How to Grill: The Complete Illustrated Book of Barbecue Techniques

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Overview

It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes How to Grill, a lively, fully illustrated introduction to the techniques of cooking over to live fire.
Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, How to Grill shows exactly how it's done - ...
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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook

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Overview

It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes How to Grill, a lively, fully illustrated introduction to the techniques of cooking over to live fire.
Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, How to Grill shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions.
  • Choosing the right grill.
  • Choosing the right fuel.
  • Stocking the essential tools.
  • Setting up a work area.
  • Building the best fire.
  • Picking the correct method - direct grilling, indirect grilling, barbecuing, split roasting, roasting in the embers.
  • Managing the cookout.

You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation.
Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus "raft," a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb.

Says the author, "If it tastes good cooked, it'll taste even better grilled."

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Editorial Reviews

From Barnes & Noble
There's no better way to hone your barbecue skills than to take Steve Raichlen's excellent tutorial on the art of grilling. With lucid texts and more than 1,000 photographs, he instructs readers about scores of barbecue techniques. Even vegetarians will be pleased: In addition to instructions for grilling prime rib, porterhouse, and chicken, he explains how to prepare pizza, tofu, fruit, and green vegetables. As an extra incentive, the author of The Barbecue Bible provides more than 100 recipes of sizzling excitement.
Wall Street Journal
Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice.
Fine Cooking
This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill.
Family Circle
Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect...
New York Times
...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty.
Los Angeles Times
150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors...
Good Housekeeping
With more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master.
Publishers Weekly - Publisher's Weekly
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 (Miami Spice; High-Flavor Low-Fat Cooking) 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 Proven al. 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. (May) Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780761124825
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/28/2001
  • Series: Barbecue! Bible Cookbook Series
  • Pages: 480
  • Product dimensions: 8.25 (w) x 9.44 (h) x 1.50 (d)

Meet the Author

Steven Raichlen

Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.
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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 degreeangle 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 attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.

MEXICAN MUSHROOMS

SERVES 4 / YOU'L NEED: Grill wok or skillet or 10 to 12 bamboo skewers, soaked for 1 hour in cold water to cover, then drained; 1 cup wood chips (preferably oak), unsoaked; spray oil (optional)

1 pound mixed mushrooms (preferably exotic mushrooms, including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, lobster mushrooms, and the like)
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Coarse salt and black pepper
2 plum tomatoes, grilled (page 393), seeded, and diced
1 medium onion, quartered, grilled (page 380), and diced
2 jalapeño peppers or more to taste, grilled, sliced crosswise, and seeded (for a hotter mixed grill, leave the seeds in)
2 tablespoons chopped cilantro, plus small sprigs for garnish
2 tablespoons lime juice
Thin lime slices, for garnish

1. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke.

2. Using a damp paper towel, wipe the mushrooms clean. Trim the mushrooms and cut any large ones in half or quarters, so that all are roughly the same size. When ready to cook, if using a charcoal grill, toss the wood chips on the coals.

3. "Stir-grill" method: Place the grill wok on the grill to preheat. When ready to cook, lightly spray the wok with oil, removing it from the grill when you do so. Toss the mushrooms with the oil and add them to the wok. Grill until the mushrooms are nicely browned, 6 to 10 minutes, shaking the wok and stirring the mushrooms with tongs to ensure even grilling (use a grill mitt to handle the wok). Generously season the mushrooms with salt and pepper as they grill.

Skewer method: Skewer the mushrooms as shown in Preparing the Mushrooms, Step 2 on the facing page. When ready to cook, brush one side of the mushrooms with oil and season with salt and pepper. Grill the mushrooms 3 to 5 minutes per side, basting with oil before and after turning; when done the mushrooms will be browned and tender, 6 to 10 minutes in all.

4. Transfer the grilled mushrooms to a large bowl (unskewer if necessary). Stir in the tomatoes, onion, jalapeños, chopped cilantro, and lime juice. Add salt and pepper to taste. Garnish with the lime slices and cilantro sprigs and serve at once.

