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

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

by Steven Raichlen

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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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Product Details

ISBN-13: 9780761120148
Publisher: Workman Publishing Company, Inc.
Publication date: 05/01/2001
Pages: 512
Sales rank: 53,326
Product dimensions: 8.00(w) x 9.19(h) x 1.13(d)

About the Author


Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

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


Table of Contents

CONTENTS:

GETTING STARTED

  • The Different Ways to Grill
  • Grilling on a Charcoal Grill
  • Grilling on a Gas Grill
  • Heat Control
  • Other Grills
  • Some Final Tips
  • Basic Ingredients and Preparations

BEEF AND VEAL

  • How to Grill a Prime Rib
  • How to Grill a Stuffed Rib Roast
  • How to Smoke a Brisket
  • How to Grill a Whole Beef Tenderloin
  • How to Make Churrasco
  • How to Grill a Porterhouse Steak
  • How to Grill T-Bone Steaks
  • How to Grill Strip Steaks
  • How to Grill Filet Mignon
  • How to Make London Broil
  • How to Stuff and Grill Flank Steak
  • How to Make Beef Satés
  • How to Make a Grilled Beef Salad
  • How to Make Beef Fajitas
  • How to Grill Crosscut Short Ribs
  • How to Smoke Beef Ribs
  • How to Grill the Perfect Hamburger
  • How to Grill Veal Chops

PORK AND SAUSAGES

  • How to Make Pulled Pork
  • How to Make Jerk Pork
  • How to Grill a Stuffed Pork Loin
  • How to Grill Pork Tenderloin
  • How to Brine and Grill Pork Chops
  • How to Grill Stuffed Pork Chops
  • How to Smoke Spareribs
  • How to Indirect Grill Baby Back Ribs
  • How to Rotisserie Grill Ribs
  • How to Grill Sausages
  • How to Grill Hot Dogs
  • How to Barbecue a Whole Pig

LAMB

  • How to Grill a Whole Leg of Lamb
  • How to Grill a Butterflied Leg of Lamb
  • How to Direct Grill a Rack of Lamb
  • How to Indirect Grill a Rack of Lamb
  • How to Grill Loin Lamb Chops
  • How to Grill Rib Lamb Chops Tandoori Style
  • How to Grill Shish Kebabs
  • How to Make Ground Lamb Kebabs
  • How to Grill a Whole Lamb

CHICKEN AND MORE

  • How to Indirect Grill a Whole Chicken
  • How to Grill a Whole Chicken II
  • How to Rotisserie Grill a Whole Chicken
  • How to Grill Chicken on a Beer Can
  • How to Grill A Spatchcocked Chicken
  • How to Grill Half Chickens
  • How to Grill Chicken Pieces
  • How to Grill Brined Chicken Breasts
  • How to Grill Stuffed Chicken Breasts
  • How to Grill Chicken Breasts Under Bricks
  • How to Grill Chicken Wings
  • How to Grill Yakitori
  • How to Grill Chicken Satés
  • How to Smoke a Turkey
  • How to Grill Turkey Pastrami
  • How to Rotisserie Grill Duck
  • How to Rotisserie Grill Game Hens
  • How to Grill Quail

FISH

  • How to Grill a Large Whole Fish
  • How to Grill Small Whole Fish
  • How to Grill Fish on the Skin
  • How to Grill Fish Fillets
  • How to Grill Fish Steaks
  • How to Grill Fish in Leaves
  • How to Smoke Fish

SHELLFISH

  • How to Grill Shrimp
  • How to Grill Shrimp in the Shell
  • How to Grill Shrimp on a Stick Two Ways
  • How to Grill a Whole Lobster Two Ways
  • How to Grill Lobster Tails
  • How to Grill Soft-Shell Crabs
  • How to Grill Scallops on Rosemary Skewers
  • How to Grill Oysters
  • How to Grill Clams and Mussels

VEGETABLES PLUS

  • How to Grill Asparagus
  • How to Barbecue Cabbage
  • How to Grill Corn
  • How to Grill Whole Eggplants
  • How to Grill Eggplant Slices
  • How to Grill Lettuce
  • How to Grill Mushrooms
  • How to Grill Portobello Mushrooms
  • How to Grill Onions and Garlic
  • How to Grill Peppers
  • How to Smoke Roast Potatoes
  • How to Roast Sweet Potatoes in the Embers
  • How to Grill Tomatoes
  • How to Grill Zucchini and Yellow Squash
  • How to Grill in Foil Packets
  • How to Grill Quesadillas
  • How to Grill Pizza
  • How to Grill Tofu
  • How to Grill Garlic Bread

DESSERTS

  • How to Grill Pineapples and Other Fruit
  • How to Fire Roast Pears and Other Fruit
  • How to Grill Crème Brûlée
  • How to Make S’mores

RUBS, SAUCES, AND CONDIMENTS

  • How to Make Rubs
  • How to Make Mop Sauces
  • How to Make Barbecue Sauces
  • How to Make Flavored Butters
  • Stand-Alone Sauces

GRILLS AND GEAR

  • Grills
  • Grilling Gear
  • Starters, Fuels, and Smoking Materials

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

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

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