COOKBOOK

Camacho Cigars is known for making the boldest cigars in the world. Now matched with Artisan
Smoker, Chef Jacob Parmentier - AKA Joseph-Que – Camacho Cigars is here to bring you an
unprecedented cooking experience with the launch of the Camacho Grill and Chill Cookbook.

Together, we have perfectly crafted each recipe and cigar pairing to trigger a full-throttle experience
that will fire up all angles of your palate. From the unique flavor profiles built into each Camacho Cigar
fueled by our Original Corojo, to the delicious masterpieces created by Joseph-Que, we bring you
the best way to grill and chill. It’s time to fire up the grill, light up your favorite Camacho and start
enjoying the treats we have crafted for you.

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.

@joseph _ que _ barbecue

@josephquebbq

josephque.com
STARTERS

25 min.
INGREDIENTS
• 1 bag of store fresh Brussel Sprouts
• 2 strips of thick-cut, wood-smoked Bacon
• 2 small cloves of Garlic
• 1 tsp. Dom’s Magic Dust from
Joseph-Que Craft Rubs
PAN-FRIED BACON
BRUSSEL SPROUTS
PREPARATION
Start with a cold pan (we like cast iron or a stainless-
steel pan) and lay bacon in pan. Starting that pan cold
will make sure the bacon doesn’t stick to the bottom of
the pan. Turn to medium heat and flip bacon every few
minutes ensuring an even cook and getting that bacon
nice and crispy.
Remove bacon and set aside. Now here is where you
gotta evaluate the bacon grease in your pan. You want
enough to coat the bottom of your pan but not so much
that your brussels will be drowning. Halve your brussels
lengthwise and set flat-cut side down in the greased pan.
Sprinkle with Joseph-Que seasoning. Cook a few minutes
and flip over to inspect color. After flipping, you can
soften these up a bit by placing a lid or cooking sheet
over the pan for 3-5 minutes to steam. During the last 3
minutes of cooking, add garlic and bacon back to cook.
Stir till garlic and bacon are evenly distributed. Whole
cook will take roughly 17-20 minutes at medium heat.
Remove from heat and serve!
 DOM’S DEVILED EGGS
30 min.

INGREDIENTS PREPARATION
• 6 large Eggs Boil eggs until completely hard boiled, about 12 minutes.
• ¼ cup Mayo
• 1 tsp. Mustard Shell eggs and slice in half lengthwise.
• 1 TBSP Dom’s Magic Dust from Joseph-Que
Craft Rubs or mix ½ tsp of Salt, Pepper, Remove yolks and place in a bowl with mayo and
and Paprika together and use to sprinkle mustard, then thoroughly mix.
instead
Place filling in a Ziploc bag and make a small cut at a
bottom tip of the bag.

Pipe filling in egg whites and top with Dom’s Magic Dust.

Protip: Slice thin wheels of jalapeno and add to top or

pickled red onion for an extra special treat.

1 hour
INGREDIENTS
• 6 whole Jalapeno Peppers
• 6 oz. Cream Cheese (the block, not
spreadable)
• 1 Green Onion finely minced
• ½ tsp. Garlic Powder
• 1.5 oz. Sharp Cheddar Cheese shredded
• 12 slices Bacon
BACON JALAPENO POPPERS
PREPARATION
Cut the stem off each jalapeno and cut in half lengthwise.
Using a small spoon, scrape out seeds and membranes.
In a small bowl, combine cream cheese, green onion,
garlic powder and cheddar cheese. Stuff into the jalapeno
halves.
Wrap each jalapeno completely with bacon ensuring the
cheese is covered. Secure with toothpicks.
Place jalapenos on grill cut side down and grill just until
bacon begins to crisp (about 6 minutes). Gently loosen
bacon from the grill and flip jalapenos over. Reduce heat
to medium-low and cook an additional 10-12 minutes or
until bacon is cooked and cheese is melted.
 GRILLED BUFFALO CHICKEN
1 hour MEATBALLS

INGREDIENTS
• 1 lb. ground Chicken
• 1 cup Panko breadcrumbs (more or less
depends on texture)
• 1 egg
• 2 TBSP of Buffalo Rub (if you cant find rub
add more buffalo sauce to meat mixture)
• 1 cup of Blue Cheese
• 1/4 cup of Buffalo Wing sauce
• Scallions for garnish
PREPARATION
Mix ground chicken, egg, 1/2 cup of blue cheese and
buffalo rub then start adding breadcrumbs slowly till
texture isn’t tacky anymore and easily forms a ball.
Form meatballs and sprinkle a little more buffalo rub on
the outside.
Smoke meatballs at 300°-350° till internal of 165°.
Remove from smoker and drizzle with buffalo wing sauce,
reserved blue cheese, and chopped scallions.

