Last year, my cookbook, Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire, was released and honestly I had no idea how it was going to be received. I had partnered with a local chef, Jay Phelan, and knew that the recipes were off the charts, but after spending weeks in front of the computer typing everything into Google docs, reviewing mock-up pdfs, and fretting over every detail, I had lost my ability to be objective. It wasn't until that first printed copy arrived at my doorstep that I was able to breathe a sigh of relief, everything had come together better than I expected, the rest was out of my hands.
What happened next blew me away...
Paleo Grilling was featured on Jeopardy!
I was invited to be a co-host on Camille's Paleo Kitchen!
I flew to New York to film an episode of The Better Show!
The Better Show Kitchen: Primo Paleo with Tony Federico
The Better Show Kitchen: Kefta Kebabs with Dairy Free Tzatziki from Paleo Grilling
I drove to Charleston to film a segment on Low Country Live!
Blackened Shrimp Caesar Salad from Paleo Grilling
My local TV channels had me on... multiple times!
Our "Caveman Cue" BBQ sauce won 3rd place in the Paleo Magazine Reader's favorites awards!
And Paleo Grilling is STILL rocking the charts on Amazon.com!
If you haven't checked Paleo Grilling out yet, I hope you do, it's full of recipes that are perfect for both everyday occasions as well as epic parties. You'll be surprised at how much you can do on a grill!
And even beyond that, I spent a lot of time diving into the history of cooking, the importance of sourcing quality meat, and how to get started with the right grilling equipment.
I felt like this information was perhaps more important than the recipes, and it needed to be shared, so I recorded audio versions for my podcast Paleo Magazine Radio. You can listen to all three parts of the special Paleo Grilling Paleo Magazine Radio episodes here...
The History of Meat and Fire, Paleo Grilling Part 1
Meet your Meat, Paleo Grilling Part 2
Getting Started, Paleo Grilling Part 3
If you want to get the recipes though, you'll have to pick up a copy of the book, and when you do, please take a moment to leave a rating and review on Amazon.com, you can follow this link here to do just that...
Review Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire on Amazon.com
Don't know what to write? Don't worry about it! Really anything is appreciated, but if you need some inspiration, check out this awesome review from a customer on Amazon.com...
"Honestly I am not familiar with the Paleo diet, my first thought, oh great another diet cookbook. I had to Google Paleo to see what I'm dealing with. In simple terms.....back to basics.....no processed food. I'm sure it's a lot more than that, but that is what I got out of it.
This book is much more than that. It starts with the meat, which peaked my interest I've been seriously rethinking where I get my meat. I want to know where it's coming from and I don't mean the market but the farm/ranch, Paleo Grilling addresses this and resources. Next is a section on grills, tools, pantry and meat cuts.
On to the recipes, there is a very nice selection of sauces, rubs and marinades. As I go through the pages I am really loving the no processed food. One marinade that caught my eye is the Asian Pear BBQ Marinade. Flipping through this book, I'm placing flags on almost every recipe. Mojo Pork Shoulder, Pulled Chicken Stuffed Peppers, Grilled Swordfish with Jicama Mango Slaw, Grape Leaf - Wrapped Grilled Trout, Citrus Grilled Quail, Double Bacon Bambi Burgers (snickering as I'm typing this watching 3 deer walked across my backyard) and dessert is not left out of this cookbook Chunky Chocolate Banana Pops, Watermelon Mojito Freezer Sorbet. Eating healthy just got exciting."