The Kamado Smoker and Grill (cookbook review)

If you are looking for a cookbook that takes you from soup to nuts explaining things that both the novice and the seasoned outdoor cook can appreciate then this is the book for you. This book is filled with recipes that everyone can appreciate.

Tips, everyone wants tips and tricks and you will find them numbered and with a nice large banner so you know where they are. Don't know what reverse searing is? You will find the answer in this book.

While the book is loaded with pictures and step by step visual instructions I do think there could have been a few full page images of some of these delicious dishes. All in all this is a great cookbook and you don't necessarily have to have a Kamado Smoker to benefit from all the good advice as these tips and techniques have cross over to any backyard grill set up that you may have. Go out an pick up a copy.


I received a free copy of this book to review and secondly the author is one of my colleagues as a Char-Broil AllStar.

blogfest one point oh or meatious exoticus

What do you do with pounds of delicious and exotic meats, chiles and mushrooms? You set up a blogfest is what you do. "How do you do this Dogg?" Some of you may be asking. Well you can do it by instilling confidence in those around you creating a snowball affect careful not to start an avalanche or you just invite highly motivated bloggers and let them run with it. Justin at MarxFoods has been kind enough to continually supply ChezWhat with new and unusual products that have been greatly appreciated but it was getting to a point that some of the other bloggers around needed to start sharing in the bounty. MarxFoods is more than a blog and a catalog of great ingredients, MarxFoods is also a huge supplier to the restaurant industry and it is this deep well that other inspired food bloggers should be dipping into. Enough of the back patting lets get down to the grub and the grub masters. Alphabetically the other great cooks and food bloggers were and are:

Chou at Balance,


Joanne at Eats Well With Others and


Kian from Red Cook.


Everyone had a few things to work with and, in my not so humble opinion, everyone ran the ball back from the end zone to a touch down each and everytime (if the football metaphor is no good how about they hit it out of the park or won the marathon or bowled a perfect game) insert your favorite 'victory' metaphor here! You can check in on each of their respective blogs to see what they did and I will tell you what I did.

Wild boar and Kobe beef were my main ingredients and I made a medley of the Boar and a burger from the beef. This is a wild boar chop with wild boar tenderloin and wild boar sausage served with purple mashed potatoes and mashed yams.


The tenderloin was marinated for a couple of hours in liquified mulato and ancho chiles with salt and pepper and a dash of demerara sugar.


Definitely let the "wild" look fool you because this dish was wildly out of this world.




Kobe beef sliders with roasted orange peppers and roasted garlic relish on a puff pastry "bun." Have you ever wondered how to make a burger better? Kobe beef is how!


Bite size and delicious, how can you eat just one? You dont!



Better have saved room for dessert because I made a three layer panna cotta with Tahitian vanilla beans and cream layer, mulato chiles and chocolate layer, and a blueberry layer with coconut whipped cream.


I also made an apple banana, madagascar vanilla warm rice pudding with a maple sugar caramel.