around the world. As with all foods cooked over charcoal, the hint of smoke adds the perfect flavor accent to chicken and turkey.