153 Woodcleft Ave
Freeport, NY 11502
Phone: (516) 379-7777
Email: [email protected]
Facebook: The Bamboo Bar and Grill
The Best Smoker and Grill for 2019
Making your first BBQ isn’t as easy as it may seem, and The Bamboo Bar and Grill is here to help out. We bring you the best barbeque recipes so you can impress your friends and family.
Once you’ve got your new grill all setup and ready to go, there’s still one missing element and that’s a few great pellet grill recipes. You really don’t need a cookbook with hundreds of recipes, you’re better off just finding a curated selection of the very best ones – and guess what – you just did!
We’ve curated and tweaked some of the greatest, most popular, and time-tested recipes to cook using a pellet grill, and found a selection that anyone can enjoy. From proteins and main courses to more unique dishes like breads, stuffed cabbage, even mac n cheese, you can do just about anything in a smoker. There are even people who smoke water, then freeze it to make smoky tasting ice cubes for their bourbon.
Whether you’re in the mood for a perfect brisket, or something a little lighter like chipotle turkey burgers, or even just some smoked sweet potatoes for later, if you already own a smoker this is a great resource to plan out your dinner menu. If you haven’t taken the plunge and picked one out yet, these delicious and tempting recipes will basically seal the deal for you.
You can even do dessert in your smoker. Seriously. They’re a lot more versatile than people give them credit for. Some of these recipes are classic takes on traditional meals, and other ones turn the whole thing on its head.
A wood pellet grill / smoker is a super versatile option because you can get the best of both worlds. A pellet grill preheats really quickly, reduces flare-ups, cook things evenly, and you can really get the exact flavor you want for each recipe thanks to the different types of pellets. It really is a revolution, and they’re getting more and more popular each season. As more time passes, we’re confident more and more cool recipes will come out, including different mixtures of pellets to achieve perfect smoky flavors.
Granted, it’s not all sunshine and rainbows, there are a few cons as well. For instance, you’ll need electricity for it so it’s not ideal for camping unless you have a generator.
Despite having grill in the name, they’re not really ideal for actually “grilling” food if you’re looking for those signature grill marks. The higher the temperature you’re cooking at, the less smoky you’ll get, so to get a really smoky flavor you’ll need to set aside more time.
Now, none of these cons are really the end of the world or a reason to avoid cooking up some amazing pellet grill recipes, but they’re worth mentioning for the uninitiated none the less.
When you’re able to import extra flavor into your food through the smoking process, you can use less salt, sugar, fats, etc… making for a healthier, and tastier, meal.
Anyways, with the basics out of the way, let’s get right into some top-tier recipes that you can make at home in your pellet grill. From perfect proteins, decadent dessert, and everything in between – let’s get smoking.
Here is the low-down on the BBQ Queens cookbooks which can be purchased at BBQ Queens by calling toll free 800-877-3119 or online at BBQ Queens (Retail customers receive FREE shipping!)
Whatever the type of outdoor barbecue or grill, 300 BIG & BOLD BARBECUE & GRILLING RECIPES helps backyard cooks become grill masters creating memorable dishes full of bold flavors from around the world. “The key to delicious results is building the bold flavor before, during, and after barbecuing,” say Karen and Judith. “For example, if you want your rib eye steak to have a charry exterior and a rare interior, you need a good rub on your steak, a hot fire in close proximity to your meat, and a short cooking time.” Tips and techniques like Herb Grilling, adding a Kiss-of-Smoke, Leaf-Wrapping, Stir-Grilling, Planking and Spit-Roasting are here along with color photos and a chapter on Mastering the Art of Barbecue.
