Grilling & barbecuing

by Rodgers, Rick

Type Book

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Title Statements

Full title :Grilling & barbecuing / author, Rick Rodgers ; general editor, Chuck Williams ; photographers, Tucker & Hossler.

Summary

Texas Beef Brisket, Grilled Tuna with Red Pepper Relish, Classic Grilled Chicken with Barbecue Sauce -- these and many other crowd-pleasers are among the dozens of popular grilling and barbecuing recipes you will learn to prepare, without trepidation, with this book. Williams-Sonoma Mastering Grilling offers a complete cooking course in a single volume. In the opening pages, you will find out about grill types and grilling methods; which meats, fish, poultry, and vegetables cook best on the grill; and what your flavoring options are, from fiery spice rubs and moisture-boosting marinades to herb-flecked compound butters and cool salsas. The basic recipes and key techniques follow, delivering dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. Trouble-shooting tips show you what can go wrong and how to fix it without having to start all over again.