Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience (Volume 1)

Price: $50.00 - $31.05
(as of May 29, 2025 17:39:49 UTC – Details)


The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake.
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker’s capabilities as a grill, a smoker, and an oven.
The book’s introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

From the Publisher

Asian Pork Ribs

These ribs are amazing! The Asian flair results from the use of distinctive five-spice powder with Asian Mop and Asian Barbecue Sauce. To ensure pit-barbecue tenderness, the ribs are cooked low and slow like traditional ribs. A dusting of toasted sesame seeds adds a finishing touch. Serve these with Veggie Noodle Stir-Fry (page 147) or Dutch Oven Vegetable Fried Rice (page 148).

Equipment: Plate Setter, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil

Set the EGG for indirect cooking with the Plate Setter, legs down.

Preheat the EGG to 300ºF.

Season the ribs on all sides with the five-spice powder, salt, and pepper.

Place the ribs in the V-Rack and set the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG.

Cook for 3 hours, basting with the mop every 30 minutes. At the end of 3 hours, brush with the sauce, and discard any remaining mop. Close the lid of the EGG and cook for 30 minutes, brushing with sauce every 10 minutes. Remove the ribs from the EGG.

Cut the racks of ribs in half, baste the ribs with more sauce, sprinkle with the sesame seeds, and serve.

Serves 4

Ingredients 2 full racks baby back pork ribs (8 pounds total) 1⁄4 cup five-spice powder Kosher salt and freshly ground black pepper 1 cup Asian Mop (page 195) 2 cups Asian Barbecue Sauce (page 195) 1 tablespoon white sesame seeds, toasted

Add to Cart

Add to Cart

Customer Reviews

4.6 out of 5 stars 656

4.2 out of 5 stars 102

Price

$14.46$14.46 $28.35$28.35

More Big Green Egg Cookbooks:
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. The popularity of the top-selling kamado style cooker, the Big Green Egg, continues to grow across the US and overseas. This collection of 55 recipes introduce myriad flavor capabilities from top International chefs for using the Big Green Egg.

Publisher ‏ : ‎ Andrews McMeel Publishing
Publication date ‏ : ‎ June 8, 2010
Edition ‏ : ‎ 26516th
Language ‏ : ‎ English
Print length ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0740791451
ISBN-13 ‏ : ‎ 978-0740791451
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.9 x 1.3 x 10.8 inches
Book 1 of 4 ‏ : ‎ Big Green Egg