Quick Grill Artist

The 50 percent of American households that own gas grills, and even those diehards with charcoal grills, want speed and convenience almost as much as they want great flavor when they cook outdoors. And that's just what this volume delivers--the nitty-gritty of how to get the most out of your grill (gas, charcoal, or indoor); the best ways to test for doneness; and easy instructions for getting outstanding taste in no time with intense seasonings, dry and wet rubs, bases, glazes, rapid marinades, flavor injections, and simple sauces. The irresistible recipes include Cowboy Steaks with Red-Eye Chili Rub, Blackened Red Snapper with Quick Tropical Salsa, Three-Cheese Garlic Grilled Pizza, and many other dishes that sound (and taste) like they take a whole lot more effort to prepare than they really do.

How to Grill

Steven Raichlen is America's grilling authority. The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award and Barbecue! Bible Sauces, Rubs, and Marinades together have over 440,000 copies in print. The press is equally lavish. Esquire calls him the master griller. The New Yorker writes, For aspiring gourmets of the grill...there is only one book: The Barbecue! Bible. Now, Steven Raichlen's written the bible behind the Barbecue! Bible. 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 photographs and lively writing, here are over 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.

In a Flash

He's all fired up and at his best! The author is a firefighter and backyard chef on the leading edge of barbecue. Almost every one of the 125 recipes he serves up takes less than half an hour to reach the table. And, what taste! Just imagine a fire-extinguishing papaya ice dessert after a main course of devil's beef kabobs or salmon fillet picked and dredged in black pepper, paired with celery root and carrot salad. You'll have all-year-round grilling fun, indoors and out!

Essentials of Grilling : Williams-Sonoma

The first in a new series from Williams-Sonoma, this is the ultimate source of recipes and techniques for outdoor cooking. Written by a team of renowned grilling authorities, the book features over 150 recipes ranging from American classics to international specialties. Cooking methods include direct- and indirect-heat grilling, smoking, and the use to rotisseries, and each recipe provides instructions for both gas and charcoal grills.

Let the Flames Begin

All the secrets, all the fun, and hundreds of great recipes for real grilling! They burst on the culinary scene a dozen years ago with the genre-defining Thrill of the Grill; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Chris Schlesinger and John WIlloughby, is to always cook with the real thing--live fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a technique but a way of life. With detailed descriptions of each live fire cooking technique, over 250 spectacular recipes, and advice on everything from accurately gauging doneness to knowing when (and, more importantly, when not) to cover your grill, this entertaining book will take you all the way to grilling mastery--and we know you'll enjoy the trip.

Grilling : Williams-Sonoma Collection

The bestselling cookbook series of the 1990s--now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century. The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion. With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authors--and even higher photographic, design and production standards throughout--the The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

BHG: Gas Grill Cookbook

Grilling is hot! And more than half of all grills sold use gas. 100 recipes written especially for gas grills. Includes meat, poultry, seafood, sandwiches, appetizers, sides, sweets, salsas, sauces, and marinades.

Semi-Homemade Grilling

More than 120 easy, out-of-this world recipes for any type of grill--all accompanied by beautiful color photos. Grilled main dishes, simple sides, amazing desserts, and cooling cocktails. Outdoor grilling instructions and indoor easy oven conversion directions allow sensational and simple grilling year-around. Sandra's signature BBQ sauce and all-purpose spice rub are also included with a special chapter on pizzas, quesadillas, and flatbreads for the grill.

Grill!

The secrets to successful grilling are all out in this sizzling new cookbook for anyone who's passionate about food cooked over fire. This bold offering of delicious variety takes you from starters to desserts and from New Orleans to New Zealand, offering the best of all things seared, skewered, or blackened. More than 80 recipes will satisfy every culinary mood: The juicy--Peaches wrapped in prosciutto The oozing--Cambozola quesadillas The fresh--Chicory, walnut, and pear salad The nostalgic--the classic burger The fiery--Pepper steak with mustard brandy cream Also included are tips for marinating, food safety and hygiene, equipment needed, and handy hints. A feast of flavors from the same authors who brought you Juice!, Ice Cream, and Soup!.

