How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook (Steven Raichlen Barbecue Bible Cookbooks) Paperback – May 1, 2001
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook (Steven Raichlen Barbecue Bible Cookbooks) Paperback – May 1, 2001
From the Publisher
More than 500 Great Grilling Recipes from Around the World
A 500-recipe celebration of sizzle and smoke with full-color photos, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
Grilled Fish with Brazilian Garlic Marinade
From The Barbecue! Bible
100 Irresistible Recipes from the Classic to Adventurous
A complete step-by-step guide to mastering the art and craft of smoking for food that roars off your plate with flavor. Learn how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella.
Jamaican Jerk Chicken
From Project Smoke
200 Recipes for Sauces, Rubs, Marinades, Bastes, Butters, and Glazes
Transform meats, seafood, vegetables, and desserts into world-class barbecue with every griller’s secret weapon! Here are chile-fired rubs, citrusy marinades, buttery bastes, and pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of flavors, including the seasoning building blocks of America’s barbecue belt.
Righteous Ribs
From Barbecue Sauces, Rubs, and Marinades
The Complete Illustrated Book of Barbecue Techniques
In full-color and step-by-step, How to Grill gets to the core of the grilling experience by showing exactly how it's done. With more than 1,000 photographs, How to Grill features 100 techniques, from how to set up a three-tiered fire to how to grill a porterhouse. There are methods for smoking ribs; cooking the perfect burger; barbecuing a fish; and grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores.
Rack of Lamb Marrakech
From How to Grill
100 Boldly Flavored Recipes Using Cutting-Edge Techniques
An electrifying new approach by the man who literally wrote the bible on barbecue. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, and T-bones tattooed with grill marks and enriched with melted beef fat. Here’s how to spit-roast beer-brined cauliflower. Blowtorch a rosemary veal chop. Grill mussels in blazing hay and peppery chicken under a salt brick. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live fire makes everything taste better.
Caveman Lobsters with Absinthe Butter
From Project Fire
More than 60 Foolproof, Mouthwatering Recipes for Preparing the Most Beloved Cut of Meat in the World
Texas barbecued brisket is just the beginning: There’s Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami. The perfect Passover Brisket with Dried Fruits and Sweet Wine. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, plenty more recipes that are pure comfort food and side dishes that are the perfect brisket accents.
Corned Beef and Cabbage
From The Brisket Chronicles
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Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio).
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 full-color photographs, How to Grill shows 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.
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