How to Grill

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761170413
Format: PDF, Mobi
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Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.

BBQ USA

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761159584
Format: PDF, ePub, Mobi
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Grilling for Beginners

Author: Patricia J Telesco
Publisher:
ISBN: 9781942915041
Format: PDF, ePub, Docs
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Barbecue is truly a global tribal affair. Americans alone grill over 3 billion times a year. At a time when people are staying closer to home, that number continues to grow. If you own a grill (or are thinking of buying one) you will join 75% of all American households. Barbecue for Beginners is truly a comprehensive book that covers all types of grilling and barbecue, sauces and sides, rubs, and the rich history of this ancient art. And you don't have to be a beginner to use it either! Even experienced outdoor chefs can find great ideas and recipes to please and tease guests. Written by Patricia Telesco, the author of "Everything Canning and Preserving," this book represents a passion for all things barbecue.

Barbecue Cookbook 140 Of The Best Ever Barbecue Meat BBQ Fish Recipes Book Revealed With Recipe Journal

Author: Samantha Michaels
Publisher: Speedy Publishing LLC
ISBN: 1632875810
Format: PDF, Kindle
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Enjoy simple and delicious barbecue meat and fish recipes. Featuring 140 of the best ever barbecue recipes from various cultures. It includes a step by step guide on preparing these meals and how to make each dish special. These recipes will make you a master of the grill, a true champion in their own backyard. Includes a recipe journal for your own barbecue recipes.

Weber s Big Book of Grilling

Author: Jamie Purviance
Publisher: Chronicle Books
ISBN: 9780811831970
Format: PDF, ePub
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Provides advice for choosing a grill, tools, and safety, and contains recipes for sauces and marinades, meat, poultry, fish and seafood, vegetables, salads, and desserts.

Grilling For Dummies

Author: John Mariani
Publisher: John Wiley & Sons
ISBN: 9780470504123
Format: PDF
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Grilling For Dummies, 2nd Edition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.

New Grilling Book

Author: Better Homes and Gardens Books (Firm)
Publisher: Better Homes & Gardens Books
ISBN: 9780696212178
Format: PDF, ePub, Mobi
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Make your next barbecue a sizzling success Fire up your grill and get ready for good food, good friends, good times Now your grilling will become legendary with this book. Features: Over 250 kitchen-tested recipes for appetisers, entrees, side dishes, desserts; Preparation, grilling and nutrition tips for each recipe; Directions for gas and charcoal grills; 100s of time- and effort-saving tips; Easy-to-use Grilling Basics section; Full-colour photographs.

Project Fire

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523503920
Format: PDF, Mobi
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Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann

The Grilling Book

Author: Adam Rapoport
Publisher: Andrews McMeel Publishing
ISBN: 1449427529
Format: PDF, Kindle
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Features over three hundred fifty recipes for the grill, including rosemary-basted chicken, Yucatâan-style pork chops, and corn with hoisin-orange butter.

Planet Barbecue

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761164472
Format: PDF, ePub, Docs
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The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.