Grilling For Dummies

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  • Edition: 3rd
  • Format: Paperback
  • Copyright: 2009-04-06
  • Publisher: For Dummies
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Now updated - your guide to becoming an expert grill master!Are you gearing up to grill? This hands-on guide explains how to purchase, use, and maintain everything from charcoal and gas grills to smokers and rotisseries for your grill. You get the latest on the different types of grills and food prep and grilling techniques, as well as dozens of new and improved recipes that will stretch your skills and tantalize your taste buds!Get ready to grill - understand grilling lingo, choose the right grill for you, and start and safely maintain a grill-ready fireAdd spice to your life - stock your griller's pantry with the latest herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasoningsGrilling the oldies but goodies - from burgers and sausages to kebabs and ribs, make everyone's favorites taste fabulousGo beyond the BBQ basics - expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, vegetables, pizza, and moreOpen the book and find:The difference between regular grilling and barbecuingFull-color photos of mouthwatering recipesHighlights of the latest and best grilling equipmentExtended coverage on grill set-up and maintenanceExpert advice on direct and indirect grillingFigures and charts featuring meat cuts and food prep techniquesMust-know tips and tricks to master control over the grillAdvice on using smokers and rotisseries

Author Biography

Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada. John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.

Table of Contents

Getting Ready to Show the Grill Whos Boss
Mastering Grill-Speak
Buying the Grill of Your Dreams (and Accessories to Boot)
To Build a Fire
Adding Spice to Your Life
Peeking Inside the Grilling Gurus Pantry
Infusing Foods with Flavor: Marinades, Oils, and Rubs
The Saucy Side of Grilling
For the Fanatics of the Classics
Bun-Lovin Burgers, Sausages, and Hot Dogs
Swordplay: Grilling Kebabs and Satay
Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over
Pair a Rotisserie with a Grill? Oh Yes, You Can
Grilling Everything Under the Sun
Beef: Its What Grills Were Made For
Pork - The King of Barbecue
Savoring the Peppery Meat of the Middle East: Lamb
Birds of a Feather
She Grills Seafood by the Seashore
Not for Vegetarians Only: Vegetables and Side Dishes
Grill to Go: Sandwiches, Pizzas, and Other Finger Foods
Sweets Can Take the Heat, Too (Cocktails Cool Refresh)
The Part of Tens
The Ten Commandments of Grilling
Ten of Our Favorite Barbecue Joints
Appendix: Metric Conversion Guide
Table of Contents provided by Publisher. All Rights Reserved.

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