King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide all-new dishes for grill and rotisserie cooking. The recipes in this book can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.Grilling is healthful and quick. If you do a little work in advance, once you fire up the grill, dinner can be ready in a matter of minutes. So dishes like Rib Roast with Rosemary and Roasted-Garlic Wine Sauce, Chicken Breasts with Peanut Sauce, Ginger Honey Duck, and Curried Salmon Steak become easy weeknight dinners instead of party fare.Foreman and Witt have created delicious recipes for grilled meats, poultry, seafood, vegetables, innovative grilled salads and pasta sauces -- even pizza. Complete with full nutritional information, the recipes reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and provide new twists on all-American favorites. In the recipe introductions and in the vegetable chapter, there are suggestions for side dishes, some of which can be prepared on the grill alongside the main course.You'll find everything you need to know about equipment; ways to maximize flavor by using seasoning rubs, pastes, marinades, and brines; and there are sources for the best meats and ingredients. While these dishes are full of big flavors, the ingredients can be found in any well-stocked supermarket. Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe inGeorge Foreman's Big Book of Grilling, Barbecue, and Rotisserie.

George Foreman, two-time boxing heavyweight champion of the world, is also the author of By George and George Foreman's Knock-Out-the-Fat Barbecue and Grilling Book.

Foreword

13

(2)

George Foreman

Introduction

15

(6)

Barbara Witt

About Equipment

21

(3)

Checking on Doneness

24

(1)

The Pantry

25

(1)

Mail - Order Sources

26

(192)

Meat

29

(46)

Poultry

75

(40)

Seafood

115

(44)

Burgers and Pizza

159

(30)

Vegetables and Salads

189

(29)

Index

218

(6)

Metric Equivalencies

224

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

About Equipment

If you've ever doubted the extent of enthusiasm for grilling in America, you need only check out the Web sites devoted to nothing else or turn the pages of a mail-order equipment catalog. There's a gadget designed to quell every irritant, muzzle every expletive: from a clever flexible grid basket to trap odd-shaped food to a krypton flip-up headlamp to keep the nocturnal chef from stubbing his toe. First prize for frivolity goes to a meat thermometer that beeps you as you lounge indoors, watching a game on TV, to let you know your steak is ready. Is that the perfect gift for kill-joys, or what?

But before you start collecting fun gadgets, you should know the basics about the equipment you're cooking on.

Open-Flame Grills

Whether charcoal or gas, these grills give the best results for the widest range of meat, poultry, or fish, whether they require fast or slow cooking methods. Basically, you can cook burgers, steaks, and hot dogs outdoors over the simplest of rigs, but if you're serious about success with a wide range of food, look for the following features in your equipment: a charcoal unit large enough to allow for at least two zones of heat; a gas unit with dual flame control; a cover to keep flare-ups to a minimum; a grate that can be adjusted to varying heights above the flame; a fire door to allow adding more coals; and, preferably, a side shelf or rack to keep tools handy. Don't forget to buy a cover to keep the rust away.

Indoor and Outdoor E-Grills

The outdoor electric grill has a higher wattage than the countertop indoor model and has a well-insulated cover to reflect the heat evenly. It is intended for use where open flames are prohibited -- on apartment balconies or patios, for instance, or on a townhouse deck. It does a very credible job of cooking food that you would normally prepare under a broiler because it is hotter than your household range; however, it is not intended for the kind of long, slow, indirect cooking you can achieve on an adjustable open flame. Happily, steaks, chops, chicken, and fish do just as well on these grills as on an outdoor gas grill. Look for accurate temperature control, sturdiness, and good looks. This is in-your-face equipment. Outsize casters for moving it to and from tableside and a convenient cover hook are both desirable features. A flat griddle plate to cover the ridged grid will allow you to cook a dandy pancake or ham and egg breakfast on your balcony. If your interior wiring can handle such high-heat equipment (close to 1,800 watts), a portable e-grill can make an indoor dinner party, since cooking tableside is a lot of fun. Despite their high heat, these units don't smoke noticeably, if at all.

The kitchen counter electric grill is a smaller version of the unit described above. It also cooks from the element just below the grid and is therefore best for quickly prepared foods you might otherwise prepare in a skillet over high heat or under the broiler. The wattage, though lower than for the outdoor model, is high enough to sear a nice, crusty exterior while sealing in moisture. If the grill has a lid that can be lowered, the food will cook in half the time, but meat must be boneless for even cooking. These units are attractive, and their nonstick surfaces are very easy to clean. They have the added advantage of draining off excess fat, but with today's lean meat you have to be careful you don't end up with a paper-dry exterior. A thin coating of oil is generally called for to prevent that.

Rotisseries

Thank heaven, they are back, as nothing does a better job than an electric rotisserie on small roasts and birds. They are not effective for tough cuts of meat, however, because the heating elements are too close to the surface of the food, which will char before it cooks throughout. But with beef, lamb, or pork loin roasts, they do a superb job, producing a delicious crust and keeping the interior moist. Chicken, duck, and small turkeys cook perfectly. Most units have a kabob accessory and a basket for grilling vegetables. Look for a unit compact enough to keep out on your counter for frequent use, and check it out for the simplicity of inserting and removing the spit mechanism. A hot 10-pound turkey will take up the width of the spit and can be difficult to grab hold of. Temperature control can be a problem and so far has not been solved. Some units allow you to turn off one or more of the heating elements, which is a move in the right direction. What we'd like to see is thermostatic control of the elements themselves, which is a refinement we suspect will come in future deluxe models. Right now we're just happy to have rotisseries back.

Accessories

For the charcoal grill, we're fond of the chimney-style starter requiring only one sheet of newspaper and a match. The smell, taste, and residual chemicals from liquid flame starters are nasty and a safety hazard. We also recommend a covered waterproof container for storing charcoal (which somehow manages to be left out only on rainy nights). A small garbage can with a clamp-on lid is perfect and raccoon proof.

For either style of outdoor grill, invest in a clip-on light so you can see your way past twilight. Tongs are essential. Kitchen supply shops are now carrying cheap restaurant kitchen tongs in varying lengths. They work better than fancy, expensive ones and are easily replaced. If you don't want to invest in a basket for turning burgers, fish, or small food that might drop through the grate, pick up a piece of fine-mesh screening at the hardware store, cut it to fit the grate, and keep it oiled. At least one heavy asbestos-lined oven mitt will protect you from brutal burns -- two are better. You will not regret having a couple of sturdy, heatproof, washable trays for carrying things to and from the kitchen, and finally, but most important, an instant-read meat thermometer is a must.

Ham Steak with Peach Chutney

These days we can find fresh peaches in the dead of winter, and they make a perfectly wonderful chutney even when the fruit isn't seasonally ripe. As for a nice thick ham steak, it develops personality when it's grilled, particularly over charcoal. Try precooking lengthwise-quartered sweet potatoes until not quite soft. Dip them in butter melted with curry powder and put them on the grill with the ham. A side dish of creamy coleslaw would be a worthy accompaniment.

Serves 4

Peach Chutney:

1 1/2 cups chopped peeled peaches, with the juice

1/4 teaspoon ground coriander

1 teaspoon grated lime zest

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

pinch of salt

1/4 cup currants, raisins, or sweetened dried cranberries

1 tablespoon snipped fresh chives

1/2 teaspoon Caribbean-style hot sauce

3 tablespoons peach jam

1 tablespoon rice or champagne vinegar

1-pound ham steak, 1 inch thick

Put all the ingredients for the chutney in a covered microwave-proof dish and cook on high for 5 minutes. Drain the peaches with a slotted spoon, pressing them gently so their juices run back into the dish. Set the peaches aside in a storage container.

Return the liquid to the microwave and reduce it on high in 2- to 3-minute intervals, or until syrupy and thickened. Pour it back over the peaches and store in the refrigerator. The chutney will taste best if the flavors are allowed to develop at least overnight. It will keep more than a week in an airtight container.

Grill the ham steak indoors or out for 5 minutes on each side. Serve with the chutney.

nutritional breakdown (per serving)Calories: 225

Carbohydrates: 30 g

Protein: 20 g

Fat: 4 g

Saturated fat: 1 g

% calories from fat: 16%

Cholesterol: 53 mg

Sodium: 1,420 mg

About Brining

The endless search for more and more flavor in our processed and farmed food has led chefs and cookbook authors to experiment with the ancient practice of brining -- a simple method of preserving meat by soaking it in salt water. Preservation is no longer the issue, of course, but creative chefs have discovered that salted water carries flavor deep into meat and seems to intensify its natural flavor through a process of osmosis too convoluted to explain here. It also plumps the meat with moisture to the extent that it actually weighs more after brining and is juicier when cooked. We think success can be iffy for the novice because it's dependent upon the type and size of the meat, as well as the saltiness of the brining solution and the length of time the meat spends in it.

It all started with large turkeys, which seem to take to this procedure very well, but most of us have a hard enough time getting that big holiday bird in the refrigerator at all, let alone trying to cram it into a bucket of water. Whole chicken or bone-in parts and pork loin or chops offer less frustrating possibilities of success and a good place to begin this trial-and-error adventure. On page 111 is a basic formula you can play with.

For a 3- to 4-pound chicken,8 bone-in chicken parts,

a whole pork loin,

or 6 1 1/4-inch-thick pork chops:

2 quarts hot water

1/2 cup coarse salt

1/3 cup sugar, honey, or maple syrup

Grouper Ti-Malice

This is an unadulterated hot, tart Haitian classic that begs for a sultry evening, a few friends who want to reminisce about their last memorable trip to the Caribbean, cool rum punches, and a soft calypso beat in the background. Toss some thick slices of parboiled sweet potatoes on the grill and serve a tropical fruit salad.

Serves 4

2 tablespoons canola oil

1 sweet onion, thinly sliced

4 garlic cloves, minced

1 habanero pepper, seeded and minced

salt to taste

1/2 cup fresh lime juice

1 pound grouper fillets

freshly ground black pepper to taste

Heat the canola oil in a skillet over low heat and saut - the onion slices, covered, until they are soft and beginning to brown. Uncover the skillet, add the garlic and pepper, and continue to saut - until the onion is golden and very soft. Season with salt. Add the lime juice and simmer until the liquid is reduced slightly and the mixture becomes cohesive.

Rinse the fillets and pat dry. Coat them with oily fingers and season lightly with salt and pepper. Cook the grouper on a stovetop, electric, or outdoor grill for 5 to 6 minutes per side. On a lidded electric grill, the fish should be opaque throughout in 5 to 6 minutes with the lid down. Serve the fillets immediately with the onion sauce spooned on top.

nutritional breakdown (per serving)Calories: 228

Carbohydrates: 7 g

Protein: 24 g

Fat: 12 g

Saturated fat: 1 g

% calories from fat: 45%

Cholesterol: 43 mg

Sodium: 196 mg

Foreword

What better way to celebrate a new millennium, a new century, and a new year than to revisit historic barbecuing and grilling in its modern forms? These recipes capture the diverse flavor memories of my travels, allowing me to savor them all over again along with the good times that made me say, "I am alive -- I have made it -- I am happy."

In 1967 I took my first trip abroad to Germany. Then there was my Olympic Gold Medal win in Mexico City. What a happy time it was for me when I walked around the ring with my American flag, making sure the whole world knew I was an American. Three and a half years later, in Kingston, Jamaica, the world once again saw that same American jump for joy when Howard Cosell yelled over and over, "Down goes Frasier! Down goes Frasier!" As World Heavyweight Champion, I soon went to Tokyo to defend my title, then faced challenger Kim Norton in Caracas, Venezuela, and finally the famous "Rumble in the Jungle" against the great Muhammad Ali. Although both joy and disappointment were with me on my journey, something more lasting remains. The world opened its doors, its heart, and the hospitality of its table to me. I was treated to the best food I could ever have imagined. When soups and appetizers were served, I said to myself, "I hope I like this." Even vegetables and breads were big "maybes" for me. But when the open-air grilling or barbecuing started, we all became one. These wonderful places were new to me, and the exotic seasonings and aromas made me realize I was truly the world champ. In this cookbook you will travel with me and revisit Europe, Mexico, the Caribbean, Africa, Latin America, and finally home to America. I hope you, too, will feel some of my joy and wonder in having been the Heavyweight Champion of the World.

George Foreman

Excerpted from Big Book Grilling, Barbecue and Rotisserie by George Foreman
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.