The tiara totin’ BBQ Queens have whipped up over 200 recipes, tips, menus, and checklist for giving the darn best backyard party in your neighborhood. Grilled and smoked appetizers abound, including mini burger recipes for Lamb with Cilantro-Mint Butter and Tuna Burgers with Remoulade. The main courses are spectacular – Italian Grilled Veal Chops with Lemon-Butter Sauce, Double-Smoked Ham with Whiskey Cider Sauce, and Creole Coffee Rubbed Filet Mignon with Silky Crab Butter. The Queens love a touch of smoke and you’ll drool over their Wood-Roasted Shrimp and Oysters and the Smoked Rib Roast with Horseradish Crème Fraiche. that can be slathered on everything from bread to veggies to a steak. Lots of drinks from Frozen Margaritas and Cosmopolitans to regal concoctions like the Jealous Queen or Cinderella’s Slipper. Side Dishes and Desserts will satisfy from simple tomatoes drizzled with extra virgin olive oil to Wine Splashed Fruit and Tiara Sugar Cookies!
246 pages pb $16.95, hc $29.95
This newest book in the BBQ Queen series is all about fresh and fabulous grilled meals in about 30 minutes! From the time you light the fire, you’ll have a delicious meal to set on the table (why not al fresco?) on a weeknight. Mouthwatering recipes like Sizzling Stir-Grilled Mushrooms on Grilled Bread with Herbal Vinaigrette, Low Country Black-Eyed Pea and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing, Umbrian Olive Panini, or a hearty Grilled Sirloin with Asparagus, Onions, and Gorgonzola Sauce. 242 pages pb $14.95, hc $29.95
The tiara totin’ BBQ Queens have whipped up over 300 recipes for great grilling, smoking, skewering, planking, stir-grilling, on the rotisserie, and more with a touch of humor that will get you laughing and cooking up a storm. Their recipes begin with a basic master recipe like Boneless, Skinless Grilled Chicken Breasts that get a brushing of olive oil and a bit of salt and pepper. Then each simple recipe has several more advanced treatments with a rub, baste, or sauce like Cubano Grilled Chicken with Picadillo Olive Salsa. The Queens love a touch of smoke and you’ll drool over their Smoked Tomato Basil Butter that can be slathered on everything from bread to veggies to a steak. And the earthy flavor of the Porcini Paste is a winner on chicken, pork and beef. 463 pages pb $18.95
“The BBQ Queens triumph again. Their hundreds of envelope-pushing, mouth watering recipes prove not only that gals can too barbecue – but often do it with more elan than men.”
Steve Raichlen author of How to Grill and The Barbecue Bible and host of PBS’s BBQ University
“ROYAL PROCLAMATION: Karen Adler and Judith Fertig are THE queens of Barbecue – I read this book like it had a plot and I cannot WAIT to commence cooking!”
Jill Connor Brown author of The Sweet Potato Queens’ Big-Ass Cookbook
Our first BIG book written together. Over 350 recipes for grilling, smoking, and planking fish and shellfish. This is the most complete work on the subject of grilling, plnking, and smoking fish and shellfish. We’ll let the media quotes tell the story. 408 pages pb $15.95
“This could be one of those cookbooks that become dog-eared because you reach for it over and over again.”
Sarah Duran, The News Tribune, Tacoma WA, May 22 2002
“The easy, varied recipes recipes for using a smoker–as well as the focus on fish and shellfish–help set this book apart from the myriad others on outdoor cookery.”
Library Journal, New York NY, April 15, 2002
“…an excellent book… logically arranged in three parts: grilling fish and shellfish, smoking fish and shellfish, and everything else you need!”
Doug Moseley, National Barbecue News, June 2002
“With solid information and lots of charts, this also covers an impressive variety of fish.”