Tip - For extra flavor, I like to combine grilled mushrooms with grilled chiles, tomatoes, and onions. Grill them before you put on the mushrooms, as they take longer to cook and chop.

Variations: For additional flavor add minced garlic and chopped cilantro or parsley to the olive oil before tossing it with or brushing it on the mushrooms. For a more European version of this dish, toss or baste the mushrooms with the Garlic-Herb Butter or Tarragon Butter on page 450. Substitute grilled bell peppers for the jalapeños and parsley or basil for the cilantro. You can also add crisped bits of bacon or pancetta.

BASIL-GRILLED TUNA

4 tuna Steaks (3/4 to 1 inch thick; 6 to 8 ounces each)
1 bunch fresh basil, washed and stemmed
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 tablespoon white wine vinegar
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper

1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.

2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times.

3. Set up the grill for direct grilling and preheat to high. IF using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke method (see page 55). A rare steak will be quite soft, with just a little resistance at the surface; a medium-rare steak will be gently yielding; and a medium steak will be quite firm. Transfer the steaks to plates or a platter and let rest for 3 minutes.

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Table of Contents

CONTENTS:
GETTING STARTED
BEFF AND VEAL
PORK AND SAUSAGES
LAMB
CHICKEN AND MORE
FISH
SHELLFISH
VEGETALES PLUS
DESSERTS
RUBS, SAUCES, AND CONDIMENTS
GRILLS AND GEAR
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Recipe

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 attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once.

MEXICAN MUSHROOMS

SERVES 4 / YOU'LL NEED: Grill wok or skillet or 10 to 12 bamboo skewers, soaked for 1 hour in cold water to cover, then drained; 1 cup wood chips (preferably oak), unsoaked; spray oil (optional)

1 pound mixed mushrooms (preferably exotic mushrooms, including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, lobster mushrooms, and the like)
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Coarse salt and black pepper
2 plum tomatoes, grilled (page 393), seeded, and diced
1 medium onion, quartered, grilled (page 380), and diced
2 jalapeño peppers or more to taste, grilled, sliced crosswise, and seeded (for a hotter mixed grill, leave the seeds in)
2 tablespoons chopped cilantro, plus small sprigs for garnish
2 tablespoons lime juice
Thin lime slices, for garnish

1. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke.

2. Using a damp paper towel, wipe the mushrooms clean. Trim the mushrooms and cut any large ones in half or quarters, so that all are roughly the same size. When ready to cook, if using a charcoal grill, toss the wood chips on the coals.

3. "Stir-grill" method: Place the grill wok on the grill to preheat. When ready to cook, lightly spray the wok with oil, removing it from the grill when you do so. Toss the mushrooms with the oil and add them to the wok. Grill until the mushrooms are nicely browned, 6 to 10 minutes, shaking the wok and stirring the mushrooms with tongs to ensure even grilling (use a grill mitt to handle the wok). Generously season the mushrooms with salt and pepper as they grill.

Skewer method: Skewer the mushrooms as shown in Preparing the Mushrooms, Step 2 on the facing page. When ready to cook, brush one side of the mushrooms with oil and season with salt and pepper. Grill the mushrooms 3 to 5 minutes per side, basting with oil before and after turning; when done the mushrooms will be browned and tender, 6 to 10 minutes in all.

4. Transfer the grilled mushrooms to a large bowl (unskewer if necessary). Stir in the tomatoes, onion, jalapeños, chopped cilantro, and lime juice. Add salt and pepper to taste. Garnish with the lime slices and cilantro sprigs and serve at once.

Tip -- For extra flavor, I like to combine grilled mushrooms with grilled chiles, tomatoes, and onions. Grill them before you put on the mushrooms, as they take longer to cook and chop.

Variations: For additional flavor add minced garlic and chopped cilantro or parsley to the olive oil before tossing it with or brushing it on the mushrooms. For a more European version of this dish, toss or baste the mushrooms with the Garlic-Herb Butter or Tarragon Butter on page 450. Substitute grilled bell peppers for the jalapeños and parsley or basil for the cilantro. You can also add crisped bits of bacon or pancetta.

BASIL-GRILLED TUNA

4 tuna steaks (3/4 to 1 inch thick; 6 to 8 ounces each)
1 bunch fresh basil, washed and stemmed
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 tablespoon white wine vinegar
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper

1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.

2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times.

3. Set up the grill for direct grilling and preheat to high. IF using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke method (see page 55). A rare steak will be quite soft, with just a little resistance at the surface; a medium-rare steak will be gently yielding; and a medium steak will be quite firm. Transfer the steaks to plates or a platter and let rest for 3 minutes.

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Customer Reviews

Average Rating 4.5
( 31 )
Rating Distribution

5 Star

(21)

4 Star

(4)

3 Star

(3)

2 Star

(2)

1 Star

(1)

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See All Sort by: Showing 1 – 20 of 31 Customer Reviews
  • Posted November 12, 2009

    Steven Raichlen's "How To Grill" a very good beginner's guide in grilling.

    This book was given as a Father's Day gift. As beginner and as a person who really doesn't like to cook this book was an inspiration. It shows all of the steps in preparing and grilling just about any food any person might want to grill for one person, a family or a large group.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 24, 2011

    Do not up this book if you have an iPad

    We have this book in paper version and bought it to take it with us more easily because the book is rather large and heavy. The book will only open on my Nook. The Nook app for iPad will not allow the book to be viewed on the iPad.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 11, 2010

    I went from zero to hero at the grill

    My dad taught me the grilling basics, but I was interested in more advanced techniques like smoking and multi-zone fire pits. After reading the instructions in this book (and memorizing them, lol) I learned to gage the heat of the fire and the internal temp of the meat. Yesterday, I cooked a 12 pound pork shoulder for just over six hours on a charcoal grill and I have to admit... I made the best pulled pork I've ever had.

    The instructions in this book are extremely clear and easily understood. The writer regularly references topics from previous pages for those that like to skim or need a quick refresher. Every topic (that I know of) is covered. This book is the next best thing to having a grill master stand next to you.

    Don't forget that every grill is different. Where the book called for twelve coals added every hour, I had to add nearly 24 to keep the temperature up. Just a big grill I guess.

    Enjoy the book, it's excellent!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted September 5, 2009

    more from this reviewer

    The Best for BBQ

    I have watched cooking shows for years and have always had questions. I have to say that this book answers all of them. I have made about seven of the recipes and all of them were great and easy to follow in the book. I was never a great bbqer, but now I feel very confident. I highly recomend this book. Thank You Steven. Cookin Karen

    1 out of 1 people found this review helpful.

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  • Posted August 30, 2009

    more from this reviewer

    Best BBQ instruction baak

    I thought I made good ribs,chicken and burgers, but after reading Steve's book, boy was I wrong! I wasn't marinating correctly and meats were tough, ribs not moist. I read the book over several days and fgured out how to properly do it and VOILA tasty moist food at long last!
    Pics are very helpful in step/step prep.
    My favorite BBQ book by far.Worth every(low priced) dollar.

    1 out of 1 people found this review helpful.

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  • Posted June 6, 2009

    more from this reviewer

    Perfect!

    I have this book handy every Friday when I am planning what I want to grill over the weekend. It provides inspiration on what to prepare. The instructions are clear and concise. The photos are extremely helpful. And the variety of options is nice. I have used it so much the binding is starting to break. Just one note. I use a Weber Performer charcoal grill and find the recipes easy to use.

    1 out of 1 people found this review helpful.

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  • Posted February 10, 2009

    Excellent for grillers of all levels

    The great thing about this book is even if you are an experienced griller, it still gives you ideas on different receipies and techniques. I bought it to answer a few questions about grilling fish and I've learned a whole lot more. It has inspired me to try all sorts of new things instead of making the same dish the same way each time now I mix it up so that it keeps it interesting for the family eating the meals.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 3, 2006

    Love this book!

    As a begining griller, this book is just perfect for me. I love the Saffron-Grilled chicken and the Spatchcocked chicken recipes. And learning how to grill vegys was a bonus.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 2, 2006

    A Cookbook Loaded with Tips and Easy Recipes

    I recently purchased this cookbook, anticipating warm weather and cooking outdoors. Although I have several cookbooks in my collection for grilling, I must say that this is the most comprehensive and easy to use cookbook that I have found. It is filled with recipes, tips and great advice from starting a grill to gas fired grills and cooking equipment. I like it because it really explains the technique of perfect grilling. There are tons of recipes which include grilling all the basics ¿ steaks, burgers, chicken, satays, wings, quail and turkey, pork every kind of fish you can imagine, shellfish from shrimp to clams. There is a section just on grilling vegetables - asparagus corn eggplant mushrooms, potatoes, pizza and quesadillas. Desserts such as grilled pineapples and pears, and S¿Mores are also included. I especially love the chapter on rubs, sauces, herbed butters, relishes and salsas. There are 498 pages of easy- to-read recipes and more than a 1000 photos so you can see how the recipe is made, step by step. So I do recommend this book very highly if you are interested in perfecting your grilling techniques or just looking for some new, delicious recipes for grilling with ease.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 15, 2006

    what a great book

    The best grilling book out there. great for beginners as well as for the experienced grill meisters.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted September 2, 2005

    Raichlen is the Master!

    He has truly turned backyard grilling into an art. With excellent techniques and some great recipes, this book is an ideal gift for the barbeque master in your house. The beer can chicken is excellent.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 11, 2005

    A Must-Have Book

    Detailed, practical guide to grilling! Everything I need to know to prepare food for the grill. Includes cuts of meat, recipes, tips, illustrations, etc. It is one of the most informative cook books I've ever used.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 9, 2003

    GREAT TECHNIQUES -- DELICIOUS RESULTS

    Colorful, plentiful illustrations -- step-by-step techniques (everything I could imagine needing to know) . . . plus recipes. Makes a great gift for anyone, especially a man. Nicely designed to appeal to all. Well done!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 18, 2003

    The one grilling book you must own!

    This is quite simply the best grilling book available. You won't believe the compliments you'll receive after cooking some of the dishes in this book. The recipes are very interesting and extremely unique. Never would I have imagined grilling pizza until reading this book. It is superb. I've been grilling for 30 years and since receiving this book I have found a renewed passion. In summary: A great book for neophyte and veteran grillers.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 8, 2002

    Great Recipes with Easy Instructions

    The day I came home with this book, my husband claimed it as his. Each recipe has step-by-step instructions with pictures, from starting the fire to garnishing. A great book for the amateur grill jockey or the accomplished grill master.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted July 12, 2013

    Solid book

    Solid book, something for the person who's a total novice or someone who knows his/her way around the grill.

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  • Anonymous

    Posted October 27, 2011

    Highly recommended.

    I have quite a small collection of grill books, but I needed help with smoker receipes. Good book for that in addition to authors expertise in all aspects of grilling.

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  • Posted October 5, 2011

    Love this book

    I bought this book because of the seasonings. I have a hard time finding simple ways to season stuff..anything from vegetables to meat, and this book uses seasonings that I have at home, nothing fancy that I have to go track down.

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  • Posted September 16, 2011

    Great book!!!

    Great from beginner to an experienced cook over fire. Very easy to follow. Great recipes and tips! Answers questions other books don't like should I or shouldn't I add unlit coals to a fire when cooking past 1 hour for beer can chicken, turkeys, pork shoulders, and differences of types of charcoal, etc. If you're beginning cooking over charcoal, a MUST READ with recipes. If you've cooked over it before, expands other options on food.

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  • Anonymous

    Posted July 26, 2009

    covers alot of the basics 4 out of 5

    pretty neet book i used it afew times and it helped me alot , im a guy who hardly ever cooks with the book it was fairly easy

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