The ultimate arsenal of back-to-basics recipes for the grill, featuring popular dishes that are delicious and easy-to-prepare.
Want to know how to make the most crave-worthy burger, sear the juiciest steak, grill BBQ chicken or salmon fillets to perfection, or smoke a pork shoulder so succulent it makes people weak in the knees? You’ll find the secrets to grilling these classic recipes and dozens more in this essential guide to the subject. When author and master griller Fred Thompson heads out to the grill, he relies on simple, straightforward recipes that deliver big flavor. That means tri-tip rubbed down with bold spices, tangy chicken wings with blue cheese dip, plank-grilled salmon with a mustardy dipping sauce, and tender artichokes basted with garlic butter. Thompson accompanies every recipe with a “Game Plan,” so you know exactly what to do when you step up to the grill. He also includes recommended side dishes—think creamy coleslaw, sticky-sweet baked beans, and buttery garlic bread—which are bundled together in the back of the book for easy access. Another section offers dozens of sauces, marinades, and rubs to mix and match for personalized grilled dishes.
This straightforward, robust grilling cookbook appeals to grill enthusiasts who want to expand their arsenal of classic grilling recipes and make the most out of their grill. From chile-rubbed rib-eye to BBQ chicken sandwiches, these are the ultimate grilling recipes that men (and women) want to cook, eat, and share with friends and family. Over 100 back-to-basics recipes that will have you not only turning out everyone’s favorite grilled recipes, like thick porterhouse steaks rubbed with Italian herbs, smoky bacon-wrapped prawns, and garlicky lamb chops, but also tackling the holy trinity of barbecue: slow-smoked brisket, tender baby back ribs, and succulent pulled pork. The easy-to-prepare recipes are organized by ingredient, from red meat, to pork and poultry to seafood and "other...
As a writer, cooking instructor, food stylist, and grilling guru, Fred divides his time between Raleigh, North Carolina, and New York City. He has written six cookbooks, including Grillin’ with Gas (Taunton, 2009), Barbecue Nation (Taunton, 2007), and Hot Chocolate (Harvard Common Press, 2006), which was nominated by the International Association of Culinary Professionals as Single Subject Cookbook of the Year. He is the managing editor of Edible Piedmont, which focuses on food in the Piedmont area of North Carolina, and weekend gourmet columnist for the News & Observer in Raleigh, NC. He has also written for Fine Cooking Magazine, Wine and Spirits Magazine, Better Homes and Gardens, Family Circle Magazine, Everyday with Rachael Ray, and the San Francisco Chronicle.
A Los Angeles–based photographer, Ray specializes in fashion, still life, travel, and food. His work has appeared in four Williams-Sonoma cookbooks, including The Pasta Book and Family Meals, winner of an IACP cookbook award. His photographs have also appeared in many magazines, including Metropolitan Home, House Beautiful, and InStyle.