CAMACHO BOX-PRESSED COROJO FEATURED

PAIRING

If you are going to go spicy, then you might as well go all the way and light up a Camacho
Corojo. The initial blast of pepper and spices in this blend remain constant throughout the
cigar and will make your mouth water. The buffalo sauce and rub will fire up your palate
and leave you wanting more!

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 GRILLED WATERMELON
15 min. WITH FETA

INGREDIENTS
• 1 small seedless Watermelon
• Olive Oil
• Juice of 1 Lime
• Juice of 1/2 Orange
• Kosher Salt
• 1/4 cup chopped Fresh Mint
• 1/2 cup crumbled Feta Cheese
PREPARATION
Quarter watermelon and slice into 1.5"-2” slices. Pat sides
dry with 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 and
sear each side for 2 minutes.

Remove your watermelon from the grill and drizzle with

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.

FEATURED
CAMACHO CRIOLLO PAIRING

This delicious and refreshing dish pairs particularly well with the Camacho Criollo.
While the Criollo is dialed back a degree in intensity, it delivers a powerful burst of
signature Camacho taste.

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MAIN ENTREES
 SMOKEHOUSE PORK CHOP WITH
30 - 40 min. RASPBERRY CHIPOTLE SAUCE
145° internal temp.
This recipe combines the savory smokehouse flavors of a
bone-in pork chop. Drizzle it with a decadent, sweet heat
from a Raspberry Chipotle sauce.

INGREDIENTS
• 2 large (12 oz.) or 4 small (6 oz.)
Pork Chops
• 1/2 cup seedless Raspberry Preserves
• 1 Chipotle Pepper in Adobo Sauce
finely diced
• 1/3 cup water
• 1 TBSP Grandpa Joe’s Honey
Chipotle Rub from Joseph-Que Craft
Rubs or your favorite all purpose
seasoning.
PREPARATION
In a small sauce pan, heat up preserves, diced chipotle,
and water and stir till sauce becomes thick and syrupy.
While cooking, season your pork chops generously with
your choice of seasoning.
Start your smoker and set to 275°. Add your favorite
wood (we recommend a fruit wood like apple or cherry)
and cook till an internal temperature reads 145° on a
thermometer. If a smoker isn’t available, you may use your
grill instead and grill on medium high till internal temp
reads 145° on a thermometer.

Remove your chop and plate. Pour sauce over chop and
serve immediately.
FEATURED
CAMACHO COROJO PAIRING

Paired perfectly to give you a blast of pepper with constant full-bodied smoking
experience. Leathery and woody notes are also part of the flavor found in the signature
taste of the original.