Selected as one of the 4 best grill books of the summer of 2002.by Kathleen Purvis, The Charlotte Observer, June 2002
This is easy and simple, just like it says. The book has all purpose rubs, marinades, and sauces. The two main chapters are the grilling and smoking chapters. Each includes 8 menus from a Father’s Day Steak Out to a Martini Smoked Salmon Dinner. There are also bbQ Tips for adding a little razzle dazzle to your outdoor cooking. There are over 100 recipes from grilled raspberry glazed pork tenderloin to a whole smoked turkey with a smoky Thanksgiving spread of side dishes. 96 pages pb $9.95
Yea! Yea! Yea! Karen had to count this one to keep up with Judith’s count of 10 books to her credit. So what is this? It is a blank book or BBQ diary for keeping records of your recipes and techniques at the grill or smoker. It’s only as good as your writing! 60 pages pb $1.95
Dive right into tantalizing recipes like Lemon-Basil Basted Shrimp, Pacific Rim Salmon Steaks, and Cilantro-Buttered Trout with Tomato Salsa.
Written in the early 1990’s, Karen covered all the basics for grilling fish. This book has clean pages with large type that is easy to read. Most of the recipes have 6 or 7 ingredients that are staples in an average cook’s pantry. The recipes are easy to prepare for a week night supper. And remember – fish cooks in 10 minutes per inch of thickness! 96 pages pb $9.95
This series of 4 little BBQ books is published by Ten Speed Press. ‘Barbecue’ is packed with more than 50 delectable slow-smoked recipes like Smoked & Peppered Beef Rib Roast and Smoky-Grilled Shrimp Quesadillas. Very giftable and reasonably priced. 96 pages pb $5.95
Fire up the grill and grab those long-handled tongs! It’s going to be a sensational seared feast with this recipe book. From Pistachio-Buttered Mahi Mahi to Grilled Beef Tenderloin with Warm Balsamic Dressing, this little grill book covers fish, poultry, pork, beef, wild game, vegetables and fruits on the grill. 96 pages pb $5.95
These sauces are for slathering on your food the last 15 minutes of grilling or for serving on the side. They range from classic regional American BBQ sauces to Mediterranean Dipping Sauces, Roquefort Apple Bacon Butter, and Apricot Glaze for ham. So if you’re looking for almost 100 different sassy sauces – this book is for you! 96 pages pb $5.95
With almost 100 recipes for marinades, vinaigrettes, rubs, and pastes, you’ll never run out of new flavors with this little but mighty collection. Try Satay or Tandoori Marinades, Three Citrus or Cranberry Vinaigrettes, Homemade Seasoning Salt, Cumin-Coriander Rub, and Vidalia Onion Paste. 96 pages pb $5.95
Judith’s vision of the bounty of the prairie began with this cookbook written in the early 1990’s solidifying her collaboration with Karen Adler, first as her publisher and subsequently as her co-author. Judith had been living in London where she discovered that maple trees and goldenrod (ordinary to the Midwest) were prized flora in London selling for a hefty price. So on returning to Kansas, she looked at things anew discovering chokecherries, wildflower honey, quinoa, and wheatberries. Pure Prairie is a tribute to the bounty of the Midwest. It offers an array of recipes like Butternut Pancakes with Wild Berry Syrup, Auntie Em’s Cheddar Biscuits, High Plains Cassoulet, Sunflower-Crusted Trout, and Black Raspberry Pie. 144 pages pb $15.95
Harvard Common Press discovered Judith after she had written Pure Prairie and they commissioned a tome on the same subject. 400 recipes and pages later, Judith’s dream book was nominated for a James Beard and IACP (Int. Assoc. Culinary Professionals) cookbook award. Only 3 cookbooks are nominated in each category, so the nomination itself is an honor (this is what you say when you don’t win)! Kidding aside, this book was a featured book for the Good Cook’s Cookbook Club. It was awarded Best Cookbook by Foreward Magazine (for independent publishing) and Best Book of the Year by the Kansas Press Womens’ Association. The recipes are the best of home cooking from scratch from Fly-Over Country Duck Strudel and Iowa Breaded Pork Tenderloin to Quiltmakers Cakes with Roasted Red Pepper Sauce and Peaches with Peach Leaf Custard Sauce. Woven with a rich tapestry of stories that make the Midwest and it’s home cooking scrumptious. 434 pages pb $16.95
