Good reads & great gear

Created in 1978, the Joy Stove continues to bring out the JOY in cooking with its versatility, simplicity, and economical use. The stove’s unique and patented design makes it a multifunctional gem; you can grill, bake, broil, and stir-fry! With its simplicity, the Joy Stove is easy to set up and use. This super-barbecue is handy and lightweight, making it very convenient for camping and parties. It’s an all-in-one that will enhance your cooking experience. Now let’s get to grillin’!

The Kaginushi family had been fishermen over the generations long time ago.
During off-season for fishing, they made barbecues from diatomaceous earth.
When the company was founded in 1932, it manufactured traditional bricks and tiles in the winter. From 1953, the company set up its first workshop specialising in the manufacture of diatomaceous earth bricks in Suzu.
In 1961, the company evolved into Kaginushi Industry Co., LTD, specialised in the manufacture of refractory insulation bricks, diatomaceous earth products and Noto tiles.

Compact, clean, fast and easy, CasusGrill has none of the fuss of a traditional grill
while being easy to fit into an outdoor lifestyle wherever you are! Made from 100% natural and eco-friendly materials of bamboo, lava stone and cardboard. This single-use, super efficient grill gives you the freedom to cook outdoors, at the beach, on your balcony or patio, with a delicious crispy barbecue finish.

The leafblower of firelighting, this horrendous looking haircurler of an apparatus happens to be the best time-saving decide a griller could wish for. Heat your charcoal in ten minutes, no hassle with a chimney, no wood walls, just stick it in, style it out, then get back to food.

This is the charcoal that’s used by most chefs who work with a konro bbq. It burns hotter than the Eucapypt charcoal. Fantastic stuff. Super super hot, and incredible density that makes it feel -and sound a bit- like metal. Works great in a Konro, you dont need anything else. The bbq starter does NOT light it up. Our trick for this is to use some regular charcoal and light this in 5 mins up with the starter, and then u drop some of the Binchotan on it. That gives you also 2 types of charcoals with different heats, so you can time the food you grill. There’s a ton of info on the web reg. how to light up the Binchotan charcoal and it makes it look difficult. Just buy a simple torchblower like this one. Needs no electricity, is cheap, does the job. And if you feel you want to go a bit bigger. this one is mandatory. Lights up everything. We don’t recommend turning this beast up after too much wine..

Charcoal made from the hard South American wood type white quebracho with a high calorific value. The charcoal needs a little more time to get up to temperature, but once it has reached temperature it is kept for a very long time and constantly. This charcoal is easy to regulate and is perfect for use in the Kamado Grill and perfect for preparing dishes that require a longer cooking time.

Want to stop fucking up your food? The Thermapen has no app. So leave your phone at home, reach the temperature you need, and get on with your life.

Celebrating the central role of crave-able food for our health and vitality, Chad and Derek give readers 129 recipes for everyday meals and dinner parties alike, and they also show us how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw, and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel. They believe that if you shoot for 80% healthy and 20% wicked, you’ll be 100% sexy: That’s the Wicked Healthy way.

From kebabs and salads, to made-from-scratch sauces and seasonings, bring your garden to your grill with more than 250 mouthwatering vegetarian grilling recipes! Bring your garden harvest to the grill! Backyard barbecues aren’t just for burgers and hotdogs. Delicious vegetables can be part of every diet with From Garden to Grill–featuring more than 250 mouthwatering, vegetable-based grilling recipes, variations to add meat, tips to make meals paleo, and changes to go gluten-free or vegan!

Thug Kitchen started their wildly popular website to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get more elemental with their cooking. But fire and smoke doesn’t always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of vegetables, and Charred shows you how.

In Martin Nordin’s second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook – as lovers of Martin’s first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can’t get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.

BBQ, make way for VBQ: smoky, succulent, and completely plant–based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover’s feast—complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that’s fresh and fiery. Over 100 mouth–watering photos prove it: VBQ takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer’s illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more. You’ll be a vegan pitmaster in no time!

It was time for a handy, not too thick book in which I cover the 36 most common vegetables. Vegetables that are easy to buy from the greengrocer (some only in the right season), and with each vegetable at least 2 preparations. I have thought of vegetarians, vegans, but also people who really like vegetables but want to eat a piece of meat or fish with it. Priority for every dish is to keep the vegetables as they are.