Go Kamado is the beginner's essential playbook. Chef JJ starts off by explaining the basics: How a kamado is constructed; how to adjust the temperature using the vents; grilling; smoking; roasting; and baking. A kamado is truly a versatile grill. 

The recipes included span from quick Asian inspired tacos to reverse-seared ribeyes and smoked briskets that take all day. They're written in both Imperial and Metric measurements and in a friendly, easy to understand way. Chef JJ makes using all of the kamado's cooking styles feel accessible and possible even for beginners. 

Just as much care is given to flavor and texture as is given to the technical instruction. The recipes are flavorful and inventive, instead of being sixteen kinds of BBQ sauce on meat. Don't get me wrong - there's still a lot of BBQ sauce and this book is full of meat, but that's not ALL there is. There's even soup! 

Go Kamado is the book I'll be cooking out of all summer long. If you or someone you know have a kamado, Big Green Egg or other egg-shaped ceramic grill, Go Kamado will be the essential book for summer grilling, smoking, roasting and baking.

Chef Boston was introduced to using a Komada grill and is the one he prefers when entertaining guests for outdoor meals. The Komada grill has a temperature and heat control that helps you to get your food done exactly like you want it. This grill smokes, bakes, grills and roasts food!
Chef Boston discusses the history of the grill, he shows you diagrams of it, he shows you what kinds of pans and utensils to use with the Komada grill, how to start it up, and how to troubleshoot any problems it has.
You will thoroughly understand how to use the cooking techniques of this grill after you finish reading the descriptions of how to do so in the book.
You will find recipes for wild game such as venison, antelope, stuffed alligator, and quail, with included side dishes and sauces. The directions are easy to follow, the ingredients can be bought locally, and you should have the tools already in your kitchen.
The Asian beef and mushroom tacos look scrumptious and easy to make in a short time. The recipe for Beef Tenderloin looks delicious, the directions tell you exactly how to use the grill to smoke it, and you can have a chef - worthy steak in no time!
You can even make your own homemade pastrami in your grill, if you soak and spice it beforehand, what an amazing grill!
You can even make cake and buttermilk biscuits with this grill, you will be amazed at its versatility - I want one!

Described as “little balls of potato magic”, “Tater Tots” are the ultimate leftover. Tots! is dedicated to the myriad ways you can eat a potato tot.

Many people grew up enjoying the potato tot, but even those who have never heard of it maybe find a new taste delight here. Whether you choose to make your own or buy them, you will find a recipe for all occasions.

After a very brief introduction, the book is divided into five chapters:

Tot Basics
Tot’Petizer‘s: Small Bites With Big Flavor
Tot O’ The Morning To You: Tots At The Breakfast Table
Tot-Ally Satisfying: Tots In The Main Attraction
Sweet Tots For Your Sweet Tooth: Tots Do Dessert

Starting with Choosing Your Tots, Tot Basics explains the different kinds of tots. This also includes a quick defrosting frozen tots tip.

Moving on to Cooking Your Tots, the pan fry, deep fry, and baked options are discussed. If you want Homemade Tots, two recipes are provided for both potato and veggie versions.

Rounding out the end of the Tot Basics chapter are several easy recipes for Seasonings, Sauces, And Dips.

Each of the recipes throughout the book includes a brief description, serving size, and easy to read instructions. Several also include variations or notes in order to refine or personalize the recipe.

Several of the recipes throughout the book include a lovely full-page picture. There is even a timeline of potato tots Included.

Funny And Innovative

The author’s sense of humor is delightful. Throughout the book, it is on full display, as evidenced by simply looking at the chapter names.

Having been one of those people who did not grow up on potato tots, I found all of this new and interesting. I’ll probably start out with store-bought, but I will definitely want to try some of the recipes with homemade as well.

The one thing I found very surprising was the recipe for eclairs. It never occurred to me that you could make them with potatoes.

See the full review and the recipe for Cheeseburger Tot Sliders at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.

I have a Big Green Egg, which is like a Komado grill. I was curious to learn some tricks and good recipes from the Go Kamado book. The introductory pages are a great visual aid to using the grill. There's even a chart that shows different smoking woods and their features. Recipes are organized by type of item grilled, including a section on wild game (e.g., antelope medallions or smoked goat bolognese). Other recipes include homemade pastrami, , citrus-glazed pork loin, grilled watermelon salad, and even a chocolate cake. Clearly grilling isn't the only thing you can do in your Komado grill. Each recipe has a handy visual aid at the top of the page that gives prep time, cook time, serving size, type/temp of heat, and cooking surface. The recipes are easy to follow. Photos could be a bit more colorful--seem rather drab and less appetizing. But, I'd definitely try the recipes in this book--a great guide to a great grill.

The book starts with a thorough 'Introductory' section with an explanation of what the Kamado is and how it works, and tips on different cooking techniques that you are able to do with the grill.

Mainly this book expects you to want to cook meat/game/seafood with your grill. There are many recipes for a variety of meat, and no section for vegetables, but there are sections for sides and desserts. The recipes are brusquely worded, and the photographs are masculine, rich, brown, extra meaty and intentionally casual. But, the 'Stuffed Alligator' and 'Smoked Goat Bolognese' are just not for me, and the feeling of the book is more macho then instructive.