THE VIGOROUS KAMADO GRILL RECIPES by MICHELLE BATES PH.D [PDF: B08951WVDW]

• Title: THE VIGOROUS KAMADO GRILL RECIPES: STEP-BY-STEP RECIPES AND TECHNIQUES FOR THE UNIVERSE BEST BERBECUE
• Author: MICHELLE BATES PH.D
• Pages: 77
• Publisher (Publication Date):May 24, 2020
• Language: English
• ASIN: B08951WVDW
• Download File Format: PDF

Americans have been cooking food over an open flame since before the Pilgrims arrived. But grilling, believe it or not, has an even older story. It began over 500,000 years ago after the domestication of fire. Grilling as we know it, however, began to gain popularity more in the 1940s and 50s with backyard and camping barbecues.
This is where the big green egg and hamburger story begins. It starts with an idea in China that made cooking rice efficient and then transformed into what we now know as the Kamado grill.
Archaeologists have found Lerkastruller and stoves used for cooking in all parts of the world. One of the oldest – more than 3000 years old – clay pots have been found in China. Some had, just like a Kamado, damper and doors for better heat regulation. Clay stoves have been used in many different ways all over the world, in Japan were used “Mushikamado” at the Feast ceremonies to steam rice. Coal and dry twigs or straw and wood were used As fuel. These round clay pots are the predecessors of the modern Kamado grill.
A Kamado (竈) is traditionally a Japanese wood-fired stove or oven. The Japanese character for Kamado is 竈. Literally translated, it means “place of the Cauldron.” A movable Kamado is called in Japan for “Mushikamado” and was discovered by the Americans after World War II. After the war they took the “Mushikamados” home and nowadays they are widely used in the United States as a Kamado or barbecue grill. Mushikamadon is a round clay pot with a detachable lid of curved clay and is mainly used in southern Japan.
Modern Kamado grills are now made from a variety of materials such as heat-resistant ceramics and other refractory materials, traditional terracotta, and a mixture of Portland cement and crushed lava. The kamado’s surface treatment can also vary from high-gloss ceramic glaze, paint, or ceramic tiles. Modern ceramics and fireproof materials protect the grill from cracking that previously could be common. In addition to the outer shell in ceramic, there is also a ceramic container for charcoal inside the unit. There is an opening in the lower part of the kamado for the air supply, and an adjustable withdrawable air vent at the top of the lid. The temperature is regulated by adjusting these two valves. One or more grill grids over the fire are used as cooking surfaces for the food.
Usually a Kamado grill is heated by charcoal (although there have been experiments with gas-fired or electric Kamado-like models). One of the purposes of using a ceramic construction is that there should be no substances that contaminate the taste (metallic taste) in the cooked food, according to the same reasoning, charcoal is the obvious choice for modern Kamado cooking. Charcoal does not leave much ash, and unlike briquettes, they do not contain any additives that can alter or distort the taste of the food. Charcoal is produced in an environmentally sustainable way. Most importantly, food cooked over charcoal gives a natural good aroma and taste.
Best Kamado recipes await you in the book.