{"product_id":"how-to-grill","title":"How to Grill","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe \"master griller\" (\"Esquire\") presents his techniques for smoking ribs, cooking the perfect burger, roasting a whole chicken on the rotisserie, barbecuing a fish, and grilling pizza, shellfish, tofu, fruit, and s'mores. Includes 100 all-new recipes and 1,000+ step-by-step color photos.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCHICKEN GRILLED UNDER BRICKS \n\u003c\/p\u003e\n\u003cp\u003e SERVES 4 \/ YOU'LL NEED: 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained\u003c\/p\u003e\n\u003cp\u003e 2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon coarse salt\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon cracked black peppercorns\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1\/2 to 1 teaspoon hot red pepper flakes\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 tablespoon chopped garlic\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 tablespoon chopped fresh rosemary\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e Juice of 1 lemon\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1\/4 cup extra-virgin olive oil \u003c\/p\u003e\n\u003cp\u003e 1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non-reactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times. \u003c\/p\u003e\n\u003cp\u003e 2. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke. \u003c\/p\u003e\n\u003cp\u003e 3. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45 degreeangle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the grill marks. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. Transfer the breasts to plates or a platter and serve at once. \u003c\/p\u003e\n\u003cp\u003eMEXICAN MUSHROOMS \u003c\/p\u003e\n\u003cp\u003e SERVES 4 \/ YOU'L NEED: Grill wok or skillet or 10 to 12 bamboo skewers, soaked for 1 hour in cold water to cover, then drained; 1 cup wood chips (preferably oak), unsoaked; spray oil (optional) \u003c\/p\u003e\n\u003cp\u003e 1 pound mixed mushrooms (preferably exotic mushrooms, including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, lobster mushrooms, and the like)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 3 tablespoons extra-virgin olive oil\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 2 cloves garlic, minced\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e Coarse salt and black pepper\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 2 plum tomatoes, grilled (page 393), seeded, and diced\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 medium onion, quartered, grilled (page 380), and diced\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 2 jalape}o peppers or more to taste, grilled, sliced crosswise, and seeded (for a hotter mixed grill, leave the seeds in)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons chopped cilantro, plus small sprigs for garnish\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons lime juice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e Thin lime slices, for garnish \u003c\/p\u003e\n\u003cp\u003e 1. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke. \u003c\/p\u003e\n\u003cp\u003e 2. Using a damp paper towel, wipe the mushrooms clean. Trim the mushrooms and cut any large ones in half or quarters, so that all are roughly the same size. When ready to cook, ifusing a charcoal grill, toss the wood chips on the coals. \u003c\/p\u003e\n\u003cp\u003e 3. Stir-grill method: Place the grill wok on the grill to preheat. When ready to cook, lightly spray the wok with oil, removing it from the grill when you do so. Toss the mushrooms with the oil and add them to the wok. Grill until the mushrooms are nicely browned, 6 to\u003c\/p\u003e\n\u003cp\u003e 10 minutes, shaking the wok and stirring the mushrooms with tongs to ensure even grilling (use a grill mitt to handle the wok). Generously season the mushrooms with salt and pepper as they grill. \u003c\/p\u003e\n\u003cp\u003e Skewer method: Skewer the mushrooms as shown in Preparing the Mushrooms, Step 2 on the facing page. When ready to cook, brush one side of the mushrooms with oil and season with salt and pepper. Grill the mushrooms 3 to 5 minutes per side, basting with oil before and after turning; when done the mushrooms will be browned and tender, 6 to 10 minutes in all. \u003c\/p\u003e\n\u003cp\u003e 4. Transfer the grilled mushrooms to a large bowl (unskewer if necessary). Stir in the tomatoes, onion, jalape}os, chopped cilantro, and lime juice. Add salt and pepper to taste. Garnish with the lime slices and cilantro sprigs and serve at