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30 - 40 min.
135° internal temp.
INGREDIENTS
• 11/2” - 2” Filet Mignon
• Dom’s Magic Dust from Joseph-Que
Craft Rubs (or your favorite Steak
seasoning)
• 4 ounces Blue Cheese Crumbles
• 2 TBSP of unsalted Butter
• 4 TBSP of Heavy Cream
CAMACHO NICARAGUAN BARREL-AGED FEATURED
PAIRING
The Camacho Nicaraguan Barrel-Aged wins this pairing by contrasting the sweet and
earthy notes of the cigar to the burnt caramel and spicy piquancy from the blue green
streaks of penicillium roqueforti. You might want to add some Flor de Caña Rum to the
mix to bring out the flavors of the filler tobaccos as we age our cigar in old rum barrels
sorted from the distillery.
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REVERSE SEAR FILET MIGNON
WITH BLUE CHEESE SAUCE
The Filet Mignon, the king of tender steaks. With this
recipe we teach you how to achieve edge-to-edge
perfection on this expensive, yet luscious cut of beef.
PREPARATION
Dry exterior of steak with paper towel and generously
apply Dom’s Magic Dust or your favorite steak seasoning
and set aside.
Heat your grill up for two-zone cooking. One hot direct
side and one low heat side. Start your steak over low heat
and cook till internal temperature reads 120°. Then sear
steak over the high direct heat side to form a nice crust.
About 60 secs per side at 500°. Remove from heat and
allow to rest.
While steak is resting prepare your sauce by melting
butter over medium heat. Add cream and blue cheese and
stir till cheese is completely melted. Slice steak, drizzle
sauce and serve.
 FEATURED
CAMACHO CONNECTICUT PAIRING
We pair this popular and easy to make dish with our classic Camacho Connecticut.
The combination of both is a light but interesting mix of sweet and spicy flavor notes 1 hour
with hints of creamy vanilla. On a hot day, we would definitely recommend popping off
the cap of a nice, cold lager beer of choice.
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INGREDIENTS
• 12 pack or family pack of Chicken
Drumsticks
• 1/4 cup of your favorite BBQ Rub (we
used Grandpa Joe’s Honey Chipotle
in our recipe from Joseph-Que Craft
Rubs)
• 12oz. bottle of your favorite BBQ
Sauce (we used Joseph-Que Craft
Rubs Competition Barbecue Sweet
and Smokey Sauce)
LOLLIPOP CHICKEN DRUMSTICKS
This has become a staple dish when entertaining at the
Joseph-Que family events. This drumstick preparation is
fun and makes the legs so easy to devour.
PREPARATION
French your chicken drumsticks by taking a very sharp
filet knife and cutting around the leg just above the fatty
muscle part of the leg. Make sure to cut through tendons
and begin to remove the skin and tendons over the joint
to expose the bone showing a handle.
Next with a sharp chef’s knife or a cleaver, trim the other
side of the drumstick to make the tops flat which will
allow the drums to stand on their own.
Season drumsticks with your favorite barbecue rub, set
aside and start grill or smoker and set temps to around
325°.
Cook drums away from direct flame and cook till skin
tightens, around 155° internal temperature.
Add barbecue sauce to a bowl and dunk drums in sauce
and return to heat. Allow sauce to set and drums to reach
an internal temperature of 165° on a thermometer.
Remove from heat and serve immediately.
 GRILLED LEMON PEPPER
30 min. SHRIMP SALAD
The light, yet exciting, flavors of lemon pepper come together
with the succulent pop of fresh shrimp and interweave with a
delicate blend of onions, spinach and Orzo pasta.

INGREDIENTS
Salad:
• 1/2 lb. of peeled and deveined Shrimp
• 2-4 wood skewers soaked in water for
30 mins.
• 5 medium-sized Strawberries sliced into
small wedges
• 1 bag of Baby Spinach with Spring Mix
• 1/4 cup Feta or Blue Cheese Crumbles
• 1/4 cup slivered Almonds
• 1 TBSP Lemon Pepper Seasoning
• Store-bought Raspberry Vinaigrette or
make the recipe below
PREPARATION
Season shrimp with lemon pepper seasoning and place
on skewers then set aside.
Heat grill to medium-high heat and grill till shrimp begins
to tighten and flesh is no longer translucent. Remove from
heat and set aside
Assemble salad with greens first, then add strawberries,
cheese, and almond slivers, finish with shrimp and
drizzled vinaigrette.

Raspberry Vinaigrette:
• 11/2 cups Raspberries, fresh or frozen
• 1/2 cup olive oil
• 1/4 cup Red Wine Vinegar
CAMACHO CONNECTICUT FEATURED
PAIRING • 1 small Shallot, diced (about 2 TBSP)
• 1 tsp Dijon Mustard
• 1/4 tsp. Salt
A light dish pairs well with a light cigar so the experience is not overwhelming on either
• Pepper, to taste
end. This is why the creaminess of the Camacho Connecticut go hand and hand with the
salty and citrus notes found in this refreshing salad. Instructions: Blend all ingredients in a food
processor for 30 seconds.

