100 Grilling Recipes You Can't Live Without
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 App?tit 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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BLAZING BURGERS AND HAUTE DOGS
FAJITAS TACOS AND OTHER SOUTHWESTERN CLASSICS
SIZZLING STEAKS CHOPS AND RIBS
CHICKEN DUCK AND QUAIL
SPITROASTED POULTRY AND MEAT
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1/2 teaspoon 30 minutes baking sheet bell pepper black pepper bringing the temperature brown burgers capable of cooking cheese chiles chopped cilantro coarse sea salt cooking grate crisp crisscross grill marks crust dish dry rub eggplant extra-virgin olive oil ﬁllets Fire ﬁrst ﬁsh ﬂavor Freshly ground black garlic garlic cloves garnish grill ground black pepper half turn hand test high heat juice kosher salt lemon marinade mayonnaise meat medium heat minced fresh minutes per side mixture mustard optional ounces pizza plan to grill platter plum tomatoes pork pounds prongs recipe refrigerate ribs romesco room temperature rotisserie salmon salt or coarse sauce seconds serve immediately shrimp sit at room skillet small bowl spoon sprinkle steaks Stir surface tablespoons tablespoons minced taco taste teaspoon teaspoon kosher salt temperature to medium tenderloin toasted tomatoes top-quality extra-virgin olive two-level ﬁre capable uncovered vegetable oil vinaigrette vinegar Worcestershire sauce zipper-top plastic