How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook

4.4 33
by Steven Raichlen
     
 

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Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). 

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and

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Overview

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). 

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

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Editorial Reviews

From the Publisher

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. —Publisher's Weekly
 
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!"  —Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food

"Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food."  —Todd English, The Olives Table
 
" . . . detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty."  —The New York Times
 
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . "  —Los Angeles Times
 
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice."  —The Wall Street Journal
 
"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . "  —Family Circle
 
"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill."  —Fine Cooking
 
"With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master."  —Good Housekeeping 

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Product Details

ISBN-13:
9780761120148
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/01/2001
Pages:
512
Sales rank:
42,833
Product dimensions:
8.00(w) x 9.19(h) x 1.13(d)

Read an Excerpt


CHICKEN GRILLED UNDER BRICKS

SERVES 4 / YOU'LL NEED: 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained

2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces)

1 teaspoon coarse salt

1 teaspoon cracked black peppercorns

1/2 to 1 teaspoon hot red pepper flakes

1 tablespoon chopped garlic

1 tablespoon chopped fresh rosemary

Juice of 1 lemon

1/4 cup extra-virgin olive oil

1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.

2. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

3. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an


What People are saying about this

From the Publisher
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever...and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!"
—Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food

"Steven Raichlen has done it again!...lending his endless rsearch and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food."
—Todd English, The Olives Table

Meet the Author


Steven Raichlen is the author of How to Grill, The Barbecue! Bible®, and live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appétit, and he teaches sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently going into its second season); Primal Grill; and Barbecue University.

 

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