This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos.
Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling.
This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.