Symbolic of home and hearth, a good loaf of bread nurtures the soul as well as the body. Bread is at the center of American culinary tradition, and America’s greatest bounty of breads radiates from the Heartland, rich in grains and diverse in ethnic populations. Simply stated, the best breads in America come from the Heartland, and Prairie Home Breads demonstrates that not only is the Heartland where America’s grains are grown, but also that it is where the art of bread-baking is celebrated and taken seriously by all home cooks worth their salt. Now Judith M. Fertig, brings together 150 traditional and modern recipes that have risen from our cultural melting pot. To create these recipes, Fertig visited artisanal bakeries, farmhouse kitchens, rural church suppers, urban bakeries, and farmer’s markets. There she found yeast breads as varied as Shaker Daily Bread and Cheddar Chive Bread, as well as such naturally leavened breads as Spring Wheat Semolina Bread and whole grain breads like Great Plains Granola Bread. 230 pages hc $18.95
Packed with the razzle-dazzle, star-spangled sweets, cakes, pies, tarts and more. Judith had a blast collecting, creating, and testing these recipes. Her friends enjoyed the journey, too, as the taste testers! Already this collection of goodies has been racking up the awards. The book has been nominated for a Foreward Magazine “best cookbook of the year” award. The Atlanta Journal Constitution bestowed its esteemed “golden whisk” award on the Citrus-Glazed Sweet Potato Pound Cake. Our cooking class students swoon over the Almond Panna Cotta, the Fresh Strawberry Tart, Blue Ribbon Brownies, French Silk Pie, and the best cheesecakes you’ve ever tasted. 544 pages pb $18.95
The BBQ Queens, Karen Adler and Judith Fertig, are out promoting their latest cookbook, 300 Big & Bold Barbecue & Grilling Recipes.
Please visit this page again for latest class information: The Bamboo Bar and Grill
Karen Adler and Judith Fertig, the BBQ Queens, are just a couple of tiara-wearin’, tong-totin’ grill-seekers who have a lot of fun with a topic they take seriously — BBQ. They have been spreading the word of slow-smoked barbecue and hot & fast grilling throughout the country in magazine and newspaper articles, cooking classes, television and radio guest appearances, and special events. From a simple gas or charcoal grill to a stainless steel outdoor kitchen and everything in between, Karen and Judith show how grilling is done without chipping a manicured fingernail. As barbecue competitors, they have won the infamous “Battle of the Sexes Barbecue Contest”. Their team costume includes rhinestone tiaras and strands of pearls or anything that glitters, as they do their regal schtick preparing food fit for royalty. As cookbook authors, they’ve cumulatively authored twenty cookbooks that have sold over 500,000 copies. Their first book in the new “BBQ Queens” series is The BBQ Queens’ Big Book of Barbecue. Their second book is Weeknight Grilling with the BBQ Queens featuring fast and fabulous recipes for meals prepared in about 30 minutes. As culinary instructors, they’ve taught over 75,000 students. As grilling and smoking experts with a broad appeal, they’ve cumulatively written for and appeared in national magazines. including Food & Wine, Better Homes & Gardens, Saveur, Cooking Light, Country Home, and Midwest Living. Their lcal and national TV appearances include Better Homes & Gardens TV and The Food Network.
THE BAYLEAF, 725 Massachusetts, Lawrence KS
For Reservations and Prepayment call 785-842-4544
BBQ Queen Karen Adler shares recipes and grilling and planking techniques (indoors and out) from her brand new cookbook 300 Big & Bold Barbecue & Grilling Recipes (co-authored with Judith Fertig). Her menu is perfect for a summer weekend for you, your family and friends.
