Grilling

Tips, techniques, and tasty recipes for amateurs, experts, and connoisseurs.


How to Grill

By Steven Reichlan

Boasting more than 1,000 full-color photographs that take you step-by-step through preparation and execution, Steve Raichlen’s indispensable volume covers everything from building a fire (his three-zone advice proves priceless) to cooking with gas. The results are perfectly prepared steaks, fish, kebabs, vegetables, and more. (Don’t miss the chicken under bricks!).


The Prophets of Smoked Meat: A Journey Through Texas Barbecue

By Daniel Vaughn

Daniel “BBQ Snob” Vaughn takes readers deep into the smoked-meat Mecca — Texas — for a definitive guide to the best of the Lone Star State’s barbecue. Sorting both time-honored and cutting-edge recipes into four distinct styles — East Texas, Central Texas “meat market,” Hill Country “cowboy style,” and South Texas barbacoa — Vaughn skillfully explores the long-standing traditions of wood-smoking in a legendary grilling culture.


 

Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks

By Mark Bitterman

Artisanal sodium guru Mark Bitterman introduces a unique niche in the grilling sphere — cooking on Himalayan salt blocks. Promoting these unusual pink slabs as an innovative way to keep food perfectly seasoned, moist, and visually appealing, the James Beard Award–winning Bitterman shares dozens of savory recipes, from a salt-grilled peppered pork tenderloin to salt block beef fajitas.


The Gardener & the Grill

By Karen Adler and Judith Fertig

Most people associate grilling with a carnivorous diet. But this volume compiled by the self-described “BBQ Queens” is bursting with creative ideas for grilling with garden-fresh fruits, vegetables, and herbs that will make even die-hard vegetarians flock to the Webber kettle. From charred eggplant to fire-roasted fava beans, there are enough delectable selections here to put that summer vegetable patch to good use.


Smoke & Spice

By Cheryl and Bill Jamison

Sometimes, you don’t need a flame to get your best grilling done. This James Beard Book Award winner explains how to put the smoke back into barbecue, with more than 400 recipes that cover the menu from Memphis ribs to Texas brisket — even smoked bologna. Ample portions of advice on rubs, marinades, sauces, sides dishes, and desserts included. Just try not to drool on the coals.

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