Ray Lampe's Big Green Egg Cookbook: Grill, Smoke, Bake & Roast (Volume 3)

Great book for those with a Big Green Egg. Ray Lampe simply loves his and it has some great ideas. If it's just for the BBQ'd watermelon, which to be perfectly honest has totally rocked our world, it's worth buying this book! We sprinkle ours with garlic granules and cayenne pepper. It's like vegan tuna steaks! Totally delicious. The only thing I would say - it is definitely more for meat lovers... which I know is to be expected with BBQing but nevertheless there are some great ideas and we've learnt a lot about how to use our Green Egg more efficiently from his introduction. Even though we don't eat much meat, we've really enjoyed this book and will continue to use it. Ray's enthusiasm is infectious and definitely motivates you to use your Egg more and helps fuel our passion for this great invention.

Great recipes easy to follow and adapt. Best BGE book by far and only £10 on Amazon if you have a BGE then this is a must buy.

I found this book very interesting and would recommend it. The author seems to have had a long affiliation to Big Green Egg (BGE) company and its founder and talks passionately about the product that he has demonstrated across USA and beyond. The passion is clear and infectious and after reading some of the material I was impressed by the tricks he uses to get flavour. Essentially the BGE is an oven / grill / hot smoker all rolled into one unit provided you buy the correct accessories. He explains that if you have the cast iron grill plate then the thing works with direct heat and that will grill your meat to perfection and will add some smoky flavour if you throw in a few pieces of apple, cherry, oak wood. That is the easy bit. If you add the Conveggtor accessory (a ceramic plate with legs) it stops direct heat and you now have a gentler heat source. If you add the pizza stone then you can cook pizza at 550'C (something a domestic oven cannot do!) The pizza stone at lower temperatures can be used to bake bread and bake many other items. If you now still using indirect heat replace the pizza stone with a grill with holes in it and set the temperature to say 100'C and add some wood chips you have converted the BGE to a hot smoker. In this mode a few trout fillets will be cooked to perfection in about 30 to 40 minutes and verses shop bought smoked fish the taste is better, it is served warm and the price just 10% of the ready bought smoked stuff!. There are many recipes that I feel are very good ideas for using the BGE but as he uses Fahrenheit (conversion table is provided at the end) and he uses materials that either have different names in Europe or are unique to USA I was less enthusiastic as a European. I believe you should just use the basic techniques and ideas rather than slavishly following his recipes ...which he actually suggests that you should do anyway. I found the setup procedures, and how to light the BGE and clean away the ash etc very useful and he carefully explains some basic safety considerations. He suggests using surgical gloves to remove dirty grills when cold after use, and to cover the Conveggtor with aluminium foil plus use drip trays to keep things clean... He chooses to my mind some odd recipes to cook ...such as a hamburger in a bun, which if you are doing a BBQ and making the effort I think I would be more into a leg of lamb etc. Despite some reservations I would recommend the book for anyone spending the kind of money a BGE costs and I would study it before making the "expensive" purchase so that you can be sure that you have ALL the accessories that you will need for your type go cooking.

I bought this book as a birthday present for my son who is the proud owner of a Big Green Egg. He was delighted with it and really enjoyed looking through the pages getting ideas for his next BBQ - which I hope we will be invited!! He uses the Big Green Egg all year and has suggested he may even cook the Christmas turkey on it this year.

Easy to follow, some ingredients not heard of but obviously an American recipe but value for money. Thanks

I cooked a couple of recipes from here, it was good, but there are better options. The best BBQ/smoking book I recommend to everyone is the Weber's BBQ Bible. This is full of useful information, and althoughfor Weber it covers smoking/grililng/BBQ/slow cooks which can be used for the Kamados. (I have a Kamado Joe, so not tied to brands). It has technical/science explainers which is great.

As a new BGE owner I didn't want another cookery book I wanted a bible on what to do and how to do it. Ray is obviously a passionate BBQ individual, he is American and that's what they do, but for us Brits learning to cook outdoors 24/7 it is perfect.

Good book. Cheaper on Amazon than direct through the company. Book in great condition. Not the best Green Egg book but nice to have.

I picked up this BBQ book after getting my Big Green Egg, and it’s been a game changer. The first thing I noticed is how easy the recipes are to follow, even for someone still figuring out the Egg. It’s not just a recipe book—it teaches technique, temperatures, and little tricks that really improve the results. So far I’ve tried ribs, chicken, and pork shoulder, and they all came out way better than before. The photos help a lot too, since you can see exactly what things should look like. If you own a BGE and want to get the most out of it, this book is a no-brainer.

Ray empieza con lo basico y te lleva a decubrir fantasticas maneras de aprovechar al maximo tu BGE con platillos deliciosos. Apenas he probado algunos y estoy anciosos por probar los demas.

un bon cadeau pour les cuisiniers big green egg

it was a gift very happy

Dr. BBQ Ray Lampe erklärt rund 80 verschiedene Gerichte. Allerdings sollte man schon etwas Fortgeschrittener sein, für Webxxxx Wissenschaftler. Die Gerichte sind sehr US BBQ lästig, auch sehr viele Low and Slow Gerichte. Das Buch ist auf englisch geschrieben, im Anhang findet man eine Umrechnungstabelle.