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The goal of this book is a simple and direct one: namely, to expand the number of delicious dishes you can confidently cook on your gas grill. The 25 recipes presented here should be considered "sure bets," recipes that come together quickly with a minimum of fuss, have memorable flavors, and can be produced by novice and experienced grillers alike. If you master only half a dozen of the recipes in this book, I can almost guarantee that you will be known far and wide as an excellent griller.
If you’re a novice griller, please read through The Essentials of Gas Grilling on page 00. The list of things you need to know about gas grilling is short but important. It’s good to keep in mind that gas grills were developed to simplify home grilling and that gas grilling remains a very straightforward, simple, relaxed cooking method. The recipes on the following pages reflect that straightforward, relaxed attitude but with a creative, full-flavored flair that is sure to win you, the griller, a lot of compliments. And what cook doesn’t like compliments?
Luckily for the backyard griller, the ever-increasing popularity of gas grills has brought about significant improvement to the grills themselves. Manufacturers have been listening to the marketplace, resulting in better heat distribution, less likelihood of flare-ups, more useful accessories, and better and longer-lasting construction. It’s a good time to be grilling over gas!
Grilling over a live fire is the most adaptable and universal cooking technique known to mankind. Dig deep enough in any of the world’s culinary histories, and you’ll find a grill, a fire, and some tasty food waiting to be turned into a meal. Each time you light up your gas grill and prepare something you’ve never tasted before, you’re engaging in an age-old practice, no matter which culinary tradition you’re trying.
The Essentials of Gas Grilling
1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables
2 Classic Bruschetta: Grilling Bread
3 Grilled Quesadillas: Grilling Flatbread
4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish
5 Mussels Bordelaise: Foil-Packet Grilling
6 Three Satays: Grilling Kabobs
Seafood and Poultry
7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish
8 Tunisian Tilapia in Pita: Grilling Delicate Fish
9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish
10 Chicken Breasts with Chèvre and Yellow Pepper Puree: Grilling Boneless Poultry
11 Thunder Thighs: Grilling Bone-In Poultry
12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck
13 Red Rooster Flank Steak: Grilling with a Marinade
14 Steak with Salsa Verde: Grilling Thick Boneless Steaks
15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks
16 Barbecued Country-Style Pork Ribs: Grilling Ribs
17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts
18 Marsha’s Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat
19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables
20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables
21 Grilled Whole Escarole: Grilling Leafy Vegetables
22 Simple Grilled Potato Wedges: Grilling Hard Vegetables
23 Grilled Whole Eggplant: Grilling Whole Vegetables
24 Caramelized Fruit Kabobs: Grilling Fruit
25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese
A. Cort Sinnes, "The King of the Gas Grill," is an award-winning author of more than 20 books, inlcuding The Grilling Book, The New Gas Grill Gourmet, and The Grilling Encyclopedia. He also contributes to Fine Cooking and Cook's Illustrated. He lives in Napa, California.