Planked Brie and Apricots with Ice Wine
Grilled Flank Steak with Smoked Garlic Cream Sauce
Planked Portobellos with Horseradish Butter
Grilled Grape Clusters with Brown Sugar Crème Fraiche
SMOKE ‘N FIRE, 8030 W 151st St, Overland Park, KS 66223
For Reservations and Prepayment call 913-685-1111
JOIN BBQ Queen Karen Adler Thursday, June 11th from 6:30 to 8:30 for a Grilling, Smoking & Planking Class at Smoke N Fire
Bright red and tangy peppadews the most recent food sensation to hit the US since Kiwi fruit. Smoked garlic – wonderful in anything. Char-grilled flank steak – perfecto! Earthy richness of charmoula – a North African spice blend is perfect on salmon and the colors are magnificent! All-about-planking-portobellos. Please come!
Smoked Goat Cheese Stuffed Peppadews
Grilled Flank Steak with Smoked Garlic Cream Sauce
Planked Salmon Charmoula
Planked Portobellos with Horseradish Butter
A Thyme For Everything, 231 SE Main St. Lees Summit, MO 64063
For Reservations and Prepayment call 816-554-3755Grilling & Planking – Just in time for Father’s Day meal! Get Dad a gift certificate to attend this class!
BBQ Queen Karen Adler shares recipes and grilling and planking techniques (indoors and out) from her brand new cookbook 300 Big & Bold Barbecue & Grilling Recipes (co-authored with Judith Fertig). Her menu is perfect for a summer weekend for you, your family and friends. Planked Brie and Apricots with Ice Wine, Grilled Flank Steak with Smoked Garlic Cream Sauce, Planked Portobellos with Horseradish Butter, Grilled Grapes Cluster with Brown Sugar Creme Fraiche.
WHOLE FOODS COOKING STUDIO, 7421 West 91st St, Overland Park KS
For Reservations and Prepayment go to:
The Summer Grill
With Karen Adler, cookbook author and culinary teacher, BBQ Queen and grilling expert. Karen shares her love of grilling with a French inspired dinner that is as easy as it is fabulous. The fundamentals of grilling greens begins this class where you’ll learn how to grill cabbage and fennel as well as romaine. Perfect grilled chicken is easy when you learn the art of pounding it to an even thickness. And while you are out at the grill, the Jacque Pepin inspired cheese souffle bakes in about 35 to 45 minutes.
Menu: Grilling Greens: Char-Grilled Hearts of Romaine with Goat Cheese and Homemade Caesar Dressing
Grilled Chicken Paillards with Work of Art Drizzle
What’s Left in the Fridge Cheese Souffle with Fresh Garden Herbs
West Lafayette Indiana
Soo…Soo…Soooooeeee in Style
Pork is one of the most popular grilled or slow smoked foods on the planet. With the help of Chefs Karen Adler and Judith Fertig —The BBQ Queens—we’ll find out “why?” The evening begins with a dish with a “greased-pig-slick trick:” all-American “butts in a bag”—the Queens demonstrate how to slow smoke a pork butt in a double-thick brown paper bag (without a smoker!). Wood-grilled Filipino pork steaks with pineapple tangerine glaze and Memphis piggy sandwiches with mustard coleslaw and mango chipotle barbecue sauce are sure to have you “squealin’.” For a sweet end to the evening, we’ll “pig-out” on blistered bananas with Puerto Rican brown sugar butter. This menu is so delicious that you’ll be calling for more: SOOOOEEEE!
Around the World Barbecue
The next evening Chefs Karen Adler and Judith Fertig—The BBQ Queens—return to take you on chaise-lounge-chair culinary tour of the world. With the grill as their mode of transportation, the BBQ Queens begin the journey with tapas-style grilled fingerlings with Portuguese aioli. Our travels continue through the Middle East with grilled Afghan flatbread stuffed with cilantro and green onions and grilled escarole with Persian feta and toasted walnut vinaigrette. Asian grilled chicken thighs with gingered teriyaki glaze will prove to be a tour-stopping favorite. We will end our voyage back in the United States with grilled California grape clusters with brown sugar crème fraîche. Do you have your ticket yet?