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1 Beaverton Cooking and Food- Barbecue Grill Cookouts
4 Burnside Cooking and Food- Barbecue Grill Cookouts
2 Home & Garden Cooking and Food- Barbecue Grill Cookouts
25 Local Warehouse Cooking and Food- Barbecue Grill Cookouts
25 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish

by

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish Cover

 

Synopses & Reviews

Publisher Comments:

Super-Basic GRILLED Skirt Steaks

 

2-1/2 pounds skirt steak, cut into 4 to 6 pieces

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon coriander

2 tablespoons freshly cracked black pepper

Kosher salt to taste

1/4 cup olive oil

 

Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you’re ready to cook.

In a small bowl, combine the spices and salt to taste and mix well. Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres. 

Put the steaks on the grill directly over the coals, and cook until done to your liking, about 4 to 6 minutes per side for medium rare. To check for doneness, cut into the thickest steak and peek to see if the meat is slightly less done than you want it to be when you eat it. 

Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes or so. To serve, slice the steaks thinly on the bias against the grain.

Review:

"Schlesinger, the former owner of Boston's East Coast Grill, and Willoughby, the former executive editor of Gourmet, have been barbecuing and writing together since their 1990 classic, The Thrill of the Grill. And although the subtitle of the book is apt in one respect — there is not a drop of marinade to be found among the 130 offerings — the 'no-hassle' part really depends on the skill of the practitioner. For some, it could get messy. Instead of the time-consuming bother of soaking the meat before grilling, for example, the authors advocate the laying on of hands, via a variety of dry rubs, or of saucing the meat after grilling, often by tossing vigorously in a large bowl. This seems a bit daring in their recipe for jerk wings from hell, which calls for the cook to puree, and then rub onto the chicken, a paste made from 10 scotch bonnet peppers in less than a cup of liquid. Safer, more fruit-filled, and heavily hyphenated options include chicken thighs with apricot-chile glaze, pork chops with green apple-jicama salsa, and five-spice grilled steak tips with grilled pineapple and sweet-sour sauce. The cultural diversity of flavors is evident throughout, and especially noticeable when it comes to their half-dozen shrimp recipes, with options including New Orleans style, Chesapeake Bay style, Japanese, Thai, encrusted in cumin seed, and stuffed into tacos after being tossed 'like crazy' with pineapple, cilantro and chopped chiles. For those who dare drink while they toss, cocktails with mint or ginger or pineapple round out the collection." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

CN

Table of Contents

Introduction

What Is Grilling?

Tools, Fuels, and Fire

Processes, or Things You Need to Know and Do

Steak

Skirt Steaks

Steak Tips

Lamb

Lamb Chops

Lamb Kebabs

Pork

Pork Chops

Pork Skewers

Baby Back Ribs

Chicken

Chicken Breasts

Chicken Thighs

Chicken Wings

Chicken Skewers

Whole Chickens

Shrimp & Fish

Shrimp

Fish Fillets

Tuna Steaks

Other Fish Steaks

Vegetables

Vegetables Love the Grill, Too

New Potatoes

Eggplant

Corn

Cherry Tomatoes

Asparagus

Drinks

with Mint

with Ginger

with Pineapple

A Few Small Component Recipes

Ingredients

Index

Product Details

ISBN:
9781607745273
Author:
Schlesinger, Chris
Publisher:
Ten Speed Press
Author:
Willoughby, John
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Illustrations:
50 FULL-COLOR PHOTOS
Pages:
240
Dimensions:
9.04 x 7.83 x 0.98 in 1.84 lb

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish New Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 240 pages Ten Speed Press - English 9781607745273 Reviews:
"Publishers Weekly Review" by , "Schlesinger, the former owner of Boston's East Coast Grill, and Willoughby, the former executive editor of Gourmet, have been barbecuing and writing together since their 1990 classic, The Thrill of the Grill. And although the subtitle of the book is apt in one respect — there is not a drop of marinade to be found among the 130 offerings — the 'no-hassle' part really depends on the skill of the practitioner. For some, it could get messy. Instead of the time-consuming bother of soaking the meat before grilling, for example, the authors advocate the laying on of hands, via a variety of dry rubs, or of saucing the meat after grilling, often by tossing vigorously in a large bowl. This seems a bit daring in their recipe for jerk wings from hell, which calls for the cook to puree, and then rub onto the chicken, a paste made from 10 scotch bonnet peppers in less than a cup of liquid. Safer, more fruit-filled, and heavily hyphenated options include chicken thighs with apricot-chile glaze, pork chops with green apple-jicama salsa, and five-spice grilled steak tips with grilled pineapple and sweet-sour sauce. The cultural diversity of flavors is evident throughout, and especially noticeable when it comes to their half-dozen shrimp recipes, with options including New Orleans style, Chesapeake Bay style, Japanese, Thai, encrusted in cumin seed, and stuffed into tacos after being tossed 'like crazy' with pineapple, cilantro and chopped chiles. For those who dare drink while they toss, cocktails with mint or ginger or pineapple round out the collection." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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