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30 min.
INGREDIENTS
• 1lb. U10 or the largest Sea Scallops you
can find
• 8 medium-sized Asparagus stalks
• 1 TBSP Olive Oil
• 1 TBSP Butter or Ghee
• Pinch of Salt & Pepper or a couple dashes
of Dom’s Magic Dust from Joseph-Que
Craft Rubs
Beurre Blanc Sauce: (see next page to
prepare)
• 1/4 cup Dry White Wine
• 1/4 cup White-Wine Vinegar
• 2 TBSP finely-chopped Shallots
• 1/3 cup Heavy Cream
• 1/4 tsp. Salt
• 1/8 tsp. White Pepper or to taste
• 2 sticks (1 cup) unsalted Butter, cut into
CAMACHO TRIPLE MADURO FEATURED
PAIRING
tablespoon-size pieces and chilled
This may be an aggressive combination of flavors, but we believe the triple-fermented
components of the Camacho Triple Maduro can be tamed enough to not overpower
the creaminess of this recipe. The dry fruits and chocolate notes produced by the cigar
compliment well with some of the highlights of the vinegar and white wine in the recipe.
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SEARED U10 SCALLOPS WITH
BEURRE BLANC SAUCE
Laid over a velvety beurre blanc sauce, you’ll sure be the
star of the show with these sweet, buttery Scallops.
PREPARATION
Place the scallops on a large plate or rimmed baking
sheet lined with a clean dish towel or paper towels. Place
another paper towel on top of the scallops and gently
press to blot any liquid. Let the scallops rest at room
temperature for 10 minutes so the towels absorb any
excess moisture. Season with salt and pepper.
Heat the oil in a large cast-iron skillet in your grill over
medium-high heat until hot and almost, but not quite,
smoking.
Add the scallops to the skillet in a single layer, preferably
around the perimeter of the skillet and without crowding
them. Cook, without touching the scallops, until they’re
magnificently golden brown on the bottom, 1 1/2 - 2
minutes.
Reduce the heat to medium and, using tongs, flip the
scallops. If the scallops stick to the skillet, just let them
be still for another moment; they’re just not ready to be
turned yet. When they’re ready, they’ll let go.
Add the butter to the skillet and use a large spoon to
baste the scallops with melted butter. Continue to cook
the scallops until the sides and centers are opaque, 60
to 90 seconds more, depending on the size. Use tongs to
transfer the scallops to plate or platter. Serve immediately
over beurre blanc sauce.

INGREDIENTS
Beurre Blanc Sauce:
• 1/4 cup Dry White Wine
• 1/4 cup White-Wine Vinegar
• 2 TBSP finely-chopped Shallots
• 1/3 cup Heavy Cream
• 1/4 tsp. Salt
• 1/8 tsp. White Pepper or to taste
• 2 sticks (1 cup) unsalted Butter, cut into
tablespoon-size pieces and chilled
BEURRE BLANC SAUCE
FOR SCALLOPS
Velvety beurre blanc sauce for scallops.
PREPARATION
Boil wine, vinegar, and shallots in a 2-3 quart heavy
saucepan over moderate heat until liquid is syrupy and
reduced to 2 to 3 tablespoons, about 5 minutes. Add
cream, salt, and white pepper and boil 1 minute. Reduce
heat to low and add 2 tablespoons butter, whisking
constantly. Add remaining butter a few pieces at a time,
whisking constantly and adding new pieces before
previous ones have completely liquefied, lifting pan from
heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and
pepper. Pour sauce into serving dish and plate scallops
on top.

