Dutch Oven Cooking

The Complete Wood Pellet Barbeque Cookbook

By: Bob Devon

Cookbook Features:

  • Over 188 Wood Pellet Recipes
  • All the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker
  • Learn a whole new way of preparing your favorite foods
  • BBQ Theme included

List Price: 14.02

Your Price: $10.52

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The Ultimate Guide and Recipe Book for Wood Pellet Grills

By: Bob Devon

Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.

Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat.

Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.

If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

Reviews:

"Devon explains the basics of equipment and has impressive, easy-to-follow recipes designed to coax the most flavor from meat, seafood, and vegetable dishes. VERDICT: This excellent cookbook should not be overlooked." -- from LIBRARY JOURNAL

"The versatility of wood pellet grills make them an attractive option for barbeque and grilling in an appliance that allows more control over temperature and flavor. He suggests woods and even wine pairings. Devon's guide is great for pellet grilling and outdoor cookery." -- from PUBLISHER'S WEEKLY

I've been grilling for many years, but just recently I decided to up my game, and bought a Traeger (Lil Tex). I'm completely new at using such a beast, so I've been reading all I can on the subject and even attended a little one day "bbq school" nearby. At this point I have a pretty good sized stack of BBQ books, but for where I'm at in terms of BBQ knowledge, and in particular slow cooking with a pellet grill, this is now my go-to book. Why?

1. Other BBQ books are either grilling books in disguise, or assume that you are using some ancient sort of charcoal or non-pellet wood burning technique. So when they give you cooking advice and notes, I have to take everything that they say with a grain of salt, which makes something that is already complex and challenging, even more so.

2. The book contains a lot of really useful reference material. And other reviewers saying that you could obtain this information elsewhere is besides the point (that's really true of all information is it not?). The great thing is that I can lug this book around, and look up information like what types of pellets go with what sorts of meat. What are the internal temperatures for each given meat type that I should be looking for that correspond to the "done-ness" of the meat (well, medium, rare etc.)

3. There are recipes for making several different kinds of rubs and sauces, and just as importantly there is detailed discussion about how to use these.

4. This isn't a book with a huge number of recipes, like maybe a half dozen or so for each type of meat, plus a few sides and deserts. But the thing I really like is that the instructions are pretty detailed. For example, the first instruction is always what temperature setting to use on your pellet smoker. That is followed by instructions on prepping the meat, followed by cooking instructions. So many of the other books really just tell you what ingredients you need, and little more. For example, in another book it tells you to brine the turkey but gives you no instructions on how to do that! This book thankfully does (and really good instructions as well).

So I'm definitely a big fan of this book. The two criticisms that I have of this book is that I wish there were more pictures (detailing both the preparation steps as well as the finished products), and I wish there were more recipes. Since the number of recipes are limited, really the value of this book, imo, is that it is a noob-friendly book on cooking on a pellet smoker. Then once you get the hang of it and have done some of the recipes in this book, it will be time to move on to the other books that have more and fancier recipes.
-- GameMaker

Includes the BBQ Theme








Originally from Denver CO, Bob Devon grew up with a love of baseball and a passion for cooking. Facinated with the culinary artistry of his mother and grandmothers, he furthered his knowledge by attending cooking classes in high school. After graduation, he enlisted in the U.S. Navy and was assigned to duty aboard a Navy destroyer. Subsequent deployments to Europe enhanced his knowledge as he experienced the world of food and wine in regions around the Mediterranean Sea. His barbequing experiences span nearly 35 years and include early charcoal and propane gas units to built-in gas grills. Things changed when he discovered the versitility of the wood pellet grills where he found his niche. His dishes reflect experiences from family and life with the added influences of wood smoke. Bob and his wife Cheryl continue to entertain and share their gourmet food creations with friends and family from their home in southern California. They also delight families and children of all ages throughout the year as "Santa and Mrs. Claus".

#1 Best-Selling Recipe App with millions and millions served!