Championship BBQ Secrets for Real Smoked Food

A complete guide to the popular favorite of BBQ fans everywhere. This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish. Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses: Using various types of woods Building an indirect fire Preparing food for smoking Avoiding the Seven Sins of Smoking Using brines, marinades, rubs, slathers, bastes, glazes, and sauces The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods: Flower of the Flames Rib Rub Blackberry Merlot Marinade Stuffed Smoked Tomatoes Cold-Smoked Fruit Salsa Apple-Smoked Salmon with Green Grape Sauce Pecan-Smoked Apricot Chicken Wings Smoked Flank Steak with Beefy Barbecue Mop With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

Killer Ribs

Real barbecue has little to do with a grill and a bottle of KC Masterpiece; it involves marinating the meat and cooking it for hours over indirect heat with a generous slathering of any number of sauces. Killer Ribs: Mouthwatering Recipes from America's Best Rib Joints offers up the most authentic recipes for savory ribs, from bona fide barbecue joints from all over the United States and Canada. The author visits the hidden treasures, from Leatha's in Hattiesburg, Mississippi, to Crosstown Bar-B-Q in Elgin, Texas, to reveal their mouth-watering secrets. Killer Ribs highlights the regional differences in barbecue style and ingredients. Texans love beef, pork spare ribs rule in Memphis, while Kansas City serves up pork babybacks. While New Mexico and Arizona like a good chili powder rub, devotees in North Carolina prefer vinegar-based sauces, and the Pacific Rim goes for a rub of spice and pepper and a honey-ginger sauce. With scrumptious, backcountry recipes, professional secrets to make those perfect tender ribs, and 50 full-color photographs of the featured restaurants and their delectable ribs, the essential Killer Ribs will undoubtedly fire up the art of your barbecue. Nancy Davidson is a food and travel writer. Her work appears in Cooking Light, Saveur, Gourmet, and Gastronomica, and she reviews cookbooks for Publishers Weekly.

Championship BBQ Secrets for Real Smoked Food

A complete guide to the popular favorite of BBQ fans everywhere. This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish. Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses: Using various types of woods Building an indirect fire Preparing food for smoking Avoiding the Seven Sins of Smoking Using brines, marinades, rubs, slathers, bastes, glazes, and sauces The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods: Flower of the Flames Rib Rub Blackberry Merlot Marinade Stuffed Smoked Tomatoes Cold-Smoked Fruit Salsa Apple-Smoked Salmon with Green Grape Sauce Pecan-Smoked Apricot Chicken Wings Smoked Flank Steak with Beefy Barbecue Mop With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

Campfire Cuisine

Campers will wax rhapsodic about sleeping outdoors, breathing clean air, and communing with nature, all the while eating unhealthy, unsatisfying foods. Campfire Cuisine is here to ensure that you won't have to eat hot dogs and baked beans any longer. This illustrated cookbook features more than 100 simple but inspired recipes for meals that can be cooked at a campsite—all made from fresh foods, without any prepared or freeze-dried ingredients. Enjoy recipes such as Spicy Orange Chicken, Grilled Steak Tacos, Bourbon-Glazed Salmon, Lemony Couscous Salad, Cinnamon Baked Bananas, and more! With Campfire Cuisine's practical guidance on meal planning, cooking, and equipment selection, it's easy to eat well while reveling in the great outdoors.

Good Times, Good Grilling

In Good Times, Good Grilling, award-winning cookbook authors and America's outdoor cooking experts Cheryl and Bill Jamison show you how to throw casual and lively backyard parties. Gone are the fancy themes, ornamental place settings, and time-consuming menus. Instead you'll find tips on how to make hosting fail-proof and hassle-free, plus dozens of easy, flavorful recipes you can toss together with plenty of time left over to enjoy the festivities. Grilling for friends is a lively and relaxing way to entertain, and in Good Times, Good Grilling Cheryl and Bill show you how to grill food to perfection every time. They focus on fresh, simple dishes that even beginners can master, plus suggestions for extras and signature touches you can add to wow your guests. The make-everyone-happy recipes include everything from grilled pizzas and vegetable platters to burgers, steaks, chicken, and seafood, plus drinks and desserts. For starters try one of the Hot Little Numbers like Grill-Roasted Oysters with Tabasco Vinaigrette, Zesty Portobello Wedges, or Bite-Size Chicken Kebabs, then move on to juicy Rosemary and Mint Lamb Burgers, Strip Steaks with Worcestershire Butter, or Butterflied Thai Pork Tenderloin. And make sure to save room for one of the decadent desserts like Bananas with Dulce de Leche, Grilled Strawberries with Whipped Cream Cheese, or Mocha Brownie Ice Cream Cake. With Good Times, Good Grilling you can relax and have fun, the way the host of a party should. You won't find any advice about folding napkins or seating arrangements -- everything is about having fun with friends and sharing great food.

Fearless Guide to Grilling

Delicious recipes for meat, poultry, seafood, wild game, and side dishes using the grill, smoker and turkey fryer. One-of-a-kind Cajun Injector(r) marinade and favorite turkey fryer recipes made famous by Williams. Bonus chapter on robust rubs, sauces, marinades, and dips. Dozens of Williams' secret ingredient twists and grilling techniques peppered throughout the book. Easy-to-understand grilling and frying basics as well as valuable insight on using various grilling tools and equipment.