30 - 40 min.
INGREDIENTS
• 1 lb of Shrimp
• 1 cup of Orzo
• 2 cups of Spinach
• 1/2 red Onion (cut into rounds)
• 1 Lemon cut into wheels
• 2 TBSP Lemon Pepper Seasoning
• 1/4 cup grated Parmesan
• 1 TBSP Olive Oil
• 3 cloves Garlic (minced)
• 4 TBSP unsalted Butter
• Palm full of finely-chopped fresh Parsley
• Wood skewers soaked in water for 30 mins
FEATURED
CAMACHO ECUADOR PAIRING
The Camacho Ecuador wins this battle with its citrus and floral flavor profile. The lemon
pepper seasoning pairs deliciously with some of the red pepper notes produced by the
cigar. On a hot day, grab a cold IPA to complement the combo.
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LEMON PEPPER SHRIMP
AND SPINACH ORZO
This recipe absolutely screams Summer cuisine at its
finest. The light ,yet exciting, flavors of Lemon Pepper
come together with the succulent pop of fresh shrimp and
interweave with a delicate blend of onions, spinach and
Orzo pasta.
PREPARATION
Preheat grill to 350° and remove tails from shrimp. Place
on skewers and sprinkle with lemon pepper seasoning on
both sides.
Slice red onion and lemon into wheels (save ends of lemon
to squeeze juice over finished product). Now, get either a
skillet or grill hot and sear or grill shrimp, lemon, and red
onion wheels. Place on plate and melt 4 tablespoons of
butter with a teaspoon of lemon pepper seasoning. Brush
finished shrimp with butter.
Cook Orzo according to package directions, drain
thoroughly and set aside. Heat skillet over grill with
olive oil and saute minced garlic with the spinach. Once
spinach is wilted and garlic is golden, dice your red onion
and turn your shrimp, orzo, lemon wheels, diced onion
together in the skillet and drizzle remaining butter over
top, sprinkle with Parmesan and fresh parsley and place
indirect in closed grill for 8-10 mins or until warmed
through. Serve immediately.

5 hours
INGREDIENTS
• 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 (we used
Grandpa Joe’s Honey Chipotle)
• Our Pectin Glaze Sauce (recipe on next
page)
• Your Favorite BBQ Sauce (we used
Joseph-Que Competiton Sauce)
CAMACHO AMERICAN BARREL-AGED FEATURED
PAIRING
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 notch and crack open that bottle
of bourbon you’ve been saving.
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ST. LOUIS STYLE RIBS WITH
APPLE HABANERO PECTIN GLAZE
These ribs are not the fall apart kind as these have a slight
tug but will still pull clean from the bone. The Habanero
Pectin glaze these are paired with is a competition secret
so don’t tell your friends.
PREPARATION
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° 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 mins
and serve in 3 bone sections.

INGREDIENTS
• 1/2 lb Habanero Peppers, cored and seeds
removed then finely diced
• 1 ½ cups Apple Cider Vinegar
• 1 3oz. packet of Liquid Pectin
• 3 ¾ cup White Granulated Sugar
• 2 cups Apple Juice
• Large mason jar
APPLE HABANERO PECTIN GLAZE
PREPARATION
Core, remove seeds and slice and chop Habaneros.
Add apple juice, sugar, apple cider vinegar to medium
high heat pan.
Stir till sugar completely dissolves.
Add habaneros and bring to a boil.
Add pectin and stir thoroughly.
Remove from heat, place in mason jar and allow to cool.
Refrigerate when cool.

10 - 15 hours
INGREDIENTS
• 1 Full Packer Brisket 12-18lbs
• 1/4 cup Kosher Salt
• 1/4 cup of Black Pepper
• 1 cup of Beef Broth
• A few dashes of Worcestershire Sauce
• 1/8 cup Soy Sauce
• Peach Butcher paper or foil
FEATURED
CAMACHO COROJO PAIRING
A classic smoke with a classic brisket recipe. The pairing culminates with the blast of
pepper and spicy traits of the Original Corojo kick in and intermingle with the Habanero
Pectin glaze that coats your palate with notes of berries, apples and other fruits.
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CLASSIC TEXAS-STYLE
BEEF BRISKET
The king of Central Texas barbecue is undoubtably the
infamous Texas-style beef brisket. A beautiful medley of
salt, pepper, fat, and time…lots and lots of time.
PREPARATION
Prepare brisket by trimming fat and silver skin on clean
side and remove large chunks of fat from fatter point side
of brisket. Trim fat cap side down 1/4”. Mix beef broth, soy
sauce, and Worcestershire sauce and reserve 1/4 cup then
inject the rest into the brisket every inch or two apart,
going with the grain.
Heat smoker to 275° and add your favorite wood.
Cook brisket with fat side facing the heat. The fat will act
as a shield.
Once brisket reaches an internal temperature of 165°
wrap your brisket with injection mixture and peach
butcher paper or foil, if butcher paper can't be found.
Return to smoker and cook till internal temperature
reaches 200-203°.
Remove from smoker, wrap in towels and place in cooler
or oven and allow brisket to rest 1 hour. Slice against
grain and serve.
 HONEY WALNUT
30 min. SHRIMP SALAD
This recipe will surely turn heads when you present this
sweet and savory shrimp over a bed of luscious greens,
salty feta cheese, and sweet crunchy walnuts.