Recipe Included with this Cookbook:


  • "Slow Mo" BBQ Chicken
  •   
  • A
  • A Word About Short Ribs
  • A Worldwide Staple
  • Apple Glazed Smoked Chicken
  • Apple-Stuffed Pork Chops
  • Asian Ginger Marinade
  • Asparagus with Lemon
  •   
  • B
  • Bacon Wrapped Barbequed Corn
  • Baked Apples with Rum Raisins
  • Baked Lobster Tails
  • Baked Sweet Onions and Garlic
  • Baking with Apples
  • Barbecue Seasoning Blend
  • Barbecue Trivia
  • Barbeque Grilled Chicken
  • Barbequed Beef Tenderloin
  • Barbequed Pork Tenderloin
  • Basic Barbeque Rubs
  • Basic Buffalo Wing Sauce
  • Basic Kansas City Style Barbeque Sauce
  • Basic Memphis Style Mop Sauce
  • Basic Memphis Style Vinegar Marinade
  • Beer Simmered Sausages
  • Brine for Turkey Legs and Wings
  • Brine for Whole Turkey, Whole Chicken, and Pork Roasts
  • Brining Turkey, Chicken, and Pork
  • Brussels Sprouts with Citrus Sauce
  • Buffalo Wings
  • Buying and Preparing Fresh Pineapple
  •   
  • C
  • Cajun Spice
  • Cajun Spiced Shrimp
  • Cajun Style Turkey Breast
  • Campfire Oatmeal Cookies
  • Cherry Smoke Prime Rib Roast
  • Chicken Legs 'N Bacon
  • Choosing a Dry Wine for Cooking
  • Choosing the Wood Pellets
  • Citrus Marinade
  • Citrus Turkey Cutlets
  • Classic French Spice
  • Competition Style Barbeque Rub
  • Conclusion
  • Cooking with Beer
  • Cooking with Rock Salt
  • Cornish Game Hens with Rice Stuffing
  • Cranberry Glazed Pork Chops
  • Crispy Catfish
  •   
  • D
  • Dad's Grilled Asparagus
  • Dijon Spice Blend
  • Dill Seed Rye Bread
  •   
  • E
  • Eastern Grilled Crab Cakes
  •   
  • F
  • Fiesta Lime Shrimp
  • Fiesta Lime Spice Butter
  • Filet Mignon
  • French Lobster Sauce
  •   
  • G
  • Garlic and Pepper Beef Roast
  • Getting the Most Out of America's Favorite Vegetable
  • Good Thyme Beef Tenderloin
  • Grandma's Grilled Berry Cobbler
  • Grandma's Old Fashioned Cornbread
  • Greek Lemon Chicken Breasts
  • Greek Style Lemon Marinade
  • Grill Roasted Corn
  • Grill Smoked Mozzarella and Vegetable Pizza
  • Grilled Alder Wood Cod with Lemon and Tartar Sauce
  • Grilled Apple Squares
  • Grilled Eggplant and Zucchini
  • Grilled Figs
  • Grilled French Style Bread
  • Grilled Fresh Peaches with Cream Cheese and Walnuts
  • Grilled Orange Roughy with Spicy Mango Relish
  • Grilled Pineapple Upside Down Cake
  • Grilled Portobello Mushroom Burgers
  • Grilled Portobello Mushrooms
  • Grilled Sirloin Steak with Mushroom Sauce
  • Grilled Tuna Steaks
  • Grilled Turkey Cutlets with Mango Pepper Salsa
  • Grilled Vegetables and Pineapple
  •   
  • H
  • Halibut Suprema
  • Hawaiian Island Steaks
  • Hawaiian Marinade
  • Hawaiian Pineapple Loin Chops
  • Herb and Garlic Fillet of Beef
  • Herb and Garlic Seasoning Blend
  • Herbed Chicken with Lemon
  • Hickory Smoked Turkey Breast
  • Home Style Beef Brisket
  • Home-Style Seasoning Mix
  • Honey Lime Breast of Turkey
  • How Does a Wood Pellet Grill Work?
  • How to Make a Better Burger
  • How to Peel a Peach
  •   
  • I
  • Important Facts About Wood Pellet Cooking
  • Is It a Loin or a Tenderloin?
  • Italian Style Scallops
  • Italian Style Turkey Boats
      
