Omaha Steaks: Let's Grill

Front Cover
Clarkson Potter, 2001 - Cooking - 128 pages
Here is the perfect companion to everybody's favorite cooking technique: the unbeatable thrill of the live fire. More than" a wonderful collection of mouthwatering recipes, Omaha Steaks: Let's Grill" is also an invaluable introduction to everything you need to know (and nothing you don't" need to know) to set up, fire up, and grill away.
The useful how-to section begins with a much-needed clarification of the cooking methods-grilling, barbecuing, smoking, and others. Then it's on to the equipment: whether you're cooking on a gas, charcoal, electric, or rotisserie grill, Omaha Steaks: Let's Grill" discusses what you should look for and what you should avoid. Accessories are demystified, safety issues are explained, the variety of fuels (lump charcoal, briquettes, woods) and how to use them are outlined. The authors also walk you through the crucial steps of building, lighting, and maintaining the fire, cooking over it, and cleaning up. By the end of a few brief chapters, you'll know the hows and whys of every aspect of grilling.
And then come the recipes: soups, beef, pork, lamb, chicken, fish and shellfish, vegetables, and desserts-an array of sixty fantastic dishes, representing a broad range of cuisines, from down-home favorites such as Chile-Rubbed BBQ Hickory Ribs to updated classics such as Pine Nut-Crusted Rack of Lamb with Grilled Asparagus to Far East-inspired Lemongrass-Speared Chicken Satay with Thai Peanut Sauce. The dishes are creative, but developed with the home cook in mind so all recipes are completely accessible to everyone.
Omaha Steaks: Let's Grill concludes with a chapter of essential advice on selecting, preparing, storing, and using grill-friendlyingredients, and appendixes that include at-a-glance charts of cooking times and internal food temperatures. Leave this book right next to the tongs, because you'll be reaching for this indispensable handbook of information and recipes all year long.

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Omaha steaks: let's grill

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With a lively design, lots of color photographs, and mouthwatering recipes, this little book is sure to appeal to backyard barbecuers. Omaha Steaks is well known for its high-quality mail-order beef ... Read full review


Where and
Basic Recipes 113

About the author (2001)

JOHN HARRISSON has co-authored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first two Omaha Steaks books, The Steaklover’s Companion and Beef for All Seasons. He was born in England, and now lives in Hawaii.

FREDERICK J. SIMON is an owner of Omaha Steaks International, as well as co-author of The Steaklover’s Companion and Beef for All Seasons. He lives in Omaha.
Visit Omaha Steaks on the Web at

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