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Camacho offers a free e-cookbook full of barbecue and cigar pairings. The recipes are created with Chef Jacob Parmentier. This artisan smoker created beautiful recipes that pair well with cigars from the Camacho portfolio. The book is called Camacho Grill and Chill Cookbook and can be downloaded for free via this link. With the last part of the summer still around in most parts of the world, it’s the perfect time to download the book. Try some of the pairings suggested by Parmentier and the Camacho master blenders. 

Chef Jacob Parmentier

 Jacob Parmentier is the owner of Joseph-Que Craft Rubs. A product of being influenced by open fire cooking at such a young age, Jacob began his love shortly out of art school. Cooking and photographing his food became an easy way to take notes and evolve his passion. Jacob is a writer and content creator for ArtisanSmoker.com. He is also an admin for their Facebook group, which currently exceeds 22,000 members and growing. Recently, he has become an ambassador for B&B Charcoal and has joined The BBQ Pit Boys as an active content contributor for their YouTube channel. 

Ministry of Cigars - Camacho offers a free e-cookbook

our favorite pairings

If it was up to us, this would be our dinner. Grilled watermelon with Feta and a Camacho Criollo as a starter. And then St. Louis style ribs with apple habanero pectin glaze. Paired with a Camacho American Barrel Aged robusto as the main. These are two of the recipes from the cookbook.

Quarter a watermelon and slice it into 1.5″-2” slices. Pat sides dry with a paper towel and brush olive oil on each side of slices. Set aside. Preheat your grill (charcoal or gas) to medium-high heat and then add your watermelon slices to your grill. Sear each side for 2 minutes. Remove the watermelon from the grill and drizzle with the juice of 1 lime and half an orange. Sprinkle a pinch of salt and add feta cheese. Finely cut up fresh mint and garnish of top of slices. Serve warm or cold. 

The main

Prepare rack of ribs by removing the membrane and any excess hanging meat and fat. Add mustard to the bottom side of ribs and coat with your favorite BBQ Rub. Do the same to the other side making sure the rub is evenly coated. Prepare a smoker and set to 275° and add your favorite smoking wood. Add ribs to the smoker and cook for two hours. 

Remove the ribs from the smoker and wrap tightly in foil. Add a generous amount of the habanero pectin glaze to the top of the ribs and foil the packet. Return to the smoker and cook an additional two hours. Remove ribs from the foil packet and glaze with your favorite BBQ sauce. Return to the cooker and allow to cook for an additional hour. Remove from the cooker, let sit for 10-15 mins and serve it in 3 bone sections. 

The Apple Habanero Pectin glaze is easy to make. Core the Habanero and remove seeds. Then slice and chop the Habaneros. Add apple juice, sugar, apple cider vinegar to medium-high heat pan. Stir till the sugar completely dissolves. Add the habaneros and bring to a boil. Add pectin and stir thoroughly. Remove from heat, place in a mason jar, and allow to cool. Refrigerate when cool. 

These are just two of the recipes and pairings from the Camacho Grill and Chill Cookbook. Camacho offers the e-cookbook for free to download from the Davidoff website by clicking here.

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