How to Grill

Name: How to Grill
Brand: Workman Publishing
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Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes—one to illustrate each technique—with memorably delicious results!

Inhaltsverzeichnis

CONTENTS:GETTING STARTED

The Different Ways to Grill
Grilling on a Charcoal Grill
Grilling on a Gas Grill
Heat Control
Other Grills
Some Final Tips
Basic Ingredients and Preparations

BEEF AND VEAL

How to Grill a Prime Rib
How to Grill a Stuffed Rib Roast
How to Smoke a Brisket
How to Grill a Whole Beef Tenderloin
How to Make Churrasco
How to Grill a Porterhouse Steak
How to Grill T-Bone Steaks
How to Grill Strip Steaks
How to Grill Filet Mignon
How to Make London Broil
How to Stuff and Grill Flank Steak
How to Make Beef Satés
How to Make a Grilled Beef Salad
How to Make Beef Fajitas
How to Grill Crosscut Short Ribs
How to Smoke Beef Ribs
How to Grill the Perfect Hamburger
How to Grill Veal Chops

PORK AND SAUSAGES

How to Make Pulled Pork
How to Make Jerk Pork
How to Grill a Stuffed Pork Loin
How to Grill Pork Tenderloin
How to Brine and Grill Pork Chops
How to Grill Stuffed Pork Chops
How to Smoke Spareribs
How to Indirect Grill Baby Back Ribs
How to Rotisserie Grill Ribs
How to Grill Sausages
How to Grill Hot Dogs
How to Barbecue a Whole Pig

LAMB

How to Grill a Whole Leg of Lamb
How to Grill a Butterflied Leg of Lamb
How to Direct Grill a Rack of Lamb
How to Indirect Grill a Rack of Lamb
How to Grill Loin Lamb Chops
How to Grill Rib Lamb Chops Tandoori Style
How to Grill Shish Kebabs
How to Make Ground Lamb Kebabs
How to Grill a Whole Lamb

CHICKEN AND MORE

How to Indirect Grill a Whole Chicken
How to Grill a Whole Chicken II
How to Rotisserie Grill a Whole Chicken
How to Grill Chicken on a Beer Can
How to Grill A Spatchcocked Chicken
How to Grill Half Chickens
How to Grill Chicken Pieces
How to Grill Brined Chicken Breasts
How to Grill Stuffed Chicken Breasts
How to Grill Chicken Breasts Under Bricks
How to Grill Chicken Wings
How to Grill Yakitori
How to Grill Chicken Satés
How to Smoke a Turkey
How to Grill Turkey Pastrami
How to Rotisserie Grill Duck
How to Rotisserie Grill Game Hens
How to Grill Quail

FISH

How to Grill a Large Whole Fish
How to Grill Small Whole Fish
How to Grill Fish on the Skin
How to Grill Fish Fillets
How to Grill Fish Steaks
How to Grill Fish in Leaves
How to Smoke Fish

SHELLFISH

How to Grill Shrimp
How to Grill Shrimp in the Shell
How to Grill Shrimp on a Stick Two Ways
How to Grill a Whole Lobster Two Ways
How to Grill Lobster Tails
How to Grill Soft-Shell Crabs
How to Grill Scallops on Rosemary Skewers
How to Grill Oysters
How to Grill Clams and Mussels

VEGETABLES PLUS

How to Grill Asparagus
How to Barbecue Cabbage
How to Grill Corn
How to Grill Whole Eggplants
How to Grill Eggplant Slices
How to Grill Lettuce
How to Grill Mushrooms
How to Grill Portobello Mushrooms
How to Grill Onions and Garlic
How to Grill Peppers
How to Smoke Roast Potatoes
How to Roast Sweet Potatoes in the Embers
How to Grill Tomatoes
How to Grill Zucchini and Yellow Squash
How to Grill in Foil Packets
How to Grill Quesadillas
How to Grill Pizza
How to Grill Tofu
How to Grill Garlic Bread

DESSERTS

How to Grill Pineapples and Other Fruit
How to Fire Roast Pears and Other Fruit
How to Grill Crème Brûlée
How to Make S’mores

RUBS, SAUCES, AND CONDIMENTS

How to Make Rubs
How to Make Mop Sauces
How to Make Barbecue Sauces
How to Make Flavored Butters
Stand-Alone Sauces

GRILLS AND GEAR

Grills
Grilling Gear
Starters, Fuels, and Smoking Materials

Produktdetails

Erscheinungsdatum

01. Mai 2001

Sprache

englisch

Seitenanzahl

512

Autor/Autorin

Steven Raichlen

Verlag/Hersteller

Workman Publishing

Produktart

kartoniert

Gewicht

1307 g

Größe (L/B/H)

233/205/30 mm

ISBN

9780761120148

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Kochen mit speziellem Zubehör oder Techniken: Grillen

Portrait

Steven Raichlen

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’ s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www. barbecuebible. com.

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