  • J
  • Jamaican Jerk Chicken
  • Jamaican Jerk Rub
  • Judging Cooking Temperatures and Doneness
  • Juicy Burgers and Cheese
  •   
  • K
  • Kansas City-Style Rub
  • Kansas Style Baby Back Pork Ribs
  • Kelly's Salmon Supreme with Lemon Caper Sauce
  •   
  • L
  • Lemon Herbed Tilapia
  • Lemon Zest Halibut
  • Lemon and Herb Spice Blend
  • Lime Glazed Tuna Steaks
  • Luau Style Grilled Pineapple with Pound Cake
  •   
  • M
  • Marinades
  • Mediterranean Spice Seasoning
  • Mediterranean Swordfish
  • Memphis Style Pork Ribs
  • Memphis Style Rub
  • Mexican Stuffed Potatoes
  • Mixing and Kneading Yeast Dough by Hand
  •   
  • N
  • Northwest Grilled Salmon
  •   
  • O
  • Onion and Garlic Marinade
  • Operation and Maintenance Basics
  •   
  • P
  • Party Time Burgers and Hot Dogs
  • Pellet Grill Focaccia Bread
  • Plain Ol' Scallops
  • Pork Loin with Apple Stuffing
  • Porterhouse Steak Italiano
  • Prime Rib Rub
  • Prime, Choice, Select, or Standard?
  • Pulled Pork
  • Pulled Pork Rub
  •   
  • Q
  • Quick Grilling Times
  •   
  • R
  • Recommended Internal Temperatures of Beef and Veal
  • Recommended Internal Temps for Poultry, Seafood, and Pork
  • Roasted Dinosaur Bones
  • Roasted Garlic
  • Roasted Potatoes with Rosemary and Garlic
  • Roasted Stuffed Turkey
  • Roasted Sweet Potato Slices
  • Rock Salt Prime Rib Roast
  •   
  • S
  • Sauces for Meats and Seafoods
  • Saucy Smoked Turkey Wings
  • Sausages with Peppers and Onions
  • Savory Roast Pork
  • Savory Spice Rub and Seasoning Blend
  • Short Ribs Mediterranean
  • Sirloin Roast with Bacon
  • Smoke Roasted Potatoes
  • Smoked French Garlic Bread
  • Smoked Italian Sausage and Pepperoni Pizza
  • Smoked Spicy Tuna Melts
  • Smoked Turkey Legs
  • Smoky Grilled Mushrooms
  • Smoky Ham and Swiss
  • Southwestern Seasoning Blend and Rub
  • Southwestern Style Roast Pork
  • Special Rub and Barbeque Sauce Flavorings
  • Spice and Herb Blends
  • Spicy Rum Barbeque Sauce
  • Spicy Texas Style Barbecue Sauce
  • Stuffed London Broil with Mushroom Sauce
  • Stuffed Pork Chops
  • Sweet Lemon Spice
  •   
  • T
  • Tartar Sauce
  • Texas Style Beef Brisket
  • Texas Style Pork Ribs
  • Texas Style Rub
  • The Best Dessert Wines
  • The Best Pizza Dough
  • The Best Wine for Beef Dishes
  • The Best Wines for Burgers, Hot Dogs, and Sausages
  • The Best Wines for Chicken Dishes
  • The Best Wines for Pork Dishes
  • The Best Wines for Seafood Dishes
  • The Best Wines for Turkey Dishes
  • The Great All American Beef Burger
  • The Many Uses of Your Wood Pellet Grill
  • The Plain Ol' Hot Dog
  • The Portobello
  • The Safe Handling of Chicken
  • The Skinny on Pork Butt
  • Thyme and Garlic Turkey Breast
  • Tips for Buying and Storing Asparagus
  • Tips for Buying the Freshest Fish
  • Tomato and Basil Pizza
  • Trussing a Turkey
  • Twice Baked Potatoes with Garlic, Dill, and Cheddar
  •   
  • U
  • Unbelieveable Pepper Roast Beef
  • Uncle Bob's Basic Barbeque Sauce
  • Uncle Bob's Grilled Pears
  •   
  • W
  • Why Use and Apple Juice Spray During Cooking
  • Wood Pellet Grill Safety Tips
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