Getting dinner on the table shouldn't require a long-term commitment. Or mean defaulting to a frozen meal. Not when you have options. Weber's Time to Grill is packed with over 200 fresh, new recipes specially created to save time without sacrificing an ounce of flavor-even the barbecue classics. Pulled pork you can pull off fast? No sweat. Slow-cooked ribs sped up? You bet. Inside you'll find a wide range of recipes from super easy to more adventurous-all low labor.
And as an added bonus, Weber's Time to Grill comes with free mobile tools you can access on any smartphone or Web-enabled mobile device. Get a grocery list for each recipe in the book, add your own ingredients, and email the list to a friend. Rate your favorite recipes, get doneness guides, and use a grilling timer, too.
Weber's Time to Grill features include:
200+ recipes, easy and adventurous
Minimal ingredients, maximum flavor
Prep times from under 15 minutes to about 30 minutes
A photo of every recipe
Shortcuts and time-saving tips
Skill builders and step-by-step how-tos
Handy charts and grilling guide
|Product dimensions:||10.00(w) x 10.00(h) x 0.90(d)|
|Age Range:||18 Years|
About the Author
Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ and Weber’s Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as PBS, CNN, the History Channel, and the Food Network.
Most Helpful Customer Reviews
According to the back cover, this is Weber/Jamie Purviance's eigth grilling book. By my count (I own 'em all!), the seven books total over 1,400 recipes, excluding those for rubs, marinades and sauces. So, the natural question is: does this book add enough to the grilling experience to justify the purchase? O my! Indeed it does! So, let me walk you through this gem of a book to see if I can convince you to shell out the dinero for it. My bona fides? By my calculation, this is easily my 50th year cooking over live fire with Weber equipment, so I trust this gives me some basis for opining on this book. Let's go! The first section you will see as you page through it is called "Grilling Basics". It includes the usual stuff on charcoal vs gas, how to light a grill, etc. More importantly, it includes such sections as "a well stocked pantry" as well as a list of equipment essential for the outdoor chef. Also included is a section called "prep school" which features how to do it information on various food preparations, including meats, veggies, poultry and sea food -- it's the stuf you do before the meat meets the flame. Next, you will see sections and recipes for rubs, marinades, sauces and dressings. While the first three are both important for good flavor and expected recipes in any good grilling book, the dressings are a first, as far as I can tell. I really like them, because most will work as salad dressings as well as for finishing a cooked dish. All of the rubs, marinades, sauces and dressings are marked with identifiers as to which foods they go best with. The major portion of the book is broken down into sections on red meat, pork, poultry, seafood, veggies, eggs (read breakfast food) and desserts. Within these sections, and on opposing pages as you read, are recipes identified as "easy" and "adventurous". I underscore that the latter does not mean difficult or complex. For example, you will find "steak fajitas" with a 15 minute prep time, a 20 minute marination time and a 4-6 minute grilling time. On the opposite page, you will see a recipe for "steak & cheese tamale casserole" with a 30 minute prep time and about 1 hour of grilling. Similarly, and later in the book, you will see "easy" chile rubbed pork tenderloin, opposed by grilled pork pasole (stew). Total time for the former is about 40 minutes and for the latter, about one hour. I would not consider any of the "adventurous" recipes to be overly difficult or beyond the reach of one who is new to the grill; a few more ingrediaents just add to the overall flavor of the food. I like the breakfast section a lot, mainly because most folks don't associate that meal with grilling. But as a MUCH younger guy, I remember doing pancakes & sausage in a skillet on one of those post grills that are in some parks here. Pretty good results, I might add, with mimosas while the unlimited hydroplanes raced on the Detroit River. For those with personal communication devices, Weber has included a way for you to get a shopping list for each recipe while you are still at the market. The contact number appears at the bottom of each recipe. This obviates the inevitable "Oops!" when you realize that an ingredient is missing from your pantry. In sum then, I like and recommend this book without reservation. Similarly, I endorse the whole like of Weber /Purviance books.
Recipes are amazing. The instructions are clear and precise. Not just for Weber grills either!
This was a gift to my son "the grill king" and he was very impressed with the recipes.
The recipes are easy to follow and very tasty.