Synopses & Reviews
The definitive grilling guide from America's original charcoal brand.
Firing up the grill is a rite of summer and an American tradition. Approximately 85 percent of American households grill at least once a month between May and September, and many grill year-round. Perfect to spark the interest of beginners or to get seasoned pros really fired up, this definitive cookbook features a collection of recipes and grilling tips that celebrate and enhance the distinct experience of charcoal cooking???real fire, real smoke, and great taste. It has great dishes for family barbecues, holiday cookouts, relaxing weekend picnics, and tailgating. Accessible and reader-friendly, it is filled with advice on everything from selecting the right charcoal grill to cooking the perfect steak, and covers grilling basics such as starting the fire, choosing cuts of meat, using the right amount of heat, and experimenting with different cooking methods.
Spiced up with charts, tips, and hints, the book also includes guidance on shopping for the perfect ingredients, caring for equipment, and grilling more efficiently for quick weeknight cookouts. Recipes include beef, chicken, seafood, pork, vegetables, and even desserts. Some surefire favorites require less than ten minutes of grilling time. With straightforward information, color photos, and recipes that are sure to become family favorites, this is the perfect book for every "backyard magician???s" collection.
Kingsford Charcoal has been a leading manufacturer of charcoal since the 1920s and is the bestselling charcoal brand in America today. More than 70 percent of charcoal users buy the Kingsford brand, and it is widely used in top restaurants and barbecue contests around the country. Rick Rodgers (East Orange, NJ) is the author of over 25 cookbooks, including the bestselling 101 series. He has been a coauthor, editor, or recipe tester for approximately two dozen additional cookbooks.
A definitive compilation of recipes and grilling tips from America's leading brand of charcoal features more than 120 delicious recipes for meat, poultry, seafood, vegetables, and desserts, along with helpful information, grilling techniques and cooking methods, and tips on selecting the right cuts of meat. Original.
This definitive cookbook from America's number-one charcoal brand features a collection of recipes and grilling tips that celebrate and enhance the distinct experience of charcoal cooking. Includes recipes for beef, chicken, seafood, pork, vegetables, and even desserts.
The definitive grilling guide from America's original charcoal brand
Fire up the grill and experience the sizzle of meat, the smell of the smoke, the flavor of the food, and the appreciation of your guests. Grilling is a summertime ritual and an all-American tradition. It's fun family barbecues, holiday cookouts, weeknight suppers, weekend picnics, and tailgating.
Beginning with basics such as how to start the fire, this grilling guide from Kingsford, the company that fuels the fires, gets you grilling and helps you perfect your grill skills with:
- More than 125 recipes, including traditional grilling fare, new takes on old favorites, and great new dishes
- Great ideas for sauces and rubs, appetizers and snacks, beef, lamb, pork, poultry, seafood, vegetables, and desserts, plus the top 12 cookout side dishes
- The lowdown on different cooking methods—direct, indirect, banked, and pocket
- Dishes ranging from classics like Lone Star Beef Brisket and Backyard Barbecued Ribs to creative new grill greats such as Prime Rib with Pepper-Mustard Rub, Beer-Brined Pork Chops, Buffalo Chicken Sandwiches, and Apple Cider–Brined Grilled Turkey
Spiced up with tips and hints and full of straight-forward grilling advice, color photos, and mouthwatering recipes, this is an indispensable cookbook for every charcoal griller.
About the Author
Rick Rodgers is an award-winning cooking teacher and the author of over thirty cookbooks, including the bestselling 101 series. He has been a coauthor, editor, or recipe tester for two dozen additional cookbooks.
Table of Contents
Chapter One: Get Grilling.
Chapter Two: Sauces, Rubs, Marinades, Brines, and Brines.
Chapter Three: Appetizers and Snacks.
Chapter Four: Beef.
Chapter Five: Lamb.
Chapter Six: Pork.
Chapter Seven: Poultry.
Chapter Eight: Seafood.
Chapter Nine: Vegetables.
Chapter Ten: Desserts.
Chapter Eleven: Top Twelve Cookout Side Dishes.