How to Grill: The Complete Illustrated Book of Barbecue Techniques
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)\ The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio,...
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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) 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! New York Times ...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty.
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
CONTENTS: GETTING STARTEDThe Different Ways to GrillGrilling on a Charcoal GrillGrilling on a Gas GrillHeat ControlOther GrillsSome Final TipsBasic Ingredients and Preparations BEEF AND VEALHow to Grill a Prime RibHow to Grill a Stuffed Rib RoastHow to Smoke a BrisketHow to Grill a Whole Beef TenderloinHow to Make ChurrascoHow to Grill a Porterhouse SteakHow to Grill T-Bone SteaksHow to Grill Strip SteaksHow to Grill Filet MignonHow to Make London BroilHow to Stuff and Grill Flank SteakHow to Make Beef SatésHow to Make a Grilled Beef SaladHow to Make Beef FajitasHow to Grill Crosscut Short RibsHow to Smoke Beef RibsHow to Grill the Perfect HamburgerHow to Grill Veal Chops PORK AND SAUSAGESHow to Make Pulled PorkHow to Make Jerk PorkHow to Grill a Stuffed Pork LoinHow to Grill Pork TenderloinHow to Brine and Grill Pork ChopsHow to Grill Stuffed Pork ChopsHow to Smoke SpareribsHow to Indirect Grill Baby Back RibsHow to Rotisserie Grill RibsHow to Grill SausagesHow to Grill Hot DogsHow to Barbecue a Whole Pig LAMBHow to Grill a Whole Leg of LambHow to Grill a Butterflied Leg of LambHow to Direct Grill a Rack of LambHow to Indirect Grill a Rack of LambHow to Grill Loin Lamb ChopsHow to Grill Rib Lamb Chops Tandoori StyleHow to Grill Shish KebabsHow to Make Ground Lamb KebabsHow to Grill a Whole Lamb CHICKEN AND MOREHow to Indirect Grill a Whole ChickenHow to Grill a Whole Chicken IIHow to Rotisserie Grill a Whole Chicken How to Grill Chicken on a Beer CanHow to Grill A Spatchcocked ChickenHow to Grill Half ChickensHow to Grill Chicken PiecesHow to Grill Brined Chicken BreastsHow to Grill Stuffed Chicken BreastsHow to Grill Chicken Breasts Under BricksHow to Grill Chicken WingsHow to Grill YakitoriHow to Grill Chicken SatésHow to Smoke a TurkeyHow to Grill Turkey PastramiHow to Rotisserie Grill DuckHow to Rotisserie Grill Game HensHow to Grill QuailFISHHow to Grill a Large Whole FishHow to Grill Small Whole FishHow to Grill Fish on the SkinHow to Grill Fish FilletsHow to Grill Fish SteaksHow to Grill Fish in LeavesHow to Smoke Fish SHELLFISHHow to Grill ShrimpHow to Grill Shrimp in the ShellHow to Grill Shrimp on a Stick Two WaysHow to Grill a Whole Lobster Two WaysHow to Grill Lobster TailsHow to Grill Soft-Shell CrabsHow to Grill Scallops on Rosemary SkewersHow to Grill OystersHow to Grill Clams and Mussels VEGETABLES PLUSHow to Grill AsparagusHow to Barbecue CabbageHow to Grill CornHow to Grill Whole EggplantsHow to Grill Eggplant SlicesHow to Grill LettuceHow to Grill MushroomsHow to Grill Portobello MushroomsHow to Grill Onions and GarlicHow to Grill PeppersHow to Smoke Roast PotatoesHow to Roast Sweet Potatoes in the EmbersHow to Grill TomatoesHow to Grill Zucchini and Yellow SquashHow to Grill in Foil PacketsHow to Grill QuesadillasHow to Grill PizzaHow to Grill TofuHow to Grill Garlic Bread DESSERTSHow to Grill Pineapples and Other FruitHow to Fire Roast Pears and Other Fruit How to Grill Crème Brûlée How to Make S’mores RUBS, SAUCES, AND CONDIMENTSHow to Make RubsHow to Make Mop SaucesHow to Make Barbecue SaucesHow to Make Flavored ButtersStand-Alone Sauces GRILLS AND GEARGrillsGrilling GearStarters, Fuels, and Smoking Materials
\ From Barnes & NobleThere's no better way to hone your barbecue skills than to take Steve Raichlen's excellent tutorial on the art of grilling. With lucid texts and more than 1,000 photographs, he instructs readers about scores of barbecue techniques. Even vegetarians will be pleased: In addition to instructions for grilling prime rib, porterhouse, and chicken, he explains how to prepare pizza, tofu, fruit, and green vegetables. As an extra incentive, the author of The Barbecue Bible provides more than 100 recipes of sizzling excitement.\ \ \ \ \ Wall Street JournalMr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice.\ \ \ Fine CookingThis summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill.\ \ \ \ \ Family CircleSteven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect...\ \ \ \ \ New York Times...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty.\ \ \ \ \ Los Angeles Times150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors...\ \ \ \ \ Good HousekeepingWith more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master.\ \ \ \ \ Publishers WeeklyThe giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. (May) Copyright 2001 Cahners Business Information.\ \
