Grilling For Dummies

Now updated — your guide to becoming an expert grill master! Are you gearing up to grill? This hands–on guide explains how to purchase, use, and maintain everything from charcoal and gas grills to smokers and rotisseries for your grill. You get the latest on the different types of grills and food prep and grilling techniques, as well as dozens of new and improved recipes that will stretch your skills and tantalize your taste buds! Get ready to grill — understand grilling lingo, choose the right grill for you, and start and safely maintain a grill–ready fire Add spice to your life — stock your griller′s pantry with the latest herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings Grilling the oldies but goodies — from burgers and sausages to kebabs and ribs, make everyone′s favorites taste fabulous Go beyond the BBQ basics — expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, vegetables, pizza, and more Open the book and find: The difference between regular grilling and barbecuing Full–color photos of mouthwatering recipes Highlights of the latest and best grilling equipment Extended coverage on grill set–up and maintenance Expert advice on direct and indirect grilling Figures and charts featuring meat cuts and food prep techniques Must–know tips and tricks to master control over the grill Advice on using smokers and rotisseries

Introduction. Part I: Getting Ready to Show the Grill Who’s Boss. Chapter 1: Mastering Grill–Speak. Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot). Chapter 3: To Build a Fire. Part II: Adding Spice to Your Life. Chapter 4: Peeking Inside the Grilling Guru’s Pantry. Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs. Chapter 6: The Saucy Side of Grilling. Part III: For the Fanatics of the Classics. Chapter 7: Bun–Lovin’ Burgers, Sausages, and Hot Dogs. Chapter 8: Swordplay: Grilling Kebabs and Satay. Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over. Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can. Part IV: Grilling Everything Under the Sun. Chapter 11: Beef: It’s What Grills Were Made For. Chapter 12: Pork — The King of Barbecue. Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb. Chapter 14: Birds of a Feather. Chapter 15: She Grills Seafood by the Seashore. Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes. Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods. Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh). Part V: The Part of Tens. Chapter 19: The Ten Commandments of Grilling. Chapter 20: Ten of Our Favorite Barbecue Joints. Appendix: Metric Conversion Guide. Index.

Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest–chef on hundreds of TV and radio shows in the U.S. and Canada. John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.