The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food. In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:
Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.
Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.
Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.
Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.
Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.
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 stuff” (vegetables, fruit, and bread). Two sections at the end of the book are devoted to side dishes such as creamy coleslaw and baked beans, and rubs, marinades, and sauces. The recipes are simple and straightforward, using a handful of ingredients that can be found at most grocery stores and grilling techniques that are attainable for the casual griller.
Full-color photography and step-by-step primers on starting a fire, setting up a grill, direct- and indirect-heat grilling, smoking, and more give even the novice griller the confidence to light up the coals with abandon. With tried-and-true recipes and a no-nonsense attitude, Grill Master may be the last book you ever need on the subject. Head outside, fire up the grill, and earn the title of Grill Master among your friends and family with this ultimate grilling companion.
“Every backyard griller wants to know how to make killer barbecue—and have a blast doing it. Next time you’re firing up the grill, step up your game using my favorite recipes for over-the-top burgers, fall-off-the-bone ribs, juicy pork chops, sweet and spicy BBQ chicken, along with veggies, fruits, sides, and a whole lot more.”
DESCRIPTION: The secrets to successful grilling are all out in this sizzling new cookbook for anyone who’s passionate about food cooked over fire.
This bold offering of delicious variety takes you from starters to desserts and from New Orleans to New Zealand, offering the best of all things seared, skewered, or blackened. More than 80 recipes will satisfy every culinary mood:
— The juicy — Peaches wrapped in prosciutto — The oozing — Cambozola quesadillas — The fresh — Chicory, walnut and pear salad — The nostalgic — The classic burger — The fiery — Pepper steak with mustard brandy cream
Also included are tips for marinating, food safety and hygiene, equipment needed, and handy hints.
A feast of flavors from the same authors who brought you Juice!, Ice Cream!, and Soup!.
This 2 piece “Arched Flavor Guard” uses a sliding place that will open and will allow the intense, direct flame cooking knows as charbroil to cook your food. Simply slide the plate back into the closed position and your back to the indirect convection cooking.
12″ Tube Smoker produces smoke for up to 4 hours during Cold Smoking, and up to 2 hours while supplementing smoke @ 225°+ in your smoker. The latest addition to my smoking arsenal is the A-MAZE-N-TUBE-SMOKER(AMNTS)Patent Pending The AMNTS uses the very same materials as my other smokers, but it’s in the shape of a tube. It was designed to burn pellets and supplement smoke at higher temps, in Pellet Grills/Smokers. This is where most pellet grills/smokers do not produce much smoke. The AMNTS adds additional smoke at cooking temps, regardless if your pellet grill/smoker is burning pellets or not. It can also be used in many other types of smokers or grills, where grate space is limited. Just like the other smokers we sell, the AMNTS will produce great smoke for cold smoking as well. The 12″ AMNTS will burn up to 4 hours and the 18″ AMNTS will burn for up to 6 hours, depending on the smoker temps, type of pellets and draft inside your smoker.
Chef’s apron comes with compartments to hold all your grilling accessories. Made from canvass, this apron is the perfect grilling buddy for the BBQ chef in us. It keeps all your tools at the ready without missing a beat. Comes not only with an apron but 14 inch spatula, fork, and tong, all with wooden handles. Includes an oven mitt, salt shaker, and pepper shaker. Easy to roll up and store. Great for all those summer barbecues, grills, pool parties, July 4th, Memorial Day, and Labor Day. Get through summer with this Apron Set.
Weber’s Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn’t stop there-with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes-this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill. Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber’s Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you’ll find juicy goodness on every single page. Weber’s Big Book of Burgers also includes:
The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time again
Tried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and more
A visual sausage guide detailing many different varieties’ flavor profiles and origins
Regional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda Kelen
Feature stories on who invented the hamburger, the New England-style top-loading bun, Sheyboygan: the home of the brat, pickles, and understanding the science behind food euphoria
Rarely does barbecue come to mind in the subzero climates of winter, but Austrian grilling master Tom Heinzle has other ideas. Winter Grilling―already a bestseller abroad―is Heinzle’s testament to the joys of outdoor cooking, even when the outdoors would have most heading in.
Real grilling enthusiasts know that firing up the grill is not confined to any one season, and that in fact the blistering charcoal and wafts of hot air which emanate from the grill on a snowy winter’s day can produce a sensation that is uniquely exhilarating. With a set of hearty recipes tailored specifically to seasonal tastes, Heinzle introduces North American readers to a tradition that is sure to spark some new ideas and keep them burning all winter long.
Eschewing the usual hamburger/hot dog fare, Winter Grilling features recipes for wild game like boar, hare, turkey and duck, and couples them with seasonal sides like pumpkin, turnip, cabbage, fennel and sweet chestnuts. The additional use of unique and festive spices means a wonderland of possible flavours.
With recipes suited to all types of grill, be they wood, charcoal or gas, Winter Grilling is a savory way to stay warm this winter and a cookbook you’ll want to get your mittens on.
Want To Grill, BBQ, And Bake Safer,Easier,And With More Control? Get Rid Of The Old, Unsafe Oven Mitts,And The Food-Stabbing Tongs,You Have Just Taken Your Cooking To Another Level. The Grill Logic Glove is the safest heat resistant, waterproof glove to protect your hands from the hazards of a hot flaming grill or oven using the latest developments in silicone technology. Our Promise: *Safety: Protect your hands from the hot grill, oven and utensils *Superior grip: Never drop your food *100% waterproof: Keep your food clean and your hands dry Why Grill Logic Compared To Oven Mitts And Other Grill Gloves? Based on our comprehensive research and analysis we stand out for the following reasons: *Comfortable and flexible so you can easily turn your food without tearing and damaging your meat, whether basting, flipping, picking up hot racks, baking pizza, taking hot potatoes straight from the oven or rotating grill items, *100% waterproof so you can easily retrieve food from boiling water and keep your hands dry. * Cleaning is a breeze, wash by hand or straight in the dishwasher. This means no more stained and soggy oven mitts. *Protect your hands from searing heat from boiling water and steam, or while removing hot dishes straight out of the oven or off the stove. *Superior grip, textured both sides and can be used as a pair or single in conjunction with other utensils. *So easy to use, Available in 3 sizes, One Size Fits Most, L/XL and XXL. The XXL gloves are what they say Extra Extra Large and unless you are the size of an NFL lineman with hands to match we recommend going with the L/XL size. Please check the sizing chart in the images. We are so confident that you will love using the Grill Logic Glove that we are offering a Risk Free – 100% No Questions Asked Money Back Lifetime Guarantee PS: Cannot think of a gift! The Grill Logic Glove is a perfect gift for friends and family.
Contains 2 Grey Silicone Grill Gloves; Durable, flexible, non slip and anti stain for easy cleaning
Prevent burning your hands, heat resistant to 425 degrees F (220 C)
Protect your family with our ecofriendly and non-toxic BPA free gloves; Made from 100% food grade FDA certified silicone
100% Water-proof so you’ll never have wet or greasy hands again
Buy with confidence; we offer Satisfaction Guaranteed or your Money Back!
Need to get your fire started in a hurry? MEECO’S RED DEVIL Firelighting Squares light quickly and easily and burn 8-12 minutes- even when wet! They are non-explosive, non-toxic (will not flavor food), and produce no dangerous flare-ups. Ideal for charcoal grills, fireplaces, wood and pellet stoves, even campfires! Comply with the South Coast Air Quality Management District Rule 1174 ref. C58.
Ideal for camping, charcoal grills, woodstoves and fireplaces