The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
"synopsis" may belong to another edition of this title.
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.
"About this title" may belong to another edition of this title.
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