Mastering Grilling & Barbecuing

Front Cover
Simon and Schuster, 2006 - Cooking - 143 pages
Texas Beef Brisket, Grilled Tuna with Red Pepper Relish, Classic Grilled Chicken with Barbecue Sauce -- these and many other crowd-pleasers are among the dozens of popular grilling and barbecuing recipes you will learn to prepare, without trepidation, with this book.

Williams-Sonoma Mastering Grilling offers a complete cooking course in a single volume. In the opening pages, you will find out about grill types and grilling methods; which meats, fish, poultry, and vegetables cook best on the grill; and what your flavoring options are, from fiery spice rubs and moisture-boosting marinades to herb-flecked compound butters and cool salsas. The basic recipes and key techniques follow, delivering dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. Trouble-shooting tips show you what can go wrong and how to fix it without having to start all over again.

The recipes lead you step-by-step through the intricacies of grilling over direct and indirect heat and reveal the secrets of slow smoking. The many variations in each chapter encourage you to continue practicing your newfound skills, building your grilling repertory and your confidence at the same time. Last, an illustrated guide to equipment and a glossary of ingredients will help you stock your outdoor kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that show you, in both pictures and words, how every dish you grill should look and taste from beginning to end. Whether you are an aspiring novice or a skilled backyard cook, this book will help you turn every grilled meal into a special occasion.

 

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Contents

Grilling Safety
36
Testing Meat Chicken Pork
42
DirectHeat Grilling
44
Classic Ham burgers master recipe
47
Burger Variations
52
Grilled TBone Steaks with ThymeGarlic Paste
54
TBone Steak Variations
57
Carne Asada
59
North Carolina Pulled Porkmasterrecipe
93
Barbecued Beef Ribs
98
Barbecued Ribs Variations
101
CiderBrined Pork Loin with Herb Crust
103
HerbBrined Whole Chickenmasterrecipe
106
Classic Grilled Chicken with Barbecue Sauce
110
TeaSmoked Duck with Lemongrass Paste
113
MapleSmoked Salmon Steaks with MapleMustard Sauce
114

Carne Asada Variations
61
Pork Satay with Peanut Sauce
62
Satay Variations
65
Chicken under a Brickmasterrecipe
67
Grilled Tuna with Red Pepper Relish
72
Grilled Fish with Vegetable Relish Variations
75
GrillRoasted Trout with Mint Lemon Pecan Stuffing
77
GrillRoasted Mussels with White Wine Shallots
78
Grilled Shellfish Variations
81
Shrimp Skewers with Barbecue Spices
83
IndirectHeat Grilling Smoking
84
Texas Beef Brisketmasterrecipe
87
WoodPlanked Salmon with MustardDill Butter
117
Grilled Vegetables Fruit
118
Grilled Ratatouillemasterrecipe
121
Grilled Corn on the Cob with Roasted Garlic Butter
126
Grilled Potatoes with Rosemary Lemon Parmesan
129
Grilled Stone Fruit with Toasted Almond Butter
130
Using Key Tools Equipment
132
Glossary
136
Index
140
Acknowledgments
144
Copyright

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About the author (2006)

Rick Rodgersis a renowned cooking instructor and radio and television guest chef who has written dozens of books on a wide variety of cooking subjects, including his best-selling 101 series, and the IACP Cookbook Award nomineesKaffeehausandThe Carefree Cook.Rodgers also wrote the text for Williams-SonomaEssentials of Roastingand is the author of Chicken and America in the Williams-Sonoma Collection series.

A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.

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