Mastering the Grill: The Owner's Manual for Outdoor Cooking

Mastering the Grill The Owner s Manual for Outdoor Cooking Grilling is a science and it s only when you understand the science of grilling that you can transform it into an art That s what makes Mastering the Grill a standout on the cookbook shelf From equip

  • Title: Mastering the Grill: The Owner's Manual for Outdoor Cooking
  • Author: Andrew Schloss David Joachim Alison Miksch
  • ISBN: 9780811849647
  • Page: 376
  • Format: Paperback
  • Grilling is a science, and it s only when you understand the science of grilling that you can transform it into an art That s what makes Mastering the Grill a standout on the cookbook shelf From equipment grill types and tools to fire wood, charcoal, or gas to ingredients meat, poultry, fish, and vegetables , the authors have shared their impressive grilling know hoGrilling is a science, and it s only when you understand the science of grilling that you can transform it into an art That s what makes Mastering the Grill a standout on the cookbook shelf From equipment grill types and tools to fire wood, charcoal, or gas to ingredients meat, poultry, fish, and vegetables , the authors have shared their impressive grilling know how to explain the whys and the howsand guarantee the wowsclearly and comprehensively In addition to hundreds of tips and techniques, this ultimate guide is packed with how to illustrations and mouthwatering photographs plus 350 surefire recipeseverything from rubs and marinades to appetizers, entrees, side dishes, and desserts Mastering the Grill is a master class in cooking, destined to become a sauce stained, well thumbed classic.

    One thought on “Mastering the Grill: The Owner's Manual for Outdoor Cooking”

    1. Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume. The upfront stuff, in some ways [...]

    2. Be sure to read all about the science of grilling and the best ways to cook the various meats. This book has revolutionized the way my husband grills our food! For example, you add cold water to hamburger so the patties cook from the inside (from steam). This allows the burger to be cooked properly without charring the outside.We have had some amazing meals as a result of this book. My only criticisms are: 1) A lot of the recipes are complicated and require purchasing unusual ingredients which w [...]

    3. I wanted a book about grilling that wasn't just recipes; that would teach me some of the science of grilling. This book was perfect. It covers beef, pork, poultry, and fish and preparations like brines, marinades, mops, and rubs. Not only does it explain why to do certain things (like brine pork ribs and then slow cook them over indirect heat), but it also has great recipes. I've gotten some great brines and rubs from it.

    4. Comprehensive! And not snobbish about gas grills. I tried out the London Broil BBQ marinade a few days ago and it was a hit. There was a helpful sidebar explaining that butchers used to sell flank steak as "London Broil," but now you'll find round being sold under that name. And, then, suggestions on how to modify the recipe to accommodate the other cut of meat.Complaints: the font size is impossibly tiny, which is impractical while cooking, and the index is useless.

    5. First, we don't grill much at all. Still, this book is helpful. The first part is about equipment, techniques, and ingredients and flavors (very good). That's followed by recipes. After the first half, the recipes were a bit of a let down - - mostly burgers, kebabs, shrimp, and a couple for scallops, crabs.

    6. This is the best book on grilling that I've ever seen. It gives extremely specific advice on the grilling techniques that are best for every cut of meat, fish, and vegetable. Included are fantastic recipes, cooking times and suggestions, rubs, sauces, and marinades, and tons of great pictures. I highly recommend this book as a resource.

    7. So much valuable information, recipes and inspiration. Has helped my confidence grow with dealing with meat. I am frequently unsure how to make my meat taste as good it should be. This is an immense help!

    8. Pretty much the best grilling book I've ever come across. Lots of helpful color photos. Recipes look sooooooo tasty. It is absolutely comprehensive and full of great explanations. It tells you a lot of the "why" of grilling. Not just the "how". Recommend to own.

    9. There's a lot that looks and sounds good in this here cookbook of the grill. Sometime later, when grilling doesn't mean standing in a foot of snow, I'll post up my favorite recipes from this book. To be cont

    10. An excellent reference guide for grilling exotic as well as standard grilling items. I acquired this from the library and liked it so well I will be buying the print edition for future reference.

    11. This book approaches the grill from a science and mechanics perspective. Finally, a book that understands that grilling is more than an art.

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