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From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes HOW TO GILL, a lively, fully illustrated introduction to the techniques of cooking over to live fire. Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, HOW TO GRILL shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions.
Choosing the right grill. Choosing the right fuel. Stocking the essential tools. Setting up a work area. Building the best fire. Picking the correct method - direct grilling indirect grilling, barbecuing, split roasting, roasting in the embers. Managing the cookout.
You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation. Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus raft, a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb. Says the author, If it tastes good cooked, it'll taste even better grilled.