Mastering the Grill: The Owner's Manual for Outdoor Cooking
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the howsand guarantee the wowsclearly and comprehensively. In addition to hundreds of tips and...
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Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
Introduction: The Science and Mechanics of Grilling 9The Grillmaster's ManualMastering Your EquipmentTypes of Grills 14How Grills Work 17Grill Cleaning, Maintenance, and Repair 19Grill Storage 20Grill Tools and Accessories 20Grill Fuels and Fire Starters 25Mastering Your TechniqueMastering Fire 30Starting a Wood Fire 31Starting a Charcoal Fire 31How to Maintain a Live Fire 33The Science of Heat Transference 34Conduction 34Convection 34Radiant Heat 34Mastering Grilling Techniques 36Direct Grilling 36Indirect Grilling 36Rotisserie Grilling 37Adding Smoke 37Barbecuing 39Cooking in the Coals 39Wrapping 40Cooking on a Plank 40Mastering Temperature 40Judging Meat Doneness 42Judging Produce Doneness 43Judging Doughs' Doneness 43Resting 43Mastering Your Ingredients 45Mastering Meat 46Protein 46Fat 47Grass-Fed, Grain-Fed, and Organic 47Cuts of Meat 48Ground Meat 49Grading 49Beef 50Veal 55Pork 57Lamb 59Game Meats 62Mastering Poultry 63Poultry Cuts 64Fat and Skin 65Mastering Seafood 65Fish 65Shellfish 68Mastering Produce 71Roots 72Stems 72Fruits and Vegetables 72Leaves 73Flowers 73Grilled Cheese 74Grilled Dough 75Mastering Your Flavors 77Seasoning 78Rubs 84Mops 84Brines 85Marinades 86Glazes and Sauces 87The Grillmaster's RecipesMastering Burgers and Other Quick Meals 89Mastering Steaks, Chops, and Other Quick-Cooking Cuts 131Mastering Roasts, Ribs, and Other Slow Food 183Mastering the Big Kahuna and Other Incredible Grill Projects 225Mastering Vegetables and Other Sides 259Mastering Fruit, Dessert, Dough, and Everything Else 305Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips 349Index 401Bibliography 415Table of Equivalents 416