INGREDIENTS
• 1/2 lb. peeled and deveined Shrimp
• 1 tsp. of Grandpa Joes’ Honey Chipotle
from Joseph-Que Craft rubs or mix 1/2 tsp.
Salt, 1/2 tsp. Pepper, 1/2 tsp. Garlic Powder,
1/2 tsp. Chili Powder together.
• 2 TBSP Canola Oil
• 2 cloves Garlic, minced
• 1/4 cup Honey
• 2 TBSP Soy Sauce
• 1 bag Salad Mix with Red Cabbage
• 1 bag Honey-Glazed Walnut pieces 3.5oz
• 4oz. crumbled Feta Cheese
• Small handful of dried Cranberries
PREPARATION
Start grill and heat cast iron skillet over medium-high heat
with canola oil.
Add shrimp and cook for 1-2 minutes per side.
Remove shrimp, add garlic and cook for 30 seconds.
Add in honey and soy sauce and whisk together.
Cook for 1 minute until reduced and add shrimp back to coat.
Create salad bed with greens and add walnuts, cranberries
and cheese, then add shrimp and pan glaze to top of salad.

Serve immediately.
CAMACHO CRIOLLO FEATURED
PAIRING

Let’s keep in on the light side of the spectrum. The crunchy walnuts and the honey
sweet profile matches perfectly with the Piloto Cubanos sweet and creamy flavor notes.
The citrus hints on the Criollo 98 wrapper are noticeable when the smoke hits the top of
your palate.

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 ALL-AMERICAN BURGER
30 min.

Let’s face it. There is no recipe more important to the

backyard barbecue then the cheeseburger. This recipe
surely won’t disappoint!

INGREDIENTS PREPARATION
• 6 oz. 80/20 Chuck blend of beef or if you Form beef patties and season both sides with your
can, get a blend of Chuck and Brisket favorite seasoning.
• 1 tsp. Dom’s Magic Dust from
Joseph-Que Craft Rubs or your favorite Start grill and bring to medium-high heat.
burger seasoning
• 2 slices of quality Bacon (we used our Add burger and sear each side 2.5 minutes each.
own homemade smoked and cured pork
belly) Remove burger and toast Brioche bun.
• Thick-sliced wheel of Red Onion
• Thick-sliced wheelof Tomato Assemble burger and enjoy!
• A leaf of Green Leaf Lettuce
• 1 slice of Vermont Cheddar Cheese
• Secret sauce (recipe below)
• 1 toasted Brioche Bun

CAMACHO NICARAGUA FEATURED

PAIRING
Secret Sauce:
• 1 cup Mayonnaise
Secret Sauce Instructions:

Mix together all ingredients in a small mixing bowl.

