Barbecuing: 101 Essential Tips

Front Cover
H. B. Fenn, Limited, Mar 8, 1998 - 72 pages
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Contents

PAGES 824
8
Different kinds of barbecue 4 Barbecue lighting materials 5 Preparing the fire
10
Using kindling
12
Using firelighters 8 Using lighter fluid 9 Using an electric starter
13
Using a fire chimney 11 When can you start cooking?
14
Scenting the smoke
15
Using redhot coals
16
Using mediumhot coals 15 Using cool coals
17
Indonesian marinade
37
Tikka masala marinade
38
Using a dry
39
Cajun spice
40
What are pastes glazes?
41
Cooking glazed foods
42
Chargrilled sardines
43
Thaistyle shrimp
44

Opentop barbecuing
18
Covered barbecuing
19
Using a drip pan 19 Searing meat
20
Barbecue tools
21
How to stoke the fire 22 Cooling down the fire
22
Shutting down the barbecue
23
Reusing old charcoal
24
Cleaning the grill after use PAGES 2534
25
Fresh fish shellfish 29 Fresh vegetables
26
Vegetable herb brushes 31 Basic wine marinade
27
Lemonherb marinade 35 Sweetspicy mustard marinade
28
Spicy mexican marinade
29
Teriyaki marinade
35
Hoisin marinade
36
Fish from the Greek islands 61 Monkfish kebabs
45
Grilled salmon with leeks
46
Swordfish with annatto chili 64 Cajun fish golden zucchini
47
PAGES 4853
48
Tuscan chicken
49
Chicken wings satay 69 Stuffing a chicken breast
50
Chicken with mushrooms
51
Chicken tikka kebabs 72 How to split poultry
52
Grilled game hens herbs
53
How long to cook? 14 Flavoring butter
64
Index
70
Mangomustard glaze 44 Mexican chili paste
71
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