once. \u003c\/p\u003e\n\u003cp\u003eTip - For extra flavor, I like to combine grilled mushrooms with grilled chiles, tomatoes, and onions. Grill them before you put on the mushrooms, as they take longer to cook and chop. \u003c\/p\u003e\n\u003cp\u003e Variations: For additional flavor add minced garlic and chopped cilantro or parsley to the olive oil before tossing it with or brushing it on the mushrooms. For a more European version of this dish, toss or baste the mushrooms with the Garlic-Herb Butter or Tarragon Butter on page 450. Substitute grilled bell peppers for the jalape}os and parsley or basil for the cilantro. Youcan also add crisped bits of bacon or pancetta. \u003c\/p\u003e\n\u003cp\u003eBASIL-GRILLED TUNA \u003c\/p\u003e\n\u003cp\u003e 4 tuna Steaks (3\/4 to 1 inch thick; 6 to 8 ounces each)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 bunch fresh basil, washed and stemmed\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 4 cloves garlic, cut in half\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 3 strips lemon zest\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e Juice of 1 lemon (3 to 4 tablespoons)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 tablespoon white wine vinegar\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 cup extra-virgin olive oil\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon salt\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon black pepper\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e 1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish. \u003c\/p\u003e\n\u003cp\u003e 2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times. \u003c\/p\u003e\n\u003cp\u003e 3. Set up the grill for direct grilling and preheat to high. IF using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch (see page 17) and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke method (see page 55). A rare steak will be quite soft, with just a little resistance at the surface; a medium-rare steak will be gently yielding; and a medium steakwill be quite firm. Transfer the steaks to plates or a platter and let rest for 3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever...and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!\" --Mario Batali, \" Molto Mario\" (The Food Network), Mario Batali's Simple Italian Food\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Steven Raichlen has done it again!...lending his endless rsearch and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food.\" --Todd English, \"The Olives Table\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWinner 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).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. -- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e \"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!\" --Mario Batali, \n\u003ci\u003eMolto Mario (The Food Network), Mario Batali's Simple Italian Food\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food.\" --Todd English, \n\u003ci\u003eThe Olives Table\u003c\/i\u003e\n\u003cbr\u003e \"Detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty.\" -- \n\u003ci\u003eThe New York Times\u003c\/i\u003e \"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . \" -- \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e \"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice.\" -- \n\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e \"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . \" -- \n\u003ci\u003eFamily Circle\u003c\/i\u003e \"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page \n\u003ci\u003eHow to Grill\u003c\/i\u003e.\" -- \n\u003ci\u003eFine Cooking\u003c\/i\u003e \"With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master.\" -- \n\u003ci\u003eGood Housekeeping \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS: \u003c\/b\u003e\n\u003cp\u003e\u003cb\u003eGETTING STARTED\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Different Ways to Grill\u003c\/li\u003e\n\u003cli\u003eGrilling on a Charcoal Grill\u003c\/li\u003e\n\u003cli\u003eGrilling on a Gas Grill\u003c\/li\u003e\n\u003cli\u003eHeat Control\u003c\/li\u003e\n\u003cli\u003eOther Grills\u003c\/li\u003e\n\u003cli\u003eSome Final Tips\u003c\/li\u003e\n\u003cli\u003eBasic Ingredients and Preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eBEEF AND VEAL\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill a Prime Rib\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Stuffed Rib Roast\u003c\/li\u003e\n\u003cli\u003eHow to Smoke a Brisket\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Whole Beef Tenderloin\u003c\/li\u003e\n\u003cli\u003eHow