• 1/2 cup Ketchup
All-American meets Nicaragua. The Camacho Nicaragua is our latest addition to the • 1/4 cup Mustard
Cover and refrigerate at least one hour prior to serving.
complex spectrum of flavors contributing with a bold, spicy and peppery Nicaraguan • 1 tsp. Dom’s Magic Dust from
tobacco from Esteli. This cheeseburger recipe with its complex flavors of bacon, red Joseph-Que Craft Rubs or 1tsp dried
onions and the secret sauce bond perfectly for nice backyard burger cookout with friends minced onion and 1/4 tsp. garlic powder
and family. • 1/8 tsp. White Vinegar
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2 hours
INGREDIENTS
• 2.5-3” Porterhouse or Ribeye Steak
• 1 TBSP of your favorite Steak
Seasoning (we used Dom’s Magic Dust
by Joseph-Que Craft Rubs)
• Vacuum seal bag or large Ziploc bag
• 1/2 stick of Butter, all melted but a tbsp
• Sous Vide bucket and circulator
CAMACHO BOX-PRESSED SERIES FEATURED
PAIRING
The sous vide method used in this recipe deserves a bit of a twist. The Camacho BXP
Series offers that by adding the character of Pennsylvania Maduro tobacco to tweak the
original blends. The powerful Pennsylvania Maduro tobacco is used as one component of
the filler in small amounts to achieve nuances of flavor. The blend you pick is a choice of
medium, medium-to-full, or full-bodied.
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SOUS VIDE-QUE PORTERHOUSE
OR RIBEYE STEAK
In this recipe we combine the edge-to-edge perfection
of cooking large cuts of beef by utilizing the sous vide
method and then searing over high heat on direct coals or
on cast iron grates. Direct flame is used to achieve one the
best crusts and juiciest steaks you’ve ever had.
PREPARATION
Fill sous vide bucket and start immersion circulator and
set to 135°.
Season meat generously on both side with your favorite
steak seasoning.
Vacuum seal steak in bag or use water displacement
method with a Ziploc bag.
Add steak to bath and cook for 2 hours.
Heat grill to high heat.
Remove steak from bath and pat really dry with paper
towels.
Quickly sear each side of steak on grill for 30 seconds per
side.
 GRILLED TROUT WITH DIJON
30 - 40 min. DILL GARLIC SAUCE
This recipe will turn non-fish people into believers. Its all
about the creamy dill sauce that satisfies the finickiest of
palates

INGREDIENTS PREPARATION
• 1 lb. Steelhead (Salmon will work too) Start by soaking your cedar plank in water for at least 1
• 1 Cedar Plank hour.
• 2 pinches of Kosher Salt
• 2 pinches of Black Pepper Next prepare your fire and char one side of your cedar
• 2 pinches of Fresh Dill plank.
• 1 shake of Dom’s Magic Dust from
Joseph-Que Craft rubs or your favorite While charring, season your trout with salt, pepper, and a
All-Purpose Seasoning shake of Dom’s dust.

Dill Sauce: Next flip your plank and place filets skin side down on
• 1 TBSP unsalted Butter your planks and cook till desired doneness or fish flesh is
• 1 cup Chicken Broth flaky.
• 3 cloves of Garlic, minced
• 3/4 cup Heavy Cream (more if needed) For the sauce, get a Dutch oven or sauté pan heated over
• 1 TBSP fresh chopped Dill medium heat and drop in butter.
• 1 1/2 TBSP Dijon Mustard
Once butter melts, add garlic and sauté till light brown.
CAMACHO CONNECTICUT FEATURED
PAIRING
Next add chicken broth and deglaze and reduce by half.
We will leave the magic to the creamy dill sauce. That’s why we will let our Camacho Then add heavy cream, dill and mustard and stir till
Connecticut knock on the door, come in and compliment the dish. The Connecticut with smooth and warmed.
its creamy and mild to medium flavor profile is perfect as it will not overwhelm the
highlights of the sauce. Plate by pouring sauce on bottom of plate and laying fish
over top of sauce.
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 PORK SCHNITZEL CHOPS WITH
45 min. APPLE RED CABBAGE
A favorite as the Summer months wind down and Fall
approaches. You can use freshly-harvested apples for the
cabbage for that extra special flavor.

INGREDIENTS PREPARATION
• 1 medium-sized, bone-in Pork Chop Make the sauerkraut. Gently heat the oil in a large pan.
• 1 Egg Add the onion and cook for 6-8 minutes, until soft. Add
• 1 cup Panko Breadcrumbs the cabbage, apples, vinegar and sugar. Toss together
• 1 cup All-Purpose Flour with a good pinch of salt. Cover and simmer for 30-35
• 1 TBSP All-Purpose Seasoning (we minutes, stirring occasionally.
used Joseph-Que Craft Rubs Dom’s
Magic Dust) Meanwhile, combine flour with all-purpose seasoning
and dust pork chop with the flour and dip into the egg.
Red Cabbage and Apples: Press into the panko to coat.
• 1 TBSP Olive Oil
• 1 Onion, finely sliced Add a tbsp of olive oil to pan and put over medium heat
• 6 cups of Cabbage on your grill. When hot, cook the schnitzel each side
• 2 Red Apples, halved, cored & thinly about 3 minutes each or until cooked to 145° internal
sliced temperature with a thermometer.
• 4 TBSP White Wine Vinegar
• 2 tsp. Sugar Drain over paper towel and serve with apple sauerkraut.
CAMACHO ECUADOR FEATURED
PAIRING

The fruity and floral notes of this blend match up perfectly to create a balanced and
pleasurable palate experience. Give this recipe a try and you will not be disappointed.
We recommend the robusto format while enjoying this dish as it packs a little bit more of
a punch in comparison to its other relative vitolas.

