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Imperial Library
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Index
Cover
Title Page
Copyright Notice
Dedication
Introduction
Fire, Fire!
Kamado Components and Accessories
Fire: How Everything Works
Smoking Basics
Grilling Basics
Baking Basics
Smoking/Bbq
The King of Texas: Beef Brisket
Smoked Chicken Halves
Texas-Style Smoked Turkey Breast
Pork Shoulder (Boston Butt) & Slaw
Meat Candy (a.k.a. Pork Ribs)
Things on a Stick
Smo-Fried Wings with Habanero BBQ Sauce
Dry-Brined Tomahawk Rib Eye with Compound Butter
Rack of Lamb with Red Wine Reduction
Beef Plate Ribs (Brisket on a Stick)
Sriracha Peach-Glazed Pork Chops
Braised Lamb Shanks
Steak Kebabs with Chinese Garlic Sauce
Disney-Style Turkey Leg
Asian BBQ Shrimp
In Between the Buns
Maple Brunch Burgers with Fried Egg and French-Toasted Brioche Buns
Pastrami’d Tri Tip Sandwich
Cowboy Burger
Tequila Lime Steak Tacos with Fire-Roasted Corn Salsa
Nashvegas Hot Grilled Chicken Sandwich
Pork Belly Bao with Asian Slaw (How Bao Dat)
From the Sea
Seared Scallops
Jack Daniel’s Tennessee Honey–Glazed Cedar-Planked Salmon
Roasted Whole Red Snapper with French Pistou Sauce
Cioppino
Seafood Paella
Fire-Roasted Chipotle Lime Oysters
Sesame-Crusted Ahi Tuna Steak with Sriracha Mayo
Colossal Lobster Tail
On the Side
Smoked Mac & Cheese
Mexican Street Corn (Elote)
Smoked Apple Baked Beans
Twice-Smoked Taters
Fried Green Tomatoes with Chipotle Rémoulade
Bourbon Candied Carrots
Hot Smoked Tater Salad
Fully Baked
Neapolitan-Style Pizza
Chicago-Style Deep-Dish Pizza
Jalapeño Cheddar Cornbread
Torta de Ron (Chocolate Rum Cake)
Maple Bacon Oatmeal Cookies
Acknowledgments
About the Author
Index
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Contents
Copyright
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