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101 Things To Do with a BBQ
     

101 Things To Do with a BBQ

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by Steve Tillett
 

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Backyard barbeque guru Steve Tillet has collected 101 fantastic recipes for barbeque of all varieties—from appetizers to desserts to vegetarian solutions—proving that the grill is the best and easiest summertime cooking option.

Get outta the kitchen with amazingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed

Overview

Backyard barbeque guru Steve Tillet has collected 101 fantastic recipes for barbeque of all varieties—from appetizers to desserts to vegetarian solutions—proving that the grill is the best and easiest summertime cooking option.

Get outta the kitchen with amazingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed Tomatoes on the Grill, Grilled Onion Bloom, Seafood Pesto Pizza, Doc's Dry-Rub T-Bone Steak, Roberto's South American Lime Ribs, Andie's Angelic BBQ Burgers, Scott's Tantalizing Dry Rub Chicken, Grant's Monday Night Special Buffalo Wings, Parmesan Grilled Halibut, and even desserts like Chocolate Banana Bang-a-rang. There is also a section with Helpful Hints, Advanced Grilling Tips, and a bonus section on superb Sauces and Rubs.

Product Details

ISBN-13:
9781586856984
Publisher:
Smith, Gibbs Publisher
Publication date:
02/14/2005
Series:
101 Things To Do With a ... Series
Pages:
128
Sales rank:
1,278,234
Product dimensions:
5.25(w) x 7.25(h) x 0.37(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

Corn on the Cob

4 ears corn, husk on

2 tablespoons brown sugar

1 stick butter

salt and pepper, to taste

Soak corn with husk on in water with brown sugar 30–60 minutes to sweeten and to prevent charring.

Preheat grill to medium-high heat. Remove corn silk at ends of husks by cutting off sharply at end of cob and discard. Place corn on rack and grill, turning frequently, for 20–30 minutes, or until corn is tender. When cool enough to handle, remove husk and any remaining corn silk and serve with butter, salt, and pepper. Makes 4 servings.

VARIATION: Liven up your corn on the cob! Serve it with a light coat of mayonnaise sprinkled with grated Parmesan cheese.

Meet the Author

Steve Tillet is the king of BBQ (in his own backyard), and the son of a butcher. He barbeques year-round for his wife and children, even in the Portland, Oregon, rain.

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101 Things To Do with a BBQ 4 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
IcookproU More than 1 year ago
I didn't realized the flavor I could produce on my simple little gas grill. The Seasonings and Sauces Mr. Tillett put in this gem of a recipe book have made me a star on the Grill - The Queen of the Grill. My favorite is Page 162 --> "Scott's Famous Dry Rub". My Chicken was so good that my children couldn't get enough. I tried it on beef and it was even better. Move over "Morton's, Lauwry's and Johnny's" I have a new favorite seasoning salt.
Anonymous More than 1 year ago
Anonymous More than 1 year ago