Synopses & Reviews
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin good deserts. Born to Grill
is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include:
Pale Ale Porterhouse
Old-Timey Big ‘Un Burger
Crunchy Kraut Dog
Chilehead Pork and Corn Skewers
Stout Country Ribs
Calypso Chicken Breasts
Hot-to-Trot Turkey Legs
Two-Fisted Swordfish Sandwich
Sizzled Shrimp with Lemon Noodles
Vegetables Verde Quesadilla
Honeyed Baby Onions
Georgia Peaches with Praline Crunch
Grilled Banana Split
In this all-American classic, the Jamisons advocate and teach a back-to-basics, open air, open flame technique that guarantees juicy, crispy, delectable food.
Celebrate the American tradition of cooking outside with Born to Grill, a collection of almost 300 recipes by Cheryl and Bill Jamison, eminent authorities on American regional cooking. Born to Grill perfects all-American classics like Hearty Ranch Chicken, Church Picnic Pork Chops, and Primal Porterhouse while updating regional treasures like San Francisco Sole or Boston Striper. Take pleasure in its authors' abundant culinary imagination with the Red-Eyed Pork Tenderloin Sandwich, Cinnamon Chicken with Crunch Cashew Relish, Asparagus with Warm Bacon Vinaigrette, and Grilled Banana Split with Chocolate-Toffee Melt. 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. With all of their expertise on techniques, equipment, and ingredients, you’ll be a grilling master in no time!
PRAISE for BORN TO GRILL “This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to do it.” - James Villas, author of Crazy for Casseroles and Biscuit Bliss “This incredible volume is destined to become a classic. Long acknowledged for their expertise, having previously written the definitive book on smoke cooking, the Jamisons turn here to grilling, with delicious results.” - Stephan Pyles, chef, cookbook author, and TV host of "New Tastes from Texas" “A lively and flavor-filled book from Cheryl and Bill Jamison, masters of the art of outdoor cooking.” -- William Rice, food and wine columnist for the Chicago Tribune and author of The Steak Lovers Cookbook
About the Author
Cheryl and Bill Jamison, leading authorities on barbecue, American home cooking, and the food and culture of the Southwest, are among the nation’s most lauded culinary professionals. They have written several cookbooks, including Sublime Smoke, Born to Grill, Texas Home Cooking, and the James Beard Award-winning cookbooks The Border Cookbook and American Home Cooking.