Synopses & Reviews
People cook outdoors the world round, but Americans do it more often and better. Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In 300 recipes, dozens of technique lips, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship.
Authors of the bestselling Smoke & Spice, about wood-smoked barbecue, the country's premier authorities on outdoor cooking here turn their sights to grilling, the most popular way to cook outdoors four out of five U.S. households own a grill. Based on extensive testing, the Jamisons advocate a back-to-basics, high-heat, "open air, open flame" technique that guarantees juicy, crispy food and doesn't require a grill with more bells and whistles than the Queen Mary.
Born to Grill perfects All-American classics, like Hearty Ranch Chicken and Church Picnic Pork Chops, updates regional treasures, like San Francisco Sole and Southern Shrimp Skewers, and above all reflects its authors' abundant culinary imagination, in Apricot-Glazed Game Hens, Bayou-Blackened Strip Steak, salads, pizzas, and more.
Great grilling guaranteed, from the country's top outdoor cooking experts.