Cover image for How to grill
Title:
How to grill
Author:
Raichlen, Steven.
Personal Author:
Publication Information:
New York : Workman Pub., 2001.
Physical Description:
xiii, 498 pages ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780761120148

9780761124825
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Newstead Library TX840.B3 R357 2001 Adult Non-Fiction Open Shelf
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Summary

Summary

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.


Author Notes

Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.

(Bowker Author Biography) Steven Raichlen, whose twenty books include the two-time James Beard Award-winning "High-Flavor, Low-Fat" cookbook series, the Julia Child/IACP Award-winning "Miami Spice," & the best-selling "The Barbecue Bible," is a cooking instructor & popular syndicated food columnist. He has appeared on "Good Morning America," "The Today Show," & CNN. He lives in Coconut Grove, Florida, with his publicist wife, Barbara.

(Publisher Provided)


Reviews 1

Publisher's Weekly Review

The 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 CrŠme Br–l‚e. 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 (Miami Spice; High-Flavor Low-Fat Cooking) 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 Proven‡al. 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. (May) (c) Copyright PWxyz, LLC. All rights reserved


Excerpts

Excerpts

CHICKEN GRILLED UNDER BRICKS 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 2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces) 1 teaspoon coarse salt 1 teaspoon cracked black peppercorns 1/2 to 1 teaspoon hot red pepper flakes 1 tablespoon chopped garlic 1 tablespoon chopped fresh rosemary Juice of 1 lemon 1/4 cup extra-virgin olive oil 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. 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. 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 degree angle 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. MEXICAN MUSHROOMS 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) 1 pound mixed mushrooms (preferably exotic mushrooms, including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, lobster mushrooms, and the like) 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Coarse salt and black pepper 2 plum tomatoes, grilled (page 393), seeded, and diced 1 medium onion, quartered, grilled (page 380), and diced 2 jalapeýo peppers or more to taste, grilled, sliced crosswise, and seeded (for a hotter mixed grill, leave the seeds in) 2 tablespoons chopped cilantro, plus small sprigs for garnish 2 tablespoons lime juice Thin lime slices, for garnish 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. 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, if using a charcoal grill, toss the wood chips on the coals. 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 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. 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. 4. Transfer the grilled mushrooms to a large bowl (unskewer if necessary). Stir in the tomatoes, onion, jalapeýos, chopped cilantro, and lime juice. Add salt and pepper to taste. Garnish with the lime slices and cilantro sprigs and serve at once. Tip - 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. 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 jalapeýos and parsley or basil for the cilantro. You can also add crisped bits of bacon or pancetta. BASIL-GRILLED TUNA 4 tuna Steaks (3/4 to 1 inch thick; 6 to 8 ounces each) 1 bunch fresh basil, washed and stemmed 4 cloves garlic, cut in half 3 strips lemon zest Juice of 1 lemon (3 to 4 tablespoons) 1 tablespoon white wine vinegar 1 cup extra-virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 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. 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. 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 steak will be quite firm. Transfer the steaks to plates or a platter and let rest for 3 minutes. Excerpted from How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen 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.

Table of Contents

Getting Started
The Different Ways to Grill
Grilling on a Charcoal Grill
Grilling on a Gas Grill
Heat Control
Other Grills
Some Final Tips
Basic Ingredients and Preparations
Beef And Veal
How to Grill a Prime Rib
How to Grill a Stuffed Rib Roast
How to Smoke a Brisket
How to Grill a Whole Beef Tenderloin
How to Make Churrasco
How to Grill a Porterhouse Steak
How to Grill T-Bone Steaks
How to Grill Strip Steaks
How to Grill Filet Mignon
How to Make London Broil
How to Stuff and Grill Flank Steak
How to Make Beef Satés
How to Make a Grilled Beef Salad
How to Make Beef Fajitas
How to Grill Crosscut Short Ribs
How to Smoke Beef Ribs
How to Grill the Perfect Hamburger
How to Grill Veal Chops
Pork And Sausages
How to Make Pulled Pork
How to Make Jerk Pork
How to Grill a Stuffed Pork Loin
How to Grill Pork Tenderloin
How to Brine and Grill Pork Chops
How to Grill Stuffed Pork Chops
How to Smoke Spareribs
How to Indirect Grill Baby Back Ribs
How to Rotisserie Grill Ribs
How to Grill Sausages
How to Grill Hot Dogs
How to Barbecue a Whole Pig
Lamb
How to Grill a Whole Leg of Lamb
How to Grill a Butterflied Leg of Lamb
How to Direct Grill a Rack of Lamb
How to Indirect Grill a Rack of Lamb
How to Grill Loin Lamb Chops
How to Grill Rib Lamb Chops Tandoori Style
How to Grill Shish Kebabs
How to Make Ground Lamb Kebabs
How to Grill a Whole Lamb
Chicken And More
How to Indirect Grill a Whole Chicken
How to Grill a Whole Chicken II
How to Rotisserie Grill a Whole Chicken
How to Grill Chicken on a Beer Can
How to Grill A Spatchcocked Chicken
How to Grill Half Chickens
How to Grill Chicken Pieces
How to Grill Brined Chicken Breasts
How to Grill Stuffed Chicken Breasts
How to Grill Chicken Breasts Under Bricks
How to Grill Chicken Wings
How to Grill Yakitori
How to Grill Chicken Satés
How to Smoke a Turkey
How to Grill Turkey Pastrami
How to Rotisserie Grill Duck
How to Rotisserie Grill Game Hens
How to Grill Quail
Fish
How to Grill a Large Whole Fish
How to Grill Small Whole Fish
How to Grill Fish on the Skin
How to Grill Fish Fillets
How to Grill Fish Steaks
How to Grill Fish in Leaves
How to Smoke Fish
Shellfish
How to Grill Shrimp
How to Grill Shrimp in the Shell
How to Grill Shrimp on a Stick Two Ways
How to Grill a Whole Lobster Two Ways
How to Grill Lobster Tails
How to Grill Soft-Shell Crabs
How to Grill Scallops on Rosemary Skewers
How to Grill Oysters
How to Grill Clams and Mussels
Vegetables Plus
How to Grill Asparagus
How to Barbecue Cabbage
How to Grill Corn
How to Grill Whole Eggplants
How to Grill Eggplant Slices
How to Grill Lettuce
How to Grill Mushrooms
How to Grill Portobello Mushrooms
How to Grill Onions and Garlic
How to Grill Peppers
How to Smoke Roast Potatoes
How to Roast Sweet Potatoes in the Embers
How to Grill Tomatoes
How to Grill Zucchini and Yellow Squash
How to Grill in Foil Packets
How to Grill Quesadillas
How to Grill Pizza
How to Grill Tofu
How to Grill Garlic Bread
Desserts
How to Grill Pineapples and Other Fruit
How to Fire Roast Pears and Other Fruit
How to Grill Crème Brûlée
How to Make S'mores
Rubs, Sauces, And Condiments
How to Make Rubs
How to Make Mop Sauces
How to Make Barbecue Sauces
How to Make Flavored Butters
Stand-Alone Sauces
Grills And Gear
Grills
Grilling Gear
Starters, Fuels, and Smoking Materials

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