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1 Local Warehouse Cooking and Food- Barbecue Grill Cookouts

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Indoor! Grilling

by

Indoor! Grilling Cover

 

Staff Pick

No one can touch Steve Raichlen in the realm of grilling. He is king. Here Raichlen brings his devotion and expertise indoors, providing a wide variety of sumptuous recipes, almost all of which include helpful tips and instructions on how to retool each for any indoor grilling method (grilling machines (i.e., your much-loved George Foreman grill), built-in grills, grill pans, stove-top smokers, rotisseries, and fireplaces). Here's a mouthwatering sample of what you'll find: Sicilian-Style Stuffed Flank Steak, Milenko's Cumin-Crusted Chicken with Cucumber Cream Sauce, a variety of panini and other delicious sandwiches, Grilled Camembert with Grilled Tomato Sauce... even dessert! For expert grilling advice and recipes dripping with flavor, you need look no further than Raichlen's Indoor! Grilling.
Recommended by Ann E., Powells.com

Synopses & Reviews

Publisher Comments:

Indoors--It's the new outdoors

SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZE--all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes!

Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques--from how to season a cast-iron grill pan to buying brisket cut from the "flat"--Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.

Synopsis:

Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.

In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.

Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.

Indoors--it's the new outdoors.

About the Author

Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier.Bon Apptitnamed him Cooking Teacher of the Year (2003). Four of his five Barbecue! Biblebooks are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisineand other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Table of Contents

Indoor Grills (1)

The machines and the mechanics: How to make the most of contact grills, grill pans, built-in grills, freestanding grills, the fireplace, the countertop routisserie, and the stove-top smoker.

Appetizers (17)

Heat up the grill and start the meal off right: Serve Artichocke "Sunflowers," Ginger and Sesame Stuffed Mushrooms, Prosciutto Grilled Figs, three different kinds of chicken wings, or a Smoked Shrimp Cocktail.

Beef (53)

What's more natural than beef on the grill? Sizzle steak au poivre or Filipino-Style London Broil in the grill pan or on a built-in grill. Spit-roast prime ribs and beef ribs in the rotisserie and smoke pastrami on top of the stove. Indoor grilling gives beef an invigorating new spin.

Pork (93)

Outdoor favorites come indoors with flavorful results: Cases in point are the Garlicky Spit-Roasted Pork, Kansas City Barbecue Ribs, and Chinatown Barbecued Pork Tenderloins. And for something really different, a Cyprus Souvlaki, redolent of cinnamon and fresh mint.

Lamb (131)

Beef and pork move over and make room on the grill for lamb. Shish kebabs and more: Lamb Steaks with Mint Chimichurri, lamb with a Berber spice paste, Espresso-Crusted Lamb Shanks, and Lamb Chops with Lavender and Cardamom. Exotic and delicious.

Burgers (155)

A burger on any indoor grill is a hit, and wait till you taste these: Spice up your repertory with hamburgers stuffed with bacom and cheese; new Mexican Green Chile Burges; Barbecue Pork Burgers with Honey Mustard Sauce; Oaxacan-Spiced Turkey Burgers; and Thai Tuna Burgers.

Poultry (173)

The Perfect Roast Chicken—crisp-skinned and succulent. Chicken breasts, cumin-crusted or pounded thin and grilled Central American-style. Rum-Brined Turkey Breast, Spit-Roasted Duck, Piri-Piri Game Hens. Plus beer-can chicken in a stovetop smoker. Birds have never been better.

Seafood (225)

Fire up the Foreman for Moroccan Salmon, Grilled Tuna with Green Peppercorn Sauce, and Ginger Lime Halibut. Barbecue shrimp in a stove-top smoker. Blacken tuna on the built-in and grill swordfish in the fireplace. Seafood grilled indoors is seafood at its best.

Breads and Sandwiches (279)

The Real Bruschetta. Parmesan and Rosemary Lavash. A New Panini Caprese. Plus a Cuban Roast Pork Sandwich, Lobster Reubens, five variations on the croque monsieur, and more. Step aside, toaster—sandwiches demand an indoor grill.

Vegetables and Sides (325)

Potatoes and onions and bell peppers roasted in the fireplace. Tomatoes flavored with sage and garlic prepared in a Foreman, a built-in grill, or a grill pan. Artichoke quarters singed crips and waferlike in the rotisserie. Plus Portobello "Bool Kogi," Grilled Squash with Herbes de Provence, and Grilled Corn with Soy Butter and Sesame.

Basics (361)

Rubs, compound butters, and sauces—whether you're grilling indoors or out, these essential seasonings add character, even soul, to your food.

Desserts (375)

The Ultimate S'mores.Grilled Pound Cake. Banana "Tostones" with Cinnamon Rum Whipped Cream, Grilled Peaches with Bourbon Caramel Sauce, and Pears Belle Hélène on the Grill—now these are desserts.

Product Details

ISBN:
9780761135883
Author:
Tanovitz, Ron
Author:
Goldman, Susan
Illustrator:
Tanovitz, Ron
Publisher:
Workman Publishing Company
Subject:
General
Subject:
Barbecue
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Children s All Ages - Cooking
Subject:
Cooking and Food-Barbecue Grill Cookouts
Copyright:
Edition Description:
Hardback
Publication Date:
20041101
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
416
Dimensions:
9.46x8.42x1.40 in. 2.58 lbs.

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts

Indoor! Grilling Used Hardcover
0 stars - 0 reviews
$8.50 In Stock
Product details 416 pages Workman Publishing - English 9780761135883 Reviews:
"Staff Pick" by ,

No one can touch Steve Raichlen in the realm of grilling. He is king. Here Raichlen brings his devotion and expertise indoors, providing a wide variety of sumptuous recipes, almost all of which include helpful tips and instructions on how to retool each for any indoor grilling method (grilling machines (i.e., your much-loved George Foreman grill), built-in grills, grill pans, stove-top smokers, rotisseries, and fireplaces). Here's a mouthwatering sample of what you'll find: Sicilian-Style Stuffed Flank Steak, Milenko's Cumin-Crusted Chicken with Cucumber Cream Sauce, a variety of panini and other delicious sandwiches, Grilled Camembert with Grilled Tomato Sauce... even dessert! For expert grilling advice and recipes dripping with flavor, you need look no further than Raichlen's Indoor! Grilling.

"Synopsis" by , Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.

In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.

Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.

Indoors--it's the new outdoors.

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