100 Grilling Recipes You Can't Live Without

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Houghton Mifflin Harcourt, 2013 - Cooking - 243 pages
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Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error – or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Can’t Live Without. This backyard essential delivers championship recipes with the Jamison’s signature lively wit that reinvigorates the endless utility of this popular cooking technique.

Grilling is the meat-lover’s cooking method of choice. The heart of the Jamisons’ book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package.

You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes—enough for a lifetime of enjoyment.

 

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Contents

HAPPYHOUR GRAZING
10
PARTYTIME PIZZAS
32
BLAZING BURGERS AND HAUTE DOGS
54
FAJITAS TACOS AND OTHER SOUTHWESTERN CLASSICS
76
SIZZLING STEAKS CHOPS AND RIBS
94
CHICKEN DUCK AND QUAIL
124
SPITROASTED POULTRY AND MEAT
146
FIREDUP FISH
164
SUCCULENT SHELLFISH
184
VEGETABLE MAIN AND SIDE DISHES
200
SMORES AND MORE FOR DESSERT
216
Back Matter
229
Back Cover
245
Spine
246
Copyright

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About the author (2013)

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook.

When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.

Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.

Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

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