Big Green Egg Basics From A Master Barbecuer- Author signed copy- *Preorder* Book ships March 29,2022

Big Green Egg Basics From A Master Barbecuer- Author signed copy- *Preorder* Book ships March 29,2022

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Grilling expert and BBQ sauce master, Ray Sheehan, knows how to make the most of the Big Green Egg. With his clear and inviting instruction, novices will have all they need to get started, plus a repertoire of showstopping dishes.

Comprehensive sections like How It Works and Temperature Control cover Big Green Egg basics, ensuring everyone feels safe and savvy around their new equipment. When it’s time to fire up the grill, easy recipes such as New Orleans Style Barbecue Shrimp and Hoisin Glazed Pork Chops are only the start. Learn to smoke low and slow with beginner-friendly projects like Texas Style Brisket and Burnt Ends, or Honey Sriracha Chicken Thighs. Roast sweet potatoes to slather in pecan butter; sear coffee-rubbed strip steak and top with a flavor-packed chimichurri. Ray’s award-winning sauces elevate each approachable dish to the next level.

Full of straightforward direction, one-of-a-kind recipes and invaluable insights on kamado-style cookery, this is the perfect resource for all Big Green Egg newcomers.

Praise for Big Green Egg Basics From A Master Barbecuer:

“These are great recipes and awesome photos from a truly talented master griller.”
--Meathead Goldwyn, AmazingRibs.com, Barbecue Hall of Fame Inductee 2021

“If you've been blessed to own the Ferrari of the world's best barbecue grills then you absolutely need Ray Sheehan's cookbook. This cookbook unleashes the amazing flavor potential of the Big Green Egg with some of the most creative BBQ and grilling recipes I've ever tasted!”
--"Famous Dave" Anderson, America's Rib King and Barbecue Hall of Fame Inductee 2017

“If you want to learn BBQ from the best and you love the Big Green Egg, then you need to make this book required reading. Ray Sheehan has something for every BBQ style and no matter what your experience level this book has it all.”
--“HoJo” Howard Johnson, 2x World Series Champion and Big Green Egg Enthusiast

“Ray Sheehan will unscramble any doubts, fears misconceptions and mediocre attempts at becoming a maestro of meat in your own backyard. Start fresh by bellying up to the basics and take a deep dive with his new book.”
--Casey Webb, Actor, Comedian, Host of Man v. Food

"Ray's expertise in the BBQ industry is smokin'. This is a must-read from one of the best in the trade. You will love the knowledge he brings."
--Barbara Latimer, President, National Barbecue and Grilling Association


"Ray Sheehan’s expert knowledge and indispensable guidance will help you get the most out of your Big Green Egg. I am thrilled to learn from this barbecue master."
--Jimmy Carbone, founder of Sauce King NYC

"Ray Sheehan is a true guru of barbecue and grilling who you can trust with all manner of smoked meats and tasty sauces. Both beginners and veterans of the Big Green Egg will love this book."
--Sean Ludwig, co-founder of The Smoke Sheet and founder of NYC BBQ

“Ray's new book gives the novice enthusiast a solid foundation in kamado-style cooking, and his recipes will inspire even the most seasoned Egghead! I can't wait to try these recipes in my backyard."
--Ryan Cooper, founder of BBQ Tourist and co-founder of The Smoke Sheet

“Ray is an expert cook who shares the knowledge, insights and techniques necessary to create wonderful dishes and ensure success every time you fire up the Big Green Egg.”
--Tim O’Keefe- Kansas City Barbeque Society Judge and cookbook coauthor

“Whether you’re a Big Green Egg novice or an expert pitmaster, Ray’s book will become your go-to for all things Big Green Egg.
--Vic Clevenger, Founder of Chimney Cartel

“In his new book, Ray tackles the home BBQ aficionado’s holy grail, the renowned Big Green Egg. Eminently readable and chock-full of tips, tricks and techniques to take anyone from novice to master. Absolutely a must-read for the kamado crowd!”
--John Cohl, Culinary Entertainment Radio and Podcast Host

Ray’s got that touch that keeps a recipe feeling like comfort food but with flairs that make them stand out among your guests and tailgaters―and most importantly, on your taste buds.”
--Jane Ehrhardt, Food & Drink Editor, Tailgater Magazine

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