to Make Churrasco\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Porterhouse Steak\u003c\/li\u003e\n\u003cli\u003eHow to Grill T-Bone Steaks\u003c\/li\u003e\n\u003cli\u003eHow to Grill Strip Steaks\u003c\/li\u003e\n\u003cli\u003eHow to Grill Filet Mignon\u003c\/li\u003e\n\u003cli\u003eHow to Make London Broil\u003c\/li\u003e\n\u003cli\u003eHow to Stuff and Grill Flank Steak\u003c\/li\u003e\n\u003cli\u003eHow to Make Beef Satés\u003c\/li\u003e\n\u003cli\u003eHow to Make a Grilled Beef Salad\u003c\/li\u003e\n\u003cli\u003eHow to Make Beef Fajitas\u003c\/li\u003e\n\u003cli\u003eHow to Grill Crosscut Short Ribs\u003c\/li\u003e\n\u003cli\u003eHow to Smoke Beef Ribs\u003c\/li\u003e\n\u003cli\u003eHow to Grill the Perfect Hamburger\u003c\/li\u003e\n\u003cli\u003eHow to Grill Veal Chops\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003ePORK AND SAUSAGES\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Make Pulled Pork\u003c\/li\u003e\n\u003cli\u003eHow to Make Jerk Pork\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Stuffed Pork Loin\u003c\/li\u003e\n\u003cli\u003eHow to Grill Pork Tenderloin\u003c\/li\u003e\n\u003cli\u003eHow to Brine and Grill Pork Chops\u003c\/li\u003e\n\u003cli\u003eHow to Grill Stuffed Pork Chops\u003c\/li\u003e\n\u003cli\u003eHow to Smoke Spareribs\u003c\/li\u003e\n\u003cli\u003eHow to Indirect Grill Baby Back Ribs\u003c\/li\u003e\n\u003cli\u003eHow to Rotisserie Grill Ribs\u003c\/li\u003e\n\u003cli\u003eHow to Grill Sausages\u003c\/li\u003e\n\u003cli\u003eHow to Grill Hot Dogs\u003c\/li\u003e\n\u003cli\u003eHow to Barbecue a Whole Pig\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eLAMB\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill a Whole Leg of Lamb\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Butterflied Leg of Lamb\u003c\/li\u003e\n\u003cli\u003eHow to Direct Grill a Rack of Lamb\u003c\/li\u003e\n\u003cli\u003eHow to Indirect Grill a Rack of Lamb\u003c\/li\u003e\n\u003cli\u003eHow to Grill Loin Lamb Chops\u003c\/li\u003e\n\u003cli\u003eHow to Grill Rib Lamb Chops Tandoori Style\u003c\/li\u003e\n\u003cli\u003eHow to Grill Shish Kebabs\u003c\/li\u003e\n\u003cli\u003eHow to Make Ground Lamb Kebabs\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Whole Lamb\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCHICKEN AND MORE\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Indirect Grill a Whole Chicken\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Whole Chicken II\u003c\/li\u003e\n\u003cli\u003eHow to Rotisserie Grill a Whole Chicken\u003c\/li\u003e\n\u003cli\u003eHow to Grill Chicken on a Beer Can\u003c\/li\u003e\n\u003cli\u003eHow to Grill A Spatchcocked Chicken\u003c\/li\u003e\n\u003cli\u003eHow to Grill Half Chickens\u003c\/li\u003e\n\u003cli\u003eHow to Grill Chicken Pieces\u003c\/li\u003e\n\u003cli\u003eHow to Grill Brined Chicken Breasts\u003c\/li\u003e\n\u003cli\u003eHow to Grill Stuffed Chicken Breasts\u003c\/li\u003e\n\u003cli\u003eHow to Grill Chicken Breasts Under Bricks\u003c\/li\u003e\n\u003cli\u003eHow to Grill Chicken Wings\u003c\/li\u003e\n\u003cli\u003eHow to Grill Yakitori\u003c\/li\u003e\n\u003cli\u003eHow to Grill Chicken Satés\u003c\/li\u003e\n\u003cli\u003eHow to Smoke a Turkey\u003c\/li\u003e\n\u003cli\u003eHow to Grill Turkey Pastrami\u003c\/li\u003e\n\u003cli\u003eHow to Rotisserie Grill Duck\u003c\/li\u003e\n\u003cli\u003eHow to Rotisserie Grill Game Hens\u003c\/li\u003e\n\u003cli\u003eHow to Grill Quail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eFISH\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill a Large Whole Fish\u003c\/li\u003e\n\u003cli\u003eHow to Grill Small Whole Fish\u003c\/li\u003e\n\u003cli\u003eHow to Grill Fish on the Skin\u003c\/li\u003e\n\u003cli\u003eHow to Grill Fish Fillets\u003c\/li\u003e\n\u003cli\u003eHow to Grill Fish Steaks\u003c\/li\u003e\n\u003cli\u003eHow to Grill Fish in Leaves\u003c\/li\u003e\n\u003cli\u003eHow to Smoke Fish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eSHELLFISH\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill Shrimp\u003c\/li\u003e\n\u003cli\u003eHow to Grill Shrimp in the Shell\u003c\/li\u003e\n\u003cli\u003eHow to Grill Shrimp on a Stick Two Ways\u003c\/li\u003e\n\u003cli\u003eHow to Grill a Whole Lobster Two Ways\u003c\/li\u003e\n\u003cli\u003eHow to Grill Lobster Tails\u003c\/li\u003e\n\u003cli\u003eHow to Grill Soft-Shell Crabs\u003c\/li\u003e\n\u003cli\u003eHow to Grill Scallops on Rosemary Skewers\u003c\/li\u003e\n\u003cli\u003eHow to Grill Oysters\u003c\/li\u003e\n\u003cli\u003eHow to Grill Clams and Mussels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eVEGETABLES