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40 - 50 min.
INGREDIENTS
• 2 Chicken Breasts
• 2 slices of Bacon
• 1 cup of Feta Cheese
• 1 bag of Baby Spinach
• 2 cloves of minced Garlic
• 1/2 cup of Mayonnaise
• 3 tsp. of Joseph-Que Dom’s Magic Dust
(or favorite all-purpose seasoning)
• 1 TBSP of Olive Oil
FEATURED
CAMACHO CONNECTICUT PAIRING
When it comes to pairing with chicken, we definitely will let the Camacho Connecticut
run the show. The blend is so versatile that it blends in with whatever flavors you throw
its way. The chicken and bacon flavors will dominate the palate and the Connecticut will
pick up the slack and compliment where needed.
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SMOKED BACON WRAPPED
STUFFED CHICKEN BREASTS
This recipe is a Mediterranean-influenced dish that is
super delicious and satisfies the pickiest of eaters.
PREPARATION
Heat skillet over medium heat. Add 1 Tbsp olive oil and
allow to heat up. Add bag of spinach and 1 tsp of all-
purpose seasoning and cook till almost fully wilted. Add
minced garlic and stir into spinach and allow garlic to
soften and slightly brown.
Remove from heat and add to a mixing bowl with feta
cheese and mayonnaise then set aside.
Slice chicken breast along side and stuff with mixture.
Next, use a thick-cut bacon and cook the bacon in a
skillet at medium heat till browning just starts to form. At
this point you want to wrap the bacon around the breasts
and use tooth picks to hold bacon and breasts together.
Sprinkle breasts with a teaspoon each of all-purpose
seasoning.
Get smoker heated to 250° and add your favorite wood
chunks. Smoke breasts till internal temperature reaches
165°. Roughly 45 minutes - 1 hour.

20 min.
INGREDIENTS
• 8 TBSP unsalted Butter, softened
• 2 TBSP finely chopped Parsley
• 1 1/2 tsp. crushed Red Chili Flakes
• 4 cloves Garlic, finely chopped
• Zest of 1 Lemon
• Kosher Salt and freshly Ground Black
Pepper, to taste
• 1 live Lobster (about 1 to 1 1/2 lb.)
• 1/4 cup Olive Oil
CAMACHO COROJO FEATURED
PAIRING
A classic lobster dish worthy of a classic Camacho cigar. This Honduran Puro blend
is bold to the DNA and will cruise along the flavor notes of this sought-after dish. The
distinct flavor notes of the lobster will dominate the game but the Corojo will keep up
by adding rare leathery and woody notes to the smoking experience. This is a must
try combination!
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GRILLED LOBSTERS
This classic dish is paired with a mixture of seasonings
to fulfill your cravings for seafood, while maintaining
supreme grill action.
PREPARATION
Combine butter, parsley, chili flakes, garlic, lemon zest,
salt, and pepper in a bowl and set aside. Using a cleaver,
split lobster in half lengthwise through its head and
tail. Scoop out and discard the yellow-green tomalley
and break off claws. Transfer lobster halves, shell side
down, to a baking sheet; crack claws and place them on
the baking sheet. Drizzle halves and claws with oil, and
season with salt and pepper.
Heat a charcoal grill or set a gas grill to high. Bank coals
or turn off burner on one side. Place lobster halves, flesh
side down, and claws on hottest part of grill. Cook until
slightly charred, 2-3 minutes. Flip lobster over and using
a spoon, spread the garlic-parsley butter on the lobster.
Continue grilling until lobster meat is tender, 3-5 minutes
more.
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