Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous

Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous

by Karen Adler

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100 easy-to-make, versatile recipes for weeknight dinners on the grill.


100 easy-to-make, versatile recipes for weeknight dinners on the grill.

Editorial Reviews

Publishers Weekly
The authors of the BBQ Queens' Big Book of Barbecue apply their trademark can-do spirit to the ever-popular weeknight dinner format. Every dish-whether a salad, burger, steak or otherwise-can be grilled over a variety of fires, from briquettes to wood pellets, in 45 minutes (including prep time). With tiaras planted firmly atop their heads, Adler and Fertig show how to save time by using prepared supermarket items, including salad greens, hard-boiled eggs, sliced pepperoni, already-cut cheese, shredded carrots and cabbage, and three-bean salad, rationalizing, "You'll pay a little more, but isn't your sanity worth it?" Additions to each recipe-set apart in notes headed "You've Got Dinner!"-list easy and complementary side dishes, like Saut ed Green Beans to accompany Low Country Black-Eyed Peas and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing (although recipes for the sides, which are generally simple, aren't offered). The introductory chapter, "Weeknight Grilling with a Tiara Touch," reveals techniques, utensils and timetables. Recipes involve many trendy ingredients (e.g., hearts of palm, baby bok choi, turkey steaks), and the sheer variety of ingredients will let home cooks call on whatever happens to be in their pantry. 2-color illus. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
The BBQ Queens-the ones who wear tiaras while they grill-are back, with a follow-up to The BBQ Queens' Big Book of Barbecue. Here they present 100 easy recipes that can usually be prepared in 30 to 45 minutes or less. Most of them include suggestions for rounding out the menu, and many provide timesavers ("Tiara Tips"); boxes titled "Life in the Fast Lane" offer additional ideas for quick fixes, finishing touches, and the like. The tiara gimmick wears thin after a while, but the recipes are fresh, simple, and appealing. For most collections. Copyright 2006 Reed Business Information.

Product Details

Harvard Common Press, The
Publication date:
Product dimensions:
7.25(w) x 9.12(h) x 0.75(d)

Meet the Author

Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking - fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.

Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with coauthor Karen Adler. In addition to these cookbooks, Fertig wrote the Great Plains chapter of the American version of Culinaria, a two-volume book on American culinary traditions. She is a contributor to numerous distinguished magazines and newspapers, including the New York Times, the London Sunday Times, the San Francisco Chronicle, Saveur, Sante, Country Living, and Country Home. Fertig was inspired to write the Prairie Home cookbooks while living in London. Although she had lived and traveled all over the Midwest, living abroad gave her a new perspective, revealing the Midwest as a region of culinary innovation, cultural diversity, and fresh and varied native foods and produce. Looking at this familiar region from a new perspective allowed Fertig to capture the honest wholesomeness of Midwestern cuisine in her cookbooks. To write Prairie Home Breads, Fertig visited Old World artisanal bakeries, farmhouse kitchens, rural church suppers, community bake sales, bustling urban ethnic bakeries, farmer's markets, and home kitchens throughout the Midwest. Fertig shares her considerable culinary expertise and her appreciation of the Midwestern kitchen in cooking classes and seminars and as a restaurant consultant.

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