PLUS\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill Asparagus\u003c\/li\u003e\n\u003cli\u003eHow to Barbecue Cabbage\u003c\/li\u003e\n\u003cli\u003eHow to Grill Corn\u003c\/li\u003e\n\u003cli\u003eHow to Grill Whole Eggplants\u003c\/li\u003e\n\u003cli\u003eHow to Grill Eggplant Slices\u003c\/li\u003e\n\u003cli\u003eHow to Grill Lettuce\u003c\/li\u003e\n\u003cli\u003eHow to Grill Mushrooms\u003c\/li\u003e\n\u003cli\u003eHow to Grill Portobello Mushrooms\u003c\/li\u003e\n\u003cli\u003eHow to Grill Onions and Garlic\u003c\/li\u003e\n\u003cli\u003eHow to Grill Peppers\u003c\/li\u003e\n\u003cli\u003eHow to Smoke Roast Potatoes\u003c\/li\u003e\n\u003cli\u003eHow to Roast Sweet Potatoes in the Embers\u003c\/li\u003e\n\u003cli\u003eHow to Grill Tomatoes\u003c\/li\u003e\n\u003cli\u003eHow to Grill Zucchini and Yellow Squash\u003c\/li\u003e\n\u003cli\u003eHow to Grill in Foil Packets\u003c\/li\u003e\n\u003cli\u003eHow to Grill Quesadillas\u003c\/li\u003e\n\u003cli\u003eHow to Grill Pizza\u003c\/li\u003e\n\u003cli\u003eHow to Grill Tofu\u003c\/li\u003e\n\u003cli\u003eHow to Grill Garlic Bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eDESSERTS\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Grill Pineapples and Other Fruit\u003c\/li\u003e\n\u003cli\u003eHow to Fire Roast Pears and Other Fruit\u003c\/li\u003e\n\u003cli\u003eHow to Grill Crème Brûlée\u003c\/li\u003e\n\u003cli\u003eHow to Make S'mores\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eRUBS, SAUCES, AND CONDIMENTS\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow to Make Rubs\u003c\/li\u003e\n\u003cli\u003eHow to Make Mop Sauces\u003c\/li\u003e\n\u003cli\u003eHow to Make Barbecue Sauces\u003c\/li\u003e\n\u003cli\u003eHow to Make Flavored Butters\u003c\/li\u003e\n\u003cli\u003eStand-Alone Sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eGRILLS AND GEAR\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrills\u003c\/li\u003e\n\u003cli\u003eGrilling Gear\u003c\/li\u003e\n\u003cli\u003eStarters, Fuels, and Smoking Materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eMaster the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes--one to illustrate each technique--with memorably delicious results!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles;\u003c\/i\u003e\n\u003ci\u003eProject Fire;\u003c\/i\u003e\n\u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \n\u003ci\u003eProject Smoke\u003c\/i\u003e; \n\u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \n\u003ci\u003eHow to Grill\u003c\/i\u003e. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series \n\u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \n\u003ci\u003ePrimal Grill\u003c\/i\u003e; and \n\u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \n\u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \n\u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from \"America's master griller\" (\u003ci\u003eEsquire\u003c\/i\u003e).\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e A celebration of sizzle and smoke, Steven Raichlen's award-winning \n\u003ci\u003eThe Barbecue! Bible\u003c\/i\u003e unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. \n\u003cp\u003e\u003c\/p\u003e It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. \n\u003cp\u003e\u003c\/p\u003e 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.\"\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/16\/2001 pg. 57 (EAN 9780761120148, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times\u003c\/span\u003e 06\/03\/2001 pg. 21 (EAN 9780761120148, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaichlen, Steven\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles, \u003c\/i\u003eProject Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's \n\u003ci\u003eProject Fire, \u003c\/i\u003eProject Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, \n\u003ci\u003eand the Italian series Steven Raichlen Grills Italy.\u003c\/i\u003e Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raichlen, Steven\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2001-05-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Reference|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecue cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761120148\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780761120148\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154436489494,"sku":"SP-9780761120148","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780761120148_spiral.png?v=1774944434","url":"https:\/\/lusper.myshopify.com\/products\/how-to-grill","provider":"Lusperbooks","version":"1.0","type":"link"}