Camacho Cigars, known for its bold cigars, has teamed up with artisan smoker, Chef Jacob Parmentier to launch something truly unique to the cigar industry–a cookbook.
The Camacho Grill and Chill Cookbook features over 22 recipes and cigar pairings aimed at giving cigar smokers and foodies a full-throttle experience that will hit your palate in all the right places. The best part is that the Camacho Grill and Chill Cookbook is absolutely free and can be downloaded right now, making it the perfect release ahead of Labor Day and the final days of summer and early fall when the grill will still be fired up along with a great cigar. You can download your free copy of the Camacho Chill and Grill Cookbook by clicking here.
Here’s just a taste of what you can expect from the cookbook:
St. Louis Style Ribs With Apple Habanero Pectin Glaze
Preparation: 5 hours
- Rack of St. Louis style ribs. Be sure to trim any excess pieces hanging and remove the membrane on the back of the ribs using a spoon to pry under the membrane and paper towel to hold the membrane while pulling off.
- Prepared yellow mustard
- Your favorite BBQ rub
- Pectin Glaze Sauce (recipe included in book)
- Your favorite BBQ sauce
- Prepare rack of ribs by removing membrane and any excess hanging meat and fat. Add mustard to bottom side of ribs and coat with your favorite BBQ rub. Do the same to the other side, making sure rub is evenly coated.
- Prepare smoker and set to 275 degrees and add your favorite smoking wood
- Add ribs to smoker and cook for two hours
- Remove ribs from smoker and wrap tightly in foil, but add a generous amount of the habanero pectin glaze to the top of the ribs and foil packet. Return to smoker and cook an additional two hours
- Remove ribs from foil packet and glaze with your favorite BBQ sauce. Return to cooker and allow to cook for an additional hour. Remove from cooker, let sit for 10-15 minutes and serve in 3 bone sections.
Cigar Pairing Recommendation:
Camacho American Barrel-Aged
A good, ole American rack of ribs goes well with the American Barrel-Aged. Aging Camacho’s Legendary Corojo leaves for six years before fermenting them in charred bourbon barrels leads to rich, oaky, woody, creamy and nutty flavors and sweet bourbon aromas worthy of an all-American pairing. Step it up a notice and crack open that bottle of